Chocolate Marshmallow Cookies are a delightful treat combining rich chocolate with fluffy marshmallows. The moment you take a bite, you’re met with a soft, chewy texture, followed by a burst of chocolate flavor and the soft sweetness of the marshmallow. This combination makes them a perfect dessert for anyone looking to indulge in something special.
Why You’ll Love This Chocolate Marshmallow Cookies
There are countless reasons to love Chocolate Marshmallow Cookies. Here are just a few:
- They offer a delightful mix of textures – soft, chewy, and gooey.
- These cookies are packed with rich chocolate flavor that’s irresistible.
- They are perfect for special occasions or just a cozy night in.
- Easy to make, even for novice bakers!
- Versatile – you can add nuts or other mix-ins for extra flavor.
- They can be customized to be gluten-free or vegan with simple swaps.
Whether you’re making homemade chocolate marshmallow cookies for a party or just for yourself, you won’t regret it. Plus, they fit the criteria of a fantastic dessert recipe!
Ingredients for Chocolate Marshmallow Cookies
Gather these items:
- 1 1/4 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3–4 cups all-purpose flour
- 2 medium jalapeños, seeded and finely minced
- 2 cups shredded cheddar cheese
- 4 cups very hot water
- 1/4 cup baking soda
- 1 egg + 2 tablespoons water (for egg wash)
- Coarse salt, for sprinkling
- 2 tablespoons melted butter (for brushing)
How to Make Chocolate Marshmallow Cookies Step-by-Step
- Step 1: In a stand mixer bowl, combine 1 1/4 cups warm water, 2 1/2 teaspoons active dry yeast, and 1 tablespoon sugar. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active. Then stir in 1/2 teaspoon salt.
- Step 2: Add 3 cups of all-purpose flour, 2 finely minced jalapeños (seeds removed), and 2 cups shredded cheddar cheese to the yeast mixture. Mix until combined, then gradually add more flour as necessary to create a smooth, slightly tacky dough that is not sticky.
- Step 3: In a large bowl, mix 1/4 cup baking soda into 4 cups of very hot water. In a small bowl, whisk together 1 egg and 2 tablespoons water to make the egg wash.
- Step 4: Divide the dough into four equal sections. Roll each section into a log and cut each log into three pieces. Roll each piece into a rope and twist into a classic pretzel shape.
- Step 5: Dip each pretzel into the hot baking soda water bath for about 30 seconds to achieve the characteristic chewy crust. Place them on a parchment-lined baking sheet. Brush each pretzel with the egg wash and sprinkle with coarse salt. Bake in a preheated oven at 450°F (230°C) for 8–10 minutes until golden brown.
- Step 6: While still warm, brush the baked pretzels with 2 tablespoons melted butter to add richness and a glossy sheen. Serve hot for best flavor and texture.
Pro Tips for the Perfect Chocolate Marshmallow Cookies
Keep these in mind:
- Best served warm.
- Store leftovers in an airtight container.
- For extra flavor, consider adding nuts or chocolate chips.
- Experiment with different types of chocolate for varied taste.
Best Ways to Serve Chocolate Marshmallow Cookies
Here are some ideas to make your Chocolate Marshmallow Cookies even more delightful:
- Serve them warm with a scoop of vanilla ice cream for a delicious dessert.
- Pair with a cup of coffee or hot chocolate for a cozy treat.
- Consider drizzling them with chocolate sauce or caramel for added indulgence.
How to Store and Reheat Chocolate Marshmallow Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you need to reheat them, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F for about 5 minutes.
Frequently Asked Questions About Chocolate Marshmallow Cookies
What is a chocolate marshmallow cookie?
A chocolate marshmallow cookie is a delightful dessert combining rich chocolate cookie dough with fluffy marshmallows, creating a soft and chewy treat.
Can I make chocolate marshmallow cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it. Bake the cookies fresh when you’re ready to enjoy them!
How do I avoid common mistakes with chocolate marshmallow cookies?
Ensure your ingredients are at room temperature, and don’t overbake the cookies. They should be soft when you take them out of the oven for the best texture.
Variations of Chocolate Marshmallow Cookies You Can Try
Here are a few fun variations to consider:
- Add crushed nuts like pecans or walnuts for added crunch.
- Try using vegan chocolate chips for a plant-based option.
- Experiment with different flavored marshmallows for unique tastes.
- Make gluten-free chocolate marshmallow cookies by using a gluten-free flour blend.
For more delicious cookie recipes, check out our Cranberry Orange Cookies or Pumpkin Cookies (Gluten-Free).
For tips on baking, you can also explore Baking Chocolate Oatmeal Cookies or Chocolate Chip Pumpkin Bread.
Print
Chocolate Marshmallow Cookies: 10 Irresistible Delights
- Total Time: 45 minutes
- Yield: 12 pretzels 1x
- Diet: Vegetarian
Description
Chocolate Marshmallow Cookies are a delightful treat combining rich chocolate with fluffy marshmallows.
Ingredients
- 1 1/4 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3–4 cups all-purpose flour
- 2 medium jalapeños, seeded and finely minced
- 2 cups shredded cheddar cheese
- 4 cups very hot water
- 1/4 cup baking soda
- 1 egg + 2 tablespoons water (for egg wash)
- Coarse salt, for sprinkling
- 2 tablespoons melted butter (for brushing)
Instructions
- In a stand mixer bowl, combine 1 1/4 cups warm water, 2 1/2 teaspoons active dry yeast, and 1 tablespoon sugar. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active. Then stir in 1/2 teaspoon salt.
- Add 3 cups of all-purpose flour, 2 finely minced jalapeños (seeds removed), and 2 cups shredded cheddar cheese to the yeast mixture. Mix until combined, then gradually add more flour as necessary to create a smooth, slightly tacky dough that is not sticky.
- In a large bowl, mix 1/4 cup baking soda into 4 cups of very hot water. In a small bowl, whisk together 1 egg and 2 tablespoons water to make the egg wash.
- Divide the dough into four equal sections. Roll each section into a log and cut each log into three pieces. Roll each piece into a rope and twist into a classic pretzel shape.
- Dip each pretzel into the hot baking soda water bath for about 30 seconds to achieve the characteristic chewy crust. Place them on a parchment-lined baking sheet. Brush each pretzel with the egg wash and sprinkle with coarse salt. Bake in a preheated oven at 450°F (230°C) for 8–10 minutes until golden brown.
- While still warm, brush the baked pretzels with 2 tablespoons melted butter to add richness and a glossy sheen. Serve hot for best flavor and texture.
Notes
- Best served warm.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg