Chocolate Marshmallow Cookies
Soft, brownie-like cookie stuffed with a creamy marshmallow and topped with rich chocolate icing.
Equipment
- Rimmed baking sheets
- parchment paper
- Measuring cups and spoons
- Mixing bowls
- Skillet or saucepan
- rubber spatula
- Kitchen scale
Ingredients
Chocolate Cookies
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (106 g) light brown sugar
- 2 eggs room temperature
- 1 teaspoon (4.6 g) vanilla
- ½ cup (40 g) cocoa powder, I use dutch processed
- 2 ½ cups (300 g) all-purpose flour
- ½ teaspoon (3 g) salt
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (.75 g) baking soda
- 9 (70 g) marshmallows, cut in half
Chocolate Icing
- 1 ½ tablespoons (21 g) unsalted butter
- ¼ cup (40 g) cocoa
- 1 teaspoon (4.6 g) vanilla
- 3 tablespoons (45 g) milk
- 2 cups (240 g) powdered sugar
- Dash of salt
Instructions
- Preheat Oven: Preheat oven to 350° F (175° C). Line two baking sheets with parchment paper and set aside.
- Wet Ingredients: In a bowl of stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Add vanilla and mix for 30 seconds.
- Dry Ingredients: With the mixer on low speed, add cocoa powder until combined. Gradually mix in all-purpose flour, salt, baking soda, and baking powder until just combined. Use a rubber spatula to scrape the bowl and ensure everything is evenly incorporated.
- Scoop and Stuff: Portion dough into 2-2 ½ tablespoon sized balls. Flatten the dough and place ½ marshmallow in the center and wrap dough to cover the marshmallow completely. Place dough on a parchment-lined baking sheet.
- Bake: Bake at 350°F for 8-10 minutes, until centers are set and no longer shiny. Immediately after removing cookies from oven, Let cookies cool on baking sheet for 5 minutes and cool completely on wire cooling rack.
- Chocolate Icing: In a small saucepan, melt butter. Stir in cocoa powder, milk, vanilla, and salt until well combined. Add powdered sugar and mix until thickened. Remove from heat; using a spoon, pour about 1 tablespoon of icing on the center of the cooled cookie and allow to cool.