My oldest grand baby Ani LOVES marshmallows. If she sees a marshmallow, she doesn’t want anything else. No breakfast, lunch or dinner, just marshmallows. To satisfy her marshmallow obsession, I made her some of our favorite Double Chocolate Chewy Marshmallow Cookies!
Filled with chocolate chips, cocoa and marshmallows, these cookies were a hit with Ani. And everyone else who ate a cookie, or two. Or three.
Double Chocolate Chewy Marshmallow Cookies
Yield 18 3 inch cookies
- 1⁄2 cup butter
- 1⁄2 cup light brown sugar
- 1⁄2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 3⁄4 cup flour
- 1⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cups semi-sweet chocolate chips
- 1 1/2 cups miniature marshmallows
- * 1-2 tablespoons milk if batter is dry
- Preheat the oven to 375 degrees or 350 degrees convection bake.
- Grease cookie sheet generously or use parchment paper.
- In a large bowl, cream together butter, brown sugar and white sugar.
- Beat in the egg, then stir in the vanilla. Do not over mix.
- Pour the flour, cocoa, baking soda, salt, chocolate chips and marshmallows into the bowl, stir into the creamed mixture just until the flour disappears. If using a mixer, mix on low for a few seconds, or you may use a large spoon. This is a folding action, do not over mix! If the batter is a bit dry, fold in a tablespoon or two of milk.
- Use a cookie or ice cream scoop and place the cookie dough balls onto the greased or lined sheet.
- Flatten the cookies slightly with palm of hand.
- Bake for 8 to 10 minutes or until the cookies are set on the outside.
-It is very important to generously grease the cookie sheet with a baking spray or to use a parchment paper liner. The marshmallows will melt and create a sticky residue which hardens and is difficult to clean. -This cookie should have the consistency of a chewy brownie, so baking just until the outer surface is cooked is best. These cookies are also really yummy refrigerated or frozen.