If you love soft cookies, you’ll want to marry these. These chocolate marshmallow cookies are very soft and chewy, with milk chocolate chunks and melted marshmallows. To finish them off I always add flaky salt that adds a delicious extra taste.
Chocolate Marshmallow Cookies
I had tried to make chocolate marshmallow cookies before, but the marshmallows always posed a problem. They would melt too much and disappear. But reading and reading I finally landed on the technique. When forming the balls for the cookies, you have to make sure that the marshmallows are covered with dough. That way, they melt in the oven but don’t disappear. I used mini marshmallows, but if you have the large ones I recommend that you cut them up. That way you have small pools of melted marshmallow in your cookie.
The perfect cookie
For these chocolate marshmallow cookies to be soft, I recommend that you cook them just enough. Remove them from the oven as soon as they have set, don’t let them become golden. Since they have marshmallows, many of them might come out in funny shapes. That’s why, as soon as they come out of the oven, I like to re-shape the ones that need it using a cookie cutter. To do it, I surround the cookie with the cutter and swirl it around so they go back to being round. You have ti do it as soon as they come out of the oven, once cold you won’t be able to do it. I made these cookies with Caro Rocco, you can find her on Instagram where she shares delicious recipes in spanish.
More tips
Another tip that I ALWAYS use in general with chocolate cookies is to add extra chunks or chips after the oven. As soon as they come out of the love I lightly push extra chocolate into the cookie. The residual heat in the dough melts the chocolate and forms melted pools. If you place the chocolate on top BEFORE the oven, it burns and becomes hard. With my methid you’ll get loverly pools of chocolate on top of these chocolate and marshmallow cookies. Here are other chocolate cookies you definitely want to try:
Ingredients
- 120 g unsalter butter at room temperature. About ½ a cup
- 160 g brown sugar about 1 cup
- 1 egg
- 1 tsp vanilla extract or essence
- 220 g all-purpose flour about 1 cup
- 1 tsp salt
- 1 ½ ts baking powder
- 70 g chopped milk chocolate or chips Just under ½ a cup
- 30 g mini marshmallows About ½ a cup
- Salt flakes optional
Instructions
- Use a whisk to cream the butter and sugar until it's very soft and creamy.
- Add the egg and vanilla and whisk again.
- Add the flour, baking powder, salt, and mix using a spatula.
- Add the chocolate and marshmallows and mix them in as well.
- Form balls of dough between your hands, making sure that the marshmallows are covered in dough. If they stick out they melt and disappear in the oven.
- Flatten the dough balls slightly and place them on a baking tray lined with baking paper. Repeat with all the cookies, leaving space between them because they expand a bit in the oven.
- Bake the cookies in a preheated oven at 180°C/350°F for 12-15 minutes or until they're just cooked, to keep them soft. You don't want them to be golden at all.
- Because of the marshmallows, these cookies can sometimes be a bit wonky in shape. As soon as they come out of the oven, you can surround them with a cookie cutter and roll them inside it to even out the edges. You have to do this as soon as they come out of the oven.
- Right afterwards, place extra chocolate chunks or chips on top and push them in slightly. This makes chocolate pools. Finish them with flaky salt.
