There’s an undeniable magic in biting into a cookie that holds a delightful secret within. These chocolate marshmallow cookies are a prime example, offering an irresistible surprise: a core of warm, gooey, melted marshmallow encased in a rich, chewy chocolate cookie. Each bite delivers a symphony of textures—a delicately crisp, sugary crust giving way to the tender, chewy chocolate exterior, which then reveals that gloriously molten marshmallow center. This isn’t just a cookie; it’s an experience, a sweet revelation that brightens any day. Remarkably, these heavenly treats can be ready to enjoy in under 25 minutes, making them the perfect impromptu indulgence or a quick crowd-pleaser for any gathering.
Unveiling the Magic: Why You’ll Love These Gooey Chocolate Marshmallow Cookies
There’s something inherently joyful about a cookie with a delightful secret, and these chocolate marshmallow cookies deliver exactly that. Imagine a perfectly baked, rich chocolate cookie, slightly crisp on the outside and wonderfully chewy within, that cradles a molten, sweet marshmallow center. The contrast in textures and the burst of warm, sweet goodness make these cookies an absolute showstopper. They are not just dessert; they are a delightful experience, perfect for sharing with loved ones or enjoying as a private moment of bliss.
This recipe is particularly cherished in my home, especially on weekends when my kids eagerly await a special treat. It’s also a fantastic way to utilize those bags of mini marshmallows that often find their way into the pantry. While many store-bought cookie mixes offer convenience, crafting these cookies from scratch elevates the experience to a whole new level. The homemade touch imbues them with a depth of flavor and a superior texture that simply can’t be replicated. And the best part? These incredible marshmallow-stuffed chocolate cookies come together in under 25 minutes, proving that homemade doesn’t have to mean time-consuming. Get ready to bake a batch of pure happiness!
A Pro Tip for Perfectly Stuffed Cookies!
Achieving that perfectly rounded, melt-in-your-mouth marshmallow core is key to these cookies’ charm. While both standard and mini marshmallows work wonderfully, I strongly advise against using jumbo-sized marshmallows. Their larger volume tends to create very lopsided and inconsistent cookies, making them prone to oozing out during baking. If jumbo marshmallows are all you have on hand, simply cut them into halves or quarters to ensure an even, contained filling within the cookie dough. This small adjustment makes a significant difference in the final appearance and enjoyment of your marshmallow stuffed chocolate cookies.
Irresistible Chocolate Marshmallow Cookies Recipe
15 minutes
8 minutes
23 minutes
30
cookies
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Ingredients
-
1½ cups granulated sugar divided -
1 cup unsalted butter room temperature (2 sticks) -
2 large eggs room temperature -
1 teaspoon pure vanilla extract -
⅔ cup unsweetened cocoa powder * -
1 teaspoon baking soda -
1 teaspoon kosher salt -
2½ cups all-purpose flour -
180 mini marshmallows (¼ of a 10-ounce bag or 30 regular-sized marshmallows)**
Equipment
- Kitchen Scale (optional, for precise measurements)
- Baking Sheet
- Hand Mixer or Stand Mixer
- Cookie Portion Scoop
Instructions
- Begin by preheating your oven to a precise 400°F (200°C). This ensures your oven is at the correct temperature for even baking and proper cookie spread. Line a baking sheet with parchment paper or a silicone baking mat, or simply prepare it with a nonstick spray. This crucial step prevents your delicious chocolate marshmallow cookies from sticking and makes cleanup a breeze.
- In a large mixing bowl, combine 1 cup of the granulated sugar with the softened, room-temperature unsalted butter. Using either a hand mixer or a stand mixer fitted with the paddle attachment, beat these two ingredients together on medium-high speed. Continue mixing for approximately 2 minutes, or until the mixture becomes wonderfully light and fluffy. This creaming process is essential for incorporating air, which contributes to the cookies’ soft and tender texture.1½ cups granulated sugar (1 cup for dough, ½ cup for coating),
1 cup unsalted butter
- To the creamed butter and sugar mixture, crack in the two large, room-temperature eggs. Following this, add 1 teaspoon of pure vanilla extract. Continue mixing on medium speed until all ingredients are thoroughly combined and the mixture appears smooth and well-integrated. The vanilla extract is crucial here, as it enhances the chocolate flavor and adds a beautiful aromatic depth to your homemade cookies.2 large eggs,
1 teaspoon pure vanilla extract - In a separate, medium-sized bowl, prepare your dry ingredients. Whisk together ⅔ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, and 2½ cups of all-purpose flour. Whisking ensures these ingredients are evenly distributed, preventing pockets of baking soda or salt in your final cookie and allowing the leavening agent to work effectively.⅔ cup unsweetened cocoa powder,
1 teaspoon baking soda,
1 teaspoon kosher salt,
2½ cups all-purpose flour - Gradually add the whisked flour mixture into the wet ingredients. Mix on low speed, just until the dry ingredients are fully incorporated and a cohesive, rich chocolate cookie dough forms. Be careful not to overmix, as this can develop the gluten too much, leading to tougher cookies. Stop mixing as soon as no streaks of flour remain, ensuring a tender and chewy final product.
- Using a medium-sized cookie scoop (approximately 1½ inches in diameter), or a heaping tablespoon, scoop out a portion of the chocolate cookie dough. For easier handling and to prevent sticking, you can lightly spray your cookie scoop with non-stick cooking spray before each use. Take the scooped dough and gently flatten it in the palm of your hand, creating a disc roughly the size of your palm.
- Carefully place about 6-7 mini marshmallows into the center of the flattened cookie dough disc. Gently push them down to embed them slightly. Then, bring the edges of the dough up and around the marshmallows, sealing them completely inside the cookie dough. Roll the stuffed dough between your palms to form a smooth, uniform ball. This ensures the marshmallows are fully enclosed, preventing them from oozing out excessively during baking.180 mini marshmallows
- Take the perfectly formed cookie dough ball and roll it generously in the remaining ½ cup of granulated sugar. This sugary coating will bake into a delicate, crunchy crust, adding another delightful layer of texture to your chocolate marshmallow cookies. Place the coated dough balls on your prepared cookie sheet, ensuring they are spaced about 2 inches apart. This spacing allows the cookies to spread adequately without merging during baking, resulting in beautifully individual treats.
- Bake the cookies in your preheated oven for 8-10 minutes. Keep a close eye on them; you’ll know they’re nearly done when you start to see the marshmallows subtly peeking through the top of the cookie, indicating their gooey transformation inside. Once baked, remove the cookie sheet from the oven and allow the cookies to cool on the tray for about 5 minutes. This cooling period is crucial as it allows the cookies to set and firm up, preventing them from crumbling when transferred. After 5 minutes, carefully move them to a wire cooling rack or a fresh sheet of parchment paper to cool completely. Enjoy these warm, gooey chocolate marshmallow cookies!
Notes, Tips & Storage
**Regarding marshmallows: both mini marshmallows or regular-sized marshmallows are ideal for this recipe. Avoid jumbo marshmallows as they tend to create overly large and potentially messy centers. If jumbo marshmallows are your only option, simply cut them into halves or quarters before stuffing.
Essential Baking Tips for Success:
- Room Temperature Ingredients: Always ensure your butter and eggs are at room temperature. This is crucial for achieving a smooth, well-emulsified dough that bakes evenly and yields a tender crumb.
- Don’t Skip the Vanilla: Pure vanilla extract isn’t just for flavor; it acts as a balance to the rich chocolate and intensifies its depth, making your cookies truly exceptional.
- Marshmallow Portion Control: It might be tempting to overstuff, but start with fewer marshmallows than you think. Too many marshmallows can alter the cookie’s structure and lead to excessive oozing. About 6-7 mini marshmallows or one regular-sized marshmallow is usually perfect.
- Seal Those Marshmallows: To prevent the gooey marshmallow from sticking to your baking sheet, make sure each marshmallow is fully enclosed within the cookie dough. Pinch and roll the dough tightly around the filling.
- Preventing Marshmallow Melt-Out: If you notice marshmallows disappearing or melting out too much during your first batch, try freezing the formed, marshmallow-stuffed cookie dough balls for about 1 hour before baking. This helps the marshmallow retain its shape longer in the oven.
- Non-Stick Scoop: For smooth and consistent portions, spray your cookie scoop with a little non-stick spray periodically.
- Don’t Overbake: These cookies are best when slightly underbaked in the center to maintain their gooey texture. They will continue to set as they cool on the baking sheet.
Storage & Reheating: Store your delicious chocolate marshmallow cookies in an airtight container at room temperature for up to 2 days. For extended freshness, they can be kept in the refrigerator for up to 4 days. If you’re planning ahead, these cookies freeze beautifully for up to 1 month. When ready to enjoy, let them come to room temperature or gently warm them in the microwave for a few seconds to reactivate that irresistible gooey marshmallow center.
Calories from Fat 63
Becky Hardin
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How to Make Marshmallow Chocolate Cookies: A Detailed Step-by-Step Guide
Crafting these delectable marshmallow-stuffed chocolate cookies is a straightforward and rewarding process. Follow this detailed guide to ensure your cookies turn out perfectly gooey and irresistibly delicious every time!
