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Chocolate Marshmallow Cookies

Chocolate marshmallow cookies.

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5 from 5 reviews

These chocolate marshmallow cookies are soft and chewy and have gooey marshmallow centers. These cookies are stuffed with marshmallows that will melt and toast while they bake in the oven. This recipe will satisfy your sweet (and chocolate!) tooth.

Ingredients

Units Scale
  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar, lightly packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/4 cup cocoa powder* (see notes)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips, plus more for topping
  • 48-60 mini marshmallows or 6 full-size marshmallows* (see notes)

Instructions

  1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
  3. Add in the egg and vanilla extract and mix until fully incorporated.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold chocolate chips into the cookie dough. 
  6. Use a cookie scoop or spoon to portion out the dough. Flatten each dough ball and place either 4-5 mini marshmallows OR half of one full-size marshmallow in the center. Pinch the dough around the marshmallow until it is fully covered. Roll the stuffed cookie dough ball in between your palms to help shape it into a round ball. 
  7. Dip the cookie dough balls into a small bowl filled with chocolate chips and then shape them again using your palms if needed. 
  8. Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
  10. Optional: For an extra toasted marshmallow look, add a few mini marshmallows on top of freshly baked cookies and return to the oven for a minute to toast. 
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Chocolate marshmallow cookies are best enjoyed in the first couple of days.

Notes

  • See the blog post for more baking tips and details on how to customize this recipe.
  • Cocoa powder: I recommend using natural cocoa powder, black cocoa powder or even cacao powder in this recipe. 
  • Marshmallows: Use 4-5 mini marshmallows or half of one regular-sized marshmallow in the center of each cookie dough ball. I find half of one large marshmallow bakes a little bit better than the mini marshmallows, but both work!