Triple Chocolate Marshmallow Cookies
Thick and indulgent triple chocolate cookies with toasted marshmallows.
Servings: 12 cookies
Ingredients
- 125 g (4.5 oz) Dark Chocolate, 125g
- 67 g (⅓ cup) Light Brown Sugar, 67g
- 67 g (⅓ cup) Granulated Sugar, 67g
- 113 g (1 stick) Unsalted Butter, 113g
- 1 (1 Large) Egg
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 35 g (⅓ cup) Cocoa Powder, 35g
- 150 g (1 ¼ cups) All-purpose Flour, 150g
- 1 teaspoon (1 teaspoon) Espresso Powder
- 1 teaspoon (1 teaspoon) Baking Soda
- 1 teaspoon (1 teaspoon) Salt
- 170 g (1 cup) Milk Chocolate Chips, 170g
- 170 g (1 cup) Dark Chocolate Chips, 170g
- 75 g (1 cup) Marshmallows, 75g
Instructions
- Preheat your oven to 325°F / 170°C and line a baking sheet with parchment paper.
- Break the dark chocolate into small pieces and melt in the microwave in 30-second increments until totally melted, stirring in between each round.
- In a separate bowl, beat together the butter, white sugar and brown sugar until fluffy.
- Add the melted chocolate and mix until combined.
- Add the egg and vanilla extract and beat until combined.
- Add in the flour, cocoa powder, espresso powder, baking soda and salt. Mix until a soft dough forms and there are no lumps of flour.
- Pour in all the chocolate chips and mix until they are evenly distributed throughout the cookie dough.
- Scoop large balls of cookie dough using an ice cream scoop or use a tablespoon and roll with your hands. Space them out evenly on the cookie sheet and press down on them gently to flatten them out just a little.
- Put marshmallows on top of the cookies and push them into the cookie dough a little so they won't slide off. If you are using mini marshmallows, put them straight on. If you have full-sized marshmallows, cut them into quarters before pressing them into the top of the dough.
- Bake for 17 minutes. The cookies will still be soft but they should be dry to the touch. If you want perfectly round cookies, use a large circular cookie cutter to 'scoot' the cookies into shape as soon as they come out of the oven. Leave to cool on the sheet for a few minutes before transferring to a cooling rack.
Notes
If the cookies don't spread into a perfect circle while baking, you can 'scoot' them into shape as soon as they come out of the oven by taking a large circular cookie cutter and gently running it in a circle around each cookie to press the edges into shape.
I always recommend measuring your ingredients with a kitchen scale, rather than with measuring cups - it's much more accurate this way. I provide all my recipes in both cups and grams so you can choose what works best for you.