Hello, fellow bakers! Are you ready to embark on a delicious journey filled with chocolatey goodness and gooey marshmallow delight? If you’re looking for a sweet treat that combines the best of both worlds, you’re in for a treat with these Double Chocolate Marshmallow Cookies.
Introduction
Double Chocolate Marshmallow Cookies are a decadent dessert that combines rich, chocolatey flavors with the light, fluffy texture of marshmallows. Originating as a fun twist on classic chocolate cookies, this recipe has gained popularity for its unique combination of ingredients that make every bite a delightful experience. These cookies are perfect for satisfying your sweet tooth or impressing guests at your next gathering. Plus, the addition of marshmallows gives them a playful, nostalgic feel that both kids and adults will love.
Ingredients
To prepare this comforting recipe, you’ll need:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, halved
- 1/2 cup chocolate ganache, for topping
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking mix.
- Use dairy-free butter and marshmallows to make the recipe vegan-friendly.
- Replace chocolate ganache with a dairy-free version if needed.
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How to Make Double Chocolate Marshmallow Cookies
Follow these steps to create your own delicious Double Chocolate Marshmallow Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set.
- Remove the cookies from the oven and immediately press a marshmallow half into the center of each cookie. Return to the oven and bake for an additional 2 minutes, or until the marshmallows are puffed.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled cookies with chocolate ganache in a swirl pattern.
Helpful Tips
- Ensure your butter is softened at room temperature for easy mixing.
- Use a cookie scoop for uniform-sized cookies.
- Press the marshmallows gently to avoid flattening the cookies too much.
Cooking Tips
- For an extra burst of flavor, add a teaspoon of instant coffee granules to the dry ingredients.
- Using a silicone baking mat can prevent cookies from sticking and make cleanup easier.
- If you prefer a gooier texture, slightly underbake the cookies and let them finish cooking on the hot baking sheet.
Serving Suggestions
- Serve these cookies warm with a glass of cold milk or a cup of hot cocoa.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Arrange on a decorative plate with a sprinkle of powdered sugar for a festive presentation.
Nutritional Information
Each serving of Double Chocolate Marshmallow Cookies offers a delightful treat with balanced nutrients.
Nutritional Information (per serving)
- Calories: 180 kcal
- Carbohydrates: 26g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 90mg
- Potassium: 90mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 250 IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 1mg
These cookies provide a good source of iron from the cocoa powder and some calcium from the butter.
Storage and Leftovers
Refrigerate: Store the cookies in an airtight container at room temperature for up to a week.
Reheat: Warm cookies in the microwave for 10-15 seconds to enjoy them as if freshly baked.
Leftover cookies can be crumbled and used as a topping for yogurt or ice cream, adding a delightful crunch.
Frequently Asked Questions (FAQs)
Can I use mini marshmallows instead of large ones?
Yes, you can use mini marshmallows. Simply add a few to each cookie instead of halving large ones.
What can I use instead of chocolate ganache?
You can substitute chocolate ganache with melted chocolate or even a chocolate spread like Nutella.
How do I prevent the cookies from spreading too much?
Chill the cookie dough for 30 minutes before baking to help prevent spreading.
Related Recipes
Conclusion
We hope you enjoy making and indulging in these Double Chocolate Marshmallow Cookies as much as we do. They’re a perfect blend of rich chocolate and fluffy marshmallow that will delight your taste buds. We’d love to hear your feedback and any creative variations you come up with. Happy baking!
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Double Chocolate Marshmallow Cookies Recipe
Description
Hello, fellow bakers! Are you ready to embark on a delicious journey filled with chocolatey goodness and gooey marshmallow delight? If you’re looking for a sweet treat that combines the best of both worlds, you’re in for a treat with these Double Chocolate Marshmallow Cookies.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, halved
- 1/2 cup chocolate ganache, for topping
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking mix.
- Use dairy-free butter and marshmallows to make the recipe vegan-friendly.
- Replace chocolate ganache with a dairy-free version if needed.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set.
- Remove the cookies from the oven and immediately press a marshmallow half into the center of each cookie. Return to the oven and bake for an additional 2 minutes, or until the marshmallows are puffed.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled cookies with chocolate ganache in a swirl pattern.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Ensure your butter is softened at room temperature for easy mixing.
- Use a cookie scoop for uniform-sized cookies.
- Press the marshmallows gently to avoid flattening the cookies too much.
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