Indulge in these irresistible Double Chocolate Marshmallow Cookies, perfect for any chocolate lover. These cookies feature a rich chocolate base, a gooey marshmallow center, and a decadent chocolate ganache drizzle. They are a delightful treat for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, halved
- 1/2 cup chocolate ganache, for topping
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Prepare the Wet Ingredients:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the Cookies:
- Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, spacing them 2 inches apart.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are set.
- Remove the cookies from the oven and immediately press a marshmallow half into the center of each cookie.
- Return to the oven and bake for an additional 2 minutes, or until the marshmallows are puffed.
- Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add the Chocolate Ganache:
- Drizzle the cooled cookies with chocolate ganache in a swirl pattern.
Helpful Tips
- Softened Butter: Ensure the butter is softened to room temperature for easier creaming with the sugars.
- Even Cookie Size: Use a cookie scoop to ensure even-sized cookies for consistent baking.
- Marshmallow Press: Press the marshmallows gently into the cookies immediately after removing them from the oven for a perfectly gooey center.
Serving Suggestions
- Serve these cookies with a cold glass of milk or a warm cup of hot cocoa.
- For an extra indulgent treat, sandwich two cookies together with a scoop of ice cream.
FAQs
Can I use mini marshmallows instead of large ones?
Yes, you can use mini marshmallows. Place a few in the center of each cookie instead of one large marshmallow half.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Allow it to come to room temperature before baking.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days.
Servings
- Yield: 12 cookies
Time
- Preparation Time: 20 minutes
- Cooking Time: 14 minutes
- Total Time: 34 minutes
Nutrition
- Calories: Approximately 180 kcal per cookie
Enjoy these delicious Double Chocolate Marshmallow Cookies, and share them with family and friends for a delightful treat!
Recipe Card
Double Chocolate Marshmallow Cookies
Indulge in these irresistible Double Chocolate Marshmallow Cookies, perfect for any chocolate lover. These cookies feature a rich chocolate base, a gooey marshmallow center, and a decadent chocolate ganache drizzle. They are a delightful treat for any occasion.
Ingredients
- – 1 cup all-purpose flour
- – 1/3 cup cocoa powder
- – 1/2 teaspoon baking soda
- – 1/4 teaspoon salt
- – 1/2 cup unsalted butter softened
- – 1/2 cup granulated sugar
- – 1/2 cup packed brown sugar
- – 1 large egg
- – 1 teaspoon vanilla extract
- – 12 large marshmallows halved
- – 1/2 cup chocolate ganache for topping
Instructions
Preheat the Oven:
- – Preheat your oven to 350°F (175°C).
- – Line a baking sheet with parchment paper.
Prepare the Dry Ingredients:
- – In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Prepare the Wet Ingredients:
- – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- – Add the egg and vanilla extract, mixing until well combined.
Combine Wet and Dry Ingredients:
- – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape the Cookies:
- – Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, spacing them 2 inches apart.
Bake the Cookies:
- – Bake for 10-12 minutes, or until the edges are set.
- – Remove the cookies from the oven and immediately press a marshmallow half into the center of each cookie.
- – Return to the oven and bake for an additional 2 minutes, or until the marshmallows are puffed.
Cool the Cookies:
- – Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Add the Chocolate Ganache:
- – Drizzle the cooled cookies with chocolate ganache in a swirl pattern.