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Side view of a plate of chocolate marshmallow cookies.
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5 from 1 vote

Chocolate Marshmallow Cookies Recipe

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!
Course Cookies, Dessert
Cuisine American
Keyword chocolate marshmallow cookies
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 16 cookies
Calories 315kcal
Author Sue Ringsdorf

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.

Nutrition

Calories: 315kcal | Carbohydrates: 53g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 176mg | Potassium: 141mg | Fiber: 2g | Sugar: 32g | Vitamin A: 216IU | Calcium: 24mg | Iron: 2mg