We’re onto AK Cookie Week Day 4 and I’m bringing you a recipe that apparently my photographer has been “waiting for (this recipe) since you posted it on stories a couple of years ago…officially the best cookies ever…”
SO, I bring you what might be the best cookies EVER. They’re my chocolate chunk toasted marshmallow ginger cookies AKA an incredible take on traditional ginger cookies you might make this time of year. Deliciously-spiced ginger cookie dough gets mixed with marshmallows and chocolate chunks, rolled in sugar, and baked to perfection.
Each bite has gooey toasted marshmallow and gorgeous puddles of dark chocolate, plus a lovely dose of rich brown butter baked right in. I mean, does it get any better?!
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Ingredients in these chocolate marshmallow ginger cookies
It’s a ginger cookie, it’s a s’mores cookie, it’s basically a s’mores ginger cookie and you’re going to fall in LOVE with the flavors. Here’s what you’ll need to make them:
- Flour: we’re using regular all-purpose flour as the base of these cookies.
- Spices: gotta add the coziest spices like ground ginger, cinnamon, allspice, and a little salt to pull them together.
- Butter: oh yeah, we’re browning butter, baby!
- Sugar: these cookies get their sweetness from brown sugar and blackstrap molasses (the key to good ginger cookies!) I also like to roll my cookie dough balls in granulated sugar for a pretty, festive look.
- Egg: you’ll need 1 egg in this cookie recipe.
- Baking staples: as always, you’ll need some baking soda and vanilla extract. Learn how to make your own vanilla here!
- Mix-ins: we’re folding mini marshmallows and chopped dark chocolate bars into the cookies for melty goodness. See below for some ways to customize!
Choose your own (chocolate) adventure
Feel free to switch up the chocolate flavors by using your favorite chocolate bars! Dark chocolate and milk chocolate are both delicious in here, but a flavored chocolate like toffee chocolate would also be amazing.
Notes on substitutions
- Can I make then gluten free? Unfortunately, no, I cannot recommend a gluten free flour substitute in these chocolate marshmallow ginger cookies. Feel free to try any of my gluten free cookies here!
- Can I make them dairy free? Yes, you can use a dairy free butter substitute, but note that you cannot brown dairy free butter. Be sure to also use dairy free chocolate.
- Can I make them vegan? I haven’t tested these cookies using a flax egg, but let me know in the comments if you do! You’ll also need to use vegan marshmallows, vegan butter, and vegan chocolate.
How to brown butter
Brown butter adds such an incredible, rich flavor to these cookies. Learn exactly how to brown butter with our tutorial here.
How to make chocolate marshmallow ginger cookies
- Mix the dry ingredients. Start by whisking together the flour, baking soda, and cozy spices.
- Make the brown butter. Brown your butter in a saucepan until it’s nice and golden and smells nutty, then set it aside to cool.
- Mix the wet ingredients. Beat together the cooled brown butter and brown sugar in an electric mixer, then add the rest of the wet ingredients and mix until smooth.
- Make the dough. Slowly add the dry ingredients to the wet and mix until just combined. Fold in the mix-ins, then cover the bowl and chill the dough in the fridge for 30 minutes.
- Scoop, roll, bake & devour. Use a cookie scoop to grab the dough, roll it into balls, and roll each one in sugar until well coated. Add to a prepared baking sheet and bake them up. Let the cookies cool and enjoy!
A note on baking with marshmallows
The marshmallows could melt out of the cookies if you have them on the edges. This is no big deal! They’ll caramelize and create delicious crispy bites on the edges.
Storing & freezing tips
- To store: store these magic cookies in an airtight container at room temperature for up to 5 days.
- To freeze: you can actually freeze the cookie dough OR the freshly baked cookies to enjoy later! Get all of my tips and tricks for freezing cookies here.
More cookie recipes you’ll love
Get all of my cookie recipes here!
I hope you love these chocolate marshmallow ginger cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
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!
- 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
- 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
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.
See the full post for tips, tricks, and ways to customize these cookies!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats