Chewy marshmallow cookies. 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. They're sticky and gooey, with crispy edges and pockets of melted marshmallows and chocolate chips. These chewy chocolate marshmallow cookies are rippled with gooey ribbons of marshmallow fluff AKA the perfect complement to a classic double chocolate cookie.
I'm talking chewy, gooey chocolate cookies loaded with chocolate chips and swirled with marshmallow fluffy.
Chocolate Marshmallow Cookies are one of my favorite holiday cookies!
Start with a delicious chewy chocolate cookie, topped with a warm marshmallow and chocolate frosting.
You can cook Chewy marshmallow cookies using 10 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chewy marshmallow cookies
- You need 1 1/2 cup of all-purpose flour.
- You need 1 cup of creamy peanut butter.
- Prepare 1/2 cup of butter, softened.
- You need 3/4 cup of packed brown sugar.
- Prepare 1 of large egg.
- Prepare As needed of marshmallows.
- You need 1 teaspoon of vanilla extract.
- It's 1 teaspoon of baking soda.
- Prepare 1/2 cup of granulated sugar for rolling the dough.
- It's 1/4 teaspoon of salt.
This is one of those recipes where people will FOR SURE ask for the recipe. Kind of like with this Rocky Road Fudge and these easy homemade truffles! Cookies: cream together butter and sugar with a hand held electric mixer. Add egg, then vanilla and milk.
Chewy marshmallow cookies step by step
- Preheat the oven to 350 F..
- In a large bowl, cream together the peanut butter, butter and brown sugar using a hand mixer (or a stand mixer), until soft and creamy..
- Add the egg and vanilla extract and continue to mix until fully combined..
- In a separate large bowl, Seive the Flour, baking soda and salt for 2 times..
- Add the wet ingredients mixture into this dry ingredients large bowl slowly, continuously mixing using your mixer and make a soft dough. Roll the dough into 1 to 2-inch balls..
- Arrange the marshmallows in bowl. With your fingers slightly flatten the dough balls and stuff the marshmallow piece in each dough and then roll out the dough..
- Coat evenly the balls with the granulated white sugar and place 2 inches apart on an ungreased, parchment-lined baking sheet..
- Gently give a small press on each balls with your four fingers (do not make it flat). Bake for 10-12 minutes or as soon as tops begin to slightly cracks and the marshmallows popping out. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
- The flavour is deep, nutty and assertive. The texture has the perfect balance between crisp and soft..
Then add flour, salt, baking soda, and cocoa. Drop by spoonfuls on to a greased cookie sheet. Step Three: Bite into a cookie to reveal the hidden marshmallow creme center. Store leftovers in a covered container. And if you want to make up a bigger batch of dough, you can make up the dough.