Hey there! Remember me? I bake super delicious desserts but have recently been on a month long hiatus? I know, I almost forgot about me, too!
Allow me to quickly bring you up to speed on said hiatus:
-I celebrated my 30th birthday
-Also on my 30th birthday, I got engaged!
-I went on a lake vacation to northeastern Michigan and had zero cell reception (highly recommend)
-Moved to a new apartment
-Right after moving in, made an unexpected jaunt back to my hometown to book my dream wedding venue
-Finally settled in the new place and am back to baking!! YAY!
Whew. And that's why I took practically a whole month off from this blogging business.
Now, I'd like to introduce you to these Chocolate Marshmallow Cookies because they are THE BOMB. I am, in the deepest parts of my soul, a soft cookie or bust type of gal. If you feel the same, get your cookie scoop ready!
These strike the balance of giving you your chocolate craving without being overly rich, and the marshmallows and chips add a perfect texture and flavor contrast. I've used both white chocolate chips and peanut butter chips in these cookies during testing. While I prefer the peanut butter chips, add (or remove) whatever chips you want!
I think my favorite part may be that they even stay soft after sitting around for 3-4 days! Talk about hitting the jackpot. I hope you'll give these a try when you need something quick to satisfy that chocolate craving.
Get in there and grab one!
Chocolate Marshmallow Cookies
- Stand mixer with paddle attachment, or handheld mixer
- Cookie sheet
- Parchment paper
- 2 inch cookie scoop
- ½ cup unsalted butter, room temperature 113 g
- ½ cup brown sugar, lightly packed 100 g
- ¼ cup white sugar 50 g
- 1 large egg
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup all-purpose flour 120 g
- ¼ cup cocoa powder 26 g
- ⅛ teaspoon salt
- 3 oz peanut butter chips or white chocolate chips
- ¾ cup mini marshmallows
- Flaky finishing salt
- Start by placing your peanut butter or white chocolate chips in the freezer.
- In a bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) cream together the butter and sugars until light and fluffy, about 3 - 4 minutes on medium speed. Add the egg and vanilla and mix until combined, then scrape down the sides.
- On low speed, add in the dry ingredients until just combined and scrape down the sides, if needed.
- Add 2 oz of the cold peanut butter chips to the batter and mix on low until just combined, then place the whole bowl in the fridge for 30 minutes.
- Preheat the oven to 350 degrees F, and line two cookie sheets with parchment paper.
- Remove the dough from the fridge. Using a 2 inch cookie scoop, roll the dough into balls and add to your prepared sheet pan. Only cook 6 cookies per pan, as they are rather large. To the top and sides of your dough balls, gently push in about 4-5 mini marshmallows and 4-5 peanut butter or white chocolate chips.
- Bake for 10-12 minutes and sprinkle with flaky sea salt when done. Allow to cool for 1-2 minutes on the pan, then remove to a wire rack to cool completely.