Chocolate marshmallow cookies are the ultimate sweet treat for cookie lovers. These fudgy, brownie-like cookies with gooey marshmallow centers are as decadent as they are easy to make. With no special equipment needed and just 30 minutes from start to finish, they make the perfect quick indulgence for any day of the week. Whether you’re baking for a party, sharing with friends, or treating yourself, these cookies deliver rich chocolate flavor with a surprise melty marshmallow bite inside that’s impossible to resist.
Why You’ll Love These Chocolate Marshmallow Cookies
These cookies bring together the best of both worlds: the chewy texture of a brownie and the creamy, stretchy fun of melted marshmallows. They’re perfect for anyone who loves a touch of nostalgia with their dessert. Quick to whip up, these cookies are ideal for spontaneous cravings, school lunches, bake sales, or cozy evenings at home. Plus, they don’t require any fancy tools or hard-to-find ingredients.
Ingredients
- 113 g unsalted butter, melted and slightly cooled (1 stick / 1/2 cup / 4 oz)
- 165 g all-purpose flour (1 1/4 cups / 5.8 oz)
- 55 g Dutch-processed cocoa powder (1/2 cup / 2 oz)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup light brown sugar (135 g / 4.8 oz)
- 1/4 cup granulated white sugar (50 g / 1.8 oz)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup mini marshmallows
- 1 teaspoon demerara or turbinado sugar (optional, for topping)
Step-by-Step: How to Make Chocolate Marshmallow Cookies
- Prep the oven and trays: Preheat your oven to 350°F (180°C) or 320°F (160°C fan-forced). Line two baking trays with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine sugars and butter: In a large bowl, whisk together the melted butter with the brown and white sugars until smooth and well combined.
- Add egg and vanilla: Whisk in the egg and vanilla extract until the mixture is silky.
- Incorporate dry ingredients: Gently fold the flour mixture into the wet ingredients using a spatula until just combined. Let the dough rest for 10 minutes to firm up.
- Shape the cookies: Scoop about 2 tablespoons of dough, flatten slightly, and place 6 mini marshmallows in the center. Pinch the dough around the marshmallows to seal them in and roll into a ball. Repeat for all cookies.
- Prepare for baking: Place the cookie dough balls on the trays about 2 inches apart. If desired, sprinkle a little demerara sugar on top.
- Bake: Bake for 9 to 10 minutes. The cookies should look dry on the outside but still feel soft.
- Perfect the shape: Optional but fun—immediately after baking, use a round cookie cutter slightly larger than the cookies to swirl around their edges, making them perfectly round and thick.
- Cool and enjoy: Allow the cookies to cool on the tray for 10–15 minutes, then transfer to a wire rack. They will firm up as they cool.
Helpful Tips
- Always allow the butter to cool before mixing so it doesn’t cook the egg.
- Letting the dough rest makes it easier to handle and helps keep the cookies from spreading too much.
- Sealing the marshmallow completely ensures they don’t ooze out during baking.
- Use a cookie scoop for evenly sized cookies.
- A round cookie-cutter trick helps create beautifully shaped bakery-style cookies.
Substitutions And Variations
- Cocoa Powder: You can use regular unsweetened cocoa powder if you don’t have Dutch-processed cocoa.
- Add-ins: Try adding chocolate chips, chopped nuts, or even bits of graham crackers for a s’mores twist.
- Mini Marshmallows: Large marshmallows cut into pieces can work, but minis seal in better.
- Egg-Free: Substitute with a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg-free version.
Storage Instructions
Keep cookies fresh by storing them in an airtight container at room temperature for up to four days.
Nutritional Information
Per cookie (approximate):
- Calories: 160
- Fat: 7 g
- Carbohydrates: 22 g
- Sugars: 14 g
- Protein: 2 g
- Fiber: 1 g
Note: Nutritional values are estimates and can vary based on ingredients and portion sizes.
