Description
These delicious Chocolate Marshmallow Cookies feature a rich cocoa-flavored dough encasing sweet mini marshmallows for a gooey surprise inside. Perfectly soft with a slightly crisp edge, they are an indulgent treat ideal for any occasion and easy to bake in under 30 minutes.
Ingredients
Dry Ingredients
- 165 g plain (all purpose) flour (1 ¼ cups / 5.8oz)
- 55 g Dutch processed cocoa powder (½ cup / 2oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
Wet Ingredients
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
- ⅔ cup light brown sugar (135g / 4.8oz)
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Additional
- ¾ cup mini marshmallows
- 1 teaspoon demerara sugar (turbinado sugar), optional
Instructions
- Prepare Butter: Melt the butter and set aside to cool slightly so it doesn’t cook the egg when mixed.
- Preheat Oven: Set your oven to 180°C (350°F) or 160°C fan-forced. Line two large baking trays with baking paper for easy cookie release and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch cocoa powder, baking soda, and salt until well combined. Set this aside.
- Combine Sugars and Butter: In a large mixing bowl, add the light brown sugar and white granulated sugar to the melted butter. Whisk thoroughly using a balloon whisk until the mixture is smooth and combined.
- Add Egg and Vanilla: Whisk in the room temperature egg and vanilla extract until the batter is smooth and homogeneous.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and gently fold with a spatula until just combined to avoid overmixing.
- Rest the Dough: Allow the dough to rest for 10 minutes. This makes it easier to handle and helps the cookies keep their shape during baking.
- Shape and Fill Cookies: Scoop roughly 2 tablespoons of dough and roll into a ball. Create a dent in the center, add 6 mini marshmallows, then carefully pinch the dough edges to completely enclose the marshmallows.
- Form Cookie Balls: Roll the filled dough ball lightly between your hands to make it smooth and round. Place on the prepared baking tray, spacing approximately 2 inches apart.
- Optional Topping: Lightly sprinkle demerara sugar over each cookie ball for a slight crunch and extra sweetness.
- Bake: Bake the cookies for 9-10 minutes in the preheated oven until they have set and edges are lightly firm.
- Shape Cookies: Immediately upon removing the trays from the oven, use a round cookie cutter slightly larger than each cookie and gently swirl around the edges. This helps make perfect round shapes and thickens the cookies slightly.
- Cool: Let the cookies cool on the trays for 10-15 minutes until firm enough to transfer to a wire rack to cool completely. The cookies will firm up as they cool.
- Enjoy and Share: Rate the recipe if you enjoyed making it, and savor these wonderfully chocolatey, marshmallow-filled treats!
Notes
- Resting the dough before shaping improves handling and helps the cookies maintain their shape when baked.
- Using melted butter cooled slightly prevents cooking the egg while mixing.
- Wrapping marshmallows inside the dough keeps them gooey and prevents burning.
- Demerara sugar topping is optional but gives an appealing texture and appearance.
- Use a cookie scoop or tablespoon measure for consistent cookie sizes.
- Cookies will firm up as they cool – handle gently initially to avoid breakage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
