Gooey Chocolate Marshmallow Treats (Print Version)
# Ingredients:
→ Cookie Ingredients
01 -
1 1/4 cups plus 2 tbsp (191g) all-purpose flour
02 -
1/2 cup (57g) natural unsweetened cocoa powder
03 -
1 tsp baking soda
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1/4 tsp salt
05 -
3/4 cup (168g) unsalted butter, room temperature
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1/2 cup (112g) packed light brown sugar
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1/2 cup (104g) sugar
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1 large egg
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1 large egg yolk
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1 tsp vanilla extract
→ Toppings
11 -
10 full-sized marshmallows, cut in half
12 -
7 oz melting chocolate
# Instructions:
01 -
Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
02 -
Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
03 -
Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
04 -
Add the egg and mix until well combined. Add the egg yolk and vanilla extract and mix until well combined.
05 -
Add the dry ingredients and mix until well combined. Do not over mix.
06 -
Scoop 1 1/2 tbsp (25g) sized balls. Place the cookie dough balls on the lined cookie sheet. Bake for 5-6 minutes, or until the edges are just set, but they don’t look fully baked. They will still be a touch glossy and rounded. Open the oven and carefully add half a marshmallow on top of each cookie, working quickly.
07 -
Bake for 2-3 more minutes or until the marshmallows are soft and just before the cookies begin to brown. The cookies should look flatter and baked.
08 -
Remove from the oven and press marshmallow down slightly. Let cool for 3-4 minutes, then remove to a cooling rack to finish cooling.
09 -
After the cookies have cooled, add the chocolate to a microwave-safe bowl and heat in 10-15 second increments, stirring well between each, until fully melted.
10 -
Spoon about a tablespoon of chocolate onto each cookie and spread so that the marshmallow is fully covered. Allow to cool completely, then serve.
11 -
Store leftovers in an air-tight container. Cookies are best if eaten within 4-5 days.
# Notes:
01 -
Marshmallows – The recipe uses half a full-sized marshmallow, but if you’d like more marshmallow, you can use a whole one. I tested both ways and they both work well.
02 -
Melting chocolate – I used Ghirardelli melting chocolate, but another brand or a baking bar will also work.
03 -
Storage – Leftover chocolate and marshmallow cookies can be stored in an airtight container for 4-5 days.
04 -
Freeze – Place the cooled cookies on a baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly bag or container. Freeze them for up to 3 months. Thaw in the fridge or on the counter before eating.