Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!
Marshmallow Cookies
While I’m not a huge marshmallow gal (especially not plain), I enjoy them in moderation. But let me tell you something – they are PERFECTION in these cookies.
We grew up filling up our hot cocoa mugs with mini marshmallows. Remember those colorful ones? Now I’m more of a full mug of hot cocoa with a shot of Baileys.
If you’re looking for more recipes with marshmallows, try our S’mores Cookie Bars or S’mores Ice Cream!
Why This Recipe Works:
- SIMPLE TO MAKE – These chocolate marshmallow cookies are simple to make. Make the dough ahead of time, bake, add marshmallows, and then drizzle the chocolate. EASY!
- VISUAL APPEAL – The white marshmallow peeking through dark chocolate dough looks bakery-worthy without much effort. Your guests will love them!
- SOFT TEXTURE – Soft, chewy chocolate cookie meets gooey, slightly melted marshmallow for that perfect bite.
- FUN HOLIDAY TREAT – Chocolate marshmallow cookies make a fun holiday treat because they’re cozy, festive (try adding holiday sprinkles on top!), and full of sweet surprises. The gooey marshmallow center and rich chocolate cookie are perfect for gifting, sharing, or enjoying with a cup of hot cocoa.
What You’ll Need:
- Unsalted Butter
- Sugar – a combo of granulated sugar and brown sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Baking Soda
- Kosher Salt
- Espresso Powder (optional)
- Large Marshmallows
- Chocolate Baking Bar (we used semi-sweet)
How to make Chocolate Marshmallow Cookies:
Step 1
Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.
Step 2
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.
Step 3
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.
Step 4
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.
Repeat process with remaining cookies.
Step 5
Cool cookies. Carefully transfer cookies to wire racks to cool completely.
Step 6
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.
Step 7
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.
NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.
Store and Freezing:
Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.
Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.
Recipe FAQs:
Chilling the dough for a couple of hours helps the cookies hold their shape and enhances the flavor.
Add marshmallows during the last couple minutes of baking so they melt slightly without disappearing into the cookie.
We use large marshmallows for this recipe, but you could use several mini ones instead.
Unsweetened cocoa powder adds a rich chocolate flavor, and you can mix in chocolate chips for extra decadence.
Other Delicious Cookie Recipes:
Planning a holiday gathering? Try a few of the following cookie recipes and arrange them on a platter for parties!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Chocolate Marshmallow Cookies Recipe
Ingredients
- 1/2 cup unsalted butter – softened to room temperature
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (110 grams)
- 2 large eggs – at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1 ¾ cup all-purpose flour (210 grams)
- 2 Tablespoons all-purpose flour (15 grams)
- 1/2 cup unsweetened cocoa powder (41 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 16 large marshmallows
- 6 oz. semi-sweet chocolate bar
Instructions
- Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.1/2 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1/2 cup brown sugar (110 grams), 2 large eggs, 2 teaspoons vanilla extract
- Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.1 ¾ cup all-purpose flour (210 grams), 2 Tablespoons all-purpose flour (15 grams), 1/2 cup unsweetened cocoa powder (41 grams), 1 teaspoon espresso powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
- Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.
- Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.Repeat process with remaining cookies.16 large marshmallows
- Cool cookies. Carefully transfer cookies to wire racks to cool completely.
- Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.
- Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.6 oz. semi-sweet chocolate bar
Notes
- Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.
- Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.
These cookies are the tastiest! Perfect for the holidays!
And they go great with a cup of hot cocoa!