An ooey, gooey chocolate lover’s dream, these Chocolate Chunk Marshmallow-Filled Cookies are perfect with a glass of milk. Share them at a party, gift to friends, or savor at snacktime. You’ll want to stuff your cookie jar full with these irresistible Chocolate Chunk Marshmallow-Filled Cookies.

An ooey, gooey chocolate lover’s dream, these Chocolate Chunk Marshmallow-Filled Cookies are perfect with a glass of milk. Share them at a party, gift to friends, or savor at snacktime. You’ll want to stuff your cookie jar full with these irresistible Chocolate Chunk Marshmallow-Filled Cookies.

Chocolate Chunk Marshmallow-Filled Cookies

Inspired by a steaming mug of hot cocoa, these Chocolate Chunk Marshmallow-Filled Cookies combine rich chocolaty goodness with sweet marshmallows. A soft, rich brownie-like cookie studded with chocolate chunks is stuffed with mini marshmallows and baked to perfection. You’ll bite into an intensely fudgy cookie with a melted marshmallow center, and we promise it’s the ultimate treat!

Chocolate Chunk Marshmallow-Filled Cookies

Cookie Baking Essentials

You’ll love how easy this Chocolate Chunk Marshmallow-Filled Cookies recipe is. To get started, you’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Stainless Steel Spatula Spoon. The dough needs to be chilled for a few hours, so be patient.

Chocolate Chunk Marshmallow-Filled Cookies

Once chilled, transfer the dough to a GoodCook Nonstick 13×16″ Cookie Sheet with a GoodCook Stainless Steel Cookie Scooper, perfect for forming dough into perfect spheres. Cool the hot cookies on a GoodCook Cooling Rack.

Let’s get baking!

Chocolate Chunk Marshmallow-Filled Cookies

Bake & Share

Happy Cookies Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

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Chocolate Chunk Marshmallow-Filled Cookies

Chocolate Chunk Marshmallow-Filled Cookies

An ooey-gooey chocolate lovers dream!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 12

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons milk
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup semi-sweet chocolate chunks/chips
  • Mini marshmallows

Instructions

In a large bowl or stand mixer with a paddle attachment, mix butter until smooth. Add both sugars to the bowl, mix on medium speed until fluffy. Beat in the eggs, adding one at a time and scraping down the sides of the bowl after each addition. Mix until fully incorporated. Add in the vanilla and milk.

In a separate bowl, whisk together the flour, cocoa, soda, and salt. On a low speed, slowly add the dry ingredients to the butter mixture until combined. Mix in the chocolate chips.

Cover the cookie dough with a plastic wrap, and place in the refrigerator for 3 hours. This allows the dough to be handled easily, and prevents over-spreading of the cookie.

After 3 hours, preheat oven to 350 F. Grease 2 large sheet pans.

Once chilled, remove the dough from the refrigerator and form 24 balls. Each ball should be 1 heaping Tablespoon, about the size of a ping pong ball. Gently flatten the dough into a small disc with your fingers. Take one disc and place 7 marshmallows in the center. Place a second disc on top, pinch the sides together to seal the 2 discs so the marshmallows are hidden inside. Be careful not to leave cracks, as the marshmallow will escape and become crispy once baked.

Bake 6 cookies on one sheet pan for 8-10 minutes. Over cooking will cause the marshmallows to dissolve. Let rest on pan for 5 minutes then remove to a cooling rack to cool completely.

Notes

Recipe inspired by: https://sallysbakingaddiction.com/2016/07/18/salted-dark-chocolate-cookies/

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Posted in Desserts, Recipes by Goodcook staff |
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