Chocolate Marshmallow Cookies

These marshmallow chocolate cookies are the perfect blend of rich chocolate and gooey mallow in every bite! They remind me of delicious hot chocolate during winter.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings people

Calories 152kcal

Equipment

Ingredients

1 1/4 cup all purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter softened to room temperature
1/3 cup granulated sugar
1/2 cup brown sugar + 2 tbsp
1 cup mini marshmallows
1 tsp pure vanilla extract
1 egg(s) large
Gold sugar crystals to sprinkle on top

Instructions

Preheat oven to 375℉ and line a cookie sheet with parchment paper.
In a large bowl combine the dry ingredients – flour, cocoa powder, salt, baking soda, and baking powder and give it a good mix. Set aside.
Combine butter and both the sugar in another large bowl and mix it with hand mixer on medium-high speed until creamy (2-3 minutes).
Now add the egg and vanilla extract to the butter mixture and mix it again using hand mixer oh medium-high speed until fully incorporated and mixture is smooth.
Now, add the dry mix to the wet mix in batches and fold the mixture with spatula until just combined (do not overmix).
Let the dough sit in the refrigerator for at least an hour before proceeding.
Take out about 2 tbsp of dough, roll it into a ball and then flatten it using your palms. Add 4-5 mini marshmallows to the middle and then lift the edges and pinch in to cover completely and form a ball again.
Roll the ball between your palms to make it smooth. Repeat with rest of the dough. Place the balls 2 inches apart on the lined baking tray.
Sprinkle some gold sugar crystals on top (optional) and bake for 8-10 minutes.
Allow the cookies to cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely.

Nutrition