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Chewy Chocolate Marshmallow Cookies

These are THE BEST chewy chocolate cookies: soft and chewy in the middle and slightly crunchy around the exterior. They definitely have brownie energy!! Bonus, they are loaded with tiny marshmallows!!
5 from 2 reviews
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Prep Time: 12 minutes
Cook Time: 11 minutes
Chill Time: 30 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Chocolate Cookies, Marshmallows, Baking, Dessert
Servings: 30 Cookies
Author: Rebecca Firth

Ingredients

  • 8 ounces semisweet chocolate (coarsely chopped)
  • ½ cup (112 g) sunflower or grapeseed oil (or other light-flavored oil)
  • 3 large eggs (room temperature)
  • 1 tablespoon (13 g) real vanilla extract
  • ¾ cup (165 g) light brown sugar (packed)
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (21 g) unsweetened Dutch-processed cocoa powder (sifted)
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 1 cup (135 g) bread flour (you can replace with all purpose flour 1:1)
  • 3/4 cup (101 g) all-purpose flour (how to measure flour)
  • 2 1/2 cups (100 g) mini marshmallows (see NOTES below)
  • 1 cup (170 g) dark chocolate (chopped or chocolate chips)

Instructions

  • Put the semi-sweet chocolate and oil in a large mixing bowl (microwave-safe) and microwave on high for 30 seconds and then stir. Continue to microwave in 10 second increments, stirring in between, until the chocolate is melted. If you don’t have a microwave, a double boiler will work just fine. Set aside to cool a beat.
  • Once the chocolate mixture is cooled a bit, whisk the eggs into the chocolate mixture, one at a time. Make sure each egg is well blended before adding in the next. Whisk in the vanilla, brown sugar and granulated sugar. This mixture will be thick…don’t panic. Grab a rubber spatula and mix in the cocoa powder, baking powder, baking soda and salt. Scrape the bottom and sides of the bowl to make sure everything is well combined. 
    Fold in the bread flour and all-purpose flour; and finally fold in the marshmallows and dark chocolate chips (or chopped chocolate) until just combined. Cover the mixing bowl and stash in the fridge for 30 minutes to firm up a bit; the dough rests while you preheat the oven and prep your baking sheets.
  • Preheat your oven to 375°F (190℃) and have a rack in the top third of the oven…this is where you’ll bake your cookies. Line your cookie sheets with parchment paper.
  • Scoop 2 tablespoons of cookie dough and allow at least 2 inches (5 cm) between the dough balls on the prepared baking sheet. Try to make them as spherical as possible. They will spread a touch while baking. If you have the time, I highly recommend either freezing these dough balls for 5 minutes or placing them in the fridge for 20 minutes prior to baking. This will keep cookie spread to a minimum. You know how I like girth in a cookie.
  • Bake for 11 minutes. You want to slightly undercook these…they might even look underdone a bit. That’s perfect. For best results, allow the cookies to cool on the sheet for 5-10 minutes, or until they come off easily. Then transfer to a cooling rack. Store in an airtight container at room temerpature for up to several days.

Notes

Cookie Variations

If you wanna go for a Rocky Road vibe, add 1 cup of toasted + chopped walnuts to the mix.

Mini Marshmallow Notes

You can use regular mini marshmallows (although I highly recommend the dehydrated ones; see the How to Bake with Marshmallow's section above recipe).
If you use regular marshmallows let them sit out, ideally overnight, to dry out a bit. Again this is optional. If you don't let them sit out they will get really melty in the cookies.

Dutch-Process Cocoa Powder

 I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color. I also love this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).

Shaping The Cookies

If your cookies aren't perfectly round once out of the oven, you can use the edge of a spatula or a round cookie cutter that is a little bit larger than the cookies (place it over the cookie and nudge it around). 

Storing Cookie Dough

Wrapped tightly and stored in an air-tight container,  cookie dough can hang in the fridge for up to three days.
 

Freezing Cookie Dough

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.
 
For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough  balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an airtight container. When baking, they  can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.
 
If you want the cookies to look similar the photos here, then let the dough come close to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

Bread Flour

One last quick note... I love this cookie with the bread flour + all-purpose flour combo. However, if you only have all-purpose flour on hand you can use that for both flours.

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo