Marshmallow Chocolate Cookies with Toasted Homemade Marshmallows
Thick, fudgy marshmallow chocolate cookies packed with semi-sweet chocolate chunks and topped with soft homemade marshmallows, finished with a golden toasted top. A rich, bakery-style chocolate treat made from scratch.
Servings: 10 large cookies
Calories: 579kcal
Cost: $7
Ingredients
Marshmallows (Or skip this step and purchase the large ones)
- 2 tablespoons unflavored gelatin 2 envelopes Knox
- 8 tablespoons cold water for blooming gelatin
- 2 cups granulated sugar
- ½ cup cold water for the sugar syrup
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ¼ cup powdered sugar for dusting
- ¼ cup Cornstarch for dusting (equal parts with powdered sugar)
- 1 tablespoon butter for greasing the marshmallow pan
Chocolate Cookie Dough
- ½ cup salted butter softened
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour spooned and leveled
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chunks
Instructions
MAKE THE HOMEMADE MARSHMALLOWS
- Prepare the Pan: Lightly grease a 9×13-inch baking pan with butter. Mix equal parts powdered sugar and cornstarch, then generously dust the bottom and sides of the pan. Reserve the remaining mixture for coating the marshmallows after cutting.
- Bloom the Gelatin: Pour 8 tablespoons of cold water into a small bowl. Sprinkle the gelatin evenly over the surface and let sit for approximately 5 minutes. The gelatin should absorb the water and become thick and spongy.
- Prepare the Sugar Syrup: In a heavy-bottomed saucepan, combine 2 cups granulated sugar with ½ cup cold water. Heat over medium heat, stirring for approximately 5 minutes until the sugar has completely dissolved.
- Add the Gelatin: Stir the bloomed gelatin into the hot sugar syrup until dissolved. Bring the mixture to a full boil, boil for 30 seconds, then immediately remove from the heat. Watch carefully, as hot sugar syrup can bubble rapidly.
- Cool the Syrup: Carefully pour the hot mixture into the bowl of a stand mixer. Allow it to rest for approximately 10 minutes to cool slightly. The syrup will still be hot, so avoid touching or splashing it.
- Whip the Marshmallows: Add the salt and vanilla extract. Using the whisk attachment, begin mixing on low speed to avoid splashing, then gradually increase to high. Whip for approximately 7 minutes, until the mixture is thick, glossy, bright white, and roughly doubled in volume. If using a handheld mixer, whipping may take 10–12 minutes.
- Let the Marshmallows Set: Immediately transfer the fluffy mixture into your prepared baking pan. Spread evenly with a lightly greased spatula. Allow to set at room temperature for approximately 35–45 minutes, or until firm enough to cut without sticking excessively.
- Cut and Coat: Dust a knife or pizza cutter with the reserved powdered sugar mixture. Turn the marshmallow slab onto a dusted surface and cut into pieces approximately the diameter of a quarter. Keep the pieces fairly thick so they create a generous topping. Lightly coat the cut surfaces to prevent sticking.
- Freeze the Marshmallows: Arrange at least 24 pieces in a single layer on a parchment-lined tray, leaving space between them. Freeze for 1–2 hours before using. Keep frozen until the cookies are ready for their topping. Reserve any extra marshmallows for hot cocoa or snacking.
Make the Chocolate Cookie Dough
- Cream the Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine ½ cup softened salted butter, ¾ cup packed dark brown sugar, and ¼ cup granulated sugar. Beat on medium speed for 2–3 minutes until light and creamy. Scrape down the sides of the bowl as needed.
- Add the Egg and Vanilla: Add 1 large room-temperature egg and 2 teaspoons pure vanilla extract. Beat until fully incorporated and the mixture is smooth.
- Combine the Dry Ingredients: In a separate mixing bowl, whisk together 1½ cups all-purpose flour, ⅓ cup Dutch-process cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt. Whisk thoroughly to distribute the cocoa powder, espresso, and leavening evenly.
- Make the Chocolate Cookie Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing, which can make the cookies tough. The dough should be thick and slightly sticky.
- Fold in the Chocolate Chunks: Add ¾ cup semi-sweet chocolate chunks and gently fold them into the dough with a rubber spatula until evenly distributed.
- Chill the Dough: Cover the mixing bowl and refrigerate for 30–60 minutes, until the dough is firm enough to scoop and shape without sticking excessively to your hands.
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper and position an oven rack in the center of the oven.
- Scoop and Shape the Cookies: Divide the chilled dough into approximately 10–12 large portions, spacing them at least 2–3 inches apart on the prepared baking sheets. Gently flatten each portion into a thick round, then use your thumb or the back of a small measuring spoon to make a shallow indentation in the center. Do not press all the way through the dough.
- Bake the Chocolate Cookies: Bake for approximately 10–12 minutes, until the edges are set but the centers still look slightly soft. Avoid overbaking, as the cookies will continue to firm up on the hot baking sheet after removal from the oven.
- Add the Homemade Marshmallows: Immediately after removing the cookies from the oven, place one room-temperature, quarter-sized homemade marshmallow into the indentation of each cookie. Press gently to secure it without flattening the cookie. Allow the cookies to rest on the warm baking sheet for 2–3 minutes so the residual heat can soften the bottom of each marshmallow and help it adhere.
- Toast the Marshmallow Tops: Once the cookies are firm enough to move, carefully transfer them to a nonflammable, heatproof surface away from the parchment paper. Using a kitchen torch, gently toast the marshmallow tops until golden brown and lightly caramelized. Keep the flame moving to prevent scorching.
- Cool and Serve: Allow the cookies to cool for another 5 minutes before serving. Enjoy slightly warm for soft, gooey marshmallow tops and melted chocolate chunks.
Video
Notes
Homemade Marshmallows: This recipe makes more marshmallow than you may need for the cookies. Store the extras in an airtight container for hot cocoa or other treats.
No Corn Syrup: The homemade marshmallows use granulated sugar and gelatin rather than corn syrup. No candy thermometer is required.
Marshmallow Timing: Homemade marshmallows melt quickly in the oven. Adding them during the final 2 minutes helps limit melting, but watch closely and remove the cookies earlier if needed.
Chocolate Chunks: Chopped semi-sweet chocolate gives the cookies delicious pockets of melted chocolate. Semi-sweet chocolate chips can also be used.
Chilling: Don't skip the 2-hour dough chill. It helps the cookies hold their shape and makes the dough easier to handle.
Storage: Store cooled cookies in an airtight container at room temperature for approximately 2–3 days, preferably in a single layer to protect the marshmallow topping.
Best Served: Slightly warm, for the softest marshmallow and richest chocolate texture.
Nutrition
Calories: 579kcal | Carbohydrates: 100g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 314mg | Potassium: 199mg | Fiber: 3g | Sugar: 77g | Vitamin A: 392IU | Calcium: 47mg | Iron: 3mg
