Ugly But Delicious: The Ultimate Chocolate Chip Marshmallow Cookies Recipe
Prepare to be delightfully surprised! These incredible Chocolate Chip Marshmallow Cookies might not win any beauty contests, but their charmingly “ugly” appearance hides a heart of pure, gooey, chocolatey deliciousness. Forget perfection; these cookies prove that sometimes the best things in life are a little bit messy, a lot bit fun, and absolutely irresistible. Get ready to bake a batch of treats that will be the star of any gathering, charming everyone with their unexpected flavor and texture combination!
They say beauty is in the eye of the beholder, and when it comes to these cookies, it’s definitely in the stomach! These unique sweets are more than just a recipe; they’re a delightful culinary experience that reminds us looks aren’t everything. Imagine the classic, comforting taste of a chocolate chip cookie, but elevated with a wonderfully gooey, melted marshmallow center. This combination creates a truly unforgettable treat that balances crispy edges with a soft, chewy interior.
Perfect for holiday gatherings, cozy nights in, or simply as a fun surprise, these twisted chocolate marshmallow treats are a must-try. They embody the spirit of homemade goodness and offer a playful reminder that often, the most cherished things in life aren’t always what meets the eye. So, roll up your sleeves and get ready to bake some joy – ugly, delicious joy!
This recipe brings together two beloved dessert components: the timeless chocolate chip cookie and the sweet, fluffy marshmallow. The result is a cookie that offers a complex textural journey with every bite – from the slight crispness of the cookie exterior to the melting, stretching marshmallow within. Each cookie is a little adventure, promising a burst of flavor and a satisfying chew. They’re a fantastic conversation starter and a guaranteed crowd-pleaser, proving that sometimes, being a little unconventional is exactly what makes something extraordinary.
🍰 Ingredients: Crafting the Perfect Ugly Cookie Base
The magic of these chocolate chip marshmallow cookies starts with a thoughtfully selected list of ingredients. Each component plays a crucial role in creating the irresistible flavor and unique texture that makes these “ugly” cookies so beloved.
- Butter: This is the foundation of our cookie dough, providing richness and tenderness. Opt for unsalted butter to have full control over the salt content in your recipe. If you only have salted butter, be sure to reduce the amount of added salt slightly to maintain balance. Ensure your butter is at room temperature for optimal creaming with the sugars, leading to a light and fluffy dough.
- All-Purpose Flour: The backbone of most cookies, all-purpose flour provides the necessary structure. Its balanced protein content helps achieve a cookie that’s both crunchy on the outside and wonderfully soft on the inside, perfectly complementing the gooey marshmallow.
- Brown Sugar: We recommend light brown sugar for its moist texture and subtle molasses flavor. This adds depth and chewiness to the cookies, enhancing their overall warmth and sweetness. It reacts beautifully with the other ingredients to create a tender crumb.
- White Sugar: Granulated white sugar contributes to the crispy edges and spread of the cookies. It works in harmony with brown sugar, ensuring a perfect balance of sweetness and texture, preventing the cookies from becoming overly dense.
- Egg: A single egg acts as a binder, holding the ingredients together and adding moisture. It also contributes to the dough’s aeration when creamed, resulting in a lighter cookie. Ensure your egg is at room temperature for better emulsification with the butter mixture.
- Baking Soda and Baking Powder: These two leavening agents are essential for the cookie’s rise and texture. Baking soda reacts with the acidic brown sugar to create spread, while baking powder provides lift, ensuring your cookies are soft and chewy, rather than flat and dense. The combination creates that perfect cookie-like crispiness and a slightly puffy, soft center.
- Salt: A pinch of salt is a flavor enhancer, balancing the sweetness and making all the other flavors pop. Using natural sea salt can add a subtle mineral note that further elevates the cookie’s taste profile. Don’t skip it; it’s key to preventing the cookies from tasting one-dimensionally sweet.
- Vanilla Extract: Smooth, aromatic vanilla extract is a classic cookie ingredient that adds a luscious, warm flavor to the dough. It pairs wonderfully with chocolate and marshmallow. For a twist, consider almond or hazelnut extract for a different but equally delightful aroma.
- Rum Extract: This ingredient adds a unique depth and a hint of sophisticated sweetness, enriching the overall flavor profile of these candied cookies. If you prefer, a splash of dark rum can be used as a direct substitute, adding an authentic boozy note (ensure it’s safe for those consuming it).
- Dark Chocolate Chips and White Chocolate Chips: This recipe calls for a duo of chocolate chips, creating a dynamic bittersweet flavor experience. The dark chocolate provides a rich, intense cocoa note, while white chocolate adds a creamy, sweet contrast. This combination ensures a truly satisfying chocolatey punch in every bite.
- Dutch Cocoa: Unsweetened Dutch cocoa powder transforms one half of our cookie dough into a rich, brownie-like creation. Its dark color and mellow chocolate flavor provide a beautiful contrast to the lighter vanilla dough. Choose a high-quality cocoa powder for the most decadent chocolate taste.
- Marshmallows: The star of the show! Sweet, soft, and sugary marshmallows create that ultimate gooey, chewy center. If you’re using large marshmallows, be sure to cut them in half (or smaller) to achieve cookie-appropriate portions. Smaller marshmallows can be used whole, making the process even easier. They melt into a delicious surprise inside each cookie.
For precise quantities and measurements, please refer to the recipe card below.
🔪 Instructions: Assembling Your Irresistible Ugly Cookies
Creating these delightful Chocolate Chip Marshmallow Cookies is a straightforward process, even with their unique two-toned appearance. Follow these steps for a perfect batch:
- Prepare Your Oven: Preheat 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a separate large bowl, using an electric mixer, cream the room-temperature butter with both brown sugar and white sugar until the mixture is light, fluffy, and well combined. This usually takes about 2-3 minutes.
- Add Egg and Mix: Beat in the egg and continue mixing on medium-high speed for another 3 to 5 minutes. This step incorporates air, contributing to the cookies’ final texture.
- Gradually Add Dry Ingredients: Lower the mixer speed to low and gradually add the reserved dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix, as this can lead to tough cookies.
- Divide and Flavor Dough: Divide the cookie dough into two equal halves.
- Into one half, gently fold in the dark chocolate chips and vanilla extract using a spatula until evenly distributed. This will be your lighter, vanilla-chocolate chip dough.
- Into the second half, fold in the Dutch cocoa powder, rum extract, and white chocolate chips until the cocoa is fully incorporated and the dough is a uniform dark color. This creates your rich, brownie-like dough.
- Prepare Marshmallows: If you are using large marshmallows, cut them in half to create smaller, cookie-sized pieces. If using mini marshmallows, they can be left whole.
- Form the Cookies: Take an equal portion from each dough (e.g., one scoop of vanilla dough and one scoop of chocolate dough). Gently press the two dough balls together. Then, make an indent in the center and insert a marshmallow half. Carefully spread the dough around the marshmallow, ensuring it’s completely enclosed and sealed within the dough ball. This creates the “ugly but good” appearance.
- Space on Baking Sheet: Place the formed cookie dough balls onto the prepared baking sheet, ensuring they are about 2 inches apart. This allows them to spread without merging during baking.
- Bake Until Golden: Bake for 10 to 15 minutes, or until the edges of the lighter vanilla dough are golden brown and slightly crispy. The dark chocolate dough might be harder to judge, so look for firm edges. The marshmallows will melt and become gooey inside.
- Cool and Enjoy: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The marshmallow center will be very hot and gooey, so allow them to set slightly before handling. Then, enjoy your deliciously ugly creations!
🍵 Essential Equipment for Cookie Success
Having the right tools can make all the difference in your baking experience. For these Chocolate Chip Marshmallow Cookies, a few key pieces of equipment will ensure smooth sailing and perfect results:
- Spatula: A versatile rubber spatula is indispensable for scraping down bowls, gently folding ingredients, and scooping dough. Its flexibility ensures you get every last bit of delicious batter.
- Ice Cream Scoop: While optional, an ice cream scoop is a baker’s best friend for creating uniform cookies. This ensures all your cookies bake evenly and look consistently “ugly” (in the best way!). A 2-tablespoon size is ideal.
- Mixer: An electric mixer, whether a handheld or stand mixer, transforms the task of creaming butter and sugar into an effortless breeze. It helps achieve that light and fluffy texture crucial for a tender cookie.
- Lined Baking Pan: Lining your baking pan with parchment paper or a silicone mat is a simple yet effective trick. It prevents your cookies from sticking, promotes even browning on the bottom, and makes cleanup a cinch.
- Mixing Bowls: You’ll need at least two substantial mixing bowls – one for your dry ingredients and another for your wet ingredients, plus an additional one for separating the two dough types.
💭 Top Tips for Your Ugly but Delicious Cookies
These cookies are not only fun to make but incredibly rewarding. The contrasting textures are a highlight: the cocoa powder lends a firmer, almost brownie-like crunch to the dark portion, while the lighter vanilla dough remains airy and soft. You can get creative with how you combine the chocolate and vanilla doughs – whether you mash them together haphazardly or try to layer them; they’ll always look wonderfully goofy but taste absolutely fantastic!
Experiment with Dough Combinations: While this recipe calls for dividing the dough, a fun idea to explore is making two separate full batches – one entirely chocolate and one entirely vanilla. This would allow you to create even more varied combinations or larger quantities of each flavor, depending on your preference. Imagine swirling them for a marble effect or layering them for distinct bands of flavor!
Marshmallow Magic: The size of your marshmallows truly impacts the gooey center. Larger marshmallows will create a bigger, more dramatic molten core, while smaller ones offer a more subtle sweetness. For an extra pop of color and flavor, don’t hesitate to use fun colored or fruity marshmallows. They will make these “ugly ducklings” even more eye-catching and add a surprising fruity twist.
