Gooey Chocolate Marshmallow Cookies
Ingredients:
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, halved
1/2 cup chocolate ganache, for topping
Optional Substitutions:
Use gluten-free baking mix in place of all-purpose flour.
Swap in dairy-free butter and marshmallows to make it vegan.
Use dairy-free chocolate ganache for a completely plant-based version.
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Gradually stir the dry mixture into the wet ingredients just until fully combined. Do not over-mix.
Scoop 2-tablespoon portions of dough and place on the prepared baking sheet, spacing cookies 2 inches apart.
Bake for 10–12 minutes, until edges are set but centers remain soft.
Immediately press a halved marshmallow into the center of each cookie and return to the oven for 2 additional minutes, or until the marshmallows puff.
Cool cookies on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, drizzle with chocolate ganache in decorative swirls and let set before serving.
Prep Time: 15 minutes | Cooking Time: 14 minutes | Total Time: 29 minutes
Kcal: 210 kcal per cookie | Servings: 24 cookies
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