Effortless Double Chocolate Marshmallow Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
1/2 cup packed brown sugar
02 -
1/2 teaspoon baking soda
03 -
1/3 cup cocoa powder
04 -
1/2 cup unsalted butter, softened
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
07 -
1 cup all-purpose flour
08 -
1 large egg
09 -
1/2 cup white sugar
→ Extras
10 -
1/2 cup chocolate ganache for drizzling
11 -
12 large marshmallows, halved
# Instructions:
01 -
Set your oven temperature to 350°F (175°C), then line a baking tray with parchment to keep cookies from sticking.
02 -
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. This makes sure everything’s mixed evenly and clumps are gone.
03 -
Using a hand or stand mixer, beat the softened butter with both sugars for 2-3 minutes until it’s light, fluffy, and creamy. This sweet base gets the perfect blend of smoothness and chew!
04 -
Toss in the egg and vanilla extract, then mix until the wet stuff looks smooth. Scrape every last bit off the bowl sides to keep it all evenly combined.
05 -
Slowly pour your dry ingredient mix into the buttery combo. Gently fold it together until just blended—don’t overdo it, or your cookies could get chewy in a bad way.
06 -
Scoop out around 2 tablespoons of dough for each cookie and drop it onto your prepared tray. Make sure there’s at least 2 inches between each one since they’ll spread as they bake.
07 -
Bake on the center rack for 10-12 minutes. The edges should look baked up and firm, but the centers will still feel a little soft—that’s the magic texture you’re going for!
08 -
Quickly take the cookies out of the oven and press a marshmallow half into the middle of each. Pop them back in for another 2 minutes until the marshmallows get puffy and gooey without disappearing.
09 -
Leave the cookies on the baking sheet for 5 minutes to firm up. Use a cooling rack to let them chill completely afterward. The marshmallows will flatten a bit, making them extra cute and ready for ganache.
10 -
Once the cookies are fully cooled, drizzle on ganache in swirly designs. A spoon works great, but a small piping bag gives you even more control. Let the topping set, then enjoy your chocolatey treats!
# Notes:
01 -
For a soft outcome, don’t bake the cookies too long—pull them out while the middles are still slightly underdone.
02 -
Keep these cookies fresh in a sealed container for up to 3 days, but they taste best the first day.
03 -
Need quick ganache? Microwave 1/2 cup chocolate chips with 2-3 spoons of heavy cream, mixing every 20 seconds till it’s smooth.
04 -
To make this gluten-free, replace the flour with a 1:1 gluten-free baking mix.