Marshmallow Espresso Cookies
Fudgy and chewy cookies with caramelized marshmallow. Feel free to use more or less espresso powder.
Servings 24 Cookies
Cost 5
Ingredients
- 1 ½ sticks unsalted butter (170 grams)
- 1 ¼ cups semisweet or dark chocolate chips (210 grams)
- 2 ¼ cups bread flour or all-purpose flour (285 grams)
- 1 ½-2 teaspoons espresso powder
- ¾ teaspoon baking powder
- ⅜ teaspoon salt
- 3 large eggs (145 grams)
- 1 ½ cups sugar (300 grams)
- 1 ½ teaspoons vanilla extract
Add-Ins
- 1 ¼ cups chocolate chips or a mixture of chocolate and white chips
- 18 large marshmallows or 3 cups small
Instructions
- Break each marshmallow into 4 pieces and put your marshmallows in the freezer for 30 minutes or until you're ready to use them. If using small marshmallows you can just put them in the freezer.
- In a saucepan, melt the butter and 1 ¼ cups (7.5 oz) of chocolate chips together. Let cool slightly.
- Measure your flour into a bowl and whisk in the espresso powder, baking powder and salt.
- In a mixing bowl, using the whisk attachment of a stand mixer or a handheld mixer, beat the eggs and sugar for about 2 minutes until thick and yellow.
- Scrape the chocolate mixture into the egg mixture and stir until fully mixed. Stir in the vanilla. By hand or using the paddle attachment of the mixer, add the flour mixture and stir to make a soft dough.
- Let the dough stand for about 10 minutes to cool and thicken slightly.
- When the dough is sufficiently cool (so as not to melt the chocolate chips), stir in the remaining chocolate chips or broken chocolate pieces. You can also stir in the marshmallows if you are not worried about them leaking too much, otherwise, follow this second method.
- Using a 2 oz scoop or a quarter cup measure, scoop the dough into large balls or gobs depending on the consistency of your dough. You should get about 24. Enclose 3 frozen marshmallow pieces in each section, sealing the best you can, then return the refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Arrange the dough balls on a parchment lined baking sheet spacing about 3 inches apart. Have a spatula ready in case the marshmallows leak out and you need to push them inward.
- Bake one sheet at a time for about 12 to 14 minutes or until cracks appear on the surface and marshmallows are melted and caramelized. Slide the parchment onto the counter and let cool completely.
- The bonus step is to put them in a freezer bag and keep frozen until ready to serve.