Name: Chocolate Marshmallow Cookies Recipe
Prep time: 10 min
Cook time: 10 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 (bicarbonate 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 or turbinado sugar (optional)

Jump to Recipe· 4.1 from 67 reviews

If you’re craving a cookie that’s both indulgently rich and irresistibly gooey, this Chocolate Marshmallow Cookies Recipe is your new best friend. Imagine sinking your teeth into a soft, chocolatey treat that hides a sweet, melty marshmallow center—pure comfort in every bite. Whether you’re baking for a cozy night in or looking to impress friends with something a little different, these cookies bring together simple ingredients with an extraordinary result that’s sure to become a household favorite.

Ingredients You’ll Need

A top-down view of various baking ingredients arranged neatly on a white marbled surface, including a large clear bowl filled with white flour at the top left, a white plate with a block of yellow butter at the top right, a medium clear bowl of dark brown cocoa powder below the flour, a slightly larger clear bowl of light brown sugar below the cocoa powder, and a medium clear bowl of white granulated sugar in the center. There are smaller clear bowls containing light brown sugar crystals, a light golden liquid, white salt, and white baking powder scattered around, along with a cluster of small white marshmallows in a clear bowl on the bottom right and a single brown egg at the bottom left. All bowls are transparent, showing the texture of each ingredient clearly, photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key, but don’t worry—this Chocolate Marshmallow Cookies Recipe uses familiar pantry staples that pack in flavor and texture with every bite. Each element plays its part: butter keeps things tender, cocoa powder delivers deep chocolate richness, and mini marshmallows add that signature gooey surprise.

113 g unsalted butter, melted and cooled: This adds rich moisture for soft cookies with a tender crumb.
165 g plain (all purpose) flour: Provides the necessary structure without weighing the cookies down.
55 g dutch processed cocoa powder: Gives a deep, intense chocolate flavor that elevates the whole cookie.
¾ teaspoon baking soda: Helps the cookies rise just enough for a light texture.
½ teaspoon salt: Balances the sweetness and enhances all the chocolate notes.
⅔ cup light brown sugar: Adds a beautiful caramel undertone and chewiness.
¼ cup white granulated sugar: Provides just the right crunch and helps the cookie spread.
1 large egg, room temperature: Binds the ingredients and ensures softness.
1 teaspoon vanilla extract: Brings warmth and richness to every bite.
¾ cup mini marshmallows: The star of the show that melts into a gooey, dreamy center.
1 teaspoon demerara sugar, optional: Sprinkled on top for an extra delightful crunch and sparkle.

How to Make Chocolate Marshmallow Cookies Recipe

A clear glass bowl sits on a white marbled surface, filled with a thick, shiny brown sauce with small bubbles on its surface. To the upper right of the bowl, there are scattered small white marshmallows. The bowl has some sauce stains on its inside edge, showing the sauce's sticky texture. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Butter and Oven

Start by melting your butter and letting it cool slightly—this step ensures you get a beautiful texture in the final cookie without cooking the eggs later. Meanwhile, preheat your oven to 180°C (350°F) and line two large baking trays with baking paper so your cookies don’t stick and bake evenly.

Step 2: Mix Dry Ingredients

Whisk together the flour, Dutch processed cocoa powder, baking soda, and salt in a medium bowl. This dry mix is what will give your cookies their chocolaty depth and perfect rise.

Step 3: Combine Sugars and Butter

In a large bowl, whisk the cooled melted butter together with both the light brown sugar and granulated sugar. Using a balloon whisk helps to get these incorporated smoothly, creating a luscious base for your cookie dough.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until the mixture looks silky and smooth. This step helps everything come together and adds that lovely richness.

Step 5: Bring It All Together

Fold in the dry ingredients carefully with a spatula. Be gentle to avoid overmixing—the dough should just come together, rich and chocolatey, setting the stage for soft, tender cookies.

Step 6: Rest the Dough

Letting the dough rest for 10 minutes is a game-changer. It makes the dough easier to handle and ensures your cookies keep their shape instead of spreading all over your tray.

Step 7: Shape and Fill With Marshmallows

Take about 2 tablespoons of dough and shape it into a ball. Press your thumb or a finger into the center to create a little well, then tuck in six mini marshmallows before carefully pinching the edges back together, sealing the gooey treasure inside.

Step 8: Prepare for Baking

Roll your marshmallow-stuffed dough balls lightly to round them out and place them about 2 inches apart on the baking trays. If you like, sprinkle a little demerara sugar on top for a sparkling finish that adds a crunchy texture.

Step 9: Bake and Perfect

Bake for 9 to 10 minutes until the cookies have spread slightly but are still soft in the center. For a professional touch, immediately after taking them out of the oven, press a round cookie cutter gently around each one. This step makes the edges beautifully round and thickens the cookie slightly.

Step 10: Cool and Enjoy

Let the cookies cool on the trays for about 10 to 15 minutes before transferring them to a wire rack. This cooling period allows them to set just enough to hold their shape without losing the gooey core.

How to Serve Chocolate Marshmallow Cookies Recipe

Garnishes

Sprinkle a few extra mini marshmallows on top of the warm cookies right out of the oven for a fun, puffy look. A light dusting of powdered sugar or a drizzle of melted white chocolate can add that extra festive touch that makes them pop.

Side Dishes

Pair these cookies with a cold glass of milk or a cozy cup of hot cocoa for the ultimate indulgence. They also go wonderfully alongside a scoop of vanilla ice cream for a dessert that feels like a hug.

Creative Ways to Present

For a playful twist, serve these cookies as part of a dessert platter with fresh berries and whipped cream. You could even sandwich two cookies together around a marshmallow fluff or chocolate spread for an elevated treat people will rave about.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature. They will stay fresh for about 3 to 4 days, retaining their chewy texture and melty centers beautifully.

Freezing

If you want to enjoy these cookies later, freeze them in an airtight container or freezer bag. For best results, freeze them individually or layered between parchment paper to avoid sticking. Thaw at room temperature before serving.

Reheating

Warm your cookies in the microwave for about 10 seconds or in a low oven for a few minutes to revive that gooey marshmallow softness and warm chocolate goodness like they just came out of the oven.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, regular cocoa powder works fine, but Dutch processed cocoa gives a smoother, less acidic chocolate flavor which many find preferable in cookies.

Why do I need to let the dough sit before baking?

Resting the dough helps hydrate the flour and makes the dough easier to shape, helping your cookies hold their shape instead of spreading too much in the oven.

Can I substitute mini marshmallows with large ones?

It’s best to stick with mini marshmallows because they melt evenly and fit nicely inside the dough, creating that perfect gooey center.

Do I have to use melted butter?

Yes, melted butter contributes to the dense, chewy texture of these cookies unlike softened butter, which tends to create fluffier cookies.

Can I make these cookies gluten-free?

Absolutely! Just swap plain flour for a gluten-free all-purpose blend and ensure your cocoa powder and other ingredients are gluten-free for safe baking.

Final Thoughts

Trust me when I say this Chocolate Marshmallow Cookies Recipe will soon become your go-to when you want something comforting, chocolaty, and downright delicious. The combination of rich chocolate dough wrapped around melty marshmallows is pure magic, perfect for sharing with loved ones or enjoying as your own sweet treat. So grab your ingredients, get baking, and prepare for that first blissful bite—you’re going to love these cookies!