Chocolate Chunk Toasted Marshmallow Ginger Cookies
Deliciously chewy chocolate chunk toasted marshmallow ginger cookies baked with caramel-like brown butter and molasses for the ultimate treat. I took your favorite, perfectly spiced ginger cookies and made them extra special with puddles of chocolate and gooey marshmallows in every bite!
Ingredients
- Dry ingredients:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt
- Wet ingredients:
- ¾ cup (12 tablespoons) salted butter (1 ½ sticks salted butter)
- 1 cup packed dark or light brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup blackstrap molasses
- Mix-ins:
- 1 cup mini marshmallows
- 2 (3 ounce) dark chocolate bars, chopped into chunks (60 or 70% dark chocolate is best, but milk chocolate would be delicious too!)
- For rolling:
- ⅓ cup granulated sugar, for rolling
Instructions
- Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside.
- Make your brown butter: add butter to a saucepan and place over medium high heat. The butter will begin to melt, crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. Right after the butter foams, it will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer or in the bowl of a stand mixer, beat the cooled brown butter and brown sugar until well combined, 1 minute. Next, add in the egg, vanilla, and molasses until mix on medium speed until smooth and creamy, 1 minute. (NOTE: Make sure your egg is at room temp before using – simply place in a bowl of warm water for 1-2 minutes.)
- Add the dry ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients and mix on medium low-speed just until combined. Add in the mini marshmallows and dark chocolate chunks and mix on low speed until just incorporated into the dough, or alternatively, mix in with a wooden spoon. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While your dough chills, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add sugar for rolling into a medium bowl then set aside.
- After the dough has chilled, use a medium cookie scoop to grab 2 tablespoonfuls of dough then place each ball in the bowl of sugar and roll until well coated. Place dough balls on the prepared pan at least 2 inches apart and bake for 10 to 12 minutes. It’s best to underbake these just a bit, so 10 to 11 minutes is usually perfect.
- Remove from the oven and cool the cookies on sheets for about 5 to 10 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. We love these with a cup of coffee! Makes about 20-22 cookies.
Notes
See the full post for tips, tricks, and ways to customize these cookies!