Best Gooey Marshmallow Filled Chocolate Chip Cookies Recipes

Gooey Marshmallow-Filled Chocolate Chip Cookies image

Provided by Gabriela Rodiles

Categories dessert

Time 45m

Yield 18 cookies

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/4 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semi-sweet chocolate chips (about 12 ounces)
18 vegan marshmallows

Steps:

Position the racks in the upper and lower third of the oven and preheat to 375 degrees F. Line two rimmed baking sheets with parchment. (If you only have one baking sheet, let it cool completely between batches.)
Place the butter in a small microwave-safe bowl, cover and microwave on medium power until melted, 1 to 2 minutes. (Alternatively melt in a small saucepan.) Cool slightly.
Whisk the dark brown sugar, granulated sugar, eggs, melted butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to overmix. Stir in the chocolate chips.
Use an ice cream scoop or measuring spoon to scoop out portions of dough (each about 3 tablespoons or 2.2 ounces). Flatten each portion in the palm of your hand until it's about 1/4-inch thick. Place 1 marshmallow in the center of the flattened dough and form the dough around the marshmallow until it is completely covered. Roll into a uniform ball and place about 2 inches apart on the prepared baking sheets. Bake until the edges and top are just turning golden, but the center is still soft, 17 to 18 minutes.
Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.

Marshmallow-Filled Chocolate Cookies image

Provided by Ransomed by Fire

Categories < 30 Mins

Time 20m

Yield 45 cookies, 15 serving(s)

Number Of Ingredients 10

15 large marshmallows (cut into thirds)
2/3 cup cocoa powder
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar (plus 1/2 cup sugar for rolling)
1 cup shortening
1/2 cup brown sugar (firmly packed)
2 unbeaten eggs
1 teaspoon vanilla

Steps:

Cut marshmallows into thirds and keep in the freezer while you prep the dough.
Mix the flour, cocoa, baking soda, and salt.
In another bowl, cream together shortening and sugars.
Add eggs and vanilla to sugar mixture and beat well.
Stir in the dry ingredients.
Chill dough.
Preheat oven to 400 degrees Farenheit.
Roll dough around each piece of marshmallow, sealing the edges.
Roll each cookie in sugar and place on ungreased baking sheet or silpat about 1 1/2 inches apart.
Bake for 4 1/2 to 5 minutes. (Cookies will still be very soft when done but will firm up nicely.).
Let cool.

Nutrition Facts : Calories 302.3, Fat 15, SaturatedFat 4, Cholesterol 24.8, Sodium 257.4, Carbohydrate 41.2, Fiber 1.7, Sugar 24.6, Protein 3.4

Chocolate Chip Marshmallow Cookies image

Provided by Barefootandpregnant

Time 20m

Yield 30 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
2 cups miniature marshmallows

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, brown sugar and white sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
Mix in the chocolate chips and marshmallows.
Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.