Chocolate Marshmallow Cookies

These chocolate marshmallow cookies combine rich cocoa with gooey, melted mini marshmallows for the perfect chewy treat. Easy to make and ready in under 30 minutes of active time, they're a fun dessert option for any occasion.

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These chocolate marshmallow cookies bring together two favorites—chocolate and marshmallows—in one deliciously chewy cookie. The marshmallows melt just right, giving the cookies that gooey center everyone loves. Every bite combines the warmth of melted chocolate with the fun texture of mini marshmallows, making this recipe a favorite for both kids and adults.

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