Marshmallow Ginger Cookies With Chocolate Chunks
Soft, spiced ginger cookies filled with gooey marshmallow and studded with chocolate chunks—perfectly chewy, melty, and made for cozy cravings.
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks or chips
- 1 1/4 cups mini marshmallows
- Flaky sea salt optional, for topping
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy—about 2 minutes.
- Add molasses, egg, and vanilla: Mix in the molasses, then beat in the egg and vanilla until smooth and fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Combine wet and dry: Slowly add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
- Stir in chocolate chunks: Gently fold the chocolate into the dough.
- Stuff with marshmallows: Scoop 1.5 tablespoons of dough, flatten slightly, press 2–3 mini marshmallows into the center, and wrap the dough around them. Seal well.
- Preheat and prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Space and bake: Place cookies 2 inches apart on the tray. Bake for 9–11 minutes, until the edges are set and tops are slightly cracked.
- Add salt and cool: If using, sprinkle flaky salt on top right out of the oven. Let cookies cool on the baking sheet for 5–10 minutes before transferring.
- Enjoy warm or cool: Serve warm for melty centers or cool completely for chewy texture with gooey pockets of marshmallow.