Toasted Marshmallow Brownie Crinkles⚓︎

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  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1.75 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp flaky sea salt
  • 1/2 cup canola or sunflower oil
  • 1.75 cups granulated sugar
  • 4 ounces unsweetened chocolate, chopped and melted
  • 1 cup confectioners sugar
  • 35 to 42 regular size marshmallows


  • Make ahead: prep the dough and refrigerate for 30 minutes - overnight
  • In a measuring cup, whisk together the eggs and vanilla extract
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and both salts
  • In a large bowl, combine the oil and granulated sugar with an electric mixer on medium speed to blend well, then add the egg-vanilla mixture in 3 additions and the melted chocolate. Stop to scrape down the bowl
  • Add the flour mixture and beat for about 30 seconds on low speed or just long enough to form a dough that looks like brownie batter. Do not over-mix
  • Gather the dough together, wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to overnight
  • Position racks in the upper and lower thirds of the oven; preheat to 350F. Line two large baking sheet with parchment paper or silicone liners. Sift the confectioners’ sugar into a quart-size zip-top bag
  • Working with 4 or 5 at a time, drop heaping tablespoonfuls of dough into the bag (or use a #40 disher), then shake gently until thoroughly coated. Shake off any excess sugar, then arrange them on the baking sheets spaced 2 inches apart
  • Press on the top of each one to form a large thumbprint indentation, then press a marshmallow into the indentation.
  • Start one sheet on the bottom rack for 6-8 minutes, then move to the top rack for 2 minutes [FYI: WaPo suggested 8 min. then 4-6, which appeared to be too long]. The cookies should develop cracks/crinkles and the marshmallow should expand
  • Let cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing


  • Bottom rack for 6 minutes and top rack for 2 minutes. Use smaller marshmallows