Chocolate Marshmallow Cookies are a delightful treat that combines the rich flavor of chocolate with the gooey sweetness of marshmallows. These cookies are not just a dessert; they are an experience that will tantalize your taste buds and bring joy to any occasion. Whether you’re looking for a comforting snack or a treat to share at a gathering, these cookies are sure to impress. Let’s dive into the world of chocolate marshmallow goodness!
Why You’ll Love This Chocolate Marshmallow Cookies
There are countless reasons to fall in love with Chocolate Marshmallow Cookies. First, they are incredibly chewy chocolate marshmallow cookies that provide a satisfying bite. Second, the combination of chocolate and marshmallows creates a flavor explosion that is hard to resist. Third, they are perfect for sharing with friends and family, making them ideal for parties. Additionally, these cookies can easily be made gluten-free, catering to various dietary needs. Also, they are simple to prepare, making them a great choice for baking novices. Lastly, they can be customized with various add-ins and variations, ensuring there’s something for everyone!
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:
- These cookies are best served warm.
- Store leftovers in an airtight container.
- You can adjust the amount of jalapeños based on your spice preference.
- For extra gooeyness, add more marshmallows in the center.
- Experiment with different types of chocolate for varied flavors.
Best Ways to Serve Chocolate Marshmallow Cookies
These cookies are delicious on their own but can also be paired with:
- A cold glass of milk for a classic combo.
- Ice cream for an indulgent dessert.
- Chocolate sauce drizzled on top for extra sweetness.
How to Store and Reheat Chocolate Marshmallow Cookies
To maintain freshness, store your cookies in an airtight container at room temperature. If you want to enjoy them later, you can freeze them by placing them in a freezer-safe bag. For reheating, just pop them in the microwave for a few seconds to restore their chewy texture. This method is great for meal prep as well!
Frequently Asked Questions About Chocolate Marshmallow Cookies
What’s the secret to perfect Chocolate Marshmallow Cookies?
The secret lies in the balance of ingredients and the proper baking time. Make sure to follow the steps closely for the best results, ensuring that the marshmallow filling is just gooey enough without overbaking!
Can I make Chocolate Marshmallow Cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it. Just shape and bake them when you’re ready. This is perfect for those who love to plan for parties!
How do I avoid common mistakes with Chocolate Marshmallow Cookies?
To avoid common pitfalls, make sure your ingredients are at room temperature and measure accurately. Overmixing the dough can also lead to tough cookies, so mix just until combined.
Variations of Chocolate Marshmallow Cookies You Can Try
Here are some fun variations to consider:
- Add nuts like walnuts or pecans for a crunchy texture.
- Incorporate different flavored marshmallows for a unique twist.
- Try making gluten-free chocolate marshmallow cookies using almond flour.
- Experiment with adding caramel for a rich, gooey surprise.
For more delicious recipes, check out our Sugar Plum Shortbread Cookies or Bake Chocolate Oatmeal Cookies. You might also enjoy Peppermint Meringue Cookies for a festive twist!
For additional tips on baking cookies, you can refer to King Arthur Baking.
Print
Chocolate Marshmallow Cookies: 7 Irresistible Variations
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Marshmallow Cookies are a sweet and chewy treat with a delicious chocolate flavor and gooey marshmallow center.
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
- These cookies are best served warm.
- Store leftovers in an airtight container.
- You can adjust the amount of jalapeños based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 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: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg