With crispy, chocolatey edges and a melty marshmallow middle, these Chocolate Marshmallow Cookies are a cookie lover’s dream! Big, bold, and chocolatey, these chocolate and marshmallow cookies are both fun to make and eat.
I love a traditional cookie like chocolate chip cookies or sugar cookies, but I also firmly believe there is a place for a unique cookie. Chocolate marshmallow cookies fall into the latter category–in the best possible way!
A double chocolate dough–with both cocoa powder and chocolate chips–is wrapped around one big marshmallow and then baked. And that’s where the magic happens!
The chocolate cookie spreads and flattens, baking to crispy chocolate bliss, while the marshmallow melts in the middle for a gooey-centered chocolate marshmallow cookie that is irresistibly good.
I have a few tips and tricks for baking the perfect chocolate marshmallow cookies, so read on for all you need to know!
Why I LOVE this recipe!
- Big delicious cookies – These cookies are big–in the very best way! They spread thin for a crispy chocolate cookie with the most wonderfully gooey marshmallow center.
- Crowd pleasers – It goes without saying that chocolate cookies with marshmallows are going to be a hit with the kids, but grown-ups are big fans of these cookies, too!
- Easy to make – Though there are a couple of key tricks to getting them right, it’s not complicated to make these chocolate marshmallow cookies. Just whip up the easy cookie dough, wrap balls of dough around marshmallows, and bake!
Recipe Notes
This Chocolate Marshmallow Cookies recipe is as simple as promised! Just 24 minutes for a family friendly treat.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter – Room temperature butter is best for these cookies, so that it can whip up soft and fluffy and fully incorporate with the sugar.
- Sugar – Granulated, or white sugar, creates a sweet, crisp cookie.
- Eggs – To bind the cookies together.
- Vanilla – Pure vanilla extract helps to highlight the chocolate flavors.
- Flour – I prefer all-purpose flour for the most tender cookie.
- Cocoa powder – Unsweetened cocoa powder, like Hershey’s, is what’s used in these cookies.
- Baking soda – This leavener helps make cookies lighter, for a more tender cookie.
- Salt – Highlights the chocolate flavors while also helping balance some of the sweetness.
- Mini chocolate chips – For an extra touch of chocolatey flavor. Because these cookies are so thin, I don’t recommend substituting regular size chocolate chips, or your cookies will look lumpy.
- Marshmallows – It’s important to use regular, bigger-sized marshmallows (not mini marshmallows). Mini marshmallows aren’t big enough to stand up to baking and will dissolve and disappear.
Chocolate Marshmallow Cookies Cookies Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Chocolate Marshmallow Cookies.
Add the butter and sugar to a large bowl and cream it together until well-combined.
Add the egg and vanilla and beat together until light and fluffy.
Add the flour, cocoa powder, baking powder and salt, and mix just until combined.
Add the mini chocolate chips and stir them into the dough.
Take approximately 2 tablespoons of dough and form it around the base of the marshmallow. Top with more dough, completely surrounding the marshmallow.
Place on a parchment-lined baking sheet with plenty of space around each cookie (they spread a lot as they cook). Bake until the cookies are flat and set but the marshmallow is not yet bubbling.
Recipe Tips
- Start with room temperature butter. You’ll want to pull your butter out of the fridge at least an hour before you start baking to make sure it’s soft enough for making your dough.
- Place just a few cookies on your baking sheet at a time. Even if you’re using a large baking sheet, these cookies spread a lot. I like to bake just six at a time, which gives them lots of space.
- Parchment paper is a MUST. Be sure to line your baking sheet with parchment paper or a silicone mat. Without it, your chocolate marshmallow cookies will stick to the cookie sheet, and when you lift them up, the centers will stay behind. Nobody wants holes in the center of their cookies! So be sure to use parchment or another type of liner, and the cookies will lift off the baking sheet with ease.
- Watch your cookies carefully while baking. Pull them out of the oven before the marshmallows really start bubbling, otherwise the marshmallows run the risk of dissolving.
- Cool the cookies completely on the baking sheet. Unlike many traditional cookie recipes, you don’t need to transfer these to a wire rack to cool completely. Because of the marshmallow and the thin nature of the cookies, it’s best for them to cool directly on the baking sheet. As long as you use parchment or a liner, they’ll peel off easily.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use a warm glass to bring your butter to room temp fast– A hack for helping butter soften fast is to pour boiling water into a heat-safe glass, let it sit for a few minutes, then pour the water out and invert the warm glass over the stick of butter. After a few minutes, the butter should be soft enough to make your dough.
- Make ahead and freeze– You can freeze the cookie dough balls for fast and easy fresh-baked cookies anytime, or freeze the baked cookies to grab at a moment’s notice.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Triple Chocolate Marshmallow Cookies – Add even more chocolate over the top after they’ve baked for a third layer of chocolate flavor! After the cookies have cooled, melt ½ cup of chocolate chips in the microwave (in 20 second intervals at 50% heat, stirring in between each interval until smooth). Drizzle the melted chocolate over the top of the cookies and let sit until the chocolate has set. Marshmallow cookie and chocolate overload (in the best possible way!)
- Chocolate S’mores Cookies – Crumble graham crackers over fresh-out-of-the-oven cookies, pressing gently so that they adhere to the marshmallow.
- Sparkly Cinnamon Sugar Chocolate Marshmallow Cookies – For a warmly spiced, extra sweet touch, mix 2 teaspoons of ground cinnamon in 1 cup of granulated sugar and roll the dough balls in the mixture before baking.
How to Freeze Cookies
Cookies can be frozen before or after baking. If freezing the cookie dough you are able to just pop out a few or as many as you need to bake to have hot, fresh cookies on demand.
If you prefer, you can bake all of the cookies and freeze after baking. Freezing the baked cookies will preserve them and once, thawed they come out just as soft, chewy, fresh, and perfect as they are when freshly baked.
Both are great options for keeping cookies fresh and delicious!
To freeze cookie dough:
- Line up balls of cookie dough (with the marshmallow already inside) on a baking sheet. No need to worry about spacing. Transfer the baking sheet to the freezer.
- Once the dough is frozen, transfer them to an airtight container or freezer bag. Label them and place them back in the freezer for up to a month.
- When you want to bake some cookies, space the cookie dough on a baking sheet and bake as directed.
To freeze baked cookies:
- Let the cookies cool completely, then transfer them to an airtight container or freezer bag.
- Enjoy the cookies straight out of the freezer, or let them thaw at room temp for a few minutes first.
How to store cookies
If you have extras after making Chocolate Marshmallow Cookies, then they can be saved to munch on at a later time.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- on the counter for 2-3 days
- in the refrigerator for up to a week
- in the freezer up to a month.
More EASY Cookie Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy cookie recipes here, or see a few of our readers favorite recipes below.
- Devil’s Food Cake Cookies
- Peanut Butter Jelly Cookies
- Double Chocolate Pudding Cookies
- Hot Chocolate Cookies
- Chocolate Chip Pudding Cookies
Chocolate Marshmallow Cookies
Ingredients
- 1 ¼ cups butter, softened
- 2 cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- 16 marshmallows, (regular bigger sized marshmallows, not mini marshmallows)
Instructions
- Preheat oven to 375˚F.
- In a large bowl, cream together the butter and sugar. Then mix in the eggs and vanilla until light and fluffy.
- Stir in the flour, cocoa, baking powder and salt, and mix to combine. Then mix in the mini chocolate chips.
- To form the cookies, take about 1.5-2 tablespoons of cookie dough and form it around the base of the marshmallow. Then take another 1-1.5 tablespoons of dough and form it over the top of the marshmallow to encase the marshmallow in cookie dough.Note: this is a bit messy. It can be easier if you spray your hands with cooking spray, but it is not mandatory.
- Line a large cookie sheet with parchment paper. Place 3 cookies on the cookie sheet spread as far apart as possible. They will spread significantly as they bake so they need a lot of space.
- Bake for 8-10 minutes. The cookie should be flat, but the marshmallow should still be white in the center and not bubbling.
- Remove and let cool completely, then peel the cookies off of the parchment paper.
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