TRIPLE CHOCOLATE MARSHMALLOW COOKIES RECIPE

The best comfort food is chewy chocolate cookies. Cookies with chocolate. I've made delicate Dark Chocolate Sea Salt and Coconut Pecan Cookies, but not these. To enjoy every bite, drink whole milk with this luxurious cookie.

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Ingredient

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Direction

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Preheat the oven to 325°F / 170°C and line a cookie sheet with parchment. You may need two cookie sheets to bake a second batch while the first bakes (you won't fit all the cookies on one).

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Break dark chocolate into small pieces and place in a bowl. Stir chocolate between 30-second microwave melts. Allow it to cool.

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Mix room-temperature butter, white sugar, and brown sugar in a large bowl until fluffy. A stand mixer with a paddle attachment, electric mixer, or wooden spoon can be used.

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Mix the melted chocolate in the large bowl. If the chocolate feels hot to the touch, let it cool before continuing to avoid melting the butter.

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Mix in the egg and vanilla. Keep your egg at room temperature. Sift flour, cocoa powder, espresso powder, baking soda, and salt into a separate bowl.

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Add flour to batter. Stir until a soft dough forms without flour lumps. Make sure to scrape bowl sides. Step 8: Mix the chocolate chips into the cookie dough until evenly distributed.

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Press marshmallows into cookie dough to secure. Put mini marshmallows straight. Cut full-sized marshmallows to your liking. A marshmallow half or quarter works for me. Press into chocolate cookie dough to prevent sliding in the oven.

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also see

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TRIPLE CHOCOLATE MARSHMALLOW COOKIES RECIPE

The best comfort food is chewy chocolate cookies. Cookies with chocolate. I've made delicate Dark Chocolate Sea Salt and Coconut Pecan Cookies, but not these. To enjoy every bite, drink whole milk with this luxurious cookie.

Ingredient

– Dark Chocolate – Sugar – Butter – Egg – Cocoa Powder – Flour – Espresso Powder – Baking Powder – Salt – Milk Chocolate Chips – Dark Chocolate Chip – Marshmallow

Direction

Preheat the oven to 325°F / 170°C and line a cookie sheet with parchment. You may need two cookie sheets to bake a second batch while the first bakes (you won't fit all the cookies on one).

Break dark chocolate into small pieces and place in a bowl. Stir chocolate between 30-second microwave melts. Allow it to cool.

Mix room-temperature butter, white sugar, and brown sugar in a large bowl until fluffy. A stand mixer with a paddle attachment, electric mixer, or wooden spoon can be used.

Mix the melted chocolate in the large bowl. If the chocolate feels hot to the touch, let it cool before continuing to avoid melting the butter.

Mix in the egg and vanilla. Keep your egg at room temperature. Sift flour, cocoa powder, espresso powder, baking soda, and salt into a separate bowl.

Add flour to batter. Stir until a soft dough forms without flour lumps. Make sure to scrape bowl sides. Step 8: Mix the chocolate chips into the cookie dough until evenly distributed.

Press marshmallows into cookie dough to secure. Put mini marshmallows straight. Cut full-sized marshmallows to your liking. A marshmallow half or quarter works for me. Press into chocolate cookie dough to prevent sliding in the oven.

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