1. Preparation is Key
Start by gathering all your ingredients. For the best results, ensure your butter and eggs are at room temperature; this is vital for achieving the correct consistency in your cookie dough. Preheat your oven to a precise 400°F (200°C) and prepare your baking sheet by lining it with parchment paper or a silicone mat, or simply using a nonstick spray. This simple prep prevents sticking and ensures easy cleanup, setting the stage for perfectly baked treats.
2. Creaming the Butter and Sugar to Perfection
In a spacious mixing bowl, combine 1 cup of granulated sugar with the softened unsalted butter. Using either a handheld electric mixer or a stand mixer with the paddle attachment, beat these two ingredients together until the mixture transforms into a light, airy, and fluffy consistency. This usually takes about 2 minutes. The creaming process is fundamental; it incorporates air into the butter, which then creates pockets in the dough, contributing to the cookies’ incredibly tender and chewy texture.
3. Incorporating Eggs and Vanilla for Flavor Depth
Once your butter and sugar are beautifully creamed, crack in the two large, room-temperature eggs. Next, add the pure vanilla extract. Continue mixing until these ingredients are fully incorporated into the butter and sugar mixture, resulting in a smooth and uniform base. The vanilla extract is not just an aromatic agent; it plays a crucial role in enhancing the rich chocolate notes of the cookie, adding a layer of sophisticated flavor that truly makes these cookies special.
4. Whisking the Dry Ingredients Evenly
In a separate bowl, it’s time to prepare your dry components. Whisk together the unsweetened cocoa powder, baking soda, kosher salt, and all-purpose flour. This step is vital for ensuring that the leavening agents and flavorings are evenly distributed throughout the dough. An evenly whisked dry mix prevents pockets of unmixed ingredients, guaranteeing a consistent texture and flavor in every single homemade chocolate cookie.
5. Forming the Rich Chocolate Dough
Gradually add the thoroughly whisked dry ingredients into the wet mixture. Mix on a low speed until everything is just combined and a rich, moist chocolate cookie dough forms. Be careful not to overmix the dough, as excessive mixing can develop the gluten too much, leading to a tougher cookie. Stop as soon as no dry streaks of flour are visible, aiming for a perfectly tender and chewy cookie base for your marshmallow surprise.
6. Portioning and Flattening the Dough
Using a medium-sized cookie scoop (about 1½ inches in diameter), or a heaping tablespoon, portion out individual balls of the cookie dough. For a smoother process and to prevent the dough from sticking, a quick spray of non-stick cooking spray on your scoop before each use works wonders. Once scooped, gently flatten each ball of dough in the palm of your hand to create a disc roughly the size of your palm. This flattened base is essential for neatly enclosing the marshmallows.
7. The Delightful Marshmallow Stuffing
Now for the surprise! Place about 6-7 mini marshmallows directly into the center of each flattened cookie dough disc. Gently press them into the dough to secure them. Remember, over-stuffing can alter the final texture and lead to messy oozing during baking, so aim for just enough marshmallows to fit comfortably. If you’re using larger marshmallows (halved or quartered), ensure they form a compact bundle in the center.
Once the marshmallows are in place, carefully bring the edges of the chocolate cookie dough up and around them, sealing them completely inside. Gently roll the dough between your palms to form a smooth, perfect sphere, ensuring no marshmallow is exposed. This meticulous sealing is key to keeping the marshmallow contained and delightfully gooey during baking. If the dough becomes too warm and sticky during this process, simply pop the formed cookie balls into the fridge for about 10 minutes to chill and firm up.
8. Coating and Baking for the Perfect Crunch
For an extra layer of texture and sweetness, roll each formed cookie dough ball generously in the remaining ½ cup of granulated sugar. This sugary crust will caramelize beautifully during baking, creating a delicate crunch that wonderfully contrasts with the soft cookie and gooey marshmallow. Place the coated dough balls on your prepared cookie sheet, ensuring they are spaced approximately 2 inches apart. This crucial spacing allows the cookies ample room to spread as they bake, preventing them from merging into one giant cookie. Bake for 8-10 minutes, keeping a watchful eye; the cookies are typically done when you begin to see the marshmallows gently peeking through the top, indicating a molten center. Be careful not to overbake to preserve that irresistible gooeyness!
9. Cooling and Enjoying Your Masterpiece
Once baked, resist the urge to move them immediately! Allow your chocolate marshmallow cookies to cool on the baking sheet for a crucial 5 minutes. This setting time allows the delicate cookies to firm up and prevents them from breaking when transferred. After 5 minutes, carefully move them to a wire cooling rack or a fresh sheet of parchment paper to cool completely. The wait is worth it for perfectly set and still wonderfully gooey cookies. Serve them warm to fully appreciate the molten marshmallow center, perhaps with a glass of cold milk or a scoop of vanilla ice cream.
Storage and Reheating Tips for Maximum Enjoyment
To keep your chocolate marshmallow cookies fresh and delicious, proper storage is key. Store them in an airtight container at room temperature for up to 2 days, where they will maintain a lovely soft texture. If you need to keep them longer, they can be refrigerated for up to 4 days; just be aware that the cold might slightly firm up the marshmallow. For a truly indulgent experience days later, gently reheat refrigerated or room-temperature cookies in the microwave for 10-15 seconds. This brings the chocolate back to a soft, gooey state and melts the marshmallow into its glorious molten form once more, making them taste freshly baked. These cookies also freeze exceptionally well for up to 1 month. To freeze, arrange cooled cookies in a single layer on a baking sheet and flash-freeze until solid (about 1-2 hours), then transfer them to an airtight freezer-safe bag or container. Thaw at room temperature and reheat as desired for a quick treat!
Frequently Asked Questions About Chocolate Marshmallow Cookies
Here are some common questions about making these delightful marshmallow stuffed chocolate cookies:
Q: Why did my marshmallows completely disappear or ooze out?
A: Marshmallows can be tricky! This usually happens if they weren’t fully enclosed in the cookie dough or if the dough itself was too warm, causing them to melt too quickly. Ensure you pinch the dough firmly around the marshmallows to seal them completely. Also, if your kitchen is warm, chill the cookie dough balls for 10-15 minutes in the fridge before baking, or even flash-freeze them for 30 minutes to an hour for extra insurance.
Q: Can I use different types of chocolate?
A: Absolutely! While this recipe uses cocoa powder for a rich chocolate base, you can enhance the flavor by adding chocolate chips (milk, semi-sweet, or dark) to the dough. Stir in about ½ cup of your favorite chocolate chips with the dry ingredients for an extra chocolatey kick.
Q: How can I make these cookies chewier or crispier?
A: For a chewier cookie, ensure you don’t overbake them; pull them from the oven when the edges are just set but the centers still look slightly soft. For a crispier edge, you can bake them for an extra minute or two, but be mindful of the marshmallow potentially over-melting.
Q: Is it okay to substitute butter with margarine?
A: While margarine can be used, it might alter the texture and flavor. Butter provides a richer taste and contributes to the superior texture of these cookies. If you must use margarine, opt for a stick margarine that has a high fat content for best results.
Variations and Customizations for Your Marshmallow Cookies
These chocolate marshmallow cookies are fantastic as is, but don’t hesitate to get creative and make them your own! Here are a few ideas to inspire your next batch:
- Spice It Up: Add a pinch of cinnamon or a tiny dash of cayenne pepper to the cocoa powder mixture for a subtle warmth and depth that complements the chocolate beautifully.
- Nutty Crunch: Fold in ½ cup of finely chopped pecans or walnuts into the cookie dough before stuffing for an added textural element and nutty flavor.
- Double Chocolate Delight: Beyond the cocoa powder, mix in ½ cup of your favorite chocolate chips (milk, dark, or white chocolate) to the dough for an extra layer of chocolatey goodness.
- Minty Fresh: For a festive twist, add ½ teaspoon of peppermint extract along with the vanilla, or press a mini peppermint patty into the center instead of a marshmallow (or alongside it!).
- S’mores Inspired: After rolling the cookie in sugar, press a few crushed graham cracker crumbs onto the outside before baking for a true s’mores experience.
- Toasted Coconut: Sprinkle toasted coconut flakes into the dough or onto the sugared exterior for a tropical twist that pairs surprisingly well with chocolate.
These simple additions can transform your classic gooey marshmallow cookies into a new favorite, catering to various tastes and occasions.
Conclusion: Your Next Favorite Cookie
These chocolate marshmallow cookies are truly a celebration of simple joys. Combining the comforting chewiness of a homemade chocolate cookie with the delightful surprise of a warm, melted marshmallow center, they offer an unparalleled treat that’s quick to make and impossible to resist. Whether you’re baking for a special occasion, a family treat, or just a moment of personal indulgence, this recipe promises to deliver pure, unadulterated happiness in every bite. Go ahead, gather your ingredients, and embark on this delightful baking adventure – you won’t be disappointed!
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