Ingredients
Scale
- 1/2 cup salted butter, softened
- 3/4 cup brown sugar, lightly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/4 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips, plus more for topping
- 48–60 mini marshmallows or 6 full-size marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Portion out the dough using a cookie scoop or spoon. Flatten each dough ball and stuff with 4-5 mini marshmallows or half of one regular-sized marshmallow.
- Place the stuffed dough balls on the prepared baking sheets and bake for 8-10 minutes, or until the tops start to crack.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a gooier center, slightly underbake the cookies. You can use regular or mini marshmallows depending on your preference. If the dough is too sticky, chill it for 10-15 minutes before portioning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 14
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 20