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:
- Preheat your oven to 350°F (175°C) and prep baking sheets by lining them with parchment paper.
- Take a medium-sized mixing bowl and combine the flour, cocoa powder, baking soda, and salt. Once whisked, set it aside.
- 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.
- 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.
- 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.
- 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.
- Add an extra touch of decadence by placing 4-5 chocolate chips on top of each cookie dough portion.
- 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.
- 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.
