Chef Mitchell preparing Gooey Chocolate Marshmallow Cookies
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered the magic of Gooey Chocolate Marshmallow Cookies during my culinary school days. After experimenting with several recipes, I perfected the balance of chocolate and marshmallow. The nostalgia of childhood treats inspired me to create a cookie that combines both flavors. Now, these cookies are a family favorite that everyone loves!"

With over a decade of experience in the kitchen, Chef Mitchell specializes in American cuisine and desserts. His passion for baking has led him to create over 1000 unique recipes. A culinary school graduate, he enjoys sharing his expertise and love for sweet treats with others.

View All Mitchell's Recipes →
Delicious Gooey Chocolate Marshmallow Cookies served on a plate

Why This Gooey Chocolate Marshmallow Cookies Recipe Works

This recipe stands out because it perfectly balances the richness of chocolate with the sweetness of marshmallows. The combination creates a unique texture that's both chewy and gooey. Each bite delivers a delightful surprise, making these cookies a crowd favorite. Using high-quality ingredients ensures the best flavor and texture.

The technique of slightly underbaking the cookies is key to achieving that gooey center. This method keeps the cookies soft and chewy, while the edges remain crisp. Additionally, folding in the marshmallows and chocolate chips at the end keeps their texture intact, resulting in a cookie that's truly indulgent.

💡 Professional Tip

For the best results, use good quality chocolate chips and marshmallows. You can also chill the dough for 30 minutes before baking to enhance the flavor and texture. Just remember, the cookies will continue to cook slightly after removing from the oven, so aim for a slightly underbaked appearance.

Frequently Asked Questions

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 3 days. This allows the flavors to meld together beautifully. You can also freeze the dough for up to 3 months. Just thaw it in the fridge overnight before baking.

You can use margarine or coconut oil as a substitute for unsalted butter. However, be aware that this may slightly change the flavor and texture of the cookies. For a healthier option, unsweetened applesauce can also be used, but the cookies may be less rich.

The cookies are done when the edges are set and the center looks slightly underbaked. They will continue to firm up as they cool. A good indicator is when the tops appear shiny and the marshmallows are puffed up.

Yes, you can freeze the cookies. Place them in an airtight container or freezer bag, separating layers with parchment paper. They will keep for up to 3 months. To enjoy, thaw in the fridge or at room temperature.

These cookies pair wonderfully with a glass of cold milk or a hot cup of coffee. For an extra treat, serve them with a scoop of vanilla ice cream, allowing the warm cookies to create a delicious melting effect.

When stored in an airtight container in the fridge, these cookies can last up to a week. However, for the best taste and texture, it’s recommended to consume them within 3 days.

Absolutely! You can prepare the dough and store it in the fridge or freezer. Chilling the dough for 30 minutes before baking can enhance the flavors and give better results. Just ensure to bring the dough back to room temperature before baking if frozen.

To reheat, place the cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes. This will help restore their gooey center and enhance the chocolate flavor.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: Cookies may turn out dry if they are overbaked or if too much flour was used.

Solution: Ensure to measure flour correctly and check the baking time. If the cookies seem dry, you can add a little melted butter to the dough before baking.

✅

Not Crispy Enough

Problem: If the cookies are not crispy enough, they may have been underbaked.

Solution: To achieve a crispier cookie, bake them a few minutes longer. Keep an eye on them to ensure they don’t burn.

✅

Overcooked

Problem: Overcooked cookies can become hard and crunchy.

Prevention: To prevent overcooking, always set a timer and check the cookies a couple of minutes early. Once the edges set, take them out of the oven.

✅

Undercooked Center

Problem: If the centers are undercooked, the cookies may not hold their shape.

Recovery: If this happens, you can return the cookies to the oven for a few more minutes. Keep a close watch to avoid burning.

✅

Burnt Exterior

Problem: Burnt cookies on the outside may result from baking at too high a temperature.

Prevention: Ensure your oven temperature is accurate and consider using an oven thermometer. Baking on the middle rack can also help achieve even cooking.

✅

Flavor Balance

Too Sweet: If cookies are too sweet, you can balance the sweetness by adding a pinch of salt to the dough.

Too Salty: If they taste too salty, consider reducing the salt in the recipe next time.

Bland: To enhance bland cookies, consider adding vanilla extract or a touch of espresso powder for depth of flavor.

Fresh ingredients for Gooey Chocolate Marshmallow Cookies

Essential Ingredients for Gooey Chocolate Marshmallow Cookies

The key ingredients for these cookies include butter, sugars, eggs, and chocolate. Each plays a vital role in creating the perfect balance of flavor and texture. The butter adds richness, while the sugars contribute to the sweetness and texture.

Using high-quality chocolate chips and cocoa powder is essential for achieving a rich chocolate flavor. Fresh eggs ensure the best structure, and incorporating mini marshmallows adds that gooey surprise that makes these cookies unique.

Essential Ingredient Notes

  • Unsalted Butter: Always use unsalted butter to control the salt level in your cookies. It allows you to adjust the flavor to your preference and ensures a balanced taste.
  • Chocolate Chips: Choosing high-quality chocolate chips greatly impacts the overall flavor of the cookies. Dark chocolate chips will give a richer taste, while milk chocolate offers sweetness.
  • Mini Marshmallows: Mini marshmallows melt beautifully and create a gooey texture in the center of the cookies. Opt for fresh marshmallows for the best results.
Cooking process for Gooey Chocolate Marshmallow Cookies

Step-by-Step Cooking Process

The cooking process for Gooey Chocolate Marshmallow Cookies involves mixing and baking in simple steps. Start by creaming the butter and sugars, then progressively add in the dry ingredients. This method ensures a consistent dough.

To achieve the perfect gooeyness, bake until the edges are set but the center remains slightly underbaked. This technique allows the marshmallows to melt and mingle with the chocolate for a delightful texture.

Key Technique for Perfect Gooey Chocolate Marshmallow Cookies

The key to achieving perfect gooey chocolate marshmallow cookies is to slightly underbake them. This leaves the centers soft and chewy, creating that melt-in-your-mouth experience.

Gooey Chocolate Marshmallow Cookies

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1 cup heavy cream
    For drizzling
  • 1/2 cup chocolate syrup
    Optional topping

For the Sauce

  • 1 cup unsalted butter, softened
    For richness
  • 1 cup brown sugar
    For moisture
  • 1 cup granulated sugar
    For sweetness
  • 2 large eggs
    For binding
  • 1 teaspoon vanilla extract
    For flavor
  • 2 cups all-purpose flour
    Base ingredient
  • 1/2 cup cocoa powder
    For chocolate flavor
  • 1 teaspoon baking soda
    For rising
  • 1/2 teaspoon salt
    For balance
  • 1 cup chocolate chips
    For richness
  • 1 cup mini marshmallows
    For gooeyness
  • 1/2 cup chopped nuts (optional)
    For texture

Instructions

  1. Preheat Oven

    Preheat your oven to 350°F (175°C).

  2. Cream Butter and Sugars

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

  3. Add Eggs and Vanilla

    Beat in the eggs one at a time, then stir in the vanilla extract.

  4. Combine Dry Ingredients

    In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  5. Mix Dry with Wet

    Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  6. Fold in Chocolate Chips and Marshmallows

    Gently fold in the chocolate chips and mini marshmallows until evenly distributed.

  7. Form Cookies

    Drop spoonfuls of the cookie dough onto a lined baking sheet, spacing them about 2 inches apart.

  8. Bake

    Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.

  9. Cool and Dust

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Dust with powdered sugar before serving.

Recipe Notes & Tips

Storage Tips

To store Gooey Chocolate Marshmallow Cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them in a sealed bag, where they can last for up to 3 months. Ensure they are completely cooled before storing.

Serving Suggestions

Serve these cookies warm with a glass of milk or a scoop of ice cream on the side for an extra indulgent treat. They also make a great addition to dessert platters for gatherings and parties.

Recipe Variations

For a twist on the classic recipe, consider adding peanut butter chips or a drizzle of caramel on top. You can also experiment with different types of nuts or use flavored marshmallows for added fun.