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To make these tasty chocolate marshmallow cookies, you will need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup semi-sweet or dark chocolate chips - 1 cup mini marshmallows - 1/2 cup chopped nuts (like walnuts or pecans - optional) - 1/4 teaspoon espresso powder (for a richer chocolate taste) You can boost the flavor with these extras: - Chopped nuts, like walnuts or pecans, add crunch. - A sprinkle of sea salt on top can enhance sweetness. - Add a touch of cinnamon for warmth. If you don't have something, here are swaps you can use: - Use coconut oil instead of butter for a dairy-free option. - Swap all-purpose flour with gluten-free flour for a gluten-free treat. - Use almond extract instead of vanilla for a nutty twist. - Replace chocolate chips with white chocolate or butterscotch chips for a unique flavor. These options help you customize your cookies to fit your taste and dietary needs! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This step keeps the cookies from sticking. You want to make sure they come off easily. In a medium bowl, whisk the following dry ingredients together: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/4 teaspoon espresso powder Mix these until they blend well. This mix gives the cookies a rich chocolate flavor. Set it aside for now. In a large bowl, cream together: - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/4 cup packed brown sugar Use an electric mixer for this step. Mix until it becomes light and fluffy, about 2-3 minutes. This process adds air and makes the cookies soft. Now, add the following to the creamed mixture: - 1 large egg - 1 teaspoon pure vanilla extract Beat these into the mix until smooth. You want everything to combine well. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. It’s okay if the dough looks a bit chunky; that’s perfect. Avoid overmixing. Next, fold in: - 1 cup semi-sweet or dark chocolate chips - 1 cup mini marshmallows - Optional: 1/2 cup chopped nuts (such as walnuts or pecans) Make sure these extras are evenly spread throughout the dough. This mix adds sweetness and texture. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Leave about two inches apart for spreading. Then, bake in the preheated oven for 10-12 minutes. Keep an eye on them. The edges should look set, while the centers stay soft and gooey. Once you take them out, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up. After that, move them to a wire rack to cool completely. Enjoy them warm or store them for later! To bake perfect chocolate marshmallow cookies, follow these simple tips: - Measure Ingredients Accurately: Use a kitchen scale or measuring cups to get exact amounts. This helps your cookies turn out just right. - Room Temperature Butter: Make sure your butter is soft, not melted. This creates a light, fluffy mix. - Don't Overmix: When you combine the wet and dry ingredients, stir gently. Overmixing makes cookies tough. - Use Parchment Paper: Line your baking sheet with parchment paper. This keeps cookies from sticking and helps with cleanup. If your cookies do not come out as expected, here are solutions to common problems: - Flat Cookies: If your cookies spread too much, your butter may be too warm. Try chilling the dough for 30 minutes before baking. - Dry Cookies: If cookies are dry, you may have added too much flour. Always spoon flour into the cup and level it off. - Burnt Edges: If edges burn, check your oven temperature with an oven thermometer. It might be too hot. Adding espresso powder can boost the chocolate flavor in your cookies. Here’s how: - Just a Touch: Use 1/4 teaspoon of espresso powder. This small amount enhances the chocolate taste without adding coffee flavor. - Mix It In: Add the espresso powder when you combine dry ingredients. This ensures an even blend throughout the dough. These tips will help you create delightful chocolate marshmallow cookies every time! Enjoy experimenting and happy baking! Pro Tips Use room temperature ingredients: Ensure your butter and egg are at room temperature for a smoother batter, which helps in achieving a better texture. Don’t overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies. Experiment with marshmallow types: Try using flavored mini marshmallows or even homemade marshmallows for a unique twist on the classic cookie. Storage tips: Store the cookies in an airtight container at room temperature to keep them soft and chewy for days. {{image_4}} You can change up the flavors by adding different mix-ins. Try using chopped nuts like walnuts or pecans for a nice crunch. You might also add candies like M&Ms for a fun twist. Dried fruits, like cranberries or cherries, can give a sweet touch. Each mix-in brings its own flavor and texture. If you want to make these cookies gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a mix that works well for baking. You should also check that your cocoa powder and chocolate chips are gluten-free. This way, everyone can enjoy these treats! For a vegan version, replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use vegan butter instead of regular butter. Make sure your chocolate chips are dairy-free, too. This will keep the cookies tasty and vegan-friendly! To keep your chocolate marshmallow cookies fresh, store them in an airtight container. This will help maintain their softness and flavor. Place a piece of bread in the container. The bread adds moisture, ensuring your cookies stay chewy. Make sure to avoid direct sunlight. Heat and light can dry out your cookies. Instead, keep them in a cool, dark place. If stored this way, they can last up to a week. Freezing is a great option if you want to save some cookies for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. This step prevents them from sticking together. Once frozen, transfer the cookies to a freezer-safe bag or container. Label the bag with the date. Frozen cookies can last up to three months. When you crave a treat, just take out a cookie and let it thaw. Reheating cookies brings back their warm, gooey texture. To reheat, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat for about 5-7 minutes. This will restore their soft centers. You can also use a microwave. Heat one cookie on a plate for about 10-15 seconds. This method is quick but can make cookies more chewy than soft. Enjoy your delicious cookies warm! Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to 24 hours. Chilling the dough helps the flavors blend well. When ready to bake, scoop the dough onto a sheet and bake as directed. To melt chocolate for drizzling, use a double boiler or microwave. For the double boiler, place chocolate in a bowl over simmering water. Stir until smooth. For the microwave, heat in 15-second bursts, stirring in between. This keeps the chocolate from burning and makes it easy to drizzle. These cookies last about one week when stored in an airtight container at room temperature. If you want them to last longer, you can freeze them. They keep well in the freezer for up to three months. Yes, you can easily make a nut-free version of these cookies. Simply skip the nuts in the recipe. The cookies will still taste great with just chocolate chips and marshmallows. You can also add more chocolate chips for extra flavor. Now you know the key steps to bake great cookies. You learned about important ingredients and how to mix them. We covered tips to solve baking problems and make cookies extra tasty. You can try different flavors and storage methods to keep them fresh. Remember, baking is fun! Use the ideas shared here to make your cookies unique and delicious. Enjoy your baking journey and share your tasty results!

Heavenly Chocolate Marshmallow Cookies

Deliciously rich chocolate cookies with gooey marshmallows and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.5 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet or dark chocolate chips
  • 1 cup mini marshmallows
  • 0.5 cup chopped nuts (optional)
  • 0.25 teaspoon espresso powder

Instructions
 

  • Preheat and Prepare: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
  • Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder. This mixture will give the cookies their rich chocolate flavor and should be set aside.
  • Cream the Sugars and Butter: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes.
  • Add Egg and Flavoring: Beat in the large egg and vanilla extract into the creamed mixture. Mix until well combined and the mixture looks smooth.
  • Incorporate Dry to Wet: Gradually add the bowl of dry ingredients to the butter mixture, stirring gently until just combined. Be careful not to overmix; you want a slightly chunky dough.
  • Fold in Additions: Carefully fold in the chocolate chips, mini marshmallows, and any chopped nuts you are using. Ensure the extras are evenly distributed throughout the dough.
  • Scoop and Space: Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving about two inches of space between each scoop to allow for spreading.
  • Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; the edges should look set while the centers remain soft and slightly gooey.
  • Cooling: Once removed from the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up before transferring. After that, move them to a wire rack to cool completely.

Notes

For a delightful presentation, arrange the cookies on a beautiful decorative plate. Drizzle melted chocolate over the top for a decadent touch, and dust lightly with powdered sugar for a whimsical charm.
Keyword chocolate, cookies, marshmallow