Lyla has started dancing and it’s the cutest thing I have ever seen. And her music choices are seriously cracking me up. Turns out she is a big fan of Meghan Trainor and Shakira. The head starts going and then if it’s a really good song — and she is feeling it — the arms start waving. The baby just really likes a good upbeat girl power song.
Ellie, on the other hand, is still only into the itsy bitsy spider and the muffin man. And she doesn’t dance, but enjoys laughing at you when you do. Those girls of mine could not be any more opposite at this point.
Sunday they actually had their first bites of cookie thanks to their Nana. We were having Mother’s day dinner and I look over and they were chowing down. Big surprise, I mean they are my children. ;-)
These cookies are incredibly fudgey and the perfect combination of chocolate and marshmallow. They use two forms of chocolate — cocoa powder and mini chocolate chips — so they defiantly fill any chocolate cravings! They are perfect as is, but if you love Rocky Road flavors, add in a handful of nuts!
The dough for these cookies is super sticky, so I really recommend using a cookie scoop to scoop them. It makes it MUCH quicker than trying to unstick the dough from your spoon and fingers.
Flourless Chocolate Fudge Marshmallow Cookies
Flourless Chocolate Fudge Marshmallow Cookies are so soft and chewy! These double chocolate cookies with mini marshmallows are destined to become a dessert staple in your kitchen.
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 3 large egg whites
- 1 tablespoon vanilla extract
- 1 cup mini marshmallows
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine powdered sugar, cocoa powder and salt. Then add egg whites and vanilla extract, stirring until smooth. Fold in mini marshmallows and mini chocolate chips.
- Drop dough by the heaping tablespoonfuls onto prepared baking sheets, leaving space for spreading. Bake until cookies are puffed and crackled, about 11-12 minutes.
- Remove from oven and cool on baking sheets for 10 minutes then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.
- Store in an air tight container up to 3 days.
Amount Per Serving: Calories: 83Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 53mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 1g
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These are AMAZING
Just made them tonight- super easy, super quick, and super delicious.
Follow the directions and you will be good to go.
Can theses be frozen for a later date ?
They should freeze ok! Let them thaw to room temperature unwrapped, or they may get soggy.
I love this recipe and so did my family. Tried the spray and no spray on the tray and definitely went with the no spray for it changes the edges of the biscuits.
We also added 1 extra egg white and half a cup of almond meal.
The cup of marshmallows changed to half marshmallows and half white chocolate chips (due to shortage of marshmallows) and that is a change I would keep. Yum!
Making them again today.
Since my diet doesn’t allow nuts, I will try with a small handful of coconut, and let you know how they do.
I just made these. After letting them sit for 10 minutes like the direction said they came right off the parchment paper. I love the texture. Mine are crispy around the edges but soft and chewy in the middle. However, I am not a fan of semi chocolate chips. I much prefer the good old fashion fudge taste than the semi sweet chocolate taste. To me they taste like semi sweet chocolate chips instead of tasting like fudge. . I am wondering if I can leave the chocolate chips out and just make this using the cocoa. I don’t want to use milk chocolate chips either. Has anyone tried just using cocoa and omitting any extra chocolate?
How do you keep these from sticking to parchment paper?
Mine stuck to the paper and when I remove with spatula were a big blob instead of flat cookie..
Did you let them sit for a couple of minutes after baking before removing from the parchment paper? They should come off the parchment paper easily once they cool!
extremely disappointed with this. made it exactly how it’s told with my sister who is a professional baker and owns a bakery. don’t waste your food or time. they came out way too sugary and cracked can’t even call them cookies
Just because you couldn’t make these cookies doesn’t mean the recipe is bad. Why bother commenting when everyone else who has posted has had success and enjoyed them?
I agree with you. Why try to ruin it for others
I third this comment!
I made these for my friend’s 7 year old daughter. She’s been after me to make something just for her. Since she’s a hot cocoa fanatic we looked up a hot cocoa cookie and came across yours.
She absolutely loved them and gave me 2 thumbs up. Thanks !
Awesome recipe- gluten and dairy free!
I made these, they’re delicious, but I used a tablespoon for the first batch and they turned out huge. Switched to a teaspoon, better and I baked them on parchment paper and had a hard time getting them off of the paper. I sprayed my spatula with cooking spray and that seemed to help. Keep coming up with these great ideas. Just found out our grand daughter has to eat gluten free. I’ve been baking since I was about 6 so I’m a novice at this but keep trying I’m trying many new recipes. Thanks
Tried this today… so delicious! The only change I made was using dark chocolate chip morsels as that was what I had in hand. Thank you for this recipe!
So glad you enjoyed them and they turned out well! Thanks for taking the time to come back and comment!
Oh my goodness, these were heavenly. I made them for a baby shower and they were gone in seconds. SO AMAZING. these would also be amazing with pecans or another nut added in for added flavor. Totally perfect as is though!
I made these yesterday, they came out huge and very thin and crunchy, although I baked them for less than 10 min…
I was expecting the fudgeeness, but didn’t really get that.
I think i’ll give them a second try with a few tablespoons of almond flour.
When I make them the edges are crispy and the centers are soft and fudgey. Like one of those brownie cookies made the same way with egg whites. :)
what brand cookie scoop did you use? mine couldn’t handle the dough and i almost cracked my measuring spoon when i used as a guide. i ended up using a regular small cereal spoon to scoop it from the measuring spoon. i am waiting for the cookies to cool so i can try one. smells great in here!
Almost cracked your measuring spoon? The dough is a soft & pretty sticky dough from the 3 large egg whites! If you make them again and your dough is super hard to scoop, I would add a 4th egg white. They really shouldn’t be hard to scoop at all!
Here is the cookie scoop I use: http://tinyurl.com/klq3h8f
I made these last night with my kids. As a mom, thank you for how easy they are to make. Just needed a bowl and a spoon! Anyways, they are delicious and my husband ate the two that were leftover for breakfast!
These cookies sound scrumptious! They look terrifically fudgey, soft and chocolatey delicious. My husband loves rocky road, so I’m going to add a handful of nuts & I’m sure he is going to love these! I’m sure I would too, but I’m allergic to cocoa, therefore I will have to jealously gawk and drool over these babies. Thanks for sharing :)
P.s. Your girls sound adorable.. and quite entertaining ♡
Your girls are so adorable! I bet they did love their first cookie bite! Who wouldn’t?
These look sinfully delicious! Pinning to try! Thanks!
I’m definitely going to give these a try over the weekend :) looks so delicious!!
My sister’s twins are SO completely different, too, and I LOVE it! These girls are soo lucky to grow up with a mom like you making these treats for them!!