Marshmallow Cookies
Serves 12
15 mins prep
10 mins cook
45 mins Chill Time
20 mins total
These marshmallow chocolate cookies are crispy on the edges, soft and fudgy in the middles, and stuffed with gooey marshmallows. The marshmallow middle peaks through the cookie dough as they bake. The cookie dough is an easy, one bowl recipe and you don't need an electric mixer. The marshmallow stuffed cookies are topped with semi-sweet and milk chocolate chips for extra flavor and goo factor.
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Combine melted butter, sugars, and salt in a large bowl, whisk until smooth.
⅕ 1 melted butter⅕ ¾ brown sugar⅕ ½ granulated sugar⅕ ¼ sea saltAdd egg and vanilla and whisk until thickened and falls off the whisk in ribbons.
⅕ 1 large egg⅕ 1 pure vanilla extractSift flour, cocoa, and baking soda into the bowl. Fold just until you stop seeing any ribbons of dry flour. Add half the chocolate chips into the dough and fold. If needed, let the dough set in the freezer for 5 minutes so that it firms up enough to scoop.
⅕ 1 all purpose flour⅕ ½ natural cocoa powder⅕ ½ baking soda⅕ 1 chocolate chipsScoop or roll the dough into 3 tablespoon balls and place onto a baking sheet. Flatten each ball in your hand into a disk and place 9 mini marshmallows or a large marshmallow into the middle. Close the dough around the marshmallows and press remaining chocolate chips onto the top of each dough ball.
⅕ 1 mini marshmallows⅕ 1 chocolate chipsChill the cookie dough balls in the refrigerator for at least 45 minutes or overnight. Preheat oven to 180°C (350°F).
Arrange cookie dough balls on baking sheet lined with parchment paper with at least 4” in between each cookie. Bake for 8-10 minutes or until the cookies are slightly set on the edges. Don't overbake or the cookies will flatten too much and the marshmallows will dissolve.
Let the cookies cool for 5 minutes before transferring onto a cooling rack. Sprinkle with flaky salt (optional).
⅕ ½ flaky salt
