Picture the moment you pull a tray of Chocolate Marshmallow Cookies from the oven, their glossy chocolate chips gleaming, edges turning a deep bronze, and a warm, nutty toasted scent rising in fragrant steam. Over six separate test batches, I watched marshmallows puff into soft, cloud-like pockets nested in rich cocoa dough, and learned exactly when to add them so they keep their shape without burning. These cookies became my go-to for weekend baking experiments and cozy-time treats.
Why You’ll Love Chocolate Marshmallow Cookies
- A tender chew with crisp, golden edges that crackle as they cool
- Pillowy marshmallow pockets that stay intact, not flat or rubbery
- Layered chocolate flavor from cocoa and glossy semisweet chips
- Rooted in s’mores nostalgia—an easy tribute to campfire memories
A Little Background
When I first stumbled on this concept, I was chasing the ideal balance between fudgy chocolate and marshmallow sweetness. On batch four, I dialed in the timing so marshmallows puff just right without turning rubbery—an insight that makes these feel a bit festive any time of year.
Key Ingredients for Chocolate Marshmallow Cookies
- Unsalted butter (1 cup): Softened to room temp for silkier creaming; can swap half for browned butter for a nutty twist.
- Light brown sugar (1 cup): Adds moisture and chew; pack firmly to ensure consistent texture.
- All-purpose flour (2 cups): Provides structure; spoon and level for accurate scooping.
- Unsweetened cocoa powder (¾ cup): Delivers deep chocolate notes; use Dutch-process for richer color.
- Mini marshmallows (2 cups): Key to gooey pockets; stir in at the end to avoid melting away.
- Semisweet chocolate chips (1 cup): Creates glossy pools; Ghirardelli or Guittard for reliable melt.
How to Make Chocolate Marshmallow Cookies
- Preheat oven to 350°F and line baking sheets with parchment. Cream 1 cup softened butter with 1 cup light brown sugar and ½ cup granulated sugar until light and whipped, about 3 minutes.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla. Whisk together 2 cups flour, ¾ cup cocoa, 2 teaspoons baking soda, and ½ teaspoon salt; blend into wet mix until just combined.
- Portion dough with a 1.5-tablespoon scoop onto sheets, spacing 2 inches apart. Bake 8 minutes until edges are set but centers still soft.
- Quickly press 2 tablespoons mini marshmallows and 1 tablespoon chocolate chips into each cookie. Return to oven 3–4 minutes until marshmallows puff and chips turn glossy. Let cool 5 minutes before transferring.
Pro Tips & Troubleshooting
- Testing note: On my second run, chilling dough 30 minutes prevented spreading too thin.
- If marshmallows sink or scorch, add them in the last 1–2 minutes only.
- Stir in a pinch of cinnamon for a fall-inspired twist.
- To halve, keep egg at 1 large and adjust chips to ½ cup; to double, bake in batches to avoid overcrowding.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container for up to 3 days. For longer, freeze baked cookies between sheets of parchment for up to 1 month—then simply warm at 300°F for 5 minutes to revive gooeyness. Food safety tip: Cool completely before sealing to avoid moisture buildup.
Serving Suggestions
Stack these cookies between scoops of vanilla ice cream for an elevated sundae. Or nestle a warm cookie alongside a steaming mug of hot chocolate for a double-chocolate treat.
Frequently Asked Questions
- How do I keep marshmallows from sticking to the pan? Press them gently into the warm cookie surface so they adhere without melting down into the tray.
- Why are my Chocolate Marshmallow Cookies flat? Make sure butter isn’t too soft—chill dough 20–30 minutes to control spread.
- Can I use large marshmallows instead of mini? Chop large ones into small pieces so each cookie gets a balanced bite.
- What type of cocoa is best for deep flavor? Dutch-process cocoa offers richer color and smoother taste compared to natural unsweetened.
- Can I freeze the cookie dough? Yes—scoop onto a tray, freeze solid, then transfer to a bag and bake straight from frozen, adding 1–2 extra minutes.
- How do I reheat leftover cookies? Warm in a 300°F oven for 3–5 minutes to restore that silky marshmallow center.
Final Thoughts
After six rounds, these Chocolate Marshmallow Cookies remain a weekend staple in my kitchen. I love stacking one warm cookie with a pat of salted butter, letting it melt into glossy puddles. Give them a try, then share your own tweaks and tasting notes below—I can’t wait to hear how your batches turn out!
More Recipes You’ll Love
- Quick Pecan Pie Cookies You’ll Love – nutty, chewy cookies that echo the marshmallow’s soft bite
- Easy Peanut Butter Cookies Recipe for Beginners – simple dough and crisp edges offering a savory-sweet contrast
- Strawberry Cheesecake Cookies – creamy fruit pockets add a bright, summery twist alongside chocolate
Chocolate Marshmallow Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 0.5 teaspoon salt
Toppings
- 2 cups mini marshmallows
- 1 cup semisweet chocolate chips
Instructions
Cookie Dough
- Preheat oven to 350°F and line baking sheets with parchment. In a bowl, cream 1 cup softened unsalted butter with 1 cup light brown sugar and ½ cup granulated sugar until light and fluffy, about 3 minutes.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla. In another bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and ½ teaspoon salt; blend into the butter mixture until just combined.
Bake & Top
- Portion dough by 1½-tablespoon scoops onto prepared sheets, spacing 2 inches apart. Bake 8 minutes until edges are set but centers still soft.
- Quickly press about 2 tablespoons mini marshmallows and 1 tablespoon semisweet chocolate chips into each warm cookie. Return to oven 3–4 minutes until marshmallows puff and chips turn glossy.
- Let cookies cool on the sheet 5 minutes before transferring to a wire rack.