Sayma Akter Recipe Card
Cocoa Cookies with Marshmallows
Description
Cocoa Cookies with Marshmallows may feel like a modern comfort treat, but their story begins centuries ago, cocoa cherished by ancient cultures as a sacred drink, and marshmallows first crafted in Egypt as a luxurious sweet. When these two timeless ingredients finally came together, they created one of the coziest desserts we enjoy today.
These cookies are everything you want from a winter treat: rich, fudgy, slightly chewy, and filled with a gooey marshmallow center. The blend of carob, cocoa, and coconut sugar adds a deep, nostalgic “hot cocoa” flavor – perfect for curling up with a warm drink on a chilly evening.
And the best part? They’re wonderfully simple to prepare. Each cookie hides a molten marshmallow surprise that feels delightfully special with almost no extra effort.
This comforting, flavor-packed dessert proves that even the simplest ingredients can carry remarkable history and deliver irresistible warmth in every bite.
Ingredients
Instructions
Preparing the Cocoa Cookie Dough Base:
Gather the necessary ingredients.
In a bowl, whisk eggs with coconut sugar until well combined and slightly frothy.
Add olive oil and vanilla, and whisk until smooth.
In a separate bowl, combine carob flour, sorghum flour, cocoa powder, and baking powder.
Add the dry mix into the wet mixture.
Stir until a thick dough forms.
Cool the dough in the fridge for about 10–15 minutes to make scooping easier.
Filling and Shaping the Cookies:
Slice the large marshmallows into small pieces for easy filling.
Scoop 50 g of dough, place a half marshmallow in the center.
Roll into a ball, and gently flatten the top with your hand.
Repeat with the remaining dough—yields 12 cookies.
Baking the Cookies:
Place on a lined baking tray, leaving enough space between each cookie.
Bake at 175°C/350°F for 15–20 minutes until just set with slightly crisp edges and gooey centers.
Let cool for 5–10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
