Chocolate Marshmallow Cookies Recipe delivers fudgy chocolate cookies with gooey marshmallow pockets and crisp edges, like hot cocoa baked into a cookie. Bakers who want a fun weeknight treat can knock these out in about 35 minutes total time, with no stand mixer needed. I stash mini marshmallows in the freezer for this very recipe, because my family asks for it on repeat.
Why Chocolate Marshmallow Cookies Recipe Is Worth It
Chocolate Marshmallow Cookies Recipe packs deep cocoa flavor, melty mini marshmallows, and a shiny crinkle top in every bite. The combo tastes like campfire s’mores without sticky fingers or smoke alarms. You mix the dough in one bowl, so cleanup stays easy.
The marshmallows add chew and a little caramelized edge while chocolate chips boost richness. A quick chill keeps the cookies thick and soft. You get bakery-style looks with simple pantry moves.
Ingredients You Need
- Unsalted butter, melted and slightly cooled: 1/2 cup or 113 g. Brown the butter for nutty notes if you like, then cool it 10 minutes.
- Granulated sugar: 1/2 cup or 100 g.
- Light brown sugar: 1/2 cup or 100 g, packed. The molasses keeps the center chewy.
- Large egg: 1
- Egg yolk: 1 for extra richness and tenderness.
- Pure vanilla extract: 2 teaspoons. I like Nielsen-Massey for consistent flavor.
- All-purpose flour: 1 1/3 cups or 160 g. King Arthur AP keeps the dough sturdy. Weigh for accuracy.
- Unsweetened cocoa powder: 1/2 cup or 45 g. Dutch-process gives deeper color, natural cocoa works too.
- Baking soda: 1/2 teaspoon.
- Fine sea salt: 1/2 teaspoon.
- Cornstarch: 1 teaspoon, optional for extra softness.
- Espresso powder: 1/2 teaspoon, optional to boost chocolate flavor.
- Semisweet chocolate chips or chopped chocolate: 3/4 cup or about 130 g. Use 60 to 70 percent for balance.
- Mini marshmallows: 1 1/2 cups, plus a handful for topping. Freeze them 10 minutes so they hold shape.
Equipment
- 1 large mixing bowl, whisk, and rubber spatula
- Baking sheets and parchment or silicone mats
- Cookie scoop, about 1.5 tablespoons
- Wire rack and a small offset spatula for scooting edges
Quick Tips & substitutions
- Freeze mini marshmallows for 10 minutes to curb puddles and keep gooey pockets.
- Use either Dutch-process or natural cocoa. Both work with the brown sugar and vanilla in this dough.
- Stir the dry ingredients in just until the flour disappears. Overmixing toughens cookies.
- Chill the dough 10 minutes for thicker cookies. Chill 20 minutes if your kitchen runs warm.
- Scoop, then press a few marshmallows and chips on top for that bakery look.
- No espresso powder on hand? Skip it or swap a teaspoon of strong coffee in place of some vanilla.
- Swap in a 1:1 gluten-free flour blend and chill 20 to 30 minutes to help the dough hold.
- No chocolate chips? Chop a bar for melty pools.
How to Make Chocolate Marshmallow Cookies
- Prep: 15 minutes
- Cook: 10 to 12 minutes per batch
- Total: about 35 minutes
- Heat the oven to 350°F. Line two baking sheets with parchment and pop the mini marshmallows in the freezer.
- Whisk melted butter, granulated sugar, and brown sugar in a large bowl until glossy and combined.
- Whisk in the egg, egg yolk, vanilla, and espresso powder until the mixture turns smooth and slightly thick.
- Add flour, cocoa powder, baking soda, salt, and cornstarch. Fold with a spatula just until no dry streaks remain.
- Stir in the chocolate chips. Chill the bowl in the fridge for 10 minutes while you clear space on the counter.
- Scoop 1.5 tablespoon portions. Flatten each slightly, tuck 3 to 4 mini marshmallows in the center, then close the dough around them, leaving one peeking out.
- Space the dough balls 2 to 3 inches apart on the sheets. Bake 9 to 11 minutes until edges set and centers look soft with light crackles.
- Tap the pan on a rack once to encourage crinkles. Press a few extra chips and a mini marshmallow on top if you want drama.
- Cool on the sheet 5 minutes, then move cookies to a wire rack. Serve warm while the centers stay gooey.
Recipe Variations
Gluten-free: Use a 1:1 gluten-free flour blend. Chill 20 to 30 minutes and bake an extra minute if needed.
Vegan: Use plant-based butter, a flax egg 1 tablespoon ground flax plus 3 tablespoons water, vegan marshmallows, and dairy-free chocolate.
Lower sugar: Swap 1/3 cup allulose or a baking erythritol blend for part of the sugar. Bake to just set, since alternative sweeteners brown slower.
Add-ins: Fold in 1/2 cup crushed graham crackers for a s’mores vibe, 1/2 cup chopped toasted pecans, or 1/2 cup peppermint chips for winter cookie trays.
Ways to Serve Chocolate Marshmallow Cookies
- Pile them warm with a scoop of vanilla ice cream for instant sundaes.
- Pair with cold milk or a mug of hot cocoa for peak cozy.
- Sandwich two cookies around marshmallow fluff or chocolate frosting for party treats.
- Crumble over coffee or mocha yogurt for a quick dessert bowl.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. Layer parchment between cookies so the marshmallows do not stick. Freeze baked cookies for up to 2 months, then thaw at room temp and warm 5 minutes at 300°F for that fresh-baked feel. Freeze portioned dough balls for 2 months and bake from frozen, adding 1 to 2 minutes.
Chocolate Marshmallow Cookies
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8 minutes, then quickly place a marshmallow on top of each cookie and press gently.
- Return the cookies to the oven and bake for an additional 2 minutes, until the marshmallows are softened and slightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.