Dementor Cookies Inspired by Harry Potter
Dementor Cookies, inspired by my love for the Harry Potter movies, are so fun and easy to make! Thick, chewy black cocoa cookies are studded with chocolate chips and stuffed with a whole marshmallow, for fun yet spooky HP cookies. Simple 1-bowl recipe!
Servings: 20 large cookies
Ingredients
- 226 grams (2 sticks) unsalted butter cold and cubed
- 250 grams (1 ¼ cups) light brown sugar
- 100 grams (½ cup) granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs PLUS 1 extra yolk separated when cold, then brought to room temp
- 310 grams (2 ¼ cups + 1 Tablespoon) all-purpose flour measured accurately
- 65 grams (¾ cup) black cocoa powder*
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 225 grams (1½ cup) semi-sweet chocolate chips plus more for topping, optional
- 20 large marshmallows
- Flaky sea salt for topping
Instructions
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low and slowly increase to medium-high until light, fluffy, and slightly lightened in color – about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl.
- Add the eggs, egg yolk, and vanilla extract. Mix on medium until incorporated, about 1 minute. Scrape down the sides and the bottom of the bowl well.
- Add the flour, black cocoa powder, baking powder, baking soda, and salt. Mix on low until almost incorporated. Scrape down the sides and bottom of the bowl thoroughly.
- Add the chocolate chips. Mix on low until just combined.
- Using a large 3-Tablespoon spring-loaded cookie scoop, portion the cookies into 20 large balls. If the dough is very soft, place the dough balls in the fridge for about 15-20 minutes to firm up slightly.
- Using your fingers, flatten each dough ball out to about 3" in diameter. Place a whole marshmallow inside each cookie dough disc and wrap the edges of the dough around the marshmallow, covering most of the marshmallow but leaving some visible on top. Place on prepared baking sheets, marshmallow side up, leaving a few inches to allow for spreading.
- Bake cookies on prepared pans, spaced at least 2 inches apart, for 10 to 13 minutes, or until set at the edges and no longer damp-looking on top. Top each cookie with additional chocolate chips, if desired, and a sprinkle of flaky sea salt.
- Allow cookies to cool on pans for at least 15 minutes before serving. Use caution when biting into the center or breaking apart if the cookies are still warm, as the marshmallow will be hot.
Notes
The Cocoa Powder: The black cocoa powder will give you the most Dementor-style vibes with a wonderful flavor (think Oreos!), you can substitute the black cocoa for any type of cocoa powder at a 1:1 ratio. Note that you'll lose the dramatic dark color and your cookies will be more chocolate-forward and rich in flavor.
The Mix-Ins: I prefer to use semi-sweet chocolate chips here, both to balance out the sweetness of the marshmallow, and to allow the marshmallow's color contrast to be the focal point against the dark cookie - but you can use any mix-ins you like! Peanut butter chips, butterscotch chips, mini PB cups, M&Ms in Hogwarts colors - whatever your heart desires will work just fine here.
The Salt on Top: Normally, I just recommend topping cookies with flaky sea salt as an optional step, but I highly recommend it here. It helps balance all the flavors out beautifully, and even the many kids who have tried this recipe agreed it was a perfect finishing touch!
Optional Chilling: For thicker, chewier cookies with a deeper flavor, place the portioned, stuffed cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours before baking as directed above.
Storage: Once completely cooled, Dementor Cookies can be stored inside an airtight container for about 4 days.
Important Note: Use caution once the cookies are baked, as the marshmallow center becomes extremely hot during baking. Wait until cookies have cooled for at least 15 minutes before touching, picking up, serving, or eating the cookies.
Have a question I didn’t answer? Check out my FAQs above the recipe, or drop a comment below!