Name: Chocolate Marshmallow Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 165 g plain (all purpose) flour (1 ¼ cups / 5.8oz); 55 g Dutch processed cocoa powder (½ cup / 2oz); ¾ teaspoon baking soda (bicarb soda); ½ teaspoon salt; 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz); ⅔ cup light brown sugar (135g / 4.8oz); ¼ cup white granulated sugar (50g / 1.8oz); 1 large egg, room temperature; 1 teaspoon vanilla extract; ¾ cup mini marshmallows; 1 teaspoon demerara sugar (turbinado sugar), optional

Jump to Recipe· 4.1 from 25 reviews

If you have a soft spot for the classic combo of rich chocolate and gooey marshmallows, then this Chocolate Marshmallow Cookies Recipe will be your new best friend in the kitchen. Imagine biting into a warm, fudgy cookie with a melted marshmallow center that gives you that perfect sweet surprise. These cookies are all about deep chocolate flavor balanced with that irresistible, pillowy texture, making them a crowd-pleaser for any occasion. Whether it’s a cozy night in or a festive gathering, this recipe warmly invites you to create something truly special and delightfully nostalgic.

Ingredients You’ll Need

A white marbled surface holds several clear glass bowls with different ingredients arranged in an organized way. At the top left is a bowl full of white flour, next to it on the right is a white plate with a solid yellow block of butter. Below the flour bowl is a bowl of dark brown cocoa powder. To its left is a bowl filled with brown sugar. In the center is a bowl with white granulated sugar. To the right of the sugar bowl is a small bowl with white salt, and below it is another small bowl with white baking soda. At the bottom right is a bowl filled with white mini marshmallows. Near the bottom left corner are a single brown egg and a small bowl of light brown liquid. Everything sits neatly on a clean white marbled surface, photo taken with an iphone --ar 4:5 --v 7

One of the joys of making this Chocolate Marshmallow Cookies Recipe is how straightforward the ingredients are. Each one plays a crucial role, from lending the dough its tender crumb to giving the cookies that rich cocoa color and a little crunch on top.

Unsalted butter (113 g): Melted and cooled, it provides a tender, chewy texture that’s essential for the cookie’s moistness.
Plain flour (165 g): The backbone of the dough that gives these cookies structure without heaviness.
Dutch processed cocoa powder (55 g): Delivers a deep chocolate flavor and gorgeous dark color.
Baking soda (¾ tsp): Helps the cookies rise slightly and gives just the right amount of lift.
Salt (½ tsp): Enhances flavor and balances the sweetness beautifully.
Light brown sugar (⅔ cup): Adds moisture and a subtle caramel note, keeping the cookies soft.
White granulated sugar (¼ cup): Contributes a hint of crunch and balances the texture.
Large egg: Binds everything together and helps with that soft, tender crumb.
Vanilla extract (1 tsp): Introduces a warm, aromatic undertone that complements the chocolate perfectly.
Mini marshmallows (¾ cup): The star of the show, bursting with a gooey center in every cookie.
Demerara or turbinado sugar (1 tsp, optional): Adds a delicious crunchy finish and a touch of rustic charm.

How to Make Chocolate Marshmallow Cookies Recipe

Step 1: Prep Your Base

Start by melting the butter and letting it cool slightly. This simple first step is important because warm butter helps dissolve the sugars and create that perfect soft texture. Meanwhile, preheat your oven to 180C (350F) and line two large baking trays with baking paper – prep always makes baking so much smoother.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This ensures your cookie dough has an even distribution of all the key dry elements, setting the foundation for a balanced, rich chocolate flavor that shines through.

Step 3: Combine Sugars and Butter

Into a large bowl, add both the light brown and white sugars. Whisk these into your melted butter using a balloon whisk until the mixture is smooth and well incorporated. This step blends sweetness with a touch of caramel depth, giving these cookies their characteristic chewiness.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until the mixture becomes silky and glossy. This aroma and moisture are key for a cookie base that’s soft, flavorful, and tender.

Step 5: Fold in the Dry Mix

Gently fold the flour mixture into the wet ingredients with a spatula, mixing until just combined. Overmixing here can toughen your cookies, so take it easy and watch your dough transform into a rich, chocolatey blend that’s ready for its marshmallow surprise.

Step 6: Rest the Dough

Let the dough sit for about 10 minutes. This resting period helps the dough firm up a bit, making it easier to handle and shaping cookies that hold their form beautifully in the oven.

Step 7: Shape and Fill with Marshmallows

Using roughly two tablespoons of dough per cookie, roll into balls or use a cookie scoop. Create a small indent in each ball, fill it with about 6 mini marshmallows, then pinch the edges to seal the marshmallows inside completely. This gooey center is the magic that makes this Chocolate Marshmallow Cookies Recipe stand out.

Step 8: Bake to Perfection

Place the cookie balls on your trays, spaced about 2 inches apart. If you like, sprinkle a little demerara sugar on top for a subtle crunch. Bake for 9 to 10 minutes until the edges are set but the centers look soft. For perfectly round cookies, gently swirl a slightly larger cookie cutter around each one right out of the oven to shape and slightly thicken them.

Step 9: Cool and Enjoy

Let the cookies cool on the tray for 10 to 15 minutes before transferring them to a wire rack. They’ll firm up as they cool, locking in that soft, chewy texture with a molten marshmallow heart every time.

How to Serve Chocolate Marshmallow Cookies Recipe

The image shows a group of dark brown chocolate cookies with cracked tops, each cookie having a white marshmallow piece melted into the center creating a soft, uneven white pattern. The cookies are scattered over a white marbled surface, some cookies overlapping, and small white mini marshmallows are spread around them casually. The texture of the cookies looks soft and slightly rough due to cracking, contrasting with the smooth, melted marshmallow spots. There is no plate or bowl visible in the image, just the cookies and marshmallows on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a tiny pinch of flaky sea salt or a dusting of cocoa powder right before serving for a grown-up twist that enhances the chocolate. You could also drizzle a little melted white or dark chocolate on top to amp up the visual appeal and richness.

Side Dishes

These cookies pair perfectly with a tall glass of cold milk or a creamy hot cocoa for those chilly evenings. They also make an enticing companion to a simple bowl of fresh berries or a scoop of vanilla ice cream for a delightful dessert experience.

Creative Ways to Present

Arrange these beauties on a festive platter with mini marshmallows and chocolate shards scattered around for a show-stopping holiday treat. Or package them in cute cellophane bags tied with ribbon for thoughtful, homemade gifts that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Place cooled cookies in an airtight container at room temperature to keep them fresh for up to 4 days. By storing carefully, you’ll maintain that irresistible chewy texture and the marshmallows will stay soft – no stale bites here!

Freezing

You can freeze the cookie dough balls before baking, wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 3 months. When ready to bake, just thaw in the fridge overnight and proceed with the marshmallow filling and baking instructions. You can also freeze baked cookies for up to 2 months, wrapped individually and placed in airtight containers.

Reheating

To enjoy these cookies warm again, pop them in the microwave for about 10-15 seconds. This quick zap revives the gooey marshmallow center and softens the cookie, making every bite feel freshly baked.

FAQs

Can I use large marshmallows instead of mini marshmallows?

While large marshmallows are an option, mini marshmallows work best because they melt evenly inside the cookie without overpowering the dough. If using large ones, consider chopping them into smaller pieces to get that perfect gooey center.

What type of cocoa powder is best for this recipe?

Dutch processed cocoa powder is preferred here because it provides a smoother, less acidic chocolate flavor and a rich, dark color that makes these cookies visually stunning and deeply chocolatey.

Can I make these cookies vegan?

To make a vegan version, substitute the butter with a plant-based alternative and replace the egg with a flax egg or another egg substitute. Be sure to use vegan mini marshmallows, as many conventional ones contain gelatin.

Why does the recipe recommend resting the dough before baking?

Resting the dough for 10 minutes helps it firm up, which makes it easier to handle and helps the cookies maintain their shape in the oven so they don’t spread too much.

How do I prevent the marshmallows from burning in the oven?

By encasing the marshmallows fully inside the dough, they melt gently without direct exposure to the oven heat, preventing burning while ensuring that signature gooey center.

Final Thoughts

This Chocolate Marshmallow Cookies Recipe is a little bite of chocolate heaven that brings joy with every chewy, melty mouthful. Trust me, once you’ve made these, they’ll become a staple in your baking rotation and a surefire way to brighten any day. So, go ahead—grab your mixing bowl and start creating these wonderful treats that everyone will ask for again and again!