Hubba-Hubba!  Calling all ‘Chocoholic’ Brownie Cookie Addicts! 

Do you like marshmallow gooey-ness in your chocolate chip brownie cookies?  Say WHAT!????  What, you’ve never had these before??

If not, I’ve got a recipe here that will definitely satisfy that brownie, marshmallow and chocolate chip craving you’ve been having late at night or in the middle of the day, but didn’t have a recipe to make it. 

NOW…you do! 

Loaded with gooey marshmallow, an abundance of chocolate chips and thick brownie cookies, makes these heavenly delights so chewy, moist and absolutely delicious. 

Hubba-Hubba!! Do these get your attention? 🙂 

They can be stuffed or topped with a hunk of marshmallow, your choice!

 So are you a stuffer or a topper of marshmallow in your cookies?

I love the crackly tops on these rich, brownie cookies!

And if you love brownies in general, (like who doesn’t?) you can check out my my other brownies here! 

For those who don’t like marshmallow that much, just leave it out and you’ll still have perfectly, awesome, thick brownie cookies minus the marshmallow. You can drizzle them with some chocolate if you want to add a little pizzazz!

Here’s the recipe for these addicting, yummy bad boys!  Enjoy! 

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'Hubba-Hubba' Brownie Chocolate Chip Marshmallow Cookies! {2 ways - Stuffed or Topped}

Loaded with gooey marshmallow, an abundance of chocolate chips and thick, rich brownie cookies, makes these heavenly delights so chewy, moist and absolutely delicious.

Author: Kim Lange

Ingredients

• 1/2 cup unsalted butter
• 4 squares unsweetened chocolate, chopped
• 3 cups Ghirardelli semi-sweet chocolate chips or Enjoy Life Chocolate Chips , divided in instructions.
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cups granulated sugar or Zulka organic sugar
• 1 teaspoon coffee or vanilla extract I use Nielsen Massey
• large marshmallows or Smashmallows, if you want organic and healthy Amazon or Target has them
• Optional: chocolate shavings, candy kisses, mini peanut butter cup

Instructions

• Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
• Place butter, unsweetened chocolate and 1 & 1/2 cups chocolate chips in a microwavable bowl and microwave in 30 second increments, stirring the chocolate each interval. Once melted and smooth, let cool.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Beat eggs, sugar and vanilla at medium with an electric mixer. Add dry ingredients, beating well. Add chocolate mixture and remaining chocolate chips.

  (For Marshmallow Stuffed Cookies (see below) 
• Using medium cookie scoop, drop 1 inch apart onto a parchment lined baking sheet.

  Bake at 350 degrees for 10 minutes.
  
• If you want the marshmallow on top of the cookie, 1 to 2 minutes before the cookies are done, add the marshmallow slice on top of the cookies.
• Afterwards, take cookies out of the oven and add the chocolate kiss or peanut butter cup on top or you can add some chopped chocolate.  You could also toast the marshmallow on top if you have a fire torch for a toasty marshmallow cookie.
• Marshmallow Topped Cookies -Makes 2 1/2 Dozen Cookies
• If you want the cookies stuffed with marshmallow - make the cookies bigger by using a 1/4 cup ice cream scoop.  Place some dough in the scoop, then place the marshmallow on top and then add more dough on top of the marshmallow to surround it.  Release the scooped dough on a cookie sheet and bake 12-14 minutes.  (Cover marshmallow if it's sticking out)
• Stuffed Cookies - Makes 18 Cookies