Big, chewy, soft chocolate cookies packed with marshmallows and chocolate chips. Once you've tried these, you'll agree they're the ultimate marshmallow cookie!
Making these cookies is an absolute breeze. First, you'll beat butter, sugar, vanilla and golden syrup together, then beat in an egg.
Next, you'll fold in flour and cocoa before stirring generous handfuls of chocolate chips and mini marshmallows into the mix. Finally, you'll scoop onto lined baking sheets and bake. SO easy!
The cookies smell absolutely incredible when they're baking in the oven. As the cookie dough spreads, you can see it turning impossibly gooey before your eyes, and it's a challenge to find the patience to let them firm up enough to lift them from the tray.
When you bite into a marshmallow cookie, it'll tick off every box for what a great cookie should be. It's crisp at the edges, gooey and chewy in the middle, and packed with chocolate flavour. They're simply wonderful.
Here's how to make 12 of my ultimate marshmallow cookies.
Ingredients
- 130 g (4.6 oz) slightly salted butter softened
- 2 tbsp golden syrup
- 1 tsp vanilla
- 160 g (5.6 oz) caster sugar
- 1 medium free range egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 20 g (0.7 oz) cocoa powder
- 60 g (2.1 oz) mini marshmallows vegetarian, if required
- 100 g (3.5 oz) milk chocolate chips
Equipment
Instructions
Preheat the oven to 200C (180C fan assisted).
Put the butter, golden syrup, vanilla and sugar in a large mixing bowl.
Beat until fluffy
Add the egg.
Beat until well combined
Add the flour, cocoa and the baking powder.
Mix well.
Add the marshmallows and chocolate chips.
Mix again.
Put large, 5cm (2 inch) scoops a good 2-3 inches apart on a baking sheet lined with baking paper. Don't flatten them.
Bake for 10 minutes. Allow the cookies to cool on the tray until firm - this may take up to 10 minutes. Transfer to a wire rack to cool completely.
Print this ultimate marshmallow cookies recipe
The ultimate marshmallow cookie
Ingredients
- 130 g (4.6 oz) slightly salted butter softened
- 2 tbsp golden syrup
- 1 tsp vanilla
- 160 g (5.6 oz) caster sugar
- 1 medium free range egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 20 g (0.7 oz) cocoa powder
- 60 g (2.1 oz) mini marshmallows vegetarian, if required
- 100 g (3.5 oz) milk chocolate chips
Instructions
- Preheat the oven to 200C (180C fan assisted).
- In a large bowl, beat together the butter, golden syrup, vanilla and sugar until fluffy
- Beat in the egg until well combined
- Add the flour, cocoa and the baking powder and mix well.
- Add the marshmallows and chocolate chips and mix again.
- Put large, 5cm (2 inch) scoops a good 2-3 inches apart on a baking sheet lined with baking paper. Don't flatten them.
- Bake for 10 minutes.
- Allow the cookies to cool on the tray until firm - this may take up to 10 minutes. Transfer to a wire rack to cool completely.
Video
Nutrition
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Fiver Feeds says
Looks lovely! I really enjoy reading your blog Emily, great recipes!
Kim Carberry says
YUM! They look so good!