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To create the perfect Double Chocolate Marshmallow Cookies, it’s essential to understand the role each ingredient plays in the overall outcome. Let’s delve into the specifics of what makes these cookies so special:

Double Chocolate Marshmallow Cookies – Extra Fudgy!

Discover the ultimate treat for chocolate lovers with these Double Chocolate Marshmallow Cookies! These soft, chewy cookies are packed with rich chocolate flavor and delightful pockets of gooey marshmallow that melt in your mouth. Simple to make with just a few ingredients, this recipe is perfect for bakers of all levels. Whether you're enjoying them cozy at home or sharing at gatherings, these cookies promise to satisfy any sweet craving. Enjoy the heavenly blend of textures and flavors in every bite!
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Ingredients
  

1 cup (240g) unsalted butter, softened

1 cup (200g) granulated sugar

1 cup (220g) packed brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups (250g) all-purpose flour

1 cup (120g) unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (180g) semi-sweet chocolate chips

1 cup (180g) milk chocolate chips

1 cup (100g) mini marshmallows

½ cup (90g) chocolate chunks (optional, for extra fudginess)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butters and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

      Add the Eggs and Vanilla: Incorporate the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.

        Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

          Fold in the Chocolate and Marshmallows: Carefully fold in the semi-sweet chocolate chips, milk chocolate chips, mini marshmallows, and chocolate chunks (if using) until evenly distributed throughout the dough.

            Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie, as they will spread slightly during baking.

              Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look a little soft and underbaked. This will ensure a fudgy texture once they cool.

                Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Serve these deliciously gooey, chocolaty delights warm for the ultimate treat, or store them in an airtight container for up to a week (if they last that long!).

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 cookies