Chocolate Marshmallow Bliss Cookies

Chocolate Marshmallow Bliss Cookies

Immerse yourself in the divine combination of decadent cocoa and gooey marshmallows, interspersed with the bold taste of chocolate chips. Ideal for any weather – be it a chilly winter night or a reminiscent summer evening.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 11 tablespoons unsalted butter, at room temperature
• 1/2 cup white sugar
• 1 cup dark brown sugar, firmly packed
• 2 ¼ teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1 1/4 cups semi-sweet or dark chocolate chips, divided
• 1 cup mini marshmallows

Instructions:

1. Preheat your oven to 350°F (175°C) and prep baking sheets by lining them with parchment paper.
2. Take a medium-sized mixing bowl and combine the flour, cocoa powder, baking soda, and salt. Once whisked, set it aside.
3. Using an electric mixer (either stand or handheld), cream together the butter and both sugars on medium speed until you achieve a creamy, light texture, which should take about 2-3 minutes. Ensure you scrape the bowl’s sides to integrate all ingredients.
4. Incorporate the eggs one by one into the mixture, ensuring each is fully mixed in before adding the next. Introduce the vanilla extract and blend well.
5. Gradually fold in the dry ingredients on a low-speed setting until just combined. Manually stir in 3/4 cup of the chocolate chips with a spatula or wooden spoon.
6. Using a cookie scoop (roughly 1 ounce in size), place cookie dough portions onto the prepped baking sheets, ensuring there’s about 3 inches of space between each.
7. Add an extra touch of decadence by placing 4-5 chocolate chips on top of each cookie dough portion.
8. Bake in the preheated oven for approximately 9 minutes. Remove the baking sheets and quickly, yet carefully, press 2-4 marshmallows onto the top of each cookie. Return the cookies to the oven and bake for another 1-2 minutes or until they’ve set in the middle.
9. Allow the cookies to rest on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Storage Tips:

• Keep the baked cookies in an airtight container at room temperature, and they’ll stay fresh for up to 6 days.
• If you’ve got unbaked cookie dough left, store it in an airtight container in the fridge for up to 4 days.