Chocolate Marshmallow Cookies

Chocolate marshmallow cookies are soft chocolate cookies filled with chocolate chips and melty marshmallows. The cookies are made in one bowl and ready in just 23 minutes.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 153kcal

Author Kate @ I Heart Eating

Equipment

Large mixing bowl

Ingredients

½ cup salted butter
¾ cup light brown sugar packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 ⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips
1 cup halved mini marshmallows

US Customary - Metric

Instructions

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
½ cup salted butter
Whisk the butter until it is completely melted.
Add the sugars; mix until well-combined.
¾ cup light brown sugar , ¼ cup granulated sugar
Stir in vanilla and egg until incorporated.
1 teaspoon vanilla extract, 1 large egg
Add the flour, cocoa powder, baking soda, and salt.
1 ⅓ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Stir in chocolate chips and mini marshmallows.
½ cup semisweet chocolate chips, 1 cup halved mini marshmallows
Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. Gently reshape with a spatula or glass if cookies have become misshapen.

Notes

Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough (click on "metric" above the ingredients for the weights). If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread. You can also lightly spoon the flour into the measuring cup then level without packing the flour.
Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
Chocolate Chips: I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or semisweet, if you prefer. You could even use white chocolate chips if you like.
Nutrition values are estimates.

Nutrition