Description
These cookies are a delicious combination of deep chocolate and soft marshmallows, perfect for both kids and adults.
Ingredients
Scale
- 1 ยพ cups (220 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows
- 1/3 cup (60 g) marshmallow fluff (optional)
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar for 2โ3 minutes until light.
- Beat in the egg and vanilla until smooth.
- Add the dry mix to the wet mix in 2โ3 parts and mix until no dry flour is visible.
- Fold in the chocolate chips gently.
- Fold in the mini marshmallows and optional marshmallow fluff carefully to keep their shape.
- Scoop dough onto the baking sheet, leaving 2 inches between each cookie.
- Bake for 8โ10 minutes until edges are set and centers are soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a zip bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg