Marshmallow Cookies

Marshmallow Cookies

Chocolate chip cookies are, without a doubt, the best cookies in the world. These are unparalleled in terms of flavor and texture. In my lifetime, I have baked numerous chocolate chip cookies. Recently, I began to wonder what other ingredients may be put to chocolate chip cookies. I saw so many delicious recipes, but marshmallow cookies attracted my eye.

These cookies are not difficult to create, but each step must be precisely timed. When working with items as molten as marshmallows, you are aware that you must adhere to every step.

These cookies have a texture that is a combination of cookies and brownies. There is some crunchiness and a delightful chewiness within. During baking, the marshmallows will develop a delightfully crisp exterior. They have a flavor similar to that of hot chocolate, however they are in cookie form.

How Are Marshmallows Made?

Marshmallows are light, sweet, and fluffy beauties that bring joy. Marshmallows are made with heated and dissolved sugar, gelatin, water, and vigorous whipping that forces air into small pockets in the sugar solution. There are two kinds of marshmallows: American and European. The American marshmallows are the jet-puffed marshmallows that we cook while camping.

They have one more ingredient, which is corn syrup. They are incredibly stable, spongy, and delightfully melty because of the corn syrup. European marshmallows have a thicker consistency and are ideal for eating straight.

Our friends over the pond manufacture their marshmallows in the style of a meringue that is stabilized with gelatin. It’s the basic marshmallow whipping method, minus the corn syrup.

Choosing The Right Marshmallows

You can pick whichever marshmallows you want. Whatever works — white, pink, or colorful! But always choose smaller marshmallows when it comes to their size. If you do have large ones, use kitchen scissors to cut them into smaller pieces. I occasionally do it.

Preventing The Marshmallows From Melting

Marshmallows, as you know, melt. Even their appearance indicates that they are not heat-resistant. So, how do you keep the marshmallows from falling out of the cookies?

When making the cookie dough, there are two ways to integrate marshmallows:

Add them to the cookie dough – Add the marshmallows when the cookie dough is almost done. Form the dough into balls and tuck any peeking marshmallows inside.
Add them to a cookie dough ball – Form the cookie dough into a ball and flatten it between your palms. Re-shape the ball with a few marshmallows in the center.
You should definitely cover those marshmallows because if they stick out, they will grow, puff, and eventually melt and burn.

Take extreme caution when handling the marshmallows in the bottom of the cookies. Once, the marshmallows melted and left a scorched sugar crust underneath my cookies. It was not a pleasant experience.

Can I Make These Cookies Vegan?

By substituting a few ingredients, these cookies can be transformed into a vegan delight. Here’s how to substitute ingredients: Instead of using real butter, substitute vegan butter or margarine. If you do not mind the coconut flavor in your cookies, you may also use the coconut oil.
The eggs – You can substitute the egg with 14 cup of apple sauce or 14 cup of plant-based yogurt.
The chocolate – This is a simple substitution. Choose dairy-free vegan dark chocolate of high quality.
You may use maple syrup, date syrup, or coconut sugar for the sugar.
The marshmallows – There are vegan marshmallows that do not contain gelatin. There are several brands that produce them without corn syrup.

Do I Have To Add Cacao?

I baked these chocolate chip cookies with a touch of cacao. I used these bright and vibrant marshmallows to highlight their hues. Cookies without cacao can be made. If so, simply incorporate an extra tablespoon of flour into the cookie batter. Cacao is optional, but I recommend it since the resulting cookies will have a flavor similar to brownies and be a nice change from plain cookies (and on the good side).

Ingredients

1/3 cup butter
6 ounces chopped chocolate, split
2 tbsp cacao powder
¾ cup sugar
¾ cup flour
1 egg
½ tsp baking powder
½ tsp vanilla extract
1/3 ounce miniature marshmallows

Instructions

1. Heat the oven to 350°F.

2. In a microwave-safe bowl, melt half of the chocolate.

3. In a mixing bowl, combine the butter and the melted chocolate.

4. Mix until everything is well blended.
5. Stir in the egg, sugar, and vanilla extract. Whip until fluffy. Incorporate the flour, baking powder, and cacao.
6. Stir the ingredients until it almost comes together.
7. Gently fold in the chopped chocolate and marshmallows.

8. Roll the cookie dough into balls and place on a baking sheet. Bake for 10-12 minutes, flattening them gently.
9. Allow to cool completely on a wire rack before serving.

Ingredients

30 grams of butter
6 ounces of split chocolate chunks
2-tablespoon cacao powder
Sugar, 1/4 cup
1/4 cup flour
1 egg
Baking powder, 1/2 tsp.
vanilla extract, 1/2 tsp.
tiny marshmallows, 1/3 cup
Instructions

Instructions

1. Heat the oven to 350°F.

2. In a microwave-safe bowl, melt half of the chocolate.

3. In a mixing bowl, combine the butter and the melted chocolate.

4. Mix until everything is well blended.

5. Stir in the egg, sugar, and vanilla extract. Whip until fluffy. Incorporate the flour, baking powder, and cacao.

6. Stir the ingredients until it almost comes together.

7. Gently fold in the chopped chocolate and marshmallows.

8. Roll the cookie dough into balls and place on a baking sheet. Bake for 10-12 minutes, flattening them gently.

9. Allow to cool completely on a wire rack before serving.

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