Chocolate Marshmallow Cookies

If you’re craving something sweet, chewy, and utterly melt-in-your-mouth delicious, you’re in for a treat with these Chocolate Marshmallow Cookies. This recipe unlocks the magic of soft chocolate cookie dough studded with gooey marshmallows that create little pockets of sweetness in every bite. Easy to bake and perfect for any occasion, these cookies bring warmth and joy, making them a favorite for family gatherings, cozy nights, or just because you deserve a little delicious indulgence.

Why You’ll Love This Recipe

• Simplicity at its best: This recipe uses straightforward ingredients and easy steps perfect for bakers of all levels.
• Chewy and gooey delight: The marshmallows add a soft, melting texture that contrasts perfectly with the rich chocolate.
• Versatile treat: Whether it’s holidays, parties, or a quick snack, these cookies fit every occasion.
• Family-approved: Kids and adults alike rave about these irresistible Chocolate Marshmallow Cookies.
• Customizable flavors: You can tweak this recipe with add-ins or variations to fit your favorites easily.

Ingredients You’ll Need

The magic of these Chocolate Marshmallow Cookies comes from simple, kitchen-staple ingredients that work harmoniously to create luscious texture and flavor. Each one plays a vital role—from the cocoa powder for deep chocolate richness, to the marshmallows for that iconic melt-in-your-mouth gleam.

• All-purpose flour: Provides the perfect base structure for chewy cookies.
• Cocoa powder: Adds rich, intense chocolate flavor without overpowering sweetness.
• Baking soda: Creates lightness and helps the cookies rise beautifully.
• Salt: Balances sweetness and enhances overall taste.
• Unsalted butter: Brings creamy richness and moistness to the dough.
• Granulated sugar: For classic sweetness and slight crispness on edges.
• Brown sugar: Adds moisture and a hint of caramel undertone for chewiness.
• Egg: Binds ingredients while lending softness to the cookies.
• Vanilla extract: Deepens flavor with warm, comforting notes.
• Mini marshmallows: The must-have gooey surprise that defines these cookies.

Variations for Chocolate Marshmallow Cookies

One of the best parts about Chocolate Marshmallow Cookies is how incredibly adaptable they are. Feel free to mix it up depending on your pantry or dietary needs—each variation opens a new doorway to yum!

• Nutty twist: Add chopped walnuts or pecans for crunch and earthy flavor.
• Chocolate chunk overload: Incorporate chunks of dark or milk chocolate for extra melty pockets.
• Gluten-free version: Swap all-purpose flour for a trusted gluten-free blend without losing chewiness.
• Dairy-free adaptation: Use coconut oil or vegan butter alternatives, plus dairy-free marshmallows.
• Spiced delight: Mix in cinnamon or a pinch of chili powder for warmth and a subtle kick.

How to Make Chocolate Marshmallow Cookies

Step 1: Prepare the Dry Ingredients

Start by whisking together the flour, cocoa powder, baking soda, and salt in a medium bowl. This ensures even distribution of rising agents and flavor before mixing into the wet ingredients.

Step 2: Cream Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to beat unsalted butter, granulated sugar, and brown sugar until fluffy and light-colored. This process aerates the dough, creating a soft base for your cookies.

Step 3: Add Wet Ingredients

Beat in the egg and vanilla extract until combined. These ingredients add moisture and depth, enhancing the cookie’s texture and aroma.

Step 4: Combine Wet and Dry

Gradually mix the dry ingredient bowl into the wet mixture. Be careful not to overmix—combine until just blended for tender, chewy cookies.

Step 5: Fold in Mini Marshmallows

Gently fold the mini marshmallows into the cookie dough, distributing them evenly but keeping them intact to create those delicious melted pockets once baked.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, place dough balls 2 inches apart on a lined baking sheet. Bake for 10-12 minutes until the edges are set but centers remain soft.

Step 7: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without losing their signature chewiness.

Pro Tips for Making Chocolate Marshmallow Cookies

• Chill the dough: Refrigerate the dough for 30 minutes to reduce spreading and intensify flavors.
• Use mini marshmallows: They melt more evenly and create perfect gooey bursts.
• Don’t overbake: Pull cookies out when edges are just set but centers are still soft for ultimate chewiness.
• Line your baking pans: Use parchment paper to prevent sticking and ensure even baking.
• Store properly: Keep cookies in an airtight container to maintain softness.

How to Serve Chocolate Marshmallow Cookies

Garnishes

Dust your cookies lightly with powdered sugar or drizzle with melted chocolate for added elegance and appeal. Toasted coconut flakes or crushed nuts sprinkled on top immediately after baking add amazing texture.

Side Dishes

Pair these cookies with cold milk, warm coffee, or hot cocoa to balance sweetness. They also complement ice cream or fresh fruit for a delightful dessert platter.

Creative Ways to Present

Arrange cookies in festive shapes or layer them in a decorative jar as edible gifts. For a fun twist, serve alongside a marshmallow dip or assemble them into cookie sandwiches filled with frosting or nut butter.

Make Ahead and Storage

Storing Leftovers

Keep leftover Chocolate Marshmallow Cookies in an airtight container at room temperature for up to 4 days. For best results, place a slice of bread inside the container to retain moisture and softness.

Freezing

You can freeze baked cookies or cookie dough balls. Store them in a sealed freezer bag or container for up to 3 months. Thaw overnight at room temperature before serving or bake dough straight from frozen, adding a couple extra minutes to baking time.

Reheating

Warm cookies slightly in the microwave for 10-15 seconds or in a low oven (300°F/150°C) for 5 minutes to revive that just-baked gooeyness. This step brings back the fresh-from-the-oven experience every time.

FAQs

Can I use large marshmallows instead of mini ones?

Mini marshmallows work best because they melt evenly and distribute throughout the cookie, but if large marshmallows are all you have, chop them into smaller pieces before folding into the dough.

Do I need to refrigerate the dough before baking?

Chilling the dough is not mandatory but highly recommended. It helps prevent cookies from spreading too thin and enhances the flavors for richer taste and better texture.

How do I make these cookies vegan?

Substitute butter with vegan butter or coconut oil, use a flaxseed egg or other plant-based egg alternative, and choose dairy-free marshmallows to keep the recipe fully vegan.

What type of cocoa powder is best?

A natural unsweetened cocoa powder provides a deep chocolate flavor with a slight tanginess, while Dutch-processed cocoa powder offers a smoother, milder taste; either works beautifully depending on your preference.

Can I freeze unbaked cookie dough balls?

Yes! Just scoop the dough onto a tray, freeze until firm, then transfer to a freezer-safe bag or container. Bake directly from frozen, adding a minute or two to baking time for perfectly fresh cookies anytime.

Final Thoughts

Once you try these Chocolate Marshmallow Cookies, you’ll understand why they’re such a beloved treat. The combination of rich chocolate, soft chewy dough, and melty marshmallow pockets creates a cookie experience that’s hard to beat. Whether you’re baking for friends, family, or your own sweet tooth, this recipe is sure to bring warmth, smiles, and a little magic to your kitchen. Go ahead, give it a whirl—you’ll be glad you did!

Related Posts

• Grinch Cookies
• Chocolate Turtle Cookies
• Grinch Cake Pops

Print