Description
Whip up 5-ingredient marshmallow-loaded cocoa cookies in under 25 minutes. These cookies deliver a fudgy winter treat with gooey centers and crisp edges.
Ingredients
- 1 box chocolate cake mix, 15.25 ounces
- ⅓ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup neutral oil (canola or vegetable)
- 1 ½ cups mini marshmallows
Instructions
- Line a large baking sheet with parchment paper. Preheat your oven to 350°F.
- In a large bowl, whisk together the chocolate cake mix and cocoa powder until uniform.
- Add the eggs and oil to the bowl. Stir with a spatula until a thick, glossy dough forms and all dry mix is moistened.
- Gently fold in 1 cup of the mini marshmallows, distributing them evenly.
- Scoop heaping tablespoons of dough onto the prepared sheet, placing them 2 inches apart. Press a few remaining marshmallows onto the top of each mound.
- Bake for 10 to 12 minutes. Remove when edges set, tops crack slightly, and top marshmallows puff and start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer carefully to a wire rack to finish cooling for a soft, fudgy center.
Notes
- Use a dark chocolate cake mix for a richer, less sweet cookie.
- Swap mini marshmallows for larger ones cut into small pieces if needed.
- Stir ½ cup chocolate chips into the dough for more chocolate.
- Add ½ teaspoon ground cinnamon to the dry mix for a spiced cocoa flavor.
- Sprinkle flaky salt on hot cookies for a sweet-salty contrast.
- Use a gluten-free chocolate cake mix for a gluten-free version.
- Do not overbake; pull cookies when edges set but centers look soft.
- Dampen hands or spoon with water if the dough is very sticky when scooping.
- Rotate the baking sheet halfway through baking if your oven has hot spots.
- Cool cookies on the pan first to prevent breakage when moving them.
- Bake one test cookie first to check your oven’s ideal bake time.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in a single layer for up to 2 months.
- To refresh, warm a cookie in the microwave for 8 to 10 seconds or in a 300°F oven for 3 to 4 minutes until soft.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American