If you’re craving a seriously delicious chocolate cookie, look no further! These disappeared in record time at my house. The combination of rich chocolate, gooey marshmallows, and a subtle almond note is irresistible.
Tips
- Don’t over mix the dough, or the cookies will turn out tough.
- If you want to make the cookies to save for a later time, you can freeze the dough. Just place individual cookie dough balls on a baking sheet and freeze them until solid. Then transfer them to a freezer bag and store for up to 3 months.
- Get creative with your toppings! You can add nuts, sprinkles, or even peanut butter chips.
Almond extract is optional:
The Almond extract can be substituted with extra vanilla or another flavoring of your choice.
Chocolate Marshmallow Cookies
Delectable, sweet, and chewy chocolate cookies that will have you coming back for more. Add some Almond extract for an extra delicious flavor
Ingredients
Method
- Preheat oven to 325° and line two cookie sheets with parchment paper or oil lightly.
- Cream the butter, sugar, brown sugar and eggs together. then, add almond and Vanilla extract and combine.
- In a separate bowl mix cocoa powder, baking soda, and flour.
- Combine the wet and dry ingredients.
- fold or mix in Chocolate chips
- Fold in marshmallows
- In about 2 TBS. increments scoop out dough and place onto prepared cookie sheets.
- For best results place cookie sheets into the freezer for about 20 minutes. If you are in dire need of a cookie go ahead and bake them and skip the freezer.
- Bake at 325° for about 12 minutes. Add time if you made your cookies extra-large like I do!
If you are looking for something healthy after you have indulged in some sweet, delicious cookies, check out this healthy snack!
