You may wonder, who are these chocolate cookies with marshmallow perfect for? If you love s’mores, but can’t get a hold of a campfire to melt the marshmallows at any time throughout the year, follow me closely because these marshmallow chocolate cookies are just for you.
I wanted to make soft, gooey cookies loaded with chocolate flavours and melted marshmallows, because I am seriously in love with the s’mores all year-round. What is good about them is that you can add as many marshmallows as you sweet tooth desires. Personally, I like to keep the marshmallows to a minimum, so I can fully savor the warmth of the cocoa flavours.
I think you will find this recipe super simple; no fancy steps or ingredients or any other complication. So, whether you’ll bake them for a holiday party or just because cookies make any day better, these goodies are absolutely a great choice. Now grab a mixing bowl, put on your apron (because things might get sticky!), and let’s start baking.
Why Chocolate Cookies with Marshmallow are the Best
Reason number one: they are cocoa-based, so rich, so chocolatey and so yummy.
Reason number two: melted marshmallows, with their gooey, chewy texture, make everything better. Simple as that!
What You’ll Need
Butter – The butter is what gives these cookies their flaky texture and good taste. I’ve tried substitutions like coconut oil, but trust me – nothing beats the perfection that butter brings.
Brown sugar – I like to use Demerara sugar as it has a nice molasses flavour that adds some specific sweetness that I love. However, using regular brown sugar is completely fine – do not sweat much over it.
Egg – To arrive at the right texture, one egg will do the magic. Make sure you keep the egg at room temperature for at least 30 minutes to incorporate nicely.
Vanilla extract – Vanilla adds the most amazing warm flavour, so you don’t want to skip it. You can also use vanilla sugar, but my preference is always the vanilla extract as I find the flavour more intense.
Flour – To thicken the desired texture and for a nice fluffy touch, use all purpose flour. Alternatively, replace with whole wheat, but you may want to reduce the quantity to prevent the cookies from getting too dry.
Pinch of salt, some baking soda and baking powder – The magic baking trio that helps the cookies bake perfectly and get nice and fluffy.
Marshmallows – No s’mores effect without the marshmallow! So pick your favourite one and let’s bake. You can opt in for a medium size or the small cute hot-cocoa type, whatever you like. This time I used the small ones, although I think a better sticky effect would have been accomplished with a bigger sized marshamllows.
Dark cocoa – For that dark chocolate flavour, a good quality cocoa is a must.
Chocolate Cookies with Marshmallows
Course: DessertDifficulty: Easy10
servings10
minutes15
minutes1
hourDo you love s'mores, but can’t get a hold of a campfire to melt the marshmallow at any time throughout the year? Then follow me closely because these marshmallow chocolate cookies are just for you.
Ingredients
1 cup brown sugar
1 cup unsalted butter, room temperature
1 egg, room temperature
½ cup dark cocoa
¼ cup maple syrup
2 cups all purpose flour
½ tablespoon baking soda
½ tablespoon baking powder
Pinch of salt
½ cup small marshmallows
Optional - you can coat the cookies for extra sugary effect into cinnamon sugar.
Directions
- To prevent the marshmallows from melting very quickly, keep them in the freezer until ready to be used. I learnt this trick from a chef and I am incredibly grateful for that little tip.
- Using a mixer, beat the butter until it gets nice and fluffy. That is why you want to keep the butter at room temperature for a while, so mixing is easy and smooth. Gradually add the sugar while mixing to create a smooth, creamy base.
- Add the maple syrup, vanilla and egg into the buttery mixture and mix well until everything is nicely combined.
- In a separate bowl, whisk all the dry ingredients and slowly incorporate them in the buttery mixture, using a spatula. Mix on low speed until everything is well combined, finish with a spatula and then set it aside.
- Transfer the dough in a bowl, cover with a foil and let it chill in the fridge for at least one hour.
When ready to continue, preheat your oven to 350°F (175°C). - Using an ice cream scoop or a tablespoon, scoop out from the dough and roll each portion into a smooth ball. Then place them on a parchment-lined baking sheet and gently press your fingers into the center of each ball to create a small bowl shape. This is where the marshmallows are placed.
- Now lifting the sides of the dough, gently start wrapping the marshmallows inside.
Gently press the wrapped dough to flatten it up. Don’t place the cookies to close as they will stick together and may break when you take them out later on. - Optional: Once cookies are baked and still warm, you can coat the cookies in cinnamon sugar or eat them as they are - equally delicious.
Notes
- If you prefer a sweeter, more s’mores-like effect, go for medium-sized marshmallows instead. For my recipe, I used mini marshmallows, because I want just a hint of s’mores rather than a big overload. Just go with what is right for you.
How to Store the Cookies
Storing the chocolate cookies with marshmallows is very simple. Keep the cookies in an airtight container in the fridge for up to a week, or freeze them for up to a month. Another great option is to freeze the dough in a plastic wrap and work on it next time you are ready to indulge.
I love these cookies as they are perfect for cozy days when the weather turns cold and chilly. Enjoy!
Check Other Desserts
These cookies are part of my Christmas dessert challenge for this year. As I mentioned earlier in another post, I challenged myself to create at least five different types of Christmas treats to share with loved ones. These cookies, are the third ones of that list. Make sure you also check them out too.
Don’t forget to share your favourite combinations, because I’d love to hear about your creations. Remember “sharing is caring”, so share this recipe for others to get also inspired.
