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
04 - 1/4 tsp salt
05 - 3/4 cup (168g) unsalted butter, room temperature
06 - 1/2 cup (112g) packed light brown sugar
07 - 1/2 cup (104g) sugar
08 - 1 large egg
09 - 1 large egg yolk
10 - 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.