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Marshmallow Roll Cookies

Marshmallow roll cookies bake up with soft chocolate centers wrapped around gooey marshmallows. Chill the shaped cookies before baking until the tops look set and the edges are firm.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 20 minutes
Total Time 52 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 18 marshmallows standard-size

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
  6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  7. Divide the dough into 18 portions.
  8. Flatten each portion and place a marshmallow in the center.
  9. Wrap the dough around each marshmallow, pinching the seams closed.
  10. Place the cookies seam-side down on the prepared sheets, spacing them about 2 inches apart.
  11. Refrigerate the shaped cookies on the sheets for 20 minutes.
  12. Bake for 10–12 minutes, until the cookie tops look set and the edges are firm.
  13. Cool the cookies on the baking sheets for 10 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

Pinch the dough seams closed to help keep the marshmallow centered as the cookies bake. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. A dairy-free butter alternative can be used for a dairy-free variation.