Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies made with butter, flour, Dutch cocoa powder, baking soda, brown sugar, granulated sugar, egg, vanilla, mini marshmallows, and demerara sugar.
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Servings: 19 cookies
Ingredients
- 113 g unsalted butter melted and slightly cooled 1 stick / ½ cup / 4 oz
- 165 g all-purpose flour 1 ¼ cups / 5.8 oz
- 55 g Dutch processed cocoa powder ½ cup / 2 oz
- ¾ tsp baking soda
- ½ tsp salt
- ⅔ cup light brown sugar 135 g / 4.8 oz
- ¼ cup white granulated sugar 50 g / 1.8 oz
- 1 large egg room temperature
- 1 tsp vanilla extract
- ¾ cup mini marshmallows
- 1 tsp demerara sugar or turbinado sugar optional
Instructions
Prepare the butter.
- Melt the unsalted butter and set it aside to cool slightly before using.
Preheat the oven.
- Preheat the oven to 180°C / 350°F / 160°C fan-forced. Line 2 large baking trays with baking paper.
Combine the dry ingredients.
- In a medium mixing bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking soda, and salt until evenly combined. Set aside.
Combine the butter and sugars.
- In a large mixing bowl, add the light brown sugar and white granulated sugar to the melted, slightly cooled butter. Whisk with a balloon whisk until well combined.
Add the egg and vanilla.
- Add the room-temperature egg and vanilla extract to the butter and sugar mixture. Whisk until smooth and fully incorporated.
Add the dry ingredients.
- Add the flour mixture to the wet ingredients. Using a spatula, fold gently until just combined and no dry streaks remain. Do not overmix.
Rest the dough.
- Allow the dough to rest for 10 minutes before shaping. This will make the dough easier to handle and help the cookies maintain their shape during baking.
Portion the dough.
- Scoop approximately 2 tbsp of dough for each cookie, or use a cookie scoop for even portions. Roll each portion into a ball.
Fill with marshmallows.
- Create a small indentation in the center of each dough ball. Place approximately 6 mini marshmallows into the indentation.
- Seal and shape the cookies.
- Carefully pinch the dough around the marshmallows until they are completely enclosed. Lightly roll the dough ball between the palms of your hands to create a round shape.
Arrange on baking trays.
- Place the filled dough balls on the prepared baking trays, spacing them approximately 2 inches apart.
Add optional topping.
- Sprinkle a small amount of demerara sugar or turbinado sugar over the top of each cookie, if desired.
Bake the cookies.
- Bake for 9 to 10 minutes, or until the edges are set and the centers remain soft. Avoid overbaking, as the cookies will continue to firm as they cool.
Shape the cookies, if desired.
- Immediately after removing the trays from the oven, place a round cookie cutter slightly larger than each cookie around the warm cookie and gently swirl to create a uniform round shape.
Cool the cookies.
- Allow the cookies to cool on the baking trays for 10 to 15 minutes, or until firm enough to transfer without breaking. Transfer to a wire rack and cool completely before serving.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
Use certified gluten-free Dutch processed cocoa powder, baking soda, vanilla extract, mini marshmallows, and demerara or turbinado sugar.
Confirm that the brown sugar, granulated sugar, salt, butter, and egg are gluten-free and have not been exposed to gluten during storage or preparation.
Check the mini marshmallow label carefully, as some brands may include gluten-containing additives or cross-contact warnings.
Line the baking trays with fresh parchment paper and use clean bowls, whisks, spatulas, cookie scoops, and cooling racks to prevent cross-contamination.
Allow the gluten-free cookies to cool completely before moving, as gluten-free baked goods may be more delicate while warm.