Ingredients
For the Cookie Dough:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
For the Filling:
12 large marshmallows, cut in half (or 1 1/2 cups mini marshmallows)
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips evenly.
7. Cover and chill the dough for at least 30 minutes.
8. Scoop about 2 tablespoons of dough and flatten into a disc.
9. Place a marshmallow half in the center and wrap dough completely around it, sealing well.
10. Place dough balls 2 inches apart on prepared baking sheets.
11. Bake for 10–12 minutes until edges are set and centers are soft.
12. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure marshmallows are fully sealed inside the dough to prevent leaking.
Chilling the dough helps control spreading and keeps marshmallows gooey.
Cookies are best enjoyed warm for maximum marshmallow stretch.
Store in an airtight container for up to 3 days or freeze baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 22g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg