Chocolate Marshmallow Cookies
These Chocolate Marshmallow Cookies combine cocoa-rich dough with pillowy marshmallow pockets and glossy semisweet chips for a nostalgic, fudgy treat.
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.
Notes
I found that chilling the dough for 30 minutes before scooping prevented the cookies from spreading too thin and boosted the cocoa flavor.
When I tucked in the marshmallows and chips during the final 1–2 minutes of baking, they puffed perfectly without browning.
Leftover cookies freeze well. I flash-froze them on a sheet pan, then sealed and reheated at 300°F for 5 minutes to restore that gooey center.