Soft, chewy cookies loaded with rich chocolate flavor and finished with a gooey marshmallow center. These cookies taste like a mix between a brownie and a s’more — the perfect treat for chocolate lovers and kids!
Ingredients
For the cookie dough:
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar
2 large eggs
2 teaspoons vanilla extract
2⅓ cups (280 g) all-purpose flour
½ cup (50 g) cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (170 g) chocolate chips (optional but extra delicious)
For the marshmallow filling:
12 large marshmallows, cut in half (or mini marshmallows)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars in a large bowl for 2–3 minutes until light and fluffy.
- Add eggs and vanilla extract, and beat again until smooth.
- In another bowl, mix flour, cocoa powder, baking soda, and salt.
- Add dry ingredients to the wet mixture, mixing until a soft dough forms. Fold in chocolate chips.
- Scoop about 1 tablespoon of dough, flatten it slightly in your palm, and place half a marshmallow in the center.
- Cover the marshmallow with another tablespoon of dough and seal gently so the marshmallow is inside.
- Place the filled dough balls on the baking sheet, leaving space apart.
- Bake for 10–12 minutes, until the tops are set but still soft.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Tips for Perfect Cookies
Do not overbake — cookies firm as they cool.
For an extra melty center, add a piece of chocolate with the marshmallow.
Store in an airtight container for up to 4 days.
Enjoy