Description
Delicious cookies topped with melted marshmallows and a rich chocolate glaze for a cozy treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0 teaspoon fine sea salt
- 12 large marshmallows, halved
- 1 cup semi-sweet chocolate chips
- 0 cup heavy cream
- 0 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch fine sea salt
- 0 cup holiday sprinkles
Instructions
- Cream butter and sugars together in a large mixing bowl with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg, egg yolk, and vanilla extract to the bowl and mix just until smooth and combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined with no lumps of cocoa.
- Add the dry ingredients to the wet ingredients and mix on low speed just until a thick, soft dough forms and no streaks of flour remain.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours to help the cookies bake up thick and chewy.
- When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 1 tablespoon of dough for each cookie, roll into balls with your hands, and arrange them on the prepared baking sheets leaving about 2 inches between each ball.
- Bake the cookies for 7 to 8 minutes, until the edges look set but the centers are still soft and slightly puffy.
- While the cookies bake, cut each large marshmallow in half crosswise so you have 24 pieces ready to go.
- Remove the trays from the oven and immediately press one marshmallow half, cut side down, into the center of each cookie.
- Return the cookies to the oven for 2 minutes, just until the marshmallows puff and begin to melt but are not browned.
- Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- To make the glaze, combine the chocolate chips and heavy cream in a heat-safe bowl and warm in the microwave in 20-second bursts, stirring after each, until the chocolate is melted and smooth.
- Whisk the powdered sugar, vanilla extract, and pinch of salt into the warm chocolate mixture until you have a thick but pourable glaze.
- Spoon about 1 tablespoon of glaze over the top of each cooled marshmallow cookie, letting it drip slightly down the sides for a hot cocoa look.
- Immediately decorate the glazed cookies with holiday sprinkles so they stick before the glaze sets.
- Allow the cookies to rest at room temperature until the glaze is firm to the touch, then serve or store in an airtight container.
Notes
- Chilling the dough is essential for a thick and chewy cookie.
- Make sure to watch the cookies in the oven to prevent browning.
- Use a mixture of chocolate chips for an extra chocolatey flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg