There’s nothing better than snuggling up on the couch with a warm blanket and a cup of hot cocoa. You’ll have the same feeling the moment you take a bite of these irresistible cookies.
Prep time: 25 minutes
Cook time: 12 minutes
Servings: Makes 22-24 cookies
- 1 cup salted butter, softened
- 1 1/4 cups light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder (not Dutch processed)
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 8 ounces dark chocolate, chopped
- 1 cup freeze-dried marshmallow bits
Preheat oven to 375°F.
In a large bowl, cream butter, brown sugar and granulated sugar with a mixer on high speed until blended, about 1-2 minutes. With mixer running, add eggs and vanilla and continue beating until well incorporated.
Whisk together flour, cocoa powder, baking soda and salt in a large bowl. Add flour mixture to butter mixture, in 1/4 cup increments, beating on medium speed after each addition. Stir in chocolate and marshmallow bits until well incorporated, being careful not to overmix dough.
Drop 3 tablespoons of dough onto parchment-lined baking sheets. Repeat with remaining dough, spacing cookies about 2-3 inches apart. Bake cookies until edges look set, about 9-12 minutes.
Allow the cookies to cool for about 5 minutes then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: Be sure to use marshmallow bits for this recipe and not normal miniature marshmallows, which will melt into a mess as the cookies bake.