Make soft, chewy cookies that taste just like a mug of hot cocoa, complete with a gooey marshmallow swirl.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press 3 to 4 mini marshmallows into the top of each dough ball.
Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra rich flavor, use Dutch-processed cocoa powder.
If you prefer a melted marshmallow topping, bake the cookies until almost done, then press a few marshmallows on top and return them to the oven for 1 to 2 minutes until the marshmallows puff and melt slightly.
Store cooled cookies in an airtight container at room temperature for up to 4 days.