the gingered whisk

Chocolate  Marshmallow Cookies

chocolate

Main Ingredient

▢ ½ cup unsalted butter ▢ 1 ½ cups semi-sweet chocolate chips, divided ▢ 1 cup granulated sugar ▢ 2 eggs ▢ 1 cup all purpose flour ▢ ¼ cup dutch processed cocoa powder ▢ ½ teaspoon baking powder ▢ ½ teaspoon baking soda ▢ ½ teaspoon salt ▢ 1 teaspoon vanilla extract ▢ ½ cup mini marshmallows

Ingredients

Chocolate Marshmallow Cookies 

Yield

24 Cookies

Prep Time

10 minutes

Total Time

52 Minutes

Level

Easy

1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silpat mats.

Preheat:

2. Place the butter and ¾ cup the chocolate chips into a small saucepan and melt over very low heat, whisking occasionally.

Melt:

3. Remove from the heat and whisk in the vanilla extract. Set aside to cool slightly.

Whisk:

4. Place the flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine. Set aside.

Whisk:

5. Add the sugar and eggs to a large bowl and beat with an electric mixer for five minutes, or until very smooth and light in colour.

Add:

6. Beat the cooled melted chocolate into the sugar and egg mixture until combined.

Beat:

7. Stir in the flour mixture with a wooden spoon or spatula until just mixed – don’t over mix. The dough will be very soft, almost like cake batter.

Stir:

8. Gently fold the remaining chocolate chips and mini marshmallows into the dough.

Fold:

9. Cover the bowl with plastic wrap and place in the fridge for thirty minutes.

Chill:

10. Scoop the dough out onto the prepared baking sheets, setting them two inches apart.

Scoop:

11. Bake for 10-12 minutes, or until the edges are just firm to the touch.

Bake:

12. Cool the cookies for about ten minutes on the pan before removing to cool fully on a rack.

Cool:

Enjoy!

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