the gingered whisk
Chocolate
Marshmallow Cookies
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“
Chocolate marshmallow cookies are an easy and amazingly delicious recipe you need to make pronto! Soft and tender chocolate cookies are dotted with gooey marshmallow pieces for a cookie everyone will love.
”
- The Gingered Whisk
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Chocolate
Key Ingredient
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– unsalted butter – semi-sweet chocolate chips – granulated sugar – eggs – all purpose flour – Dutch processed cocoa powder – baking powder – baking soda – salt – vanilla extract – mini marshmallows
Ingredients
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MEASUREMENTS!
Chocolate Marshmallow Cookies Recipe
Yield
24 Cookies
Prep Time
10 Minutes
Total Time
52 Minutes
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1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silpat mats.
Preheat:
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2. Place the butter and ¾ cup the chocolate chips into a small saucepan and melt over very low heat, whisking occasionally.
Melt:
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3. Remove from the heat and whisk in the vanilla extract. Set aside to cool slightly.
Whisk:
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4. Place the flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine. Set aside.
Whisk:
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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:
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6. Beat the cooled melted chocolate into the sugar and egg mixture until combined.
Beat:
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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:
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8. Gently fold the remaining chocolate chips and mini marshmallows into the dough.
Fold:
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9. Cover the bowl with plastic wrap and place in the fridge for thirty minutes.
Chill:
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10. Scoop the dough out onto the prepared baking sheets, setting them two inches apart.
Scoop:
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11. Bake for 10-12 minutes, or until the edges are just firm to the touch.
Bake:
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12. Cool the cookies for about ten minutes on the pan before removing to cool fully on a rack.
Cool:
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Visit The Gingered Whisk for more notes and tips on making the BEST Chocolate Marshmallow Cookies!
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Enjoy!
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