Chocolate cherry marshmallow cookies have dried cherries, chocolate, and mini marshmallows, all tucked inside of a soft cookie. This easy cookie recipe will put a smile on your face!
Last weekend, I cleaned out my fridge and made a delicious vegetable quinoa salad. Once every
decade now and then, I get sorta mentally out of sorts and decide that I should organize something. Today was cabinet organization day. OK, I’m sorry, that’s a lie. Truth be told, I was scouring through my baking supplies in search of miniature candy bars, but by the time I found them, I looked around and realized that I had emptied everything out of the cabinet onto the counter top. So, I decided that I may as well return them with some semblance of order. I know…I’m certifiably crazy. Admit that you love me anyway and we can move on to baking delicious chocolate cherry marshmallow cookies.
Speaking of being mentally out of sorts, will one of you please explain what possesses me to hide candy bars in the back of cabinets anyway? It’s not like anyone else ever looks in there. When Hasome is on the hunt for chocolate, he usually stops scouring when he finds a bag of semi-sweet chocolate chips.
Anyway, back to the cabinet clean out. I found a plethora of nuts, in every size and variety, but as the jingle goes, sometimes you feel like a nut, sometimes you don’t. Today, I didn’t. Next I came upon a bag of miniature marshmallows. Aside of hot chocolate and krispie treats, marshmallows are perfect cookie stuffers. I also found a bag of Door County dried cherries… MAJOR yum and a great match for the bittersweet chocolate chips that were right beside them.
With the ingredients in hand for a wonderful batch of chocolate cherry marshmallow cookies, I knew that even with a cabinet full of reorganization ahead of me, my day was sure to be amazing. And it was. Yours can be awesome, too. Just crank out a couple batches of these delicious chocolate cherry cookies.
Notes for Baking Chocolate Cherry Marshmallow Cookies
Use good quality bittersweet chocolate chips, with at least 60% cacao. I use 70% Ghiradelli bittersweet chips.
If you want to make a healthier cookie recipe and/or you’re trying to cut back on sweets, I highly recommend using [amazon_textlink asin=’B000Z978SS’ text=’Erythritol’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’673a41e2-fac2-11e7-a21a-9543738bc67d’] in place of granulated sugar. It’s a plant based, low glycemic, cup for cup sweetener alternative. Unlike some of the other artificial sweeteners on the market, you can bake with Erythritol. There is no aftertaste and it caramelizes like regular sugar, so the cookies will turn golden brown.
Use a cookie scoop to keep the cookies consistent in size. That way, they’ll bake evenly. I use a [amazon_textlink asin=’B002GWLZ0O’ text=’#39 serving scoop’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’eb7a2031-fac5-11e7-98d4-c3cf92dea97d’], which scoops roughly 1 1/2 Tablespoons of cookie dough.
Ready to sink your teeth into these chocolate cherry marshmallow cookies? I hope you love them as much as I do!
Chocolate Cherry Marshmallow Cookies Recipe
Chocolate Cherry Marshmallow Cookies
- 4 oz. (8 Tablespoons) unsalted butter softened
- 1.9 oz. (1/4 cup) granulated sugar
- 2.5 oz. (1/3 cup) light brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 6.6 oz. (1.5 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup dried cherries chopped
- 1 cup bittersweet chocolate chunks or chips
- 40 mini marshmallows or 10 regular marshmallows quartered
- Heat oven to 350 degrees F (325 F convection) and line 2 large baking sheets with parchment paper or a silicone pastry mat.
- Place butter and sugars in a stand or electric mixer, beating until light and fluffy, about 2 minutes. Add egg and vanilla, beating until well combined. Slowly add dry ingredients along with cherries, chocolate chunks and marshmallows. Mix until just combined.
- Portion the dough onto prepared baking sheets about 1 inch apart with a #39 (1.5 Tablespoons) cookie scoop. Bake until cookies are lightly golden, about 9-12 minutes. As soon as the cookies come out of the oven, use a knife or edge of an offset spatula to push melted marshmallow back around the cookie.
- Let cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack. Enjoy!