Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup white granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 6 large marshmallows, cut in half
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer. Add the egg and vanilla extract, beating again until the ingredients are fully incorporated and the texture is smooth.
- In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear. Do not overmix the dough. Gently fold in the chocolate chips with a spatula to ensure they are evenly distributed throughout the chocolate base.
- Scoop about two tablespoons of dough and flatten it into a disc in the palm of your hand. Place one marshmallow half in the center of the disc. Carefully wrap the dough around the marshmallow, pinching the edges to seal it completely. Ensure no marshmallow is peeking through, as this prevents it from leaking out during the baking process. Repeat this for all 12 cookies.
- Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 9 to 11 minutes. The cookies will look soft and slightly underdone, but they will firm up as they cool. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack. Serve while still slightly warm for the best gooey marshmallow effect.
- Cook Time: 30 minutes