Double Chocolate Marshmallow Cookies
Introduction
Double Chocolate Marshmallow Cookies are a delightful treat for anyone with a sweet tooth. These cookies combine the richness of double chocolate with the gooey goodness of marshmallows, creating a heavenly bite. Perfect for dessert, a sweet snack, or even a gift, these cookies are sure to impress.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Mix-Ins:
- 1 ½ cups semi-sweet chocolate chips
- 2 cups mini marshmallows
Instructions
Preparation:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Making the Dough:
- Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Adding Mix-Ins:
- Fold in Chocolate Chips:
- Using a spatula, gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Incorporate Marshmallows:
- Carefully fold in the mini marshmallows, trying not to crush them.
Baking the Cookies:
- Shape the Dough:
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball with your fingers or the back of the spoon.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool.
Cooling:
- Cool on Baking Sheets:
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Methods
- Creaming Method:
- Creaming the butter and sugars together creates a light and airy base for the cookies, ensuring they have a soft and chewy texture.
- Folding:
- Gently folding in the chocolate chips and marshmallows helps maintain their shape and ensures even distribution without deflating the dough.
- Proper Baking:
- Slightly underbaking the cookies ensures they remain soft and chewy. They will continue to cook slightly after being removed from the oven.
Benefits
- Decadent Flavor:
- The combination of double chocolate and marshmallows offers a rich and indulgent taste experience.
- Texture:
- These cookies have the perfect balance of chewy, gooey, and crispy textures.
- Versatility:
- They are perfect for various occasions, from casual snacks to party treats.
- Simplicity:
- Easy to make with straightforward steps, making them an excellent baking project for all skill levels.
Enjoy your Double Chocolate Marshmallow Cookies with a cold glass of milk or a warm cup of coffee!