Imagine sinking your teeth into a cookie that combines the rich, fudgy goodness of a brownie with the gooey, caramelized charm of marshmallows. These Chocolate Marshmallow Brownie Cookies are not just a dessert; they're a heavenly experience that will transport you to a world of pure chocolate bliss. Perfect for satisfying your sweet tooth or impressing guests at your next gathering, these cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large microwave-safe bowl, melt the unsalted butter completely. Allow it to cool slightly for 2-3 minutes.
- Whisk the sugar into the melted butter until well combined and slightly smooth.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Using a cookie scoop or spoon, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press 3-4 mini marshmallows onto the top of each cookie dough mound.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- The marshmallows will create golden, slightly caramelized tops as the cookies cool. Store in an airtight container for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is slightly cooled after melting to prevent the eggs from scrambling when mixed.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture to maintain a tender, brownie-like texture.
- Marshmallow Placement: Press the marshmallows gently onto the cookie dough to ensure they stick but don't sink completely.
- Watch Carefully While Baking: The thin line between perfectly gooey and overbaked is crucial. Remove cookies when edges are set but centers look slightly soft.
- Cooling is Key: Let the cookies cool on the baking sheet for a few minutes to allow the marshmallows to set and create that beautiful caramelized top.
- Storage Tip: Store in an airtight container and consume within 5 days for maximum freshness and flavor.
- Pro Variation: Try using different types of marshmallows or adding a sprinkle of sea salt on top for an extra flavor dimension.
Nutrition Facts
Calories: 174kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
