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Welcome to the indulgent world of Double Chocolate Marshmallow Cookies—a delightful treat that beautifully marries rich chocolate flavors with the gooey sweetness of marshmallows. This recipe is a chocolate lover's dream, promising a cookie that is not only decadently delicious but also incredibly easy to make. Whether you are baking for a special occasion or simply indulging your sweet tooth, these cookies will surely impress friends and family alike. With a soft, fudgy texture complemented by hints of vanilla and bursts of chocolate, they are destined to become a favorite in your dessert repertoire.

Double Chocolate Marshmallow Cookies – Extra Fudgy!

Indulge your sweet tooth with Double Chocolate Marshmallow Cookies, a delightful treat merging rich chocolate flavors with gooey marshmallows. This easy recipe promises cookies with a soft, fudgy texture that will impress your friends and family. Discover the joy of baking as you blend simple ingredients to create a classic dessert that evokes warm memories. These cookies are perfect for any occasion, ensuring every bite is a delicious adventure in chocolatey goodness.
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

1 cup mini marshmallows

1/2 cup white chocolate chips (optional, for drizzling)

Instructions
 

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

    Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy.

      Add the Eggs and Vanilla: Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and mini marshmallows. The dough should be thick and fudgy.

              Scoop the Dough: Use a cookie scoop (or two tablespoons) to portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

                Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft and slightly underbaked. They will continue to firm up as they cool.

                  Optional White Chocolate Drizzle: If using, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle over the cooled cookies for an extra touch of sweetness and decoration.

                    Cool and Enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your extra fudgy, gooey, chocolatey treats!

                      Prep Time: 15 minutes | Total Time: 27 minutes | Servings: 24 cookies