Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chunks
- 1 cup mini marshmallows
- 1 cup chopped walnuts (or substitute pecans)
Feel free to swap the walnuts for pecans if you prefer a different nutty flavor. Growing up, my family often used whatever nuts we had on hand, making each batch of cookies a little different and a lot more exciting.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This step always reminds me of the times I’d sneak a taste of the cookie dough before the real magic happened in the oven.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. My mom taught me that patience is key here, as this step is crucial for the perfect cookie texture.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chunks, marshmallows, and chopped walnuts. This part is my favorite, as it feels like adding little treasures to the dough.
- Scoop large spoonfuls of dough onto the prepared baking sheet, leaving enough space for the cookies to spread.
- Bake for 12-14 minutes, or until the edges are set but the centers are still soft. This is where your kitchen will start to smell like heaven!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International