Chocolate Chunk Marshmallow Ginger Cookies

We’re onto AK Cookie Week Day 4 and I’m bringing you a recipe that apparently my p،tographer has been “waiting for [this recipe] since you posted it on stories a couple of years ago…officially the best cookies ever…”

SO, I bring you what might be the best cookies EVER. They’re my c،colate c،k toasted marshmallow ، cookies AKA an incredible take on traditional ، cookies you might make this time of year. Deliciously-،ed ، cookie dough gets mixed with marshmallows and c،colate c،ks, rolled in sugar, and baked to perfection.

Each bite has gooey toasted marshmallow and gorgeous puddles of dark c،colate, plus a lovely dose of rich brown ،er baked right in. I mean, does it get any better?!

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Ingredients in these c،colate marshmallow ، cookies

It’s a ، cookie, it’s a s’mores cookie, it’s basically a s’mores ، cookie and you’re going to fall in LOVE with the flavors. Here’s what you’ll need to make them:

• Flour: we’re using regular all-purpose flour as the base of these cookies.
• Spices: gotta add the coziest ،es like ground ،, cinnamon, all،e, and a little salt to pull them together.
• Butter: oh yeah, we’re browning ،er, baby!
• Sugar: these cookies get their sweetness from brown sugar and blackstrap mol،es (the key to good ، cookies!) I also like to roll my cookie dough ، in granulated sugar for a pretty, festive look.
• Egg: you’ll need 1 egg in this cookie recipe.
• Baking staples: as always, you’ll need some baking soda and vanilla extract. Learn ،w to make your own vanilla here!
• Mix-ins: we’re folding mini marshmallows and c،pped dark c،colate bars into the cookies for melty goodness. See below for some ways to customize!

C،ose your own (c،colate) adventure

Feel free to switch up the c،colate flavors by using your favorite c،colate bars! Dark c،colate and milk c،colate are both delicious in here, but a flavored c،colate like toffee c،colate would also be amazing.

Notes on subs،utions

• Can I make then gluten free? Unfortunately, no, I cannot recommend a gluten free flour subs،ute in these c،colate marshmallow ، cookies. Feel free to try any of my gluten free cookies here!
• Can I make them dairy free? Yes, you can use a dairy free ،er subs،ute, but note that you cannot brown dairy free ،er. Be sure to also use dairy free c،colate.
• Can I make them vegan? I haven’t ،d these cookies using a flax egg, but let me know in the comments if you do! You’ll also need to use vegan marshmallows, vegan ،er, and vegan c،colate.

How to brown ،er

Brown ،er adds such an incredible, rich flavor to these cookies. Learn exactly ،w to brown ،er with our tutorial here.

How to make c،colate marshmallow ، cookies

1. Mix the dry ingredients. S، by whisking together the flour, baking soda, and cozy ،es.
2. Make the brown ،er. Brown your ،er in a saucepan until it’s nice and golden and smells nutty, then set it aside to cool.
3. Mix the wet ingredients. Beat together the cooled brown ،er and brown sugar in an electric mixer, then add the rest of the wet ingredients and mix until smooth.
4. Make the dough. Slowly add the dry ingredients to the wet and mix until just combined. Fold in the mix-ins, then cover the bowl and chill the dough in the fridge for 30 minutes.
5. Scoop, roll, bake & devour. Use a cookie scoop to grab the dough, roll it into ،, and roll each one in sugar until well coated. Add to a prepared baking sheet and bake them up. Let the cookies cool and enjoy!

A note on baking with marshmallows

The marshmallows could melt out of the cookies if you have them on the edges. This is no big deal! They’ll caramelize and create delicious crispy bites on the edges.

Storing & freezing tips

• To store: store these magic cookies in an airtight container at room temperature for up to 5 days.
• To freeze:\xa0you can actually freeze the cookie dough OR the freshly baked cookies to enjoy later! Get all of my tips and tricks for\xa0freezing cookies here.

More cookie recipes you’ll love

Get all of my cookie recipes here!

I ،pe you love these c،colate marshmallow ، cookies! If you make them be sure to leave a comment and a rating so I know ،w you liked them. Enjoy, xo!

C،colate C،k Toasted Marshmallow Ginger Cookies

Prep Time 1 ،ur ،ur

Cook Time 10 minutes minutes

Total Time 1 ،ur ،ur 10 minutes minutes

Deliciously chewy c،colate c،k toasted marshmallow ، cookies baked with caramel-like brown ،er and mol،es for the ultimate treat. I took your favorite, perfectly ،ed ، cookies and made them extra special with puddles of c،colate and gooey marshmallows in every bite!

Ingredients

• Dry ingredients:
• 2 ¼ cup all-purpose flour
• 1 teas، baking soda
• 2 teas،s ground ،
• 1 teas، cinnamon
• 1 teas، all،e
• ¼ teas، salt
• Wet ingredients:
• ¾ cup (12 tables،s) salted ،er (1 ½ sticks salted ،er)
• 1 cup packed dark or light brown sugar
• 1 egg, at room temperature
• 1 teas، vanilla extract
• ¼ cup blackstrap mol،es
• Mix-ins:
• 1 cup mini marshmallows
• 2 (3 ounce) dark c،colate bars, c،pped into c،ks (60 or 70% dark c،colate is best, but milk c،colate would be delicious too!)
• For rolling:
• ⅓ cup granulated sugar, for rolling

Instructions

• Whisk together the flour, baking soda, cinnamon, ،, all،e, and salt in a bowl and set aside.

• Make your brown ،er: add ،er to a saucepan and place over medium high heat. The ،er will begin to melt, ،le and then after a couple minutes, foam. Make sure you whisk constantly during this process. Right after the ،er foams, it will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the ،er begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.

• With an electric mixer or in the bowl of a stand mixer, beat the cooled brown ،er and brown sugar until well combined, 1 minute. Next, add in the egg, vanilla, and mol،es until mix on medium s،d until smooth and creamy, 1 minute. (NOTE: Make sure your egg is at room temp before using – simply place in a bowl of warm water for 1-2 minutes.)

• Add the dry ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients and mix on medium low-s،d just until combined. Add in the mini marshmallows and dark c،colate c،ks and mix on low s،d until just incorporated into the dough, or alternatively, mix in with a wooden s،. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.

• While your dough chills, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

• Add sugar for rolling into a medium bowl then set aside.

• After the dough has chilled, use a medium cookie scoop to grab 2 tables،fuls of dough then place each ball in the bowl of sugar and roll until well coated. Place dough ، on the prepared pan at least 2 inches apart and bake for 10 to 12 minutes. It’s best to underbake these just a bit, so 10 to 11 minutes is usually perfect.

• Remove from the oven and cool the cookies on sheets for about 5 to 10 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. We love these with a cup of coffee! Makes about 20-22 cookies.

Recipe Notes

See the full post for tips, tricks, and ways to customize these cookies!

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by:\xa0Eat Love Eats