Marshmallow Fudge Cookies
Indulge your sweet tooth with these delectable Marshmallow Fudge Cookies—a rich, gooey treat that’s sure to impress! Featuring a soft, chocolatey cookie base made with unsweetened cocoa powder and a touch of brown sugar for extra depth, these cookies are elevated to the next level with a fluffy mini marshmallow topping. As if that weren't enough, a luscious drizzle of homemade fudge, crafted from semi-sweet chocolate chips and heavy cream, adds an irresistible finishing touch. Perfectly soft in the center with just the right amount of chewiness, these cookies are the ultimate crowd-pleaser for parties, holiday gatherings, or an indulgent snack. Ready in just 35 minutes, this recipe is easy to make yet brimming with gourmet flair. Your dessert table won’t be complete without these irresistible marshmallow fudge delights!
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Recipe Information
Ingredients
- 0.75 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 2 cups mini marshmallows
- 1 cups semi-sweet chocolate chips
- 0.25 cups heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
Remove the cookies from the oven and immediately press 3-4 mini marshmallows into the center of each cookie. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
While the cookies cool, make the fudge drizzle. In a small saucepan over low heat, melt the chocolate chips and heavy cream together, stirring constantly until smooth and glossy.
Drizzle the fudge over the cooled cookies using a spoon or a small piping bag.
Let the cookies sit for an additional 15-20 minutes to allow the fudge to set before serving.
Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 19.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
