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Double Chocolate Marshmallow Cookies Recipe

Double Chocolate Marshmallow Cookies Recipe
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★★★★★

5.3 from 6 reviews

Indulge in these decadent Double Chocolate Marshmallow Cookies, featuring a rich cocoa-infused dough topped with gooey marshmallow halves and a luscious chocolate ganache drizzle. Perfectly soft and chewy with a melt-in-your-mouth marshmallow center, these cookies are an irresistible treat for chocolate lovers.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Toppings

  • 12 large marshmallows, halved
  • 1/2 cup chocolate ganache, for topping

Optional Substitutions

  • For a gluten-free option, substitute all-purpose flour with a gluten-free baking mix.
  • Use dairy-free butter and marshmallows to make the recipe vegan-friendly.
  • Replace chocolate ganache with a dairy-free version if needed.

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined to ensure uniform distribution of leavening agents and cocoa.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
  4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing until fully combined to provide structure and flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until incorporated to avoid overmixing which can toughen the cookies.
  6. Scoop Cookies: Using a tablespoon or cookie scoop, place approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  7. Bake Cookies: Bake for 10-12 minutes until the edges appear set but centers are still soft.
  8. Add Marshmallows and Continue Baking: Immediately press half a marshmallow into the center of each warm cookie, then return the baking sheet to the oven and bake for an additional 2 minutes, until marshmallows are puffed and slightly golden.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for best texture.
  10. Drizzle with Ganache: Once cooled, drizzle the cookies with chocolate ganache in a swirl pattern to add a glossy, rich finish and extra chocolate flavor.

Notes

  • You can substitute gluten-free flour blends to accommodate gluten allergies without sacrificing taste.
  • Using dairy-free butter and marshmallows makes this recipe vegan-friendly.
  • For a smoother ganache drizzle, warm the ganache slightly before drizzling.
  • Store cookies in an airtight container at room temperature for up to 4 days for optimal freshness.
  • Adding a pinch of espresso powder to the dough can enhance the chocolate flavor.

Nutrition

Keywords: double chocolate cookies, marshmallow cookies, chocolate ganache cookies, chewy chocolate cookies, easy dessert recipe

Find it online: https://todayfoodrecipe.com/double-chocolate-marshmallow-cookies-recipe/