Fudgy, crackly, and loaded with mini marshmallows, these Flourless Chocolate Marshmallow Cookies are easy to make. With both cocoa powder and mini chocolate chips, they’ll satisfy any chocolate addict!
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.
Notes
Parchment or Silpat: Sometimes all you need is to simply grease your baking sheet, but for this recipe, I really recommend using some parchment or a silpat in this recipe, to prevent sticking and make cleanup easy.
Mix-Ins: Feel free to mix in even more goodies, such as butterscotch chips, chopped pecans, or whatever you love! You can also make swaps - for example, leave out the chocolate chips and use chopped white chocolate instead. Whatever you choose, just fold them into the batter, or dot them on top of the unbaked cookies.
Scooping: 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.
Cooling: Remember to let the cookies cool for the full ten minutes before you move them to a rack - they’re fragile when they first come out of the oven!
Storing: Flourless chocolate marshmallow cookies are easy to store - just keep them in an airtight container at room temperature. They will last for up to three days.
Freezing: To freeze, place the cookies (not touching) on a clean plate or baking sheet, and pop them in the freezer until they’re frozen solid. Then pack them in an airtight container, placing a sheet of parchment or wax paper between layers of cookies to prevent sticking. Freeze for up to two months, and thaw in the fridge before serving.