When the first hints of chocolate tempt my senses, I can’t help but smile at the memory of indulging in cookies that are both rich and gooey. Enter the Chocolate and Marshmallow Cookie, a delightful treat that marries the nostalgic flavors of childhood with a grown-up twist. Picture biting into a freshly baked cookie, the soft marshmallow swirls mingling perfectly with decadent chocolate chunks pure bliss for any cookie lover!
I stumbled upon this recipe during a rainy afternoon, navigating the labyrinth of my pantry. With a few basic ingredients and a dash of inspiration, I created a cookie that truly captures the essence of comfort. Whether you’re in need of a sweet escape after a long day or looking for a crowd-pleasing dessert to impress your guests, these cookies check all the boxes. Join me in the kitchen as we whip up these treats that blend ease with irresistible flavor; I promise, they will quickly become a favorite in your baking repertoire!
Why Love Chocolate and Marshmallow Cookie?
Irresistible flavor: The luxurious blend of rich chocolate and light marshmallow creates a unique taste experience that’s hard to beat.
Easy to make: With just a handful of ingredients and simple steps, you’ll have these delightful cookies ready in no time.
Crowd-pleaser: Perfect for gatherings, these cookies are sure to impress friends and family alike.
Fun texture: Expect a perfect balance of chewy marshmallow and soft, chocolaty goodness that everyone will love.
Versatile treat: Enjoy them warm out of the oven or pack them for lunch; these cookies shine in any scenario!
Chocolate and Marshmallow Cookie Ingredients
• Get ready to create a sweet masterpiece!
For the Cookie Dough
- Unsalted butter – 1/2 cup (113g), softened for a creamy texture.
- Granulated sugar – 1/2 cup (100g) adds sweetness to balance the rich chocolate.
- Light brown sugar – 1/2 cup (100g) brings in a hint of caramel flavor.
- Large egg – 1, binds the ingredients together for perfect consistency.
- Pure vanilla extract – 1 teaspoon to enhance the sweetness with aromatic depth.
- Milk – 1 Tablespoon (15ml) keeps the dough moist and pliable.
- All-purpose flour – 1 cup (125g) is the base that holds everything together.
- Natural cocoa powder – 2/3 cup (55g), the star ingredient for that intense chocolate flavor.
- Baking soda – 1 teaspoon helps the cookies rise beautifully.
- Kosher salt – 1/2 teaspoon balances the sweetness and enhances flavor.
- Chopped semi-sweet chocolate bar – 1 (4 ounce) for melty chunks in every bite.
For the Marshmallow Swirl
- Marshmallow creme (fluff) – 1/2 cup gives that delightful gooeyness in every cookie, making the Chocolate and Marshmallow Cookie simply irresistible!
How to Make Chocolate and Marshmallow Cookie
- Beat the butter: In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. Look for a light and fluffy texture before adding the egg, vanilla extract, and milk, ensuring everything is well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. Turn the mixer down to low and gradually add the dry mixture into the wet ingredients. Mix until just combined for a thick dough.
- Incorporate chocolate: Gently fold in the chopped semi-sweet chocolate bar using a rubber spatula. Cover the cookie dough tightly with plastic wrap and chill it in the refrigerator for at least 3 hours to firm up.
- Preheat your oven: As the dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
- Prepare the cookie dough: After chilling, take the dough out of the refrigerator. If it’s been chilled for over 24 hours, let it sit at room temperature for 20-30 minutes. Next, dollop the marshmallow fluff on top of the dough and gently fold it in, creating lovely streaks of marshmallow throughout.
- Scoop the cookies: Using a large cookie scoop, portion the dough onto the prepared baking pans, spacing them a few inches apart. Roll each portion into tall, cone-like balls for a lovely look after baking.
- Bake to perfection: Place the trays in the oven and bake for 10-12 minutes. You want the edges to be set while the tops remain slightly soft and chewy. If needed, reshape the cookies and add extra chocolate chunks on top right after baking. Transfer them to a wire rack to cool completely and enjoy!
