Name: Chocolate Marshmallow Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 24 min
Cuisine: American
Ingredients: 165 g plain (all-purpose) flour (1 ¼ cups / 5.8oz); 55 g dutch processed cocoa powder (½ cup / 2oz); ¾ teaspoon baking soda (bicarb soda); ½ teaspoon salt; 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz); ⅔ cup light brown sugar (135g / 4.8oz); ¼ cup white granulated sugar (50g / 1.8oz); 1 large egg, room temperature; 1 teaspoon vanilla extract; ¾ cup mini marshmallows; 1 teaspoon demerara sugar or turbinado sugar (optional)

Jump to Recipe· 4.3 from 72 reviews

If you’re on the hunt for a decadent treat that perfectly blends rich chocolate with gooey marshmallow, you’ve come to the right place. This Chocolate Marshmallow Cookies Recipe strikes that magical balance between fudgy, soft cookie dough and sweet, melty pockets of marshmallow that feel like a warm hug in every bite. It’s simple enough for an everyday bake yet impressive enough to wow friends and family, making it one of my all-time favorite cozy indulgences.

Ingredients You’ll Need

Several ingredients are laid out on a white marbled surface. There is a mound of light beige flour in a clear glass bowl near the top left, next to a solid block of pale yellow butter on a white plate to the right. Below the flour is a bowl of rich dark brown cocoa powder, and to its left a bowl filled with clumped light brown sugar. Beneath the cocoa powder and sugar is a separate bowl of white sugar. Small glass bowls containing white salt and baking powder are placed nearby. In the bottom right area, a bowl of small white marshmallows is visible, with a single brown egg and a small clear bowl of golden liquid near the bottom left. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chocolate Marshmallow Cookies Recipe lies in its straightforward ingredients, each playing a crucial role in delivering that perfect texture and irresistible flavor. From the cocoa powder that deepens the chocolate factor to the mini marshmallows providing that signature gooey surprise, every component works in harmony.

Unsalted butter (113 g): Melted and slightly cooled, it adds richness and tenderness to the dough.
Plain (all-purpose) flour (165 g): The backbone of structure, giving you cookies that hold just the right shape.
Dutch processed cocoa powder (55 g): Brings a smooth, chocolatey depth and beautifully dark color.
Baking soda (¾ teaspoon): Provides lift and helps the cookies rise softly.
Salt (½ teaspoon): Enhances flavor and balances the sweetness.
Light brown sugar (⅔ cup): Adds moisture and a subtle caramel note for chewiness.
White granulated sugar (¼ cup): Gives a slight crisp edge and sweetness.
Large egg (1): Binds the ingredients and contributes to the cookie’s soft texture.
Vanilla extract (1 teaspoon): Adds warmth and depth of flavor.
Mini marshmallows (¾ cup): The star ingredient that melts into pockets of gooey bliss.
Demerara or turbinado sugar (1 teaspoon, optional): Sprinkled on top for a delightful crunch and subtle molasses flavor.

How to Make Chocolate Marshmallow Cookies Recipe

Step 1: Prepare Your Ingredients

Start by melting the butter and allowing it to cool slightly; this simple step ensures your sugars blend beautifully without cooking the egg later. Meanwhile, preheat your oven to 180C (350F) and line two large baking trays with baking paper for hassle-free baking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This upfront mixing prevents uneven distribution and helps your cookies bake evenly with consistent flavor.

Step 3: Mix Sugars With Butter

Into a large bowl, add both sugars to your melted butter, whisking vigorously until fully combined and silky smooth. This step is key for creating the ideal texture that’s both chewy and tender.

Step 4: Incorporate Egg and Vanilla

Add the large egg and vanilla extract to the buttery mixture, whisking again until the batter feels uniform and glossy. This enriches the dough, boosting its flavor and structure.

Step 5: Fold in Dry Ingredients to Form Dough

Gently add the flour mixture into the wet ingredients, folding carefully with a spatula just until everything comes together. Overmixing can toughen your cookies, so keep it light and tender.

