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1 from 1 vote

'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.
  • 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