Ingredients for Spicy Chocolate Marshmallow Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- Evaporated Milk
- Vanilla Extract
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
- Sliced Almonds
- 1 cup semi-sweet chocolate chips
- Mini Marshmallows
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How to Make Spicy Chocolate Marshmallow Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract and ½ cup milk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup sweetened shredded coconut, 1 cup chopped almonds, 1 cup semi-sweet chocolate chips, and 1 cup mini marshmallows.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until edges are set and the centers are slightly soft. Larger cookies may require up to 15 minutes. Check for doneness frequently.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
30g
Fat
17g
Carbs
5g
