Unforgettable & Irresistibly “Ugly”: The Ultimate Chocolate Chip Marshmallow Cookie Recipe
Prepare to be delightfully surprised! These incredible Chocolate Chip Marshmallow Cookies might not win any beauty contests with their perfectly imperfect appearance, but their captivating taste and wonderfully gooey texture will undoubtedly steal the show at any gathering. Forget about picture-perfect pastries; these “ugly but delicious” treats are all about flavor and fun, promising an unforgettable experience with every bite.
Indeed, beauty truly is in the eye of the beholder, or, as these delectable cookies prove, in the palate of the eater! Their charm lies precisely in their rustic, slightly disheveled look, a charming reminder that the most authentic pleasures often eschew conventional perfection. These unique sweets are a delightful addition to your holiday baking roster, or simply a fantastic way to brighten any ordinary day. They perfectly blend the comforting, familiar taste of classic chocolate chip cookies with the unexpected joy of a warm, melting, gooey marshmallow center, creating a truly unforgettable and satisfying treat.
So, this season, or whenever you’re in the mood for something extraordinary, bake up a batch of these twisted chocolate marshmallow delights. Share them with loved ones and let these “ugly but good” cookies serve as a sweet reminder that some of the very best things in life are not always what they appear to be. Each cookie is a journey of textures and tastes, from the slightly crisp exterior to the soft, cake-like interior, culminating in that irresistible, stretchy marshmallow pull.
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🥘 Essential Ingredients for Your Ugly-But-Delicious Cookies
Crafting these wonderful chocolate chip marshmallow cookies starts with a selection of common baking ingredients, each playing a crucial role in achieving that perfect “ugly but delicious” balance. Here’s a closer look at what you’ll need:
- Butter: This is the foundational ingredient, providing richness and tenderness to your cookie dough. We recommend using unsalted butter to have full control over the salt content in your recipe. If you only have salted butter, simply reduce the amount of added salt later to avoid overly salty cookies. Ensure your butter is at room temperature for optimal creaming.
- All-Purpose Flour: The backbone of most cookie recipes, all-purpose flour provides the necessary structure. It creates a tender yet sturdy cookie base that perfectly complements the soft, gooey marshmallow center.
- Brown Sugar: Opt for light brown sugar in this recipe. Its natural molasses content contributes a delightful chewiness, moisture, and a subtle caramel-like sweetness that enhances the overall flavor profile of these unique cookies.
- White Sugar: Granulated white sugar works in harmony with brown sugar, contributing to the crisp edges of the cookies and adding a bright, straightforward sweetness that perfectly balances the richer flavors.
- Egg: A single egg acts as a binding agent, holding the dough together, while also adding moisture and richness. It helps aerate the dough during mixing, contributing to a light and tender crumb.
- Baking Soda and Baking Powder: These two leavening agents are essential for giving your cookies their perfect lift and texture. Baking soda helps the cookies spread and become chewy, while baking powder contributes to their rise, ensuring they’re soft and light rather than dense.
- Salt: A small hint of salt is crucial for enhancing all the sweet flavors in your cookies, making them taste even more vibrant and tantalizing. Whenever possible, use natural sea salt for a cleaner, more nuanced sodium flavor.
- Vanilla Extract: Smooth, aromatic vanilla extract infuses the light cookie dough with a classic, luscious sweetness that is universally loved. For an interesting twist, you could experiment with almond or hazelnut extract if you prefer.
- Rum Extract: Rum extract adds a distinctive depth and a touch of warmth to the chocolate dough, complementing the rich cocoa flavor beautifully. For an even more intense flavor, a small amount of dark rum can be used as a substitute, but be mindful of the liquid content.
- Dark Chocolate Chips and White Chocolate Chips:This recipe truly delivers a double dose of chocolatey goodness by featuring both dark and white chocolate chips. This dynamic duo creates an amazing blast of bittersweet and creamy flavors, adding delightful pockets of melted chocolate throughout the cookie.
- Dutch Cocoa: Dutch-processed cocoa powder is unsweetened and alkalized, providing a rich, deep chocolate color and a less bitter, more mellow chocolate flavor compared to natural cocoa. It transforms one half of your cookie dough into a decadent, brownie-like base that will truly delight your taste buds. Choose a high-quality cocoa powder for the most intense and satisfying chocolate taste.
- Marshmallows: These sweet, soft, and sugary confections are the star of the show, forming the ultimate gooey, chewy center of these hybrid “ugly but good” cookies! If you are using large marshmallows, it’s important to cut them in half to ensure they fit neatly within the cookie dough portions. Smaller marshmallows can be left whole.
For precise measurements and a printable version, please refer to the complete recipe card below.
🔪 Step-by-Step Instructions for Perfectly Imperfect Cookies
Creating these chocolate chip marshmallow cookies is a fun and straightforward process. Follow these steps to bake a batch of these irresistible treats that prove looks aren’t everything!
- Step One: Prepare Your Oven and Baking Sheet. Begin by preheating your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and ensures even baking, making cleanup a breeze.
- Step Two: Combine Dry and Wet Ingredients Separately. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside. In a larger separate bowl, using an electric mixer, cream together the softened butter, brown sugar, and white sugar until the mixture is light, fluffy, and pale in color, typically 2-3 minutes. This aeration is key to a tender cookie.
- Step Three: Incorporate the Egg. Add the egg to the creamed butter and sugar mixture. Continue mixing on medium-high speed for another 3 to 5 minutes until the mixture is well-combined, smooth, and even lighter in texture. Don’t rush this step, as it builds structure.
- Step Four: Gradually Add Dry Ingredients. Reduce the mixer speed to low. Slowly add the dry flour mixture to the wet ingredients, mixing just until everything is combined and no streaks of flour are visible. Be careful not to overmix, as this can lead to tough cookies.
- Step Five: Divide and Flavor the Dough. Carefully divide the prepared cookie dough into two equal halves. Into the first half, fold in the dark chocolate chips and vanilla extract using a spatula. Into the second half, incorporate the Dutch cocoa powder, rum extract, and white chocolate chips, mixing thoroughly until the cocoa is evenly distributed and the dough has a rich, consistent chocolate color.
- Step Six: Prepare and Encase the Marshmallows. If you have large marshmallows, cut them in half. Smaller marshmallows can remain whole. Using an ice cream scoop (approximately 1.5-2 tablespoons), scoop an equal portion of each dough (vanilla and chocolate). Gently press the two dough balls together to create a two-toned effect. Make a small indent in the center of the combined dough, then insert a marshmallow half (or whole small marshmallow). Carefully wrap the dough around the marshmallow, ensuring it’s completely enclosed to prevent it from melting out during baking.
- Step Seven: Arrange on Baking Sheet. Carefully place the marshmallow-encased dough balls onto your prepared baking sheet, ensuring they are spaced at least 2 inches (about 4 cm) apart. This generous spacing allows them to spread evenly without merging during baking.
- Step Eight: Bake and Enjoy! Bake the cookies for approximately 10 to 15 minutes, or until the edges of the lighter vanilla dough appear golden brown and slightly crispy. The chocolate dough will be harder to judge by color, but the texture of the edges will be a good indicator. The marshmallows inside will melt into a wonderfully gooey surprise. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, sink your teeth into these ugly but undeniably delicious chocolate chip marshmallow cookies!
🍽 Essential Baking Equipment for Easy Cookie Making
Having the right tools can make all the difference in your baking experience, especially when whipping up these delicious chocolate chip marshmallow cookies. Here’s a list of essential equipment that will simplify the process:
- Spatula: A sturdy rubber spatula is indispensable for scraping down bowls, gently folding in ingredients, and scooping your delicate cookie dough. It ensures you get every last bit of goodness from your mixing bowl.
- Ice Cream Scoop: While not strictly mandatory, an ice cream scoop (medium size, typically 1.5 to 2 tablespoons) is highly recommended. It helps you portion out perfectly even cookies, ensuring they bake uniformly and look consistently “ugly but good.”
- Mixer: An electric mixer, whether a handheld model or a stand mixer, transforms the task of making cookie dough from a chore into a breeze. It’s essential for creaming butter and sugar until light and fluffy, and for thoroughly combining ingredients with minimal effort.
- Lined Baking Pan: A good quality baking pan lined with parchment paper or a reusable silicone baking mat is crucial. This prevents the cookies from sticking, promotes even browning on the bottoms, and makes for super easy cleanup afterward.
- Mixing Bowls: You’ll need at least two good-sized mixing bowls: one for your dry ingredients and another for your wet ingredients, as well as for dividing and flavoring your dough.
- Wire Rack: Essential for cooling your cookies evenly. Cooling on a rack prevents the bottoms from becoming soggy and allows the cookies to set properly.
💭 Top Tips for Perfect “Ugly but Good” Cookies
These chocolate chip marshmallow cookies are as fun to make as they are to eat! The clever combination of the cocoa powder in one dough creates a satisfyingly firm, almost brownie-like crunch, while the lighter vanilla dough remains airy, soft, and wonderfully tender. The beauty of their “ugly” nature means you can freely experiment with how you combine the doughs – whether the dark chocolate layer is on top or bottom, they’ll look whimsically goofy and taste absolutely fantastic!
Marshmallow Magic: Don’t be afraid to get creative with your marshmallows! While traditional white marshmallows are fantastic, consider using flavored marshmallows (like strawberry or chocolate) for an extra layer of taste, or even colorful mini marshmallows for a fun, festive look. If you can’t get the dough to fully cover a large marshmallow, try cutting it into smaller pieces or even mini marshmallows. The key is to completely encase it within the dough to prevent it from oozing out too much during baking.
Dough Variations: A fun idea to try for future batches is to make two entirely separate batches of dough – one fully chocolate and one fully vanilla – and then combine them in creative ways. You could swirl them, layer them, or even make one entirely chocolate and the other entirely vanilla, then sandwich a marshmallow between them before baking!
Preventing Marshmallow Melt-Out: Ensure your cookie dough is cool (you can chill it for 15-30 minutes if it feels too soft) before encasing the marshmallows. This helps the dough maintain its structure around the marshmallow as it bakes. Also, make sure no part of the marshmallow is exposed to the air when you form the cookie balls, as direct heat will cause it to melt excessively and potentially burn.
Cooling is Key: While it’s tempting to devour these warm from the oven, allowing them to cool on the baking sheet for 5-10 minutes helps the marshmallow center set slightly and become less sticky. Transferring them to a wire rack after that allows for even cooling and prevents the bottoms from becoming soggy.
Fancy something more salty and sweet? Try these wonderful s’mores nachos! They are a delightful combination of salty and sweet, crunchy and soft, and make for a unique dessert experience.
🙋🏻 Frequently Asked Questions About These Marshmallow Cookies
This fantastic recipe yields approximately 15 individual “Ugly but Delicious” Chocolate Chip Marshmallow Cookies. The exact number can vary slightly depending on the size of your cookie scoops and marshmallows, but it’s a generous batch perfect for sharing or enjoying throughout the week.
These delightful sweet treats maintain their optimal flavor and texture for up to a week. To ensure maximum freshness and prevent them from drying out, store your cooled cookies in an airtight container at room temperature. For an extra touch of gooeyness, you can gently reheat them for a few seconds in the microwave before serving.
Absolutely! Using fun colored or flavored marshmallows is a brilliant way to add an exciting twist to these already unique cookies. Imagine a burst of strawberry, a hint of mint, or even a swirl of chocolate from a flavored marshmallow! It will make these “ugly ducklings” even more fun, flashy, and flavorful, allowing you to customize each batch to your preference.
Yes, you can! These cookies freeze wonderfully, both baked and unbaked. For baked cookies, ensure they are completely cooled, then place them in an airtight freezer-safe container or bag for up to 2-3 months. Thaw at room temperature or gently warm in the oven for a fresh-baked experience. For unbaked dough, form the cookie balls with the marshmallow inside, then freeze them solid on a baking sheet. Once frozen, transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.
More Delicious Cookie Recipes to Explore
If you’ve fallen in love with these Chocolate Chip Marshmallow Cookies, you’re in for a treat! We have a wide array of other delightful cookie recipes that are sure to tantalize your taste buds. Expand your baking repertoire with these fan favorites:
- Coconut Chocolate Chip Cookies
- Soft Oatmeal Chocolate Chip Cookies
- Easter Cookie Bars
- Hershey Kisses Chocolate Chip Cookies
If you embark on the delightful journey of making this recipe, please share your experience! Let me know how much you loved it by leaving a ★★★★★ star rating and a comment below. Your feedback is truly awesome and helps others discover these wonderful treats! You can also sign up for our Newsletter to receive weekly delicious homemade recipes directly in your inbox. And don’t forget to follow me on Pinterest or Instagram, and share your culinary creations with me. Just tag me @combinegoodflavors and use the hashtag #combinegoodflavors, so I don’t miss your fantastic bakes!
📖 Recipe: Ugly Chocolate Chip Marshmallow Cookies
Ugly Chocolate Chip Marshmallow Cookies
Nora
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Equipment
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Spatula
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Ice cream scoop
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Hand or stand mixer
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Parchment Paper
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Baking sheet
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Mixing bowls
Ingredients
- 5.7 oz All-purpose flour (1 ½ cups, providing the cookie’s structure)
- ½ teaspoon Baking soda (for chewiness and spread)
- ¼ teaspoon Baking powder (for a light and airy lift)
- ½ teaspoon Salt (enhances all the sweet flavors)
- 4 oz Unsalted Butter (at room temperature, for richness and tender crumb)
- ¾ cup Light Brown sugar (for chewiness and a hint of molasses)
- ¼ cup White sugar (for crisp edges and balanced sweetness)
- 1 Large Egg (binds the dough and adds moisture)
- ¼ cup Dark chocolate chips (for intense chocolate flavor in the vanilla dough)
- 1 teaspoon Vanilla extract (classic flavor for the lighter dough)
- 1 teaspoon Rum extract (adds depth and warmth to the chocolate dough)
- ¼ cup White chocolate chips (for creamy sweetness in the chocolate dough)
- 2 tablespoons Dutch cocoa (for rich, dark chocolate flavor in one half of the dough)
- 10-15 pieces Marshmallows (depending on size; cut large ones in half for the gooey center)
Instructions
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Preheat Oven and Prep Pan: Preheat your oven to 175°C / 350°F. Line a baking sheet with parchment paper or a silicone mat.
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Combine Dry & Wet: In one bowl, combine and whisk the 5.7 oz All-purpose flour, ¼ teaspoon Baking powder, ½ teaspoon Baking soda, and ½ teaspoon Salt. In a separate, larger bowl, add the softened 4 oz Butter, ¾ cup Brown sugar, and ¼ cup White sugar.5.7 oz All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt, 4 oz Butter, ¾ cup Brown sugar, ¼ cup White sugar
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Cream Butter and Sugars: Using an electric mixer, beat the butter and sugars together until the mixture is soft, light, and fluffy, typically for 2-3 minutes.
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Add Egg: Add the 1 Egg to the creamed mixture. Continue mixing on medium-high speed for another 3-5 minutes until the egg is fully incorporated and the mixture is well-aerated.1 Egg
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Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture (flour mix) to the wet ingredients, mixing just until combined and no visible streaks of flour remain. Be careful not to overmix.
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Divide Dough: Separate the cookie dough into two equal halves in different bowls.
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Flavor the Doughs: Into one half of the dough, gently fold in ¼ cup Dark chocolate chips and 1 teaspoon Vanilla extract using a spatula. Into the second half, add 2 tablespoons Dutch cocoa, 1 teaspoon Rum extract, and ¼ cup White chocolate chips, mixing well until the cocoa is evenly incorporated and the dough is a uniform dark color.¼ cup Dark chocolate chips, 1 teaspoon Vanilla extract, 1 teaspoon Rum extract, ¼ cup White chocolate chips, 2 tablespoon Dutch cocoa
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Prepare Marshmallows: Cut the 10-15 pieces Marshmallows in half if they are large (smaller ones can be left whole).10-15 pieces Marshmallows
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Form Cookie Balls with Marshmallows: Using an ice cream scoop (about 1.5-2 tablespoons), scoop equal portions from both the vanilla and chocolate cookie doughs. Gently press the two dough balls together to create a two-toned effect. Make a small indent in the center of this combined dough to insert a marshmallow half.
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Encase Marshmallow: Gently spread and shape the cookie dough over the marshmallow, completely covering it. Ensure no marshmallow is exposed to prevent excessive melting during baking.
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Arrange for Baking: Place the marshmallow-filled cookie dough balls on the prepared baking pan, ensuring at least 4 cm / 2-inch space between them to prevent them from merging as they spread.
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Bake: Bake the cookies for approximately 10 to 15 minutes. Look for the edges of the vanilla (lighter) cookie dough to turn golden brown and form a slight crust. The cookies will still look soft in the center; they will firm up as they cool.
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Cool & Store: Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely to room temperature. Once cooled, store them in an airtight container for up to a week.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
🤎 You might also like these tempting cookie recipes
If you loved the unique charm and irresistible taste of our Chocolate Chip Marshmallow Cookies, you’re in for a treat! We’ve curated a selection of other delightful cookie recipes that we think you’ll adore. From classic comforts to intriguing twists, there’s something here to satisfy every cookie craving.
- Chocolate Chip Cookies with Chestnut Flour
- Matcha White Chocolate Chip Cookies
- Lemon White Chocolate Chip Cookies
- Cranberry White Chocolate Chip Cookies
⛑️ Important Food Safety Guidelines for Home Bakers
Ensuring food safety is paramount when baking at home. Following these simple guidelines will help you create delicious treats while keeping everyone safe and healthy:
- Minimum Cooking Temperature: Always ensure that any ingredients requiring cooking reach a minimum internal temperature of 165 °F (74 °C) to eliminate harmful bacteria. While cookies typically bake hotter, this is a good general rule.
- Separate Utensils: To prevent cross-contamination, never use the same utensils or cutting boards on cooked food that have previously touched raw meat or eggs without thoroughly washing them in between.
- Hand Hygiene: Always wash your hands thoroughly with soap and warm water for at least 20 seconds after handling raw ingredients like eggs or before and after preparing food.
- Refrigerate Perishables Promptly: Do not leave perishable foods, especially those containing eggs or dairy, sitting out at room temperature for extended periods. Promptly refrigerate any cookie dough or baked goods that require it.
- Never Leave Cooking Unattended: Always keep an eye on food cooking in the oven or on the stovetop. This prevents burning and reduces the risk of kitchen fires.
- Choose High Smoke Point Oils: If any part of your recipe involves frying or high-heat cooking (though not typically for cookies), use oils with a high smoke point to avoid breaking down the oil and creating harmful compounds.
- Ensure Good Ventilation: When using a gas stove or oven, always ensure good ventilation in your kitchen. Open a window or use an exhaust fan to maintain air quality and prevent the buildup of fumes.
For further comprehensive information and detailed guidelines on safe food handling, always refer to reputable sources such as the Safe Food Handling – FDA website.