Storage for Freshness: To keep these cookies at their best, store them in an airtight container at room temperature. They will remain wonderfully fresh and chewy for up to a week. For an even gooier experience, a quick 10-15 second reheat in the microwave can revive that melted marshmallow center.
Perfect Pairing: These cookies are delightful on their own, but they truly shine when paired with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla ice cream. The contrast between the warm cookie and cold ice cream is simply divine.
Serving Warm: For the ultimate experience, try serving these cookies slightly warm, right after they’ve cooled enough to handle. The marshmallow will still be wonderfully stretchy and soft, creating that irresistible pull-apart moment that everyone loves. This is where their “ugly” charm truly comes to life!
Fancy something more salty-sweet? Try these wonderful s’mores nachos! They offer a delightful combination of salty and sweet, crunchy and soft, much like these cookies but with a different spin.
🙋🏻 Frequently Asked Questions (FAQ)
This delicious recipe yields approximately 15 Ugly but Delicious Chocolate Chip Marshmallow Cookies. The exact number can vary slightly based on the size you scoop your dough balls.
These sweet treats are best enjoyed fresh, but they will maintain their incredible flavor and texture for up to a week. For optimal freshness, store them in an airtight container at room temperature, away from direct sunlight or heat sources.
Absolutely! Using fun colored or flavored marshmallows is a fantastic way to add an extra layer of excitement and visual appeal to these already unique cookies. Imagine strawberry or lime flavored marshmallows melting inside! It’s a great way to make these “ugly ducklings” even more fun and flashy.
Yes, you can! Form the cookie dough balls (without the marshmallows) and freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight freezer bag for up to 3 months. When ready to bake, insert marshmallows into partially thawed dough, then bake as directed, adding a few extra minutes to the baking time.
Marshmallows can sometimes ooze if they’re not fully enclosed in the dough, or if the dough is too warm and soft, causing it to crack during baking. Make sure the dough completely seals the marshmallow, and consider chilling the formed cookie dough balls for 15-20 minutes before baking to help them hold their shape better.
Other Recipes for You to Try
- Coconut Chocolate Chip Cookies
- Soft Oatmeal Chocolate Chip Cookies
- Easter Cookie Bars
- Hershey Kisses Chocolate Chip Cookies
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📖 Recipe
Ugly Chocolate Chip Marshmallow Cookies
Nora
5 from 27 votes
Pin Recipe
10 mins
10 mins
20 mins
Sweet treat
American
15 Cookies
182 kcal
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)
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- 4 oz Butter
- ¾ cup Brown sugar
- ¼ cup White sugar
- 1 Egg
- ¼ cup Dark chocolate chips
- 1 teaspoon Vanilla extract
- 1 teaspoon Rum extract
- ¼ cup White chocolate chips
- 2 tablespoon Dutch cocoa
- 10-15 pieces Marshmallows (depending on size)
Instructions
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Preheat the oven to 175 C / 350 F.
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Meanwhile, combine 5.7 oz All-purpose flour, ¼ teaspoon Baking powder, ½ teaspoon Baking soda, and ½ teaspoon Salt in one bowl, mix them, and put 4 oz Butter, ¾ cup Brown sugar, and ¼ cup White sugar in another.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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With a mixer, start beating the butter and sugars together until the butter is softened and the sugar is combined.
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Add 1 Egg, and use the mixer to mix for another 3-5 minutes on the strongest setting.1 Egg
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Now lower the mixer speed to medium, and gradually add the dry ingredient (flour mix) until they are combined as well.
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Separate the cookie dough into two equal halves.
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Add and mix in ¼ cup Dark chocolate chips and 1 teaspoon Vanilla extract with a spatula in one half, and in the other half, add 2 tablespoon Dutch cocoa, 1 teaspoon Rum extract, and ¼ cup White chocolate chips and mix well till the cocoa is incorporated evenly.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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Cut 10-15 pieces Marshmallows in half (mine were large; if you use smaller ones, it’s unnecessary).10-15 pieces Marshmallows
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With an ice cream scoop, make equal portions from the cookie dough. Press the cookie dough balls in the middle and make space to insert the halves of the marshmallows.
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Gently spread the cookie dough over and cover the marshmallow with it equally.
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Place the marshmallow and cookie dough balls on the parchment paper-covered baking pan, leaving at least 4 cm / 2-inch space between them so they don’t merge during baking.
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Bake the cookies for about 10 to 15 minutes until you see that the vanilla extract/dark chocolate cookies start to get golden brown and create a crust on the edges.
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Let them cool down to room temperature before storing them in an airtight container.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
🤖 You might also like
- Chocolate Chip Cookies with Chestnut Flour
- Matcha White Chocolate Chip Cookies
- Lemon White Chocolate Chip Cookies
- Cranberry White Chocolate Chip Cookies
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.