Serving Suggestions
- Serve with a glass of cold milk or a cup of hot cocoa.
- Stack and tie with a ribbon for a cute gift.
- Warm in the microwave for 5–10 seconds to re-melt the marshmallow.
- Pair with vanilla ice cream for an indulgent dessert.
Frequently Asked Questions About Chocolate Marshmallow Cookies
Can I use regular marshmallows instead of mini ones? Yes, but mini marshmallows are easier to seal into the dough and tend to melt more evenly.
Why did my marshmallows leak out? Ensure the dough is fully sealed around the marshmallows. Any gaps can cause them to ooze out during baking.
Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 24 hours. Let it come to room temperature slightly before forming cookies.
Can I freeze the cookie dough? Definitely, shape the dough into balls (with marshmallows inside), freeze on a tray, and then transfer to a freezer-safe bag. You can bake them straight from frozen—just add one or two extra minutes to the bake time.
Are these cookies suitable for gifting? Absolutely. They make a charming addition to holiday boxes or as delightful party favors. Just ensure they’re completely cooled and stored in airtight packaging.
Final Thoughts
Thank you so much for trying out this chocolate marshmallow cookie recipe! These cookies are a personal favorite in my kitchen for their chewy texture, rich flavor, and delightful marshmallow surprise. They’re incredibly easy to make and never fail to impress, whether you’re baking for a crowd or just for fun. I hope you enjoy every bite as much as I do. Happy baking, and thanks for being part of this delicious journey!
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Chocolate Marshmallow Cookies
- Total Time: 24 minutes
- Yield: 19 cookies 1x
- Diet: Vegetarian
Description
Chocolate Marshmallow Cookies are chewy, brownie-like treats with gooey marshmallow centers. Easy to make in just 30 minutes—perfect for busy bakers or last-minute cravings. Try this fun, crowd-pleasing recipe today!
Ingredients
113 g unsalted butter, melted and slightly cooled (1 stick / 1/2 cup / 4 oz)
165 g all-purpose flour (1 1/4 cups / 5.8 oz)
55 g Dutch-processed cocoa powder (1/2 cup / 2 oz)
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup light brown sugar (135 g / 4.8 oz)
1/4 cup granulated white sugar (50 g / 1.8 oz)
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup mini marshmallows
1 teaspoon demerara or turbinado sugar (optional)
Instructions
- Prep the oven and trays: Preheat your oven to 350°F (180°C) or 320°F (160°C fan-forced). Line two baking trays with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine sugars and butter: In a large bowl, whisk together the melted butter with the brown and white sugars until smooth and well combined.
- Add egg and vanilla: Whisk in the egg and vanilla extract until the mixture is silky.
- Incorporate dry ingredients: Gently fold the flour mixture into the wet ingredients using a spatula until just combined. Let the dough rest for 10 minutes to firm up.
- Shape the cookies: Scoop about 2 tablespoons of dough, flatten slightly, and place 6 mini marshmallows in the center. Pinch the dough around the marshmallows to seal them in and roll into a ball. Repeat for all cookies.
- Prepare for baking: Place the cookie dough balls on the trays about 2 inches apart. If desired, sprinkle a little demerara sugar on top.
- Bake: Bake for 9 to 10 minutes. The cookies should look dry on the outside but still feel soft.
- Perfect the shape: Optional but fun—immediately after baking, use a round cookie cutter slightly larger than the cookies to swirl around their edges, making them perfectly round and thick.
- Cool and enjoy: Allow the cookies to cool on the tray for 10–15 minutes, then transfer to a wire rack. They will firm up as they cool.
Notes
Let butter cool slightly before mixing to avoid cooking the egg.
Resting the dough helps it firm up for easy shaping.
Seal dough tightly around the marshmallows to prevent leakage.
Store in an airtight container for up to 4 days or freeze for later.
Use a cookie cutter trick to make cookies perfectly round.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American