Description
A fudgy chocolate cookie with a gooey marshmallow center and a glossy chocolate finish.
Ingredients
Scale
Cookies
- 1/2 cup (8 Tbsp / 113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/3 cup (27 g) natural unsweetened cocoa powder
- 1/4 cup (40 g) dry hot cocoa mix
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp (10 ml) milk (dairy or non-dairy)
Topping
- 10–11 large marshmallows, each cut in half
- 8 oz (226 g) semi-sweet chocolate, finely chopped
Instructions
- Preheat and prep: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats and set them aside.
- Cream sugars and butter: In a large bowl using a stand mixer (paddle) or a hand mixer, beat the softened butter with the granulated and brown sugars on medium–high speed until the mixture becomes light in color and fluffy, about 2–3 minutes.
- Add egg and vanilla: Add the egg and vanilla to the bowl and mix on high until fully incorporated. Scrape down the bowl as needed so everything combines evenly.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until uniform.
- Make the dough: Add the dry mixture to the butter-sugar mixture and beat on low until just combined. Add the 2 teaspoons of milk and continue mixing until you have a thick, slightly sticky dough.
- Chill the dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling is important — it helps the cookies stay tall and prevents over-spreading.
- Portion the dough: Remove the dough from the fridge. Roll heaping tablespoon-sized portions (about 25–26 g) into balls and place them 2–3 inches apart on the prepared sheets.
- First bake: Bake for 10 minutes. The centers will look a bit underbaked — that’s what you want for a soft, gooey result.
- Add marshmallows: Take the tray from the oven and press a marshmallow half, cut-side down, into the top of each warm cookie. Return to the oven and bake for an additional 2 minutes so the marshmallows puff.
- Shape the tops: Remove the cookies and gently press each marshmallow with the back of a spoon to flatten slightly. Let the cookies cool on the sheet for 10 minutes, then move to a wire rack to cool completely.
- Melt and top the chocolate: Melt the chopped semi-sweet chocolate in a double boiler or in the microwave in 20-second bursts, stirring between each, until smooth. Spoon or drizzle the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature (30–60 minutes).
- Store: Once the chocolate is set, you can stack, pack, and gift the cookies. Keep leftovers in an airtight container at room temperature for up to 1 week.
Notes
- Make-Ahead & Freezing
- Dough can be refrigerated for up to 3 days before baking.
- Freeze raw dough portions on a sheet, then transfer to a bag — they keep up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
- Fully baked cookies freeze well for up to 3 months. Thaw at room temperature and re-drizzle chocolate if desired.
- Tips & Notes
- Use natural cocoa powder for the intended flavor and texture; Dutch-process behaves differently with baking soda.
- For the smoothest chocolate topping, melt baking chocolate bars rather than chocolate chips. Chips often resist smooth melting.
- To prevent marshmallows from sliding off, press the cut-side down into the warm cookie immediately after the first bake.
- Want a bigger batch? Double the ingredient amounts and chill the dough a bit longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg