Chocolate Marshmallow Cookies

A cookie is a baked dessert, typically containing flour, sugar and some form of fat. They are made from a dough that may be sweetened with granulated sugar, liquid sugars or honey. Cookies are sometimes topped with powdered sugar or frosting flavored with extract such as vanilla flavor.,

Chocolate marshmallow cookies are a popular treat. Allrecipes has a recipe for these delicious treats.

The ideal companion to a traditional double chocolate cookie, these chewy chocolate marshmallow biscuits are rippled with gooey ribbons of marshmallow fluff. What’s not to appreciate about that?

Chocolate-Marshmallow-Cookies

Cookies with Chocolate Marshmallows

You GUYS, you GUYS, you GUYS, you GUYS, you These cookies are HEAVEN on a plate. I’m talking about chewy, gooey chocolate cookies with chocolate chips and marshmallow fluffy swirled throughout. You’ll adore these since they’re simple to make, one-of-a-kind, and delightfully chocolaty without being too rich!

1636264343_940_Chocolate-Marshmallow-Cookies

What are chocolate marshmallow cookies, and how do you make them?

Make a basic chocolate cookie dough, mix in additional chocolate because more chocolate is always a good idea, and then swirl with marshmallow fluff. I like a double chocolate cookie as much as the rest of you (which is a lot), but too much chocolate may be hefty at times. Don’t get me wrong: these chocolate fluff cookies are decadent, but adding a little fluffy, gooey, vanilla-y fluff to the mix not only makes for a lovely cookie, but also makes this delicacy seem a little lighter.

Which makes me feel a little better about eating five of them.

1636264344_674_Chocolate-Marshmallow-Cookies

Chocolate Marshmallow Cookie Ingredients

Fortunately, you probably already have most of the ingredients for these marshmallow-y cookies in your cupboard. These one-of-a-kind cookies are made solely of pantry goods Plus fluff (a must), and they take standard ingredients and give them a creative twist!

  • Make sure your butter is at room temperature before using it! This will aid in the creaming of the butter and sugar into a light and fluffy foundation.
  • Sugar: We used a combination of brown and white sugar, but feel free to use whatever you have on hand!
  • One egg keeps these chocolate marshmallow cookies fudgy while maintaining a solid structure!
  • All-Purpose Flour: Flour, flour, flour. These chocolate fluff cookies will stay soft and chewy using regular all-purpose flour.
  • Rodelle’s cocoa powder is our favorite, but any high-quality cocoa would suffice!
  • Baking Soda: Baking soda provides the ideal rise for these one-of-a-kind cookies!
  • Double Chocolate Cookies: To make double chocolate cookies, you’ll need two types of chocolate. You may use chocolate chips or chocolate bars that have been cut up!
  • “Espresso powder will NOT make my cookies taste like coffee!” say it with me again. The addition of espresso powder will further intensify the chocolate taste. It’s OK to leave it out if you don’t have it, but it does add depth to the taste profile.
  • Get yourself a big ol’ container of the good stuff, Marshmallow Fluff!

1636264345_618_Chocolate-Marshmallow-Cookies

How to Make Perfect Marshmallow Ripples (with Pictures)

Fluff is a difficult substance to work with in the kitchen. If you’ve ever made our fluffernutter peanut butter cookies (which are fantastic), you’ll understand how fickle straight marshmallow fluff swirled in biscuits can be. BUT IT WAS SO WORTH IT. Working your batter as little as possible is the key to keeping your fluff intact and not simply wetting it down with sugar. You’ll be OK if you follow these guidelines. Or…chocolate?

Don’t overmix the batter: You should never overmix cookie dough after the dry ingredients have been added (it will result in tough, dry cookies), but with these chocolate fluff cookies, this is your MANTRA. “Do not overmix, do not overmix,” repeat to yourself the whole time you’re adding the fluff. Then simply let the fluff marble with the cookie dough a little!

Add fluff in little increments: you can always add more fluff, but you can’t take it away. I prefer to add the fluff in quarter-inch increments to the dough. This gives you greater control over the amount of marshmallow in each biscuit!

Refrigerate the cookie dough balls: Before baking, I like to scoop out the dough balls and freeze them for 15 minutes. This helps the cookies and fluff spread less in the oven and prevents the fluff from melting or browning as soon!

1636264346_19_Chocolate-Marshmallow-Cookies

These delicious chocolate marshmallow cookies are sure to please. Take every single morsel!

XX

Print

The ideal companion to a traditional double chocolate cookie, these chewy chocolate marshmallow biscuits are rippled with gooey ribbons of marshmallow fluff. What’s not to appreciate about that?

Ingredients

  • room temperature 1/2 cup unsalted butter
  • brown sugar, 1/3 cup
  • 1/3 cup sugar, granulated
  • 1 room temperature egg
  • a third of a cup of all-purpose flour
  • a quarter teaspoon of espresso powder
  • cocoa powder, 1/3 cup
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • chocolate chips (1 cup)
  • a half-cup of marshmallow fluff

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
  2. Cream the butter and sugars together in a stand mixer fitted with the paddle attachment for approximately 2 minutes, or until the mixture becomes light and fluffy. Scrape down the sides of the basin and mix in the egg and vanilla until thoroughly incorporated.
  3. Sift together the flour, cocoa powder, espresso powder, baking soda, and salt in a separate basin. After that, toss in the dry ingredients until they’re barely incorporated with the butter mixture. Fold in the chocolate chips gently, taking care not to overwork the dough.
  4. 1/4 of the fluff should be spooned into the batter and folded once or twice. When you scoop the cookies out, the fluff will become marbled and merge into the dough, so be careful not to overmix it. Scoop out around 1 inch cookie dough spheres around the fluff-filled regions of the dough using a big cookie scoop. Place the cookies 2 inches apart on the prepared cookie sheet. Continue to add marshmallow fluff in little amounts every few cookies to ensure that each cookie has a fair quantity of fluff without overdoing it. Cooking for 10-12 minutes, keeping an eye on the bake time since each oven is different. A gentle center with a stronger edge is the key. Allow to cool for 10 minutes on a wire rack before serving. Devour.

Chocolate marshmallow cookies, chocolate fluff cookies, and one-of-a-kind cookies

Watch This Video-

Marshmallow cookies are a popular dessert that is often made without chocolate. This recipe is for those who want to try them, but don’t have any chocolate ingredients on hand. Reference: marshmallow cookies without chocolate.

Frequently Asked Questions

What are the Mexican marshmallow cookies called?

A: The Mexican marshmallow cookies are known as sopapillas. Theyre even more popular in the US than they are in Mexico, where theyre often called totopos.

How do you use a bag of marshmallows?

A: You would start by removing the husk from a marshmallow, then you would put it in your mouth and chew. Then youll remove your hand from the bag and lift it above your head as if to toast someone elses marshmallows!

Do they still make pinwheel cookies?

A: Yes, you can find them at the grocery store.

Related Tags

  • chocolate marshmallow cookies brand
  • chocolate cookies with mini marshmallows
  • double chocolate marshmallow cookies
  • hot chocolate marshmallow cookies
  • marshmallow chocolate cookies recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top