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Chocolate Marshmallow Cookies: A Gooey Delight
Let's bake a cookie that's a delightful mix of chewy, chocolatey, and gooey: Chocolate Marshmallow Cookies. These irresistible treats are perfect for marshmallow lovers and anyone who enjoys a classic chocolate cookie with a twist. I'm excited to share this simple and satisfying recipe with you.
Ingredient Essentials
- All-Purpose Flour:
- All-purpose flour provides the structure for the cookies.
- Cocoa Powder:
- Natural unsweetened cocoa powder adds a rich chocolate flavor.
- Baking Soda:
- Baking soda gives the cookies their perfectly chewy texture.
- Unsalted Butter:
- Room-temperature unsalted butter adds richness and flavor.
- Light Brown Sugar and Granulated Sugar:
- These sugars add sweetness and contribute to the chewy texture.
- Egg and Egg Yolk:
- Eggs bind the ingredients together and add moisture.
- Vanilla Extract:
- Vanilla extract enhances the other flavors.
- Marshmallows:
- Full-sized marshmallows are used to create the gooey center.
- Melting Chocolate:
- Melting chocolate is used to coat the marshmallow and add a final touch of chocolatey goodness.
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Crafting Your Cookies
- Oven Preparation:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat.
- Dry Ingredient Mixing:
- In a medium bowl, combine the all-purpose flour, cocoa powder, and baking soda.
- Wet Ingredient Mixing:
- In a separate bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Add the egg and mix until well combined, then mix in the egg yolk and vanilla extract.
- Dough Combination:
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Cookie Shaping and Baking:
- Scoop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheet. Bake for 5-6 minutes, then open the oven and carefully add half a marshmallow to each cookie. Bake for another 2-3 minutes, until the marshmallows are soft and the cookies begin to brown.
- Cooling:
- Remove the cookies from the oven and gently press the marshmallow down slightly. Cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack.
- Chocolate Coating:
- Melt the chocolate in 10-15 second intervals, stirring each time, until fully melted. Spoon a tablespoon of melted chocolate onto each cookie, spreading it so that the marshmallow is fully covered. Allow to cool completely before serving.
You Must Know
- These cookies are a delightful combination of chocolate, marshmallow, and chewy texture.
- They're easy to make and perfect for any occasion.
- Leftovers can be stored at room temperature or frozen.
I love the chewy texture of the chocolate cookie and the gooey marshmallow center. The melted chocolate coating adds a final touch of sweetness and richness that makes these cookies truly irresistible.
Serving Suggestions
Serve these Chocolate Marshmallow Cookies as a sweet treat for any occasion. They're perfect for parties, gatherings, or a simple dessert at home.
Flavorful Variations
Add chocolate chips or chopped nuts to the cookie dough for extra flavor and texture. You can also use different types of melting chocolate, such as white chocolate or dark chocolate.
Storage and Freezing
Store leftover cookies in an airtight container at room temperature for 4-5 days. You can also freeze them for up to three months.
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Chef's Helpful Tips
- Measure the ingredients accurately, especially the flour and sugar.
- Use room-temperature butter for easier creaming.
- Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Don't overbake the cookies. They should be just set around the edges but not quite baked in the center before adding the marshmallows.
- Use a spoon to gently reshape any misshapen cookies immediately after removing them from the oven.
These Chocolate Marshmallow Cookies are a delightful and easy treat that's perfect for any occasion. They're chewy, chocolatey, and gooey, making them a guaranteed crowd-pleaser. I hope you enjoy making and sharing these delicious cookies as much as I do. They're sure to become a cherished favorite in your recipe collection.
Frequently Asked Questions
- → Can I use regular chocolate chips instead of melting chocolate?
- Yes, you can. Melting chocolate just gives a smoother finish, but chocolate chips will work fine.
- → How do I keep the marshmallows from burning?
- Add the marshmallows during the last few minutes of baking and watch them closely. They should soften, not burn.
- → Can I make these cookies ahead of time?
- Absolutely! They stay fresh for a few days in an airtight container, or you can freeze them for longer storage.
- → What's the best way to melt the chocolate?
- Microwave it in short bursts, stirring in between, to prevent it from burning.
- → Can I use different types of marshmallows?
- Sure! Mini marshmallows or flavored marshmallows would be fun to try.