Name: Chocolate Marshmallow Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups semisweet chocolate chunks; 1 1/2 cups mini marshmallows

Chocolate Marshmallow Cookies Recipe tastes like a brownie met hot cocoa, with crisp edges, fudgy middles, and gooey marshmallow pockets. If you crave rich chocolate cookies with gooey marshmallow and need them fast, you will finish in about 35 minutes. I first baked these for a snowstorm and ate two warm off the tray.

Why Chocolate Marshmallow Cookies Recipe Is Worth It

Chocolate Marshmallow Cookies Recipe delivers big cocoa flavor and a pull-apart marshmallow center that feels like a campfire treat without the smoke. The dough mixes quickly, no mixer gymnastics required. You get bakery-style cookies with simple pantry ingredients.

You can tweak the texture to your preference. Bake a minute less for molten centers or a minute more for chewy edges. Kids cheer for the marshmallow pockets, and adults call dibs on the corner pieces.

Ingredients You Need

All-purpose flour: 1 2/3 cups or 210 g. Spoon and level for accuracy.
Dutch-process cocoa powder: 1/2 cup. Guittard Cocoa Rouge or Valrhona bring deep flavor; use natural cocoa if needed and keep the leavening the same.
Baking soda: 1/2 teaspoon.
Baking powder: 1/2 teaspoon.
Fine sea salt: 1/2 teaspoon.
Unsalted butter: 1/2 cup or 113 g, softened to cool room temp. Use plant butter sticks for dairy-free.
Granulated sugar: 3/4 cup.
Light brown sugar: 1/2 cup, packed.
Large egg: 1.
Egg yolk: 1, optional for extra chew.
Pure vanilla extract: 2 teaspoons. Nielsen-Massey or Rodelle taste great.
Espresso powder: 1 teaspoon, optional for deeper chocolate flavor.
Semisweet chocolate chips or chunks: 1 cup. Use 60 to 70 percent for balance.
Mini marshmallows: 1 1/2 cups. Freeze them 15 minutes so they hold shape and toast instead of puddling.
Milk: 1 tablespoon only if the dough looks dry.
Flaky salt: optional for finishing.

Pantry shortcut: in a pinch, use one 18 to 19 ounce fudge brownie mix with 1 large egg and 1/4 cup oil to form a soft dough, then follow the shaping and baking steps.

Equipment:

2 rimmed sheet pans
Parchment paper or silicone baking mats
Medium bowl and large bowl
Hand mixer or sturdy whisk and spatula
1.5 tablespoon cookie scoop or two spoons
Wire rack for cooling

Quick Tips & substitutions

Freeze the mini marshmallows for 15 minutes while you mix the dough to slow melting and boost that toasty pull.
Use Dutch-process cocoa for a smooth, fudge-like flavor. Natural cocoa works, but the flavor skews brighter.
Mix chocolate chips and chopped bar chocolate for varied melt and texture.
Want bigger goo? Press 2 to 3 mini marshmallows on top of each cookie at the 8 minute mark and finish baking.
Keep cookies round: swirl a warm cookie with a wide round cutter or upside-down glass to tidy the edges.
No eggs needed in the house? Swap the egg and yolk for 3 tablespoons aquafaba and add 1 more tablespoon flour.
Gluten-free swap: use a cup-for-cup gluten-free blend with xanthan gum and rest the dough 10 minutes before scooping.
Peppermint vibe: add 1/2 teaspoon peppermint extract and swap half the chips for crushed peppermint bark.

How to Make Chocolate Marshmallow Cookies

Prep: 15 minutes
Cook: 10 minutes per batch
Total: about 35 minutes

Heat the oven to 350°F and line two sheet pans with parchment. Pop the mini marshmallows in the freezer while you mix the dough.
Whisk flour, cocoa, baking soda, baking powder, and salt in a medium bowl until the cocoa looks evenly distributed.
Beat the softened butter, granulated sugar, and brown sugar in a large bowl until creamy and slightly fluffy, about 2 minutes by hand or 1 minute with a mixer.
Add the egg, optional yolk, vanilla, and espresso powder. Beat until smooth and glossy.
Add the dry ingredients to the bowl. Stir until the streaks disappear. If the dough looks sandy, add the milk and fold again.
Fold in the chocolate chips or chunks. The dough should feel soft and scoopable, not sticky.
Scoop 1.5 tablespoon portions and space them 2 inches apart on the pans. Press 3 to 4 frozen mini marshmallows into each scoop, tucking most of them just under the surface. Save a few marshmallows for topping later.
Bake one pan at a time for 8 minutes. Pull the rack out and press 2 more mini marshmallows on top of each cookie for extra toast and drama.
Slide the rack back in and bake 2 to 3 minutes more, until the edges look set and the tops look slightly crackly. Do not overbake if you want gooey centers.
Sprinkle with flaky salt if you like. Cool on the pan 5 minutes, then move the cookies to a wire rack. Repeat with the second pan.

Simple Variations

S’mores version: swap 1/2 cup flour for 1/2 cup finely crushed graham crackers, and add 1/2 cup chopped milk chocolate.
Peanut butter twist: fold in 1/2 cup peanut butter chips and drizzle warm cookies with warmed peanut butter.
Peppermint hot cocoa: add 1/2 teaspoon peppermint extract and 2 tablespoons hot cocoa mix to the dry ingredients.
Double dark: use 3/4 cup dark chocolate chunks and finish with a tiny pinch of espresso salt.
Stuffed center: wrap a half of a regular marshmallow in dough for a molten core, then bake 1 minute longer.

Ways to Serve Chocolate Marshmallow Cookies

Serve warm with cold milk or chocolate milk for peak cozy.
Sandwich two cookies around vanilla or coffee ice cream.
Crumble over a bowl of chocolate pudding or yogurt for crunch and goo.
Pair with a latte or a mug of hot cocoa for dessert-on-dessert bliss.
Pack into cookie boxes with graham crackers and chocolate squares for a s’mores kit.

Storage

Let cookies cool completely so the marshmallow sets. Store in an airtight container at room temperature for up to 3 days, and layer parchment between stacks to prevent sticking. Rewarm a cookie in the microwave for 8 to 10 seconds for that fresh-from-oven softness. Freeze baked cookies for up to 2 months, or freeze scooped dough without marshmallows and add the marshmallows right before baking.

Ally Sanders