These Chocolate Marshmallow Cookies taste like an old-fashioned treat and will be a hit with your friends and kids. Who can resist the slightly softened marshmallows on top of crispy chewy chocolate cookies?!
If you’ve read my blog for a while you know that my mom loved rocky road candy. Over the years I’ve combined the main ingredients in several different ways, but this time I am making them in cookie form. While not strictly the same (there are no nuts in these cookies), they are close and I know my mom would have loved them.
If you want to add a nut component, you could replace 1/3 cup of the flour with 1/3 cup of almond flour. Bob’s Red Mill makes an excellent almond flour (or meal) which is available in many stores across the country. It is guaranteed gluten-free if you are avoiding gluten.
You will love the combination of melted bittersweet chocolate and cocoa powder. You get an intense chocolate flavor that will satisfy the most ardent chocoholics. If you want you can leave out the marshmallows and just make chocolate cookies – they would be great that way too.
The recipe tells you to bake one pan of cookies at a time. This gives you the most consistent results and the baking sheet time to cool off slightly between bakings, helping to keep the cookies from spreading too much.
I hope you give these wonderful Chocolate Marshmallow Cookies a try soon. I’ll bet you can’t eat just one!
Happy Chocolate Monday everyone!
Key Ingredients for Chocolate Marshmallow Cookies:
- Bittersweet chocolate, all-purpose flour or gluten-free flour blend
- Salt, baking powder, baking soda, unsalted butter
- Sugar, cocoa powder, eggs, vanilla, mini marshmallows
The easiest way to add multiple eggs one at a time is to break them into a measuring cup with a spout. Pour them into the mixing bowl, one yolk and accompanying whites at a time. In this case where it says to add the vanilla to the last egg, I just put it in the measuring cup with the eggs and let it mix in whenever it pours out.
How to make Chocolate Marshmallow Cookies:
- Melt the chocolate and cool slightly; in a bowl, whisk together the flour, salt, baking powder, and baking soda
- Cream butter with the sugar and cocoa powder; add eggs one at a time then mix in the melted chocolate and flour mixture
- Mix until well blended, scraping the bowl well a couple of times
- Drop tablespoons of the dough onto parchment-lined baking sheets, press a mini marshmallow in the center of each one and bake one sheet at a time 11 to 13 minutes or until the marshmallows are melting and turning pale tan on top
- Cool on the baking sheet 5 minutes then move to a wire rack to finish cooling
If you cannot eat xanthan gum, you can use twice the amount of psyllium husk powder in its place. You’ll get a chewier texture but there won’t be any crumbling. You can find it in the digestive health section of health stores or Whole Foods Markets.
Kitchen Tools I Use to Make This Recipe (affiliate links):
- Chef’s knife
- Cutting board
- Baking sheets
- Parchment paper sheets or Silpats
- Hand mixer or stand mixer
- Measuring cup with a spout
- Spring-loaded ice cream scoop
- Wire cooling rack
Use a 1-for-1 style of gluten-free flour blend like Bob’s Red Mill 1-to-1 (in the blue package) or King Arthur Measure for Measure. Unsweetened cocoa powder is naturally gluten-free, but sweetened blends may not be safe. Letting the dough rest before baking gives the flours time to absorb the liquids and helps with the final texture of the cookies.
- 3 oz (85 g) chopped bittersweet chocolate, melted and cooled slightly
- 1-1/3 cups (6 oz; 160 g) all-purpose flour or gluten-free flour blend
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp xanthan gum, only if using a gluten-free flour blend without xanthan already in it
- 3 large eggs
- 4 oz (1/2 cup; 113 g) butter, softened
- 1-1/3 cups (264 g) granulated sugar
- 1/2 cup (1-1/2 oz; 42 g) unsweetened cocoa powder
- 3/4 tsp pure vanilla extract
- Mini marshmallows
- Position a rack in the center of the oven and heat the oven to 350°F. Line 2 cookie sheets with parchment or Silpats.
- In a microwave-safe bowl, place the chocolate and heat it in 30-second bursts until melted, stirring after each heating. When most of the pieces are melted, stir until smooth then set aside to cool. If the mixture gets too cool and thick to easily incorporate, reheat a little and stir.
- In a bowl, whisk the flour, salt, baking powder, and baking soda. Set aside. Break the eggs into a measuring cup with a spout and set aside.
- With your hand mixer or stand mixer, beat the butter, sugar, and cocoa powder until creamy, about 2 minutes. Scrape down the bowl and the beater(s). Add the eggs one at a time, mixing until incorporated after each addition, about 30 seconds each, and add the vanilla. Continue mixing on medium speed until well blended, about 1 minute. Scrape the sides and bottom of the bowl again. Add the melted chocolate and mix until just blended. Add the flour mixture and mix on low speed until well blended.
- Place the bowl in the refrigerator to chill and firm up for about 20 to 25 minutes.
- Using a small spring-loaded ice cream scoop or two spoons, drop tablespoons of dough about 1-1/2-inches apart on the prepared cookie sheets. Use your thumb to press a mini marshmallow in the center of each cookie. Return the bowl of dough to the refrigerator between loading the baking sheets.
- Bake, one sheet at a time, until the cookies are puffed and the tops are cracked and look dry and the marshmallows are beginning to get a little tan on top, 11 to 13 minutes. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes undisturbed, then transfer them to a rack to cool completely. Repeat with the remaining dough.
- Recipe Source: The Heritage Cook
Adapted from a recipe by Abigail Johnson Dodge for Fine Cooking
Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 41mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 2g
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