Step 6: Let the Dough Rest

Allow the dough to sit for 10 minutes. This resting time firms it slightly, making it easier to handle and helping the cookies maintain their shape during baking.

Step 7: Shape and Fill Each Cookie

Using about two tablespoons of dough, form balls or use a cookie scoop. Press a well into the center and nestle six mini marshmallows inside before pinching the edges to seal. This secret step locks in the gooey marshmallow center that makes the Chocolate Marshmallow Cookies Recipe so unforgettable.

Step 8: Prepare for Baking

Roll each cookie ball gently to round them out, place them on the baking trays two inches apart, and sprinkle demarara sugar on top for that irresistible crunch if you’re using it. Then slide them into your preheated oven.

Step 9: Bake and Perfect Shape

Bake for about 9-10 minutes until set but still soft in the center. For a pro touch, swirl a cookie cutter around each warm cookie to make them perfectly round and slightly thicker, which helps maintain their beautiful shape.

Step 10: Cool and Enjoy

Let the cookies cool on the trays for 10-15 minutes before transferring to a wire rack. Once cooled, they’ll firm up just enough to handle while still hiding liquid marshmallow surprises inside.

How to Serve Chocolate Marshmallow Cookies Recipe

Several dark brown chocolate cookies with cracked tops show white melted marshmallow peeking through in uneven patches; one cookie is broken in half revealing stretchy white marshmallow inside. The cookies are scattered on crinkled parchment paper on a white marbled surface, with small whole white marshmallows scattered around them. The texture of the cookies is soft and cracked, with some golden sugar sprinkled lightly on top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make these cookies extra special, a light dusting of powdered sugar or an extra sprinkle of coarse sugar just as they come out of the oven elevates their look and texture. You can also drizzle some melted white chocolate for a stunning contrast.

Side Dishes

Pair these cookies with a cold glass of milk or a warm cup of coffee or hot cocoa. Their rich chocolate flavor shines brightest when complemented by something creamy and comforting on the side.

Creative Ways to Present

Try stacking these cookies in a rustic jar or on a beautiful plate with marshmallow skewers or small bowls of chocolate ganache for dipping. They also make fabulous edible gifts, wrapped with ribbon and a handwritten tag.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature. They stay fresh and chewy for up to four days, allowing you to enjoy their deliciousness well beyond baking day.

Freezing

You can freeze baked cookies by placing them in a sealed container or freezer bag with parchment paper between layers. When you’re ready to indulge, thaw them at room temperature and they’ll be almost as good as freshly baked.

Reheating

To revive that melty marshmallow magic, warm your cookies in a microwave for about 10 seconds or in a low-temperature oven for a few minutes. This helps soften the marshmallow filling and brings the cookie’s texture back to life.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, regular cocoa powder works too, but the color might be slightly lighter, and the flavor can vary a bit. Dutch processed cocoa gives a smoother, less acidic taste that complements these cookies beautifully.

What if I don’t have mini marshmallows?

If mini marshmallows aren’t on hand, chop up regular-sized marshmallows into small pieces and use them instead. Just keep in mind they may melt a bit differently but still create that delicious gooey center.

Are these cookies gluten-free?

This particular recipe uses all-purpose flour, which contains gluten. However, you could experiment with gluten-free flour blends that substitute one-to-one but results might vary slightly in texture.

Why is it important to let the dough rest before shaping?

Resting the dough firms it up, making it easier to handle and shape. It also helps prevent the cookies from spreading too much in the oven, keeping them thick and chewy.

Can I make these cookies vegan?

To make a vegan version, substitute butter with vegan margarine or coconut oil and replace the egg with a flax or chia egg. Use dairy-free marshmallows to keep the gooey surprise vegan-friendly.

Final Thoughts

I can’t recommend trying this Chocolate Marshmallow Cookies Recipe enough because it never fails to impress and satisfy. Whether you’re baking for yourself or sharing with loved ones, these cookies bring a touch of warmth, joy, and a whole lot of chocolatey goodness to any day. Happy baking!