Wake up with Chocolate Espresso with Chocolate Chip and Marshmallow Cookies

Chocolate Espresso with Chocolate Chip and Marshmallow Cookies

Chocolate Espresso Chocolate Chip Marshmallow Cookie

Amazingly soft and chewy cookies… and with the marshmallows, it is like heaven in every bite…


  • 2 1/3 sticks unsalted butter at room temperature
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 eggs at room temperature
  • 2 1/2 cups King Arthur Flour
  • 3/4 cup unsweetened cocoa powder Ghirardelli
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 tablespoons King Arthur Flour espresso powder
  • 12 ounces Ghirardelli semi-sweet chocolate chips
  • 3 ounces Ghirardelli dark cacao chocolate chips
  • 4 cups jumbo marshmallows cut into smaller pieces (for varying sizes in your cookie – the alternative is to buy the mini marshmallows).


  • Pre-heat oven to 350 degrees
  • In mixer, cream butter and sugars until light and fluffy – approximately 2-3 minutes.
  • Beat eggs with fork in a separate bowl and add slowly into the mixer.
  • In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder.
  • Slowly add the dry ingredients to the wet ingredients until completely combined together.
  • Stir in chocolate chips and marshmallows.
  • Drop dough on the parchment or silt sheet 2″ apart.
  • Place in freezer for approximately 15-20 minutes.
  • Bake in oven for 10-12 minutes.
  • Cool on a wire rack and enjoy!

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