Sink your teeth into these delicious chocolate marshmallow cookies. These chocolatey delights are a sweet, gooey treat that’ll make everyone come back for seconds.
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Picture this: a chewy cookie, perfectly round and studded with mini marshmallows and semi sweet chocolate chips. These simple marshmallow cookies are great for movie nights, picnics, or just because.
The marshmallow stuffed cookie dough comes together so quick, it’s almost too good to be true. When you let these marshmallow chocolate cookies bake, they’ll emerge light and fluffy with a perfect blend of gooey marshmallows and dark chocolate. It’s a moment of pure cookie magic.
But here’s the best part: These cookies aren’t overly sweet. The unsweetened cocoa powder strikes the perfect balance between rich chocolate and the sweetness of marshmallows.
These chocolate and marshmallow cookies are the best — easy, delicious, and always a crowd-pleaser.
If you’re a big fan of chocolate cookies, you’ll also love my turtle cookies and chocolate kiss cookies.
Ingredients and Substitutions
- Butter: I use unsalted. If using salted butter, cut the added salt in the recipe to ¼ teaspoon.
- Chocolate chips: Semi-sweet chocolate chips work great, but you can also substitute them for milk chocolate or dark chocolate.
- Flour: Use all-purpose flour measured by scooping the flour into the measuring cup.
- Cocoa Powder: This gives the cookie it’s chocolatey flavor and look. Use unsweetened cocoa powder.
- Baking soda: Gives the cookie its nice and chewy texture.
- Brown sugar: Use light brown sugar in this recipe.
- Sugar: Granulated sugar to help add to the sweetness.
- Eggs: Use 2 large eggs.
- Vanilla extract: Adds some flavor to the cookies. Use real vanilla extract.
- Marshmallows: Use mini marshmallows. These are smaller than the marshmallows used in s’mores.
How to make Chocolate Marshmallow Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Melt butter and 1 ⅓ cups of semi-sweet chocolate chips in a 4-quart saucepan. Stir constantly, removing from heat as soon as everything’s melted. Allow the mixture to cool completely for about 5-10 minutes — this prevents your eggs from scrambling in the heat later.
STEP TWO: In a medium mixing bowl, combine the flour, cocoa powder, baking soda, and salt, then set it aside.
STEP THREE: Whisk together the sugar, vanilla extract, and eggs into the butter and chocolate. Add the dry flour mixture to the wet mixture and stir until a dough forms. Then, gently fold in the remaining chocolate chips.
STEP FOUR: Let the dough sit for about 30 minutes, preferably in the fridge. Meanwhile, preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
STEP FIVE: Scoop out cookie dough balls using a 2-inch cookie scoop, roll them, and make an indent with your thumb. In the indent, place 3 mini marshmallows, then fold the dough over to cover the marshmallows. Reform it into a ball.
STEP SIX: Place the dough balls, marshmallow side up, on the baking sheet and bake for about 9-10 minutes. The cookies should appear slightly moist (not wet or gooey) but dry around the edges.
STEP SEVEN: Allow chocolate cookies with marshmallows to cool for at least 5-6 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Tips to Make the Best Chocolate Cookies
- Before adding the last cup of chocolate chips, make sure the butter and chocolate mixture is cooled completely. If it’s too warm, the chocolate chips can melt, causing the chocolate marshmallow cookies to spread in the oven.
- If you like perfectly round cookies with marshmallows, I have the hack for you! Grab a round cookie cutter or round glass and make a circular motion around the chocolate and marshmallow cookies right when they come out of the oven (while they are moldable).
- If you’re using unsalted butter, add ¼ teaspoon of salt to your dough.
- Let your dough chill in the fridge before making your cookie dough balls. When dough is cooled, it is much firmer, making it easier to mold around your marshmallows.
Variations to Chocolate Cookies with Marshmallows
- Instead of semi sweet chocolate chips, try different flavored chips that pair well with chocolate and marshmallows. My personal go-tos are butterscotch and peanut butter chips.
- Top your marshmallow cookies with a dollop of chocolate frosting for a triple chocolate treat.
- If you’re using large marshmallows, grab scissors and cut them into thirds or sixths.
- For a different texture, use chopped baking chocolate instead of chips.
- Extra marshmallows can be used as a post-baked topping for your cookies, if you prefer the extra sweetness.
- Omit the cocoa powder and turn these into cookies like my chocolate chip marshmallow cookies!
How to Store the Cookies
This chocolate marshmallow cookie recipe makes it super easy to store leftovers — if there are any
Just place your marshmallow chocolate cookies in an airtight container where they’ll stay delicious at room temperature for about 2 weeks.
For extended shelf life, refrigerate for up to 2 months. Want to enjoy them even later? Freeze these cookies for up to 8 months.
Can I Use Marshmallow Fluff Instead of Mini Marshmallows?
It’s best to use mini marshmallows for the gooey inside, but you can use marshmallow fluff if it’s all you have. Just be aware that your cookies won’t come out the same!. Marshmallows don’t have eggs or egg whites; since marshmallow fluff does, it bakes differently.
Two cups of mini marshmallows is about 1 (7-ounce) jar of fluff. I’d recommend using a small spoonful of marshmallow fluff per cookie.
How Do I Prevent My Marshmallows From Melting in the Oven?
To avoid any melting mishaps, make sure to not overbake your cookies, if you do, the marshmallows will melt completely, causing your cookies to be rock hard.
Also make sure the marshmallow part of the cookie is facing upwards, otherwise they can melt onto the baking sheet.
More Desserts with Chocolate
Chocolate Marshmallow Cookies
Ingredients
- 10 tablespoons butter salted
- 2 ⅓ cups semi-sweet chocolate chips divided
- 2 cups all-purpose flour spooned and leveled
- ⅓ cup cocoa powder unsweetened
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs beaten
- 1 ½ teaspoons vanilla extract
- ⅔ cup mini marshmallows
Instructions
- In a 4 quart saucepan, melt butter and 1 ⅓ cup semi-sweet chocolate chips on medium low heat, stirring constantly so it doesn’t burn.
- Remove from heat and let cool for 5-10 minutes, until lukewarm so eggs don’t scramble.
- In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. Set aside.
- Whisk sugar, eggs and vanilla extract into the saucepan with melted chocolate and butter.
- Stir flour mixture into chocolate mixture until dough forms.
- Fold in remaining 1 cup semi-sweet chocolate chips.
- Let dough sit for 25-30 minutes. Dough will stiffen into a formable dough.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Scoop with a 2 inch cookie scoop (2 tablespoons) and roll into a ball. Pressing a thumb into the center of the ball, create a bowl in the dough and place 3 marshmallows in the center. Fold over dough to cover marshmallows. Pat into a ball, careful to keep the dough ball marshmallow side up.
- Place the dough balls with marshmallow side up on a baking sheet, and bake for 9-10 minutes. They will appear dry around the edges, but slightly moist in the center (not gooey or wet).
- Cool on the baking sheet for 5-6 minutes before removing gently to cool on a cooling rack.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
