Double Chocolate Marshmallow Cookies

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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:

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  1. Mix the Dry Ingredients:
  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Making the Dough:

  1. 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.
  1. 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.
  1. 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:

  1. Fold in Chocolate Chips:
  • Using a spatula, gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  1. Incorporate Marshmallows:
  • Carefully fold in the mini marshmallows, trying not to crush them.

Baking the Cookies:

  1. 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.
  1. 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:

  1. 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

  1. 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.
  1. Folding:
  • Gently folding in the chocolate chips and marshmallows helps maintain their shape and ensures even distribution without deflating the dough.
  1. 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!


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