Marshmallow Choco Cookies

$- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1/2 cup chopped nuts (optional) When you gather your ingredients, make sure to measure them well. Using unsalted butter helps control the saltiness. The brown sugar adds moisture and a deep flavor while granulated sugar gives your cookies a nice crisp. Eggs bind everything together. The vanilla extract brings warmth, while all-purpose flour provides the base. Cocoa powder gives that rich chocolate taste. Baking soda helps the cookies rise. The salt balances the sweetness. Chocolate chips and mini marshmallows make these cookies a delight. If you like, you can add chopped nuts for a nice crunch. This mix creates a perfect balance of textures and flavors. For the full recipe, check out the details above! 1. Preheat oven and prepare baking sheets Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper. This helps the cookies not stick. 2. Cream butter and sugars In a large bowl, add 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix them together until the mix is light and fluffy. This process adds air, which makes the cookies soft. 3. Incorporate eggs and vanilla Next, add 2 large eggs, one at a time. Mix well after each egg. Then, pour in 1 teaspoon of vanilla extract. This adds a lovely flavor to your cookies. 1. Combine dry ingredients In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mixing dry ingredients first helps ensure even distribution of flavors. 2. Mix dry and wet mixtures Gradually stir the dry mix into the wet mixture. Do this gently until everything is just combined. Over-mixing can make the cookies tough, so stop once you see no dry flour. 1. Portioning the cookie dough Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet. Leave enough space between each mound. The cookies will spread while baking, so give them room. 2. Baking times and doneness indicators Bake in your preheated oven for 10-12 minutes. The edges should look firm, but the centers can still be soft. This ensures a chewy texture. After baking, let them cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Remember, following these steps closely will help you make perfect Marshmallow Choco Cookies. For the complete details, check out the Full Recipe. To get chewy Marshmallow Choco Cookies, baking time is key. If you want chewier cookies, bake them for about 10 minutes. Watch for edges that look firm, but leave the center soft. This will help create that gooey texture you crave. Cooling is also important. After baking, let your cookies sit on the pan for 5 minutes. This lets them set before you move them to a wire rack. If you skip this step, cookies may break apart. You can swap out some ingredients if needed. For eggs, use 1/4 cup unsweetened applesauce or a mashed banana for each egg. This works well in cookies and keeps them moist. If you want to avoid butter, use coconut oil or a vegan butter substitute. Both will give your cookies a nice texture. For gluten-free cookies, replace all-purpose flour with a gluten-free blend. Make sure it has a binding agent, like xanthan gum, to hold everything together. If you need dairy-free options, choose dairy-free chocolate chips and nut milk. This way, you can still enjoy these cookies without the dairy. For the full recipe, follow the ingredient list and instructions as outlined. {{image_2}} You can make your Marshmallow Choco Cookies even better with fun add-ins. Try different types of chocolate chips. Use dark chocolate, white chocolate, or even peanut butter chips. Each type gives a new twist to the cookie. Mix and match for a great flavor combo. You can also add fruits or spices. Chopped nuts like walnuts or pecans add a crunchy texture. Dried fruits like cranberries or cherries bring a sweet and tart taste. For a warm touch, add a pinch of cinnamon or a dash of espresso powder. These choices make your cookies unique and exciting. Changing your cookies for holidays can be fun. For Halloween, use orange and black sprinkles. You can shape the dough into pumpkins or ghosts. For Christmas, add red and green candies. Shape your cookies into stars or Christmas trees. You can also try fun designs. Use cookie cutters for different shapes. Decorate with icing to make them pop! Your cookies can fit any party theme or celebration, making them special for everyone. To keep your Marshmallow Choco Cookies fresh, store them in airtight containers. This helps maintain their soft texture and rich flavor. You can stack the cookies neatly, but separate layers with parchment paper to prevent sticking. For long-term storage, freezing is a great option. Place the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. This method keeps the cookies fresh for up to three months. Just remember to thaw them at room temperature before enjoying. How long do Marshmallow Choco Cookies last? If stored properly, these cookies can last about one week at room temperature. You can extend their life by freezing them, as mentioned earlier. Watch for signs of cookie spoilage. If you notice any hard spots or a change in smell, it’s best to toss them. Fresh cookies should smell sweet and chocolatey, with a soft, chewy texture. Enjoy your treats while they’re at their best! How do I prevent my cookies from spreading too much? To stop your cookies from spreading, chill the dough before baking. Cold dough holds its shape better. You can also add a bit more flour. This extra flour can help firm up the dough. Can I use big marshmallows instead of mini ones? Yes, you can use big marshmallows. However, cut them into smaller pieces. This way, they melt evenly and fit well in your cookies. Can I make the dough ahead of time? Absolutely! You can make the dough and chill it in the fridge. It stays fresh for up to three days. Just scoop and bake when you’re ready. What's the best way to reheat cookies? To reheat cookies, set your oven to 350°F (175°C). Warm them for about 5 minutes. This keeps them soft and tasty. What type of chocolate works best in cookies? Semi-sweet chocolate works best for a balanced taste. You can also mix different types, like dark or milk chocolate. This adds more flavor depth. How do I make my cookies more chewy? To make your cookies chewy, use more brown sugar than white sugar. You can also underbake them slightly. This keeps the centers soft and gooey. You learned how to make delicious Marshmallow Choco Cookies. We covered key ingredients, steps to bake, and tips for great texture. You can switch ingredients for different diets and try fun flavors. Remember to store your cookies properly for lasting freshness. With these insights, you can bake cookies that impress. Enjoy your baking journey and share your tasty creations!$

Indulge in the ultimate treat with these Marshmallow Choco Cookies! Soft, chewy, and packed with chocolatey goodness, these cookies are perfect for any occasion. With easy-to-follow steps, you'll whip up a delicious batch in just 30 minutes. From creamy butter to fluffy marshmallows, each bite is a delightful experience. Click to explore this scrumptious recipe and treat yourself and your loved ones today!

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Ingredients

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

1/2 cup chopped nuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually stir the dry ingredients into the wet mixture until just combined.

Fold in the chocolate chips, mini marshmallows, and nuts if using, ensuring everything is evenly distributed.

Using a cookie scoop or tablespoon, drop mounds of cookie dough onto the prepared baking sheet, leaving space between each because they will spread.

Bake in the preheated oven for 10-12 minutes or until the edges are firm but the centers are still soft.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 mins | Total Time: 30 mins | Servings: 24 cookies