Chocolate Chip Mocha Marshmallow Cookies
Indulge in the perfect blend of rich chocolate, bold espresso, and gooey marshmallow goodness with these decadent Chocolate Chip Mocha Marshmallow Cookies. Featuring a soft cocoa-infused dough enhanced with instant espresso powder, each cookie is packed with melty semisweet chocolate chips and hides a delightful surprise: a mini marshmallow baked into its center for an irresistibly gooey bite. Ready in just 25 minutes, these cookies combine classic flavors with a creative twist, making them a crowd-pleaser at any gathering. Whether you're satisfying a coffee lover’s sweet tooth or elevating your holiday cookie platter, these treats are guaranteed to impress. Best served warm with a glass of milk or your favorite latte!
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Ingredients
- 2 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Instant espresso powder
- 0.75 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 Large egg
- 2 teaspoons Vanilla extract
- 1.5 cups Semisweet chocolate chips
- 1 cup Mini marshmallows
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder. Set aside.
Step 3
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients in batches, mixing well after each addition until a soft dough forms.
Step 6
Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Step 7
Scoop tablespoon-sized portions of dough and flatten them slightly with your hands. Place a mini marshmallow in the center of each portion, then roll the dough around it to fully encase the marshmallow.
Step 8
Place the dough balls 2 inches apart on the prepared baking sheets.
Step 9
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops look slightly underbaked (they will continue to cook as they cool).
Step 10
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
| Serving size | (1164.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5021.9 |
| Total Fat 255.5g | 0% |
| Saturated Fat 157.8g | 0% |
| Cholesterol 573.5mg | 0% |
| Sodium 2607.6mg | 0% |
| Total Carbohydrate 684.4g | 0% |
| Dietary Fiber 52.0g | 0% |
| Total Sugars 424.3g | |
| Protein 68.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 493.8mg | 0% |
| Iron 34.4mg | 0% |
| Potassium 2727.5mg | 0% |
Source of Calories