Optional: Dust with powdered sugar for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chocolate and Marshmallow Cookies are fantastic for busy home cooks looking to streamline their baking process! You can prepare the cookie dough up to 3 days in advance; simply cover it tightly with plastic wrap after mixing and refrigerate. If you’ve chilled the dough for longer than 24 hours, let it sit at room temperature for 20-30 minutes before proceeding. Additionally, you can measure out the dry ingredients (flour, cocoa powder, baking soda, and salt) ahead of time and store them in an airtight container. When you’re ready to bake, dollop the marshmallow fluff into the chilled dough, gently fold, scoop, and bake as directed. These delicious cookies will be just as delightful, saving you time for other tasks!
How to Store and Freeze Chocolate and Marshmallow Cookie
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days, ensuring they stay soft and fresh.
Fridge: If you want to keep them longer, place cookies in the fridge for up to a week. Use parchment paper to separate layers to avoid sticking.
Freezer: For longer storage, freeze unbaked cookie dough in portions for up to 3 months. Wrap tightly in plastic wrap and place in an airtight freezer bag.
Reheating: To enjoy cookies warm, microwave for about 10-15 seconds. This revitalizes the gooey goodness of the Chocolate and Marshmallow Cookie, making them irresistible again!
What to Serve with Chocolate and Marshmallow Cookie?
Indulge in a symphony of flavors and textures that perfectly complement your delightful cookie experience.
- Vanilla Ice Cream: The creamy, cold ice cream balances the warm cookies, enhancing their chocolatey sweetness with a luscious vanilla touch.
- Coffee or Espresso: A strong, rich coffee elevates the cookie experience, creating a pleasing contrast with the sweet marshmallow.
- Fresh Berries: A mix of juicy strawberries and raspberries adds a refreshing tartness, brightening every bite of the decadent cookies.
- Chocolate Milk: Rich chocolate milk gives a nostalgic nod, making every sip as comforting as the cookies themselves.
- Caramel Sauce: Drizzling warm caramel over the cookies creates an indulgent twist, adding a buttery richness that merges beautifully with chocolate.
- Whipped Cream: A light dollop of whipped cream can lend airy texture, making for a delightful contrast to the chewy cookies.
- Nuts (Almonds or Pecans): Toasted nuts add a satisfying crunch and an earthy flavor, complementing the cookie’s sweetness and richness.
- Chocolate Fondue: For the ultimate dessert experience, serve the cookies with a chocolate fondue dip for an interactive treat.
- Hot Chocolate: Warm and cozy, hot chocolate pairs perfectly, deepening the chocolate experience and bringing comfort in every sip.
Tips for the Best Chocolate and Marshmallow Cookie
- Chill the Dough: Always chill the cookie dough for at least 3 hours. This improves the texture and prevents overly spreading while baking.
- Watch the Timing: Bake the cookies until edges are set but the tops look soft. Overbaking can lead to a dry cookie instead of a chewy Chocolate and Marshmallow Cookie.
- Folding Technique: When incorporating marshmallow fluff, fold gently to maintain those beautiful swirls. Avoid overmixing, or you’ll lose that gooey center.
- Quality Ingredients: Use high-quality chocolate and vanilla extract for richer flavor. Investing in good ingredients elevates your cookie experience.
- Room Temperature Tips: If the dough has been chilled for more than 24 hours, allow it to rest at room temperature for easier scooping and shaping.
Chocolate and Marshmallow Cookie Variations
Feel free to get creative with your cookies and customize them to your taste buds!
- Nutty Delight: Add 1/2 cup of chopped nuts like walnuts or pecans for added crunch and flavor. Nuts bring a delightful texture contrast that balances the softness of the cookie.
- Spicy Twist: Sprinkle in a pinch of cayenne pepper or cinnamon to give your cookies a warm kick. Just a hint can elevate the chocolate flavor and add an unexpected layer of warmth.
- Oatmeal Addition: Swap out 1/4 cup of all-purpose flour for rolled oats for a heartier cookie with a chewy texture. This variation adds a wonderful, rustic touch to these decadent treats.
- Minty Fresh: Use 1/2 teaspoon of peppermint extract instead of vanilla for a refreshing mint chocolate experience. It’s a perfect seasonal twist that brings a cool flavor to the chocolatey goodness.
- Fruit Fusion: Fold in 1/2 cup of dried cherries or cranberries for a fruity touch. The tartness of the fruit plays beautifully against the rich chocolate and marshmallow.
- Vegan Option: Replace butter with coconut oil, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and substitute marshmallow fluff with a dairy-free version. These swaps keep the cookies indulgent and plant-based!
- Caramel Surprise: Stuff each cookie with a small piece of caramel candy before baking for a gooey surprise. The melted caramel inside adds a delightful sweetness that complements the chocolate.
- Whole Wheat Goodness: Substitute all-purpose flour with whole wheat flour for a healthier option that still tastes great. This gives your cookies an added nutty flavor and a bit more nutritional punch.
Chocolate and Marshmallow Cookie Recipe FAQs
What is the best way to select ripe ingredients for the Chocolate and Marshmallow Cookie?
When selecting ingredients, choose fresh, high-quality items. For butter, look for a creamy and pale yellow color; avoid any with a strong odor or discoloration. Eggs should be fresh with no cracks, and cocoa powder should have a rich scent and be free of lumps. The chocolate bar should be glossy and firm, indicating freshness.
How should I store Chocolate and Marshmallow Cookies to maintain freshness?
Store Chocolate and Marshmallow Cookies in an airtight container at room temperature for up to 3 days. For extra protection against drying out, you can add a slice of bread to the container; it helps retain moisture. If you want to enjoy them longer, place the cookies in the fridge for up to a week, stacking them carefully with parchment paper between layers to avoid sticking.
Can I freeze the cookie dough for later use?
Absolutely! To freeze the unbaked Chocolate and Marshmallow Cookie dough, portion it out using a large cookie scoop and place the dough balls on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until firm, then wrap each ball tightly in plastic wrap and place in a labeled airtight freezer bag. This method will keep the dough good for up to 3 months. When you’re ready to bake, you can bake them straight from the freezer; just add an extra minute or two to the baking time.
What common troubleshooting tips do you have for this recipe?
If your cookies are spreading too much, ensure your dough is well-chilled. Chilling prevents excess spreading, creating a thicker cookie. If they turn out too dry, try reducing the bake time slightly, as oven temperatures can vary. Lastly, if the marshmallow fluff completely disappears into the dough while mixing, avoid overmixing when folding it in to preserve those beautiful, gooey swirls.
Are there any dietary considerations I should keep in mind?
Yes, if you’re baking for someone with allergies, be cautious of each ingredient. The Chocolate and Marshmallow Cookie contains gluten, dairy, and eggs. For a gluten-free version, you can substitute all-purpose flour with a gluten-free flour blend. Additionally, consider using dairy-free butter and chocolate for those avoiding dairy. Always check each ingredient’s packaging for potential allergens, especially with store-bought marshmallow fluff.
Can my pet get into this dessert?
While these cookies smell delicious and might be tempting to your furry friends, it’s best to keep them away from pets. Chocolate is toxic to dogs and cats, so please ensure cookies are stored in a secure place out of their reach!
Decadent Chocolate and Marshmallow Cookie Delight
Ingredients
Equipment
Method
- In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add the egg, vanilla extract, and milk, and combine well.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined for a thick dough.
- Gently fold in the chopped semi-sweet chocolate bar. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- After chilling, let the dough sit at room temperature for 20-30 minutes if chilled for over 24 hours. Dollop the marshmallow fluff on top and gently fold it in.
- Using a large cookie scoop, portion the dough onto prepared baking pans, spaced a few inches apart, rolling each into tall, cone-like balls.
- Bake for 10-12 minutes until edges are set and tops are slightly soft. Reshape if needed and add extra chocolate chunks. Transfer to a wire rack to cool.