Chocolate Marshmallow Cookies

A stack of three chocolate ganache topped marshmallow chocolate cookies, the top cookie is cut in half showing the marshmallow center.

These Chocolate Marshmallow Cookies are next level. You start with a soft and chewy chocolate cookie base, top it wit a gooey, slightly melty marshmallow, and finish it all off with a rich, silky, chocolate ganache. The combo is a total showstopper!

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Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate cookies, chocolate marshmallow cookies, marshmallow cookies

Prep Time: 10

Cook Time: 10

Chilling Time: 1

Total Time: 20

Servings: Cookies

Calories: 125kcal

Ingredients

For the Chocolate Cookies:

1 1/4 cups All Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsalted Butter
1 cup Granulated Sugar
1 large Egg
1 tsp Vanilla Extract
15 Large Marshmallows (cut in half with scissors)

For the Chocolate Ganache:

1/4 cup Heavy Cream
1 cup Chocolate Chips

Instructions

For the Chocolate Cookies:

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add the dry ingredients; flour, cocoa powder, baking soda, and salt to a medium sized bowl and whisk them together until combined.1 1/4 cups All Purpose Flour, 1/3 cup Unsweetened Cocoa Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
Add the butter, and granulated sugar to a large mixing bowl (or the bowl of a stand mixer) and cream them together for about a minute or two until combined. 1/2 cup Unsalted Butter, 1 cup Granulated Sugar
Add in the egg, and vanilla extract and stir them in until just combined. 1 large Egg, 1 tsp Vanilla Extract
Slowly add in the dry ingredients while mixing until you have a nice, soft cookie dough.
Scoop the dough into 1 TBS portions, and roll them into round balls. Place on the prepared baking sheet, about 2-3 inches apart.
Bake for 7-8 minutes, then remove from the oven and immediately top each cookie with a half a marshmallow. 15 Large Marshmallows
Return the pan to the oven and bake for an additional 1-2 minutes, just until the marshmallow is soft, but not toasted.
Remove the pan from the oven and let the cookies cool on the pan for about 5 minutes, then transfer them to a cooling rack to cool completely.

For the Chocolate Ganache:

Add the heavy cream to a microwave safe bowl and microwave in 30 second increments, stirring after each until hot (About 1 minute total). 1/4 cup Heavy Cream
Pour the cream over the chocolate chips in a bowl and let it sit for about 1 minute. Stir as much as you can until the chocolate is totally melted and smooth. 1 cup Chocolate Chips
Let the ganache cool for a few minutes. Then spoon the melted ganache over the top of the marshmallows on the cookies.
Let the cookies sit at room temperature until the chocolate is set, about 30 minutes to 1 hour.

Notes

Measure the Flour Correctly: Correctly measure your flour by spooning the flour into the measuring cup, then using the flat side of a butter knife to level the flour across the top of the cup. This is the proper way to make sure you don't pack too much flour into the measuring cup. You can of course weigh the flour on a scale for the most accurate method.

Even sized cookies: Use a cookie scoop, or scale to measure out the cookies evenly, which will make sure your cookies bake up evenly.

Don't Over Bake the Cookies: You want to bake the cookies just until the edges are set. We want soft and chewy, and not overbaked and dry.

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