Chocolate Marshmallow Cookies

A gooey marshmallow filled chocolate cookie.

Chocolate Marshmallow Cookies

The ULTIMATE rich, decadent and fudgy brownie-style cookies with pops of sweet creamy marshmallow throughout!

5 from 2 votes

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Course: Biscuits, Cookies

Cuisine: American, western

Prep Time: 10

Cook Time: 10

Chilling time: 15

Total Time: 35

Servings: cookies

Calories: 215kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Oven
Baking Trays

Ingredients

190 g (1 ¼ cups) plain flour
50 g (½ cup) cocoa powder
1 teaspoon bi-carbonate soda
pinch salt
125 g butter melted
140 g (⅔ cup) brown sugar
55 g (¼ cup) caster sugar
2 tsp vanilla extract
1 egg
50 g (1 cup) mini marshmallows

Instructions

Preheat the oven to 160 degrees celsius (fan forced).
Line 2-3 flat baking trays with baking paper and set aside.
Sift the plain flour and cocoa powder into a bowl. Add the bi-carbonate of soda and salt and stir to combine. Set aside.
If using a Thermomix: Place the flour, cocoa powder, bi-carbonate soda and salt into the bowl. Sift for 10 seconds, Speed 8. Set aside.
In a separate bowl, use a whisk to mix the melted butter with the brown sugar, caster sugar and vanilla extract.
If using a Thermomix: melt the chopped butter for 3 minutes, 80 degrees, Speed 2. Add the brown sugar, caster sugar and vanilla and mix for 10 seconds, Speed 6. Scrape down the sides of the bowl.
Add the egg to the melted butter mixture and whisk to combine.
If using a Thermomix: add the egg and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.
Add the flour mixture to the egg mixture and stir with a spoon until combined.
If using a Thermomix: add the flour mixture and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 5 seconds or until combined.
Chill the dough in the fridge for 15 minutes.
Take a heaped tablespoon of the mixture, form into a ball and then flatten in your hand. Place 5-6 mini marshmallows in the centre and press the mixture over to cover.
Place 4-5 of the balls onto each baking tray - leaving a large gap to allow for spreading.
Bake for 8-10 minutes or until the cookies are crinkly and the marshmallow has just started to peek through.
Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

Don’t overmix — Overworking develops gluten and leads to tougher cookies.
Chill is key — Cooling the dough firms up the fat and slows spread when baking, helping maintain a thick, fudgy profile - plus, it's easier to handle!
Seal the marshmallow well — Pinch seams closed, roll gently in hand; if weak spots, the marshmallow may ooze out.
Space generously on paper lined trays — These spread, so allow ample room (at least 5 cm) between balls.
Finish pretty — As they come from the oven, if any edges are ragged, gently push inward with a spatula so a neat cookie shape is kept.
Cooling - the cookies are soft and fragile whilst warm from the oven, so leave them on the trays for 10 minutes before moving to a wire cooling rack to cool completely.
Storage - Store the cookies in an airtight container for up to 5 days.
Freeze - You can freeze cooked cookies (cooled) for up to 1 month (layer with parchment). You can also freeze unbaked dough balls and bake straight from freezer (add 1–2 extra minutes bake time).
Rewarm tip — To soften a chilled cookie, microwave 5–10 seconds so marshmallow softens — absolute bliss!

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