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There’s something undeniably delightful about the aroma of fresh-baked cookies wafting through the kitchen. Chocolate cookies, in particular, hold a special place in the hearts of many. Their rich flavor, combined with a comforting texture, makes them a go-to treat for any occasion. Among the myriad of cookie recipes available, Double Chocolate Marshmallow Cookies stand out as a true indulgence, especially for chocolate lovers. These cookies don’t just offer a chocolate experience; they elevate it, presenting a delightful combination of fudgy richness and gooey marshmallow texture, making each bite a moment of bliss.

Double Chocolate Marshmallow Cookies – Extra Fudgy!

Indulge in the rich, gooey goodness of Double Chocolate Marshmallow Cookies! This recipe combines soft, fudgy chocolate cookies with melted mini marshmallows for a delightful twist. With easy-to-follow steps, you'll master the art of cookie making while creating delicious treats perfect for any occasion. Each bite is a sweet surprise, making them a favorite for chocolate lovers. Enjoy them warm with milk or transform them into irresistible ice cream sandwiches. Dive into baking bliss today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

1/2 cup white chocolate chips (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

        Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop when the flour is just incorporated.

            Fold in Chocolate and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows with a spatula until evenly distributed. If using, fold in the white chocolate chips for added richness.

              Scoop the Dough: Using a tablespoon or cookie scoop, drop generous portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 10-12 minutes. The cookies should look slightly underbaked in the center, which will create a fudgy texture once cooled.

                  Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Serve warm or store in an airtight container for up to a week. These cookies are deliciously gooey and perfect for chocolate lovers!

                      Prep Time, Total Time, Servings: 15 minutes | 25 minutes | About 24 cookies