Chocolate Marshmallow Cookies

Imagine biting into a cookie that’s rich, chocolatey, and bursting with gooey marshmallow goodness. Sounds heavenly, right? Chocolate Marshmallow Cookies are here to take your dessert game to the next level.

These cookies combine the best of both worlds—decadent chocolate and fluffy marshmallows—in every bite. Whether you’re satisfying a sweet craving or impressing guests, they deliver indulgence like no other. And the best part? They’re so simple to make, even beginner bakers can achieve perfection.

Picture these cookies warm from the oven, their chocolate flavor melting on your tongue and marshmallows oozing just enough to create a delightful mess. They’re perfect for holiday trays, after-dinner treats, or anytime you need a little extra sweetness in your life.

Ready to bake your way to cookie bliss? Grab your ingredients, preheat that oven, and let’s get started on a recipe you’ll come back to again and again!

Why You’ll Adore This Recipe

Fudgy and Chewy: A perfect balance of soft, gooey centers and slightly crispy edges.
Crowd-Pleaser: Marshmallows and chocolate? You can’t go wrong.
Simple Ingredients: Everything you need is likely already in your pantry.
Perfect for All Occasions: Ideal for holidays, birthdays, or as an anytime sweet treat.

Required Kitchen Tools

Mixing bowls (medium and large)
Electric mixer or whisk
Baking tray
Parchment paper or silicone baking mat
Cookie scoop (optional)
Cooling rack

Easy Chocolate Marshmallow Cookies Recipe

Ingredients for Chocolate Marshmallow Cookies

Here’s what you’ll need to make these decadent cookies. Exact measurements are provided in the recipe card below:

Unsalted Butter: Adds richness and creates a tender cookie.
Plain Flour: The base for structure and chewiness.
Dutch-Processed Cocoa Powder: Deepens the chocolate flavor.
Baking Soda: Ensures the cookies rise just right.
Salt: Balances the sweetness and enhances flavors.
Brown Sugar & Granulated Sugar: Combine for moistness and a perfect touch of sweetness.
Large Egg: Binds everything together while adding moisture.
Vanilla Extract: Adds warmth and enhances the chocolate flavor.
Mini Marshmallows: The star ingredient for gooey pockets of sweetness.
Demerara Sugar (optional): For a light crunch on top.

Variations for Chocolate Marshmallow Cookies

Add Chocolate Chips: Mix in semi-sweet or dark chocolate chips for extra gooeyness.
Try Peanut Butter: Swirl in a dollop of peanut butter for a nutty twist.
Use Caramel Bits: Replace marshmallows with caramel for a chewy surprise.
Spice It Up: Add a pinch of cinnamon or chili powder for a unique flavor profile.
Vegan Option: Swap the butter for plant-based margarine and use egg substitutes like flaxseed.

Step-by-Step Instructions

1. Prepare Your Ingredients

Before you begin, ensure all ingredients are at room temperature. This helps create a smooth and consistent dough.

2. Make the Cookie Dough

Melt the Butter: In a medium bowl, melt the butter and let it cool slightly.
Combine Dry Ingredients: In a separate large bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix Sugars and Wet Ingredients: In another bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, beating until fully combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix until no streaks of flour remain.

3. Add the Marshmallows

Gently fold in the mini marshmallows. Be careful not to overmix, as this can cause the marshmallows to melt too much.

4. Chill the Dough

Refrigerate the dough for at least 30 minutes. This step helps prevent the cookies from spreading too much while baking.

5. Shape and Bake

Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Scoop the chilled dough into balls (about 1.5 tablespoons each) and place them on the prepared tray, leaving space between them.
Optionally, sprinkle demerara sugar on top for added texture.
Bake for 9–11 minutes. The edges should be set, but the centers will look slightly underbaked.

6. Cool and Enjoy

Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack. The marshmallows will set as they cool, creating gooey pockets of sweetness.

How to Serve Chocolate Marshmallow Cookies

These cookies are incredibly versatile and can be enjoyed in countless ways:

With Milk: Dunk them in a glass of cold milk for the ultimate nostalgic treat.
As Ice Cream Sandwiches: Use them as the base for gooey ice cream sandwiches.
In S’mores: Replace graham crackers with these cookies for a luxurious twist.
With Coffee: Pair with your morning or evening coffee for a delightful pick-me-up.

Storage Tips

At Room Temperature

Store in an airtight container for up to 5 days. Place parchment paper between layers to avoid sticking.

In the Freezer

Freeze raw cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Nutrition Information

Nutrient	Per Cookie
Calories	140
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	20mg
Sodium	85mg
Total Carbohydrates	20g
Sugars	12g
Protein	2g

Chocolate Marshmallow Cookies FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but the flavor will be less intense. Dutch-processed cocoa gives a richer, more chocolatey flavor.

Why do I need to chill the dough?

Chilling solidifies the fats in the dough, helping the cookies retain their shape during baking.

Can I reheat these cookies?

Absolutely! Microwave for 10–15 seconds to enjoy a warm, gooey treat.

How do I make the cookies extra chewy?

Use more brown sugar than white sugar, as brown sugar retains more moisture.

Conclusion

There you have it—gooey, chocolatey marshmallow cookies that are guaranteed to impress! These cookies are simple to make, packed with flavor, and perfect for any occasion. Whether you’re a baking newbie or a seasoned pro, this recipe is a must-try.

So, grab your apron, preheat that oven, and let’s bake some unforgettable treats! Share your creations in the comments below—I’d love to hear how they turned out!