these chocolate marshmallow cookies are the the perfect cozy holiday cookie. they basically taste like a cup of hot coco in cookie form. They are a chewy fudgy chocolate cookie, stuffed with a melted chocolate center and topped with a toasted marshmallow on top! Santa is going to go crazy for these!
Christmas is coming soon and everyone knows its not truly Christmas with a classic cookie swap. Its tradition in my house to start baking Christmas cookies the first week of December. each day we make a new cookie and by the end of the week we give out a tin of various cookies to all our friends and neighbors. And today we are making Chocolate Marshmallow Cookies! If you are looking for other Holiday Cookie Ideas check these out:
CHOCOLATE MARSHMALLOW COOKIES STEP BY STEP INSTRUCTIONS
- In the bowl of a stand mixer beat your butter until soft and airy. Add your sugar and brown sugar and beat until combined. Add your eggs and vanilla and mix until combined.
- In a small bowl combine your flour, baking soda, salt, coco powder. Add your flour mixture to your butter mixture slowly until combined.
- using a large cookie scoop, roll out your cookies into balls. you should get about 24 cookies.
- Flatten each ball and place about 3 chocolate chunks in the center of each. roll the dough back into a ball (stuffing the center of the ball with chocolate).
- place your cookies on a cookie sheet with parchment paper, leaving about 2 inches of space between each cookie.
- On the counter, Using the palms of your hand squish down each marshmallow down until it flattens. place one marshmallow on top of each cookie, slightly pressing down each cookie.
- Place cookies in the fridge for at least 30 minutes
- Bake your cookies at 375 degrees for 12 minutes. Let cool and enjoy!
ingredients Dough stuff center with chcocolate chunks roll cookie balls top with marshmallow bake
CHOCOLATE MARSHMALLOW COOKIES KEY INGREDIENTS/ SUBSTITUTIONS
COCO POWDER. this makes for a super fudgy cookie.
CHOCOLATE CHUNKS i like to stuff the center of each cookie so when you bit into it you get a burst of melted chocolate . if you do not have chocolate chunks then you can use chocolate chips.
MARSHMALLOWS. I use the large marshmallows and use one per cookie. you could also use the small ones and sprinkle a few on each cookie.
BROWN SUGAR. I use brown sugar because this makes for a super thick and chewy cookie. but if you are out you can replace it with white sugar instead.
FLOUR. The flour adds bulk. i always use unbleached white flour.
BAKING SODA. This makes the cookies rise out and grow! Do not replace!
BUTTER. I always use salted butter. this makes for a super soft and gooey cookie.
BAKING TIPS
- If you forget to soften your butter I have a trick. Place your stick in the microwave for 5 seconds. then repeat for the remaining 3 sides of the stick… flipping your stick each time. once done your stick should be perfectly soft throughout.
- Always use parchment paper or a silicon mat on your cookie sheet. I grew up thinking I was suppose to use butter spray on my cookie sheet when baking cookies… but this is WRONG. Do not do this! This causes burnt and flat cookies
- Always chill your dough. This brings the temperature back down which makes a thick chewy cookie. otherwise they will fall flat and be thin and crisp.
- after you roll out your cookie balls, use your fingers to slightly press them down. not too much just a little. this makes for a more even bake.
FAQ
- can I mix the chocolate chunks in the dough instead of stuffing them in the center. Of course, I just prefer to do this so that if the cookies are eaten hot the center has a burst of melted chocolate.
- Do I have to Chill the Dough? YES, This brings the temperature back down which makes a thick chewy cookie. otherwise they will fall flat and be thin and crisp.
- Do I have to squish the marshmallow? Yes otherwise they will be too tall and burn on the top.
STORING AND FREEZING
The cookies should be stored in an air tight container for up to 3 days. to prevent each marshmallow from sticking to each other layer parchment paper in between each layer. If freezing the dough or cookies, wrap it up in plastic wrap and then place it in a freezer bag and freeze for up to 3 months.
Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
chocolate marshmallow cookies
Ingredients
- 4 cups flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coco powder
- 1 ½ cup salted butter
- ¾ cup sugar
- 1 ¾ cup brown sugar
- 3 eggs
- 2 teaspoon vanilla
- 1 cup chocolate chunks
- 24 large marshmallows
Instructions
- In the bowl of a stand mixer beat your butter until soft and airy. Add your sugar and brown sugar and beat until combined. Add your eggs and vanilla and mix until combined.
- In a small bowl combine your flour, baking soda, salt, coco powder. Add your flour mixture to your butter mixture slowly until combined.
- using a large cookie scoop, roll out your cookies into balls. you should get about 24 cookies.
- Flatten each ball and place about 3 chocolate chunks in the center of each. roll the dough back into a ball (stuffing the center of the ball with chocolate).
- place your cookies on a cookie sheet with parchment paper, leaving about 2 inches of space between each cookie.
- On the counter, Using the palms of your hand squish down each marshmallow down until it flattens. place one marshmallow on top of each cookie, slightly pressing down each cookie.
- Place cookies in the fridge for at least 30 minutes
- Bake your cookies at 375 degrees for 12 minutes. Let cool and enjoy!
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