These chocolate marshmallow cookies are a chewy cookie that is bursting with chocolate flavor and has a large marshmallow in the center. Each bite is ooey gooey and filled with chocolate chips!
¾cupunsalted butter, melted & cooled for at least 20 minutes
1cupbrown sugar
½cupsugar
2large eggs, room temperature
1teaspoonvanilla extract
1 ¼cupssemi-sweet chocolate chips
11large marshmallows, cut in half
Instructions:
In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
In a medium-sized bowl, whisk together theflour, cocoa powder, corn starch, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the chocolate chips.
Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Place the cookie dough balls onto the prepared baking pans and bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.Bake Time: The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.