chocolate marshmallow cookies

Incredible, chewy, chocolate chunk cookie cups stuffed with pools of melted chocolate and toasted marshmallow lids. These epic cookies are the definition of chewy, gooey, chocolatey decadence - vegan style!

Epic Marshmallow Chocolate Chunk Cookie Cups (vegan)

butter, softened

brown sugar

tbsp white sugar

egg replacement (aqua faba, flax egg)

vanilla

+ 2 tbsp flour (all purpose)

tsp salt

tsp baking soda

chocolate chunks/chips (divided)

marshmallows,

mini pretzel twists (optional)

chocolate chunk, melted for drizzling

maldon finishing salt flakes

Preheat oven to 350º F. Prepare muffin pan with non-stick spray or wipe with a light swipe of butter.

In a large bowl, cream butter, sugars until creamy and light. Blend in egg replacement* and vanilla.Egg Replacement: *2 tbsp aqua faba (liquid from chickpeas) OR 1 tbsp ground flax seeds + 3 tbsp warm water stirred and set

Add dry ingredients and mix until it forms a stiff dough. Add an additional tablespoon flour if the dough is not thick enough.

Stir in 3/4 cup chocolate chips/chunks* by hand until evenly incorporated. Save the remaining chocolate chunks for the top and also for drizzles.* use chocolate chunks, chocolate chips or a blend of the two

Scoop into 12 equal balls, place each ball in the prepared muffin tin. Press a chocolate chunk or two into the top of each cookie ball. Place pan in fridge for 10-20 minutes. Remove from fridge and press half a marshmallow (or break into 3 chunks) onto the top of each cookie cup.

Bake 13-15 minutes until the cookies are golden and the marshmallows are toasted. If the marshmallow isn&#039;t lightly golden, turn the heat up to 360º F for the last minute. (In my oven 15 minutes @ 350º is perfect!)Side Note - the marshmallows will puff way up in the oven, but they return to normal during the cooling process. Remove from oven and gently tuck a pretzel* twist into melted marshmallow (optional). Let cool until set and then move the cookies to a rack to cool completely.Pro Tip - *the pretzels add a lovely crunch and saltiness, but the cookie cups are spectacular without them too!

Melt a few chocolate chunks and drizzle over cookies. Top with a few flakes of Maldon salt if desired.

Hot cocoa but in cookie form make for the perfect holiday treat and chocolate fix. The chocolate cookie with gooey marshmallow in the middle is the ultimate indulgement.

Hot Cocoa Cookies

butter (browned)

sugar

eggs

tbsp vanilla extract

vanilla bean (optional)

flour

cocoa powder

chocolate packet

cornstarch

tbsp baking soda

salt

chocolate chips

10 oz bag of marshmallows

flaky sea salt (optional)

Preheat your oven to 350°F and line you’re baking sheet with parchment paper.

In a sauce pan over medium high heat, add your butter and let melt. Once it&#39;s melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let cool.

In a large bowl, add your butter and sugars, and whisk until combined. Add your eggs and vanillas and whisk again until fluffy and nearly foamy.

Next, add your cocoa powder, flour, corn starch, baking soda, salt, and hot chocolate packet, and fold until just combined. Add your chocolate chips.

Scoop out your cookie dough into 1 inch balls, flatten it out and add one marshmallow. Wrap your dough around the marshmallow. (It’s ok if a little bit of the marshmallow is peaking out.) Continue with the rest of your dough and marshmallows.

Place your cookie dough ball on your baking sheet a few inches apart and bake in the oven at 350°F for 8 to 10 minutes. Don’t overbake as your marshmallows could burn easily.

Remove from oven, top with flaky sea salt, let set, share, and enjoy!!

Quick and Easy Cake Mix Cookies topped with a toasted marshmallow and chocolate ganache.  A family favorite chocolate cookie.

Cake Mix Cookies

Boxes Devil's Food Cake Mix

Eggs

Cup Oil

Topping:

Large Marshmallows

Cup Powdered Sugar

Cup Cocoa

Tbs Butter

Vanilla

Tbs Milk -/+

In a large bowl or stand mixer place both boxes of Devils Food Cake Mix, eggs and oil and mix to combine

Using a small 1in cookie scoop scoop cookies onto cookie sheet and bake at 350 degrees for 7 minutes.

Meanwhile, cut large marshmallows in half using kitchen scissors. Set aside.

Pull cookies out of the oven after 7 minutes and place 1 cut marshmallow on top of each baked cookie and place bak into the oven for 90-120 seconds.

Remove from oven and allow to cool on rack.

Repeat with remaining cookie dough.

In a small bowl sift powdered sugar and cocoa. Add softened butter into bowl and mix to cut butter into sugar/cocoa mixture.

Add vanilla and milk. You want a thicker consistency so you can pipe on top of cooled cookies

Place frosting mixture into a ziplock baggie and cut a tiny corner off. Drizzle a zig/zag across each marshmallow topped cookie.

Chocolate Marshmallow Cookies are easy to make and packed with all kinds of flavors and textures. Sweet, nutty, crunchy, fluffy goodness!

Dark Chocolate Marshmallow Cookies with Walnuts

box Betty Crocker Dark Chocolate Chunk Cookie Mix

unsalted butter (room temperature)

water

dark chocolate chips (plus more to decorate the cookies)

walnuts (plus more to decorate the cookies)

marshmallows

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Mix together Dark Chocolate Chunk Cookie Mix with butter, egg and water and until well combined. Fold in dark chocolate chips and walnuts.

Place the dough in the freezer for 10 minutes to firm up the dough.

Meanwhile, chop or cut (with scissors) the marshmallows into fours. You can also choose to use mini marshmallows to avoid this step.

Once dough has been chilled, scoop about 2 ½  tablespoons of dough, and roll into balls using your hands. This will make about 12 large dough balls. If dough is sticking to your hand, place in the fridge or freezer for a few more minutes.

Once rolled, 6 on the baking sheet, leaving a couple of inches in between each to allow them to spread out while baking. Garnish with a few chocolate chips and walnuts to make it extra delicious and pretty.

Bake for 8 minutes, then pull out of the oven. Top with 3-4 marshmallow pieces, cut side down, and place back in the oven for another 1-2 minutes, or until marshmallows are gooey and the cookies appear to be mostly cooked through. Cookies will continue to cook slightly once taken out of the oven while they are cooling on the baking sheet.

Let sit on the baking sheet for 10 minutes before transferring to a cooling rack. These will fall apart if moved too soon.

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The most viewed chocolate marshmallow cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine