Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1/2 cup chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in mini marshmallows and chocolate chips.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are still soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use marshmallow bits for a tidier look or substitute with chopped large marshmallows.
- Add chopped dark chocolate or espresso powder for a richer twist.
- Dough can be refrigerated up to 24 hours before baking.
- Freeze baked cookies or dough balls for longer storage.
- Microwave briefly to re-soften marshmallows when reheating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
