Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies are two classic flavors paired in one tasty treat. Made with rich, fudgy chocolate and ooey gooey marshmallows, these stuffed cookies are a must-try recipe.
Ingredients
- 1 1/4 cups all-purpose flour unbleached
- 1/3 cup Hershey's Special Dark Cocoa Powder Dutch processed
- 2 tbsp black cocoa powder optional (for color and flavor)
- 1/2 tsp baking powder
- 1/2 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 2/3 cup dark brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1/2 cup bittersweet chocolate chips
- 7 large marshmallows cut in half
Instructions
- Line a large baking sheet with parchment paper. Set aside
- In a large bowl, whisk together flour, dark cocoa powder, black cocoa powder, baking powder and salt. Set aside.
- Beat butter and brown sugar with an electric mixer until light and creamy. Scrape down the sides of the bowl with a spatula as needed.
- Add egg and vanilla then beat until incorporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
- Stir in chocolate chips with a spoon until evenly distributed. Avoid overmixing.
- Scoop dough into rounded balls with a large cookie scoop.
- Using your thumb, make large indent into the top of each dough ball. Insert a halved marshmallow then pinch dough up and around marshmallow.
- Place cookie dough balls on your parchment-lined cookie sheet, spacing them 2-inches apart.
- Preheat oven to 350 degrees.
- While oven is preheating, place cookie sheet in the freezer so dough gets cold. This quick chilling will help prevent cookies from spreading while baking.
- Bake cookies for 9 to 10 minutes or until the edges are set but the centers are still soft. When in doubt, underbake. Overbaked cookies will be dry.
- Allow cookies to cool on the baking sheet for 5 minutes before removing.
- Store cookies in an airtight container at room temperature up to 3 days.