Double Chocolate Marshmallow Cookies Recipe

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If you have a serious sweet tooth and a love for indulgent treats, the Double Chocolate Marshmallow Cookies Recipe might just become your new obsession. Imagine biting into a soft, deeply chocolatey cookie that surprises you with a warm, gooey marshmallow center, finished off with a glossy drizzle of rich chocolate ganache — it’s pure magic in every bite. These cookies bring together the lusciousness of double chocolate with the nostalgic comfort of roasted marshmallows, creating a cozy treat that’s perfect for sharing or sneaking quietly on your own. Trust me, once you try this recipe, these cookies will be the star of your baking repertoire.

Ingredients You’ll Need

Gathering the right ingredients is the first step to baking irresistible Double Chocolate Marshmallow Cookies Recipe. Each item plays a crucial role, from the cocoa powder that gives a bold chocolate flavor to the marshmallows that add that signature gooey surprise. Using simple pantry staples ensures the baking process is straightforward without compromising on taste or texture.

• 1 cup all-purpose flour: The foundation for structure and chewy softness in your cookies.
• 1/3 cup cocoa powder: Adds deep, rich chocolate flavor and the dark color that makes these cookies so inviting.
• 1/2 teaspoon baking soda: Helps the cookies rise just enough, keeping their texture tender.
• 1/4 teaspoon salt: Balances the sweetness and enhances the chocolate notes.
• 1/2 cup unsalted butter, softened: Brings creaminess and maintains that perfect chewy texture.
• 1/2 cup granulated sugar: Adds necessary sweetness and a slight crisp edge when baked.
• 1/2 cup packed brown sugar: Provides moisture and a lovely caramel undertone to the flavor.
• 1 large egg: Binds ingredients and adds tenderness.
• 1 teaspoon vanilla extract: Brings warmth and rounds out the chocolate intensity.
• 12 large marshmallows, halved: The gooey, melty surprise center that makes these cookies unforgettable.
• 1/2 cup chocolate ganache, for topping: A silky, glossy drizzle that amps up the chocolate decadence.

How to Make Double Chocolate Marshmallow Cookies Recipe

Step 1: Preheat and Prepare

Start by setting your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper. This little prep step ensures your cookies bake evenly and come off the sheet effortlessly once done.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This blend is what gives your cookies their irresistible chocolate flavor and perfect texture, so take a moment to mix it thoroughly for even distribution.

Step 3: Cream Butter and Sugars

Using a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture becomes light, fluffy, and pale — this step is crucial for creating a luscious cookie crumb. Then add in the egg and vanilla extract, beating just until combined to keep the texture tender.

Step 4: Combine Wet and Dry Ingredients

Gradually fold the dry ingredient mixture into the wet ingredients. Be gentle and mix until just combined to avoid overworking the dough, which helps to keep your cookies soft and chewy.

Step 5: Scoop and Bake

Scoop about two tablespoons of dough per cookie onto your prepared baking sheet, leaving about two inches between each ball to allow for spreading. Pop the sheet into the oven and bake for 10 to 12 minutes, until the edges are set but the centers remain soft — this is key to that beautifully chewy texture.

Step 6: Add Marshmallow Topping and Finish Baking

Right after removing the cookies from the oven, press one marshmallow half into the center of each cookie. Return the baking sheet to the oven for an additional two minutes, just until the marshmallows puff up and become irresistibly gooey. This step seals the deal on the warm, melty goodness inside.

Step 7: Cool and Drizzle with Ganache

Allow the cookies to cool for about five minutes on the baking sheet before transferring them to a wire rack. Once completely cooled, drizzle luscious chocolate ganache over each for a final decadent touch that makes these cookies look as good as they taste.

How to Serve Double Chocolate Marshmallow Cookies Recipe

Garnishes

Sprinkle a tiny pinch of flaky sea salt over the ganache drizzle to amp up the flavors and add a delightful crunch contrast. If you want a festive touch, a light dusting of cocoa powder or some festive colored sprinkles can turn these cookies into show-stoppers for special occasions.

Side Dishes

These cookies pair outrageously well with a tall glass of cold milk or a steaming cup of your favorite coffee or hot chocolate. For an extra indulgent treat, serve alongside vanilla ice cream or fresh berries to balance the richness.

Creative Ways to Present

Try arranging these cookies on a wooden board with mini servings of whipped cream or marshmallow fluff for dipping. Or stack them with parchment paper layers in a clear jar as a charming gift idea that’ll be devoured before you know it.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Double Chocolate Marshmallow Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, making them a perfect homemade treat to enjoy over several days.

Freezing

You can freeze the cookie dough balls before baking or the fully baked cookies after they’ve cooled. Wrap tightly in plastic wrap and place in a freezer-safe bag or container. Frozen dough will keep up to 3 months, and cookies can be frozen for up to 2 months without losing their delectable texture.

Reheating

To revive soft, warm cookies, pop them in the microwave for about 10-15 seconds or warm them in a low oven for a few minutes. This reheating step brings back that fresh-baked gooey marshmallow goodness and melty ganache just like the day they came out of the oven.

FAQs

Can I use mini marshmallows instead of large ones?

Absolutely! Mini marshmallows will work well too, though they may melt more completely and create a slightly different texture. You might want to use two or three mini marshmallows per cookie to get that gooey center effect.

Is it possible to make this recipe gluten-free?

Yes, simply substitute your all-purpose flour with a gluten-free baking mix that’s designed 1:1 for cookies. This swap keeps the texture soft without sacrificing flavor, making the recipe friendly for gluten-sensitive friends and family.

Can I make this vegan?

Definitely! Use dairy-free butter and vegan marshmallows, and swap the chocolate ganache for a dairy-free version. The flavor and texture will still be incredible, giving you a vegan-friendly way to enjoy this indulgent treat.

How should I store these cookies if I want them chewy the next day?

Store the cookies in an airtight container at room temperature with a slice of bread inside. The bread helps maintain moisture, keeping your cookies soft and chewy for days.

What is the best type of cocoa powder to use?

For the richest chocolate flavor, choose a natural unsweetened cocoa powder. Dutch-processed cocoa can also be used if you prefer a smoother, less acidic taste, but natural is the classic choice that pops beautifully in this recipe.

Final Thoughts

There’s something so incredibly comforting about the gooey, chocolatey warmth packed into the Double Chocolate Marshmallow Cookies Recipe. Whether you’re baking for a special occasion, a cozy night in, or just because you deserve a treat, these cookies deliver joy with every bite. I wholeheartedly encourage you to give this recipe a try — it’s fun to make, utterly delicious, and bound to become a favorite that you’ll keep baking again and again.

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