Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies Recipe
Ingredients
113 gms unsalted butter, softened
1/4 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
165 gms all-purpose flour
55 gms unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini marshmallows
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in Marshmallows and Chocolate Chips: Gently fold in the mini marshmallows and chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop and Shape the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may still look a bit soft, but they will firm up as the cookies cool.
Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.
Tips and Variations:
For Extra Gooey Cookies: Add an extra 1/2 cup of chocolate chips or marshmallows for even more gooey goodness.
Mix-Ins: Feel free to experiment with other mix-ins such as nuts, toffee bits, or white chocolate chips.
Storage: These cookies can be frozen for up to 3 months. Simply place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. Thaw at room temperature before serving.
These chocolate marshmallow cookies are perfect for any occasion, combining rich chocolate flavor with the fun, gooey texture of marshmallows. Enjoy baking and sharing these delightful treats with friends and family!
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