Chocolate Marshmallow Cookies

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Big, crispy, double chocolate cookies are made even better with a gooey marshmallow middle! These easy-to-make cookies are sweet and chocolatey, perfect for an after school snack for the kids - or a treat for you!

Prep Time15

Cook Time9

Total Time24

Servings:

Calories: 378kcal

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.

Notes

Yield:

16 giant cookies

Baking:

It is extremely important to line the baking sheet with parchment paper before baking these cookies. The marshmallow is very sticky, and will be hard to remove from the pan if it is not lined.

Do not over-bake the cookies. If the chocolate cookie is flat and the center is white, they are done! Continuing to cook will melt the marshmallow completely. They will still taste good, but they will not be white in the center and may have a hole where the marshmallow was,

Marshmallows:

This recipe is designed for the bigger size standard marshmallows. It will not work well with mini marshmallows because they will cook more quickly and melt completely before the cookie is done so you won't have the beautiful white marshmallow swirl.

How to Store: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

How to Freeze: This Chocolate Marshmallow Cookie recipe freezes well. They can be frozen before or after baking. See “how to freeze” section in the original post for full instructions.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition