Delicious, fudgy, gooey and packed with chocolate flavor! These marshmallow-stuffed cookies are sure to delight kids and adults of all ages!
One of the best things about this dough is it doesn’t contain eggs so you can have your little kids help and not really worry about them sneaking some of it. And the dough is delicious!
There’s nothing like an enthusiastic kid to help you avoid doing dishes and make cookies instead. Thanks for all your help, cutie-pie!
How to Make Marshmallow-Stuffed Chocolate Cookies
Preheat the oven to 350 degrees F.
Combine 1/2 cup (1 stick) of softened butter with 4 tablespoons of oil and 2 cups of sugar.
Add 1/2 cup of water and mix.
Dump in 1/2 a teaspoon of salt, 1 teaspoon of baking soda, 2 cups of flour, and 2 cups of baking cocoa. I think Hershey’s Baking Cocoa has the best flavor but use what you like.
Mix until combined.
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For each cookie: you need about 2 1/2 tablespoons of dough total and separate into two balls. I just scoop two balls with this scoop from the pioneer women’s line but they don’t sell it anymore.
After too much research I found out the scoop size is a #50 and it makes dough ball about .8 ounces.
Here’s a link for a good quality substitute if you’re planning on making a lot of cookies or just want one to last a long time: Zeroll Standard Cookie Scoop
Here’s a link for a cheaper #50 scoop but I read the Zeroll one was more reliable and longer lasting. Distinctive Style Small Cookie Scoop
Back to making the cookies!
Flatten both the dough balls and add about 10 chocolate chips on top of one.
Next, add one whole marshmallow on top of the chocolate chips and then top that with the other piece of cookie dough to make sort of a little sandwich.
Cup this in your hands and move it to round it out while pushing the edges together. You’re trying to smoosh the cookie dough together at the seams to seal in the marshmallow and chocolate chips. The heat from your hands will help the dough be more pliable.
It doesn’t look like enough dough to cover the marshmallow but it is.
Keep working the dough until it’s sealed up. It’s ok if there’s still a crack at the top, just make sure the bottom and sides are sealed or else the marshmallow will seep out the sides and get thin and messy.
If the dough is too crumbly to work with, put it back in the bowl and mix in another tablespoon or two of water.
Add chocolate chips to the top of you dough ball and place on a parchment paper lined baking sheet.
I bake 6 cookies at a time so they have plenty of room.
Bake at 350 degrees for 6-7 minutes. The tops should be cracked but they don’t need to be totally flat. Enjoy your Marshmallow-Stuffed Chocolate Cookies!
Jessica Tips
-You don’t want to bake then any longer than about 7 minutes or the marshmallow will disappear into the cookie.
– If your cookies are still in balls and haven’t really flattened after 7 minutes, pull them out and immediately and aggressively tap the pan onto the counter to make them flatten more.
-If you still have any cookies that stayed pretty much in a ball, just use you fingers to gently pull them out a little to make them a little flatter while they’re still warm. You want that marshmallow to show! That’s the whole dang point! (or leave them in a ball and enjoy them that way too!)
-Allow them to cool before moving then store in an airtight container on the counter for up to 3 days or in the freezer for about 4 months.
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Don’t forget to pin it!
Print the recipe for later!
Marshmallow-Stuffed Chocolate Cookies
Delicious, fudgy, gooey and packed with chocolate flavor! These marshmallow-stuffed cookies are sure to delight kids and adults of all ages!
Ingredients
- 1/2 cup butter, softened
- 4 tablespoons vegetable oil
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 2 cups baking cocoa
Filling
- 20 regular marshmallows
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Combine butter, oil, and sugar.
- Add water and mix.
- Add in salt, baking soda, flour and baking cocoa and mix until combined.
- Use a #50 cookie scoop to scoop 2 balls of dough per cookie.
- Flatten one dough ball and add chocolate chips and a whole marshmallow.
- Flatten the other dough ball and cover the marshmallow then use your hands to shape the cookie dough around the marshmallow and chocolate chips. Make sure the edges are sealed.
- Top with more chocolate chips.
- Place six stuffed dough balls on a parchment paper lined sheet pan, evenly spaced.
- Bake for 6-7 minutes, until they crack on the top.
- Remove from the oven and carefully bang the pan on the counter to flatten the cookies.
- Allow to cool for a few minutes and enjoy!
Notes
-Don't over-bake the cookies or the marshmallow will melt and disappear into the cookie. If they still won't flatten after banging them on the counter, just use your fingers to gently spread the cookies out while it's still warm. Or you can just eat them as is!
-Allow them to cool before moving them. Store in an airtight container on the counter for up to 3 days or in the freezer for about 4 months.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 253Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 160mgCarbohydrates: 41gFiber: 1gSugar: 29gProtein: 2g
My kids will die for these!