Double Chocolate Marshmallow Biscuits: A Sweet Treat to Brighten Your Day!
Ah, the simple joy of biting into a soft, chewy biscuit packed with rich chocolate and gooey marshmallows! If you’re in need of a pick-me-up or a way to impress your family with minimal effort, these double chocolate marshmallow biscuits are just the ticket. With a blend of comfort and that wow factor, these biscuits are perfect for any occasion—from lazy weekends to last-minute birthday parties. Let’s dive into this delicious adventure together!
Why You’ll Love These Double Chocolate Marshmallow Biscuits
First off, let’s talk about the sheer indulgence of double chocolate biscuits. They’re not just any ordinary treats; they’re your chocolate lover’s dream! The combination of rich chocolate dough and delightful marshmallow fluff creates a texture and flavor explosion that elevates your snack game. Plus, they’re oh-so-easy to whip up. Seriously, even if baking’s not your forte, you can create these heavenly bites in no time. Trust me, your kitchen will smell like a sweet little piece of heaven!
Ingredients
Before we get cooking, here’s what you’ll need to gather (and don’t worry, most of these are pantry staples):
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Tip: If you forget a few ingredients, don’t stress! Get creative. For instance, can’t find mini marshmallows? Just chop up some regular ones!
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C). We want it nice and warm to help our biscuits bake perfectly!
2. Combine Dry Ingredients
In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. This is where the magic begins! Set this aside.
3. Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy. This step is crucial; you’re aiming for a fluffy texture that packs flavor.
4. Add Eggs and Vanilla
Next, add in the eggs, one at a time, along with the vanilla extract, and mix until fully combined. Don’t be afraid to get a little elbow grease in here!
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients and mix until just combined. You want to avoid overmixing—you’re not making a loaf of bread here!
6. Mix in Chocolate Chips and Marshmallows
Fold in the chocolate chips and mini marshmallows. Try not to eat too many chocolate chips straight from the bag—it’s a hard task, I know!
7. Scoop and Bake
Use a cookie scoop or tablespoon to drop dough onto lined baking sheets, spacing them about 2 inches apart. They’ll spread a bit as they bake. Pop them in the oven and let them bake for 10-12 minutes.
8. Cool and Enjoy!
Let them cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely (if you can resist!). Enjoy with a tall glass of milk or a hot cup of coffee!
Cooking Tips
- Don’t Skip the Marshmallows: They melt beautifully, creating pockets of gooey sweetness. If you’re feeling adventurous, you could even toast regular marshmallows on top in the last minute of baking!
- Chill Your Dough: If you want thicker biscuits, chill the dough for 30 minutes before scooping it into biscuits. They’ll spread less in the oven!
- Make a Batch and Freeze: These biscuits freeze wonderfully. Shape the dough into balls, freeze on a baking sheet, then transfer to a ziplock bag. Bake from frozen whenever you crave a sweet treat!
Frequently Asked Questions
Can I substitute the butter?
Absolutely! You can use coconut oil or a vegan butter for a dairy-free version.
How can I store leftovers?
Store your biscuits in an airtight container at room temperature for up to a week. Although let’s be real—they’ll probably be gone long before then!
Can I add other mix-ins?
For sure! Feel free to get experimental with nuts, dried fruit, or even a splash of espresso powder for that coffee kick.
After trying these double chocolate marshmallow biscuits, I guarantee you’ll be adding them to your regular baking rotation. Whether it’s to treat your kids, share with friends, or just indulge in a little self-care, these biscuits are sure to delight. So, grab an apron, get baking, and enjoy the delicious memories you’ll create. Who knew something so simple could bring so much joy?
And don’t forget to check out my Ultimate Chocolate Guide for even more chocolatey insights and tips to up your dessert game!
Meta Description
Double chocolate marshmallow biscuits are the perfect recipe for a sweet indulgence. Easy, delicious, and kid-friendly—try them today!
Double Chocolate Marshmallow Biscuits
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Set this aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy.
- Add in the eggs, one at a time, along with the vanilla extract, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips and mini marshmallows.
- Use a cookie scoop or tablespoon to drop dough onto lined baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack.