Brown Butter Marshmallow Chocolate Cookies

I love these cookies so much, it’s easy to make and enjoyed by everyone. The marshmallow pieces melt into the dough whilst baking, resulting in these melty slightly sticky bites, whilst the chunks of dark chocolate add richness and balance. Finished with a sprinkle of flakey sea salt and these cookies are everything you want them to be! With deep caramel notes from the brown butter, brown sugar and vanilla extract that complement the pockets of marshmallow perfectly. Not too sweet, and not lacking flavour.

I used 90% dark chocolate from Lindt for this recipe, however feel free to use any type of chocolate which you enjoy eating most.

For the marshmallows, I took standard-size large marshmallows, and used a knife to slice them into quarters, however use mini-marshmallows if you prefer! The result is the exact same.

As always, please ensure your ingredients are room temperature! This is essential to creating a smooth and well-emulsified batter. For this recipe, only the egg needs to be at room temperature. The butter will be heated on the pan to create brown butter, but let it cool before continuing with the recipe- you don’t want to use the freshly hot butter for the cookie dough as this can cause your cookies to spread a lot in the oven.

Serving suggestion: Enjoy these cookies warm with a scoop of creamy vanilla ice cream (or your favourite flavour) for the ultimate indulgence — or enjoy with your favourite drink; I had mine with a hot latte.

Let’s begin…