Jessica's Marshmallow Clouds

These chocolate cookies have a secret inside: a cluster of mini marshmallows tucked into the center of each dough ball before baking. As the cookies bake, the marshmallows melt into pillowy, gooey clouds while the cocoa-and-chocolate-chip dough holds them in place. Bite into one and you get a fudgy chocolate cookie with a stretchy marshmallow center.

The stiff dough is intentional. A wetter dough would let the marshmallows leak out the sides during baking and create flat sticky disasters. Wrapping the marshmallows completely is the key step. Any exposed marshmallow will ooze out and seize on the baking sheet. The dough seal is what keeps the cloud intact inside the cookie.

Kitchen Tips

• Use mini marshmallows specifically. Regular-size marshmallows are too big and create lopsided cookies that won’t bake evenly.
• Take your time encasing each portion of marshmallows. Even a small hole in the dough lets steam escape and the marshmallows seep out.
• Eat warm if possible. The marshmallow centers are softest and gooiest when freshly baked.
• Store in an airtight container with parchment between layers. The marshmallow can stick to neighboring cookies.

Variations

• Use white chocolate chips for a contrasting flavor profile.
• Roll the finished dough balls in cinnamon sugar before baking for a sweet crackled exterior.
• Drizzle cooled cookies with melted dark chocolate and sprinkle with crushed graham crackers for a s’mores-cookie hybrid.