Marshmallow Chocolate Cookies
Delightful marshmallow-filled chocolate cookies feature a rich chocolate flavor combined with gooey marshmallows, perfect for sharing at parties or satisfying sweet cravings.
Ingredients
Instructions
- Melt the chocolate morsels, water, and vanilla together.
- Sift the flour, salt, and soda into a bowl.
- Mix the shortening, brown sugar, and egg until well combined.
- Freeze the marshmallows until firm.
- Wrap each marshmallow with a tablespoon of cookie dough, sealing well.
- Bake in a 400°F (200°C) oven for 6 minutes, allowing room for spreading.
- Remove from the cookie sheet immediately after baking.
Tips & Substitutions
For a richer flavor, consider using dark chocolate morsels instead of semi-sweet. If you prefer a healthier option, substitute the shortening with coconut oil or applesauce. Make sure to freeze the marshmallows well before wrapping to ensure they stay intact during baking. You can also experiment by adding nuts or dried fruits to the cookie dough for added texture.
Serving Suggestions
These Marshmallow Chocolate Cookies are best served warm, allowing the marshmallows to be gooey and delicious. Pair them with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. They also make a lovely addition to dessert platters alongside American recipes like Brown Sugar Nut Bar or Sweet Potato Souffle For Sunday Dinner.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to a month. When reheating, simply place them in a preheated oven at 350°F (175°C) for about 5 minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Marshmallow Chocolate Cookies contains roughly 233 calories, with 1g protein, 11g carbohydrates, and 21g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use mini marshmallows instead of large ones?
Yes, you can use mini marshmallows for a different texture. Just be sure to adjust the amount, as they will need less dough to wrap around. Mini marshmallows can also create a more evenly distributed gooey center.
What can I use instead of shortening?
You can replace shortening with unsalted butter or coconut oil for a richer flavor. If you're looking for a lighter option, unsweetened applesauce can also work, although it will slightly change the texture of the cookies.
How do I know when the cookies are done baking?
The cookies should be slightly firm around the edges and soft in the center when done. They will continue to set as they cool, so it's important not to overbake them. Keep a close eye on them after the 5-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).