Whip up gooey Marshmallow Cookies in 15 minutes! Perfect for coffee pairings or a quick chocolate treat. Taste the richness in every bite.
Discover a treat that perfectly combines the rich flavors of chocolate with the gooey delight of marshmallows. Venture into a dessert sensation that marries the decadence of chocolate with the sticky sweetness of marshmallows. And guess what? They’re table-ready in a mere 15 minutes!
Marshmallow Cookies: What You’ll Need
Crafting these marshmallow cookies couldn’t be simpler. Dedicate just 10 minutes for setup and another 5 for baking, and you’re all set!
Check out the list of ingredients. You’re likely to find many of them sitting in your kitchen right now.
- Butter – ensure it’s soft to seamlessly blend with sugar.
- Brown sugar
- White sugar
- Cocoa powder
- Baking soda
Jump into the detailed recipe card at the bottom of this post, outlining each step to help you concoct your very own ooey gooey marshmallow cookies.
Tools Needed to Perfect Your Marshmallow Cookies:
- A stand mixer or a sizable bowl complemented with a hand mixer.
- A spatula to assist in mixing and folding.
- A portion scoop or any spoon to dish out the dough.
- A baking sheet, lined with parchment paper.
How To Make Marshmallow Cookies:
Embark on an exquisite journey of taste, where the tantalizing aroma of chocolate mingles with the sugary goodness of freshly baked cookies.
Start off by cranking your oven to 400F. Concurrently, whisk your soft butter with the duo of brown and white sugars.
Once a rich, creamy texture emerges, and the mix appears lighter in color and airy, mix in the egg and a splash of vanilla.
Separately, combine the following dry elements: cocoa powder, salt, baking soda, and flour. Gently introduce this dry ingredients to the butter mixture. Stir until just combined, ensuring the dough is slightly tacky but manageable, especially with a touch of flour on your hands.
Now for the enchanting bit – gather roughly 1 1/2 tablespoons of dough, flatten, and nestle a half-marshmallow right in the middle, sealing it within. If the dough feels a little to sticky, powder your hands with a dusting of flour.
Coat each dough sphere in sugar, arrange them on your readied baking tray, spacing them out. You can typically fit about 9 cookies per sheet. A 5 to 6-minute bake will suffice until tiny fissures appear on the cookies’ base. Let them rest for a bit post-baking, and there you have it – irresistible Marshmallow Cookies awaiting your indulgence.
Marshmallow Cookies: FAQs
Can I incorporate homemade marshmallows?
Of course! This recipe shines with homemade marshmallows. Explore my Mint Marshmallow Recipe. Alternatively, play around with vanilla, strawberry, or even chocolate marshmallows for an exciting variation.
My cookies flattened and the marshmallow vanished. Why?
Oops! It sounds like your cookies lingered in the oven a tad too long, causing the marshmallow to melt away. Stick to the recommended 5-6 minute duration and monitor them closely. They’re set once you spot tiny cracks and they begin to spread.
Is it possible to freeze the dough and bake later?
Absolutely! Shape the dough into spheres minus the marshmallow, freeze on a tray, and then stash them in a freezer bag. When the craving hits, thaw, pop in a marshmallow, roll in sugar, and bake. If baking from cold, add about 30 seconds more.
Storage Tips for Cookies:
Seal the cookies in an airtight container, keeping them at room temperature. They’ll retain their freshness for roughly 5 days. For extended freshness, consider freezing them post-cooling. Just lay them out on a tray to freeze before tucking them into an airtight box or freezer bag.
Other Delicious Cookies Recipes You Might Enjoy:
Marshmallow Cookies Recipe Card:
Let’s embark on a chocolatey adventure together, shall we? Whip out your aprons because these dreamy, gooey delights are about to become your new obsession. Whether you’re pairing them with your morning coffee, savoring them as a midnight treat, or just nibbling throughout the day, these cookies will give you that luxurious ‘mmmm’ moment every single bite.
- 1/2 cup butter, softened (113 g)
- 1/2 cup brown sugar, packed (110 g)
- 1/4 cup white sugar, (50 g) plus more for rolling
- 1 egg (50 g)
- 1 teaspoon vanilla
- 1/4 cup cocoa powder (40 g)
- 1/2 tsp salt (3 g)
- 1/2 tsp baking soda (3 g)
- 1 1/4 cups flour (150 g)
- 9 marshmallows, cut in half to make 18
- Preheat oven to 400 degrees F. Prepare a cookie sheet by lining it with parchment paper.
- In a stand mixer or bowl using a hand mixer, cream butter, brown sugar, and white sugar together. Add egg and vanilla. Mix until incorporated.
- In a separate bowl mix dry ingredients (cocoa powder, salt, baking soda, flour). Mix until blended.
- Add dry ingredients to wet ingredients. Mix only until incorporated. The dough will be soft and slightly tacky when touched.
- Use a #40 portion scoop or spoon to create 1 1/2 tablespoon cookie dough balls.
- Flatten dough into a circle. If dough is too sticky dip fingers into flour to help avoid sticking to fingers. Place marshmallow in center and form dough around the marshmallow. Make sure marshmallow is fully sealed or it will ooze out when baked.
- Roll stuffed cookie dough balls in sugar and place on the prepared cookie sheet (up to 9 per sheet if staggered).
- Bake for 5 1/2 to 6 minutes. Do not overbake or marshmallow will melt or ooze out of cookie. Let cool for at least 5 minutes and enjoy.
Recipe adapted from NoBiggie.