Chocolate Marshmallow Cookies: 10 Irresistible Delights

Chocolate Marshmallow Cookies are a delightful treat combining rich chocolate with fluffy marshmallows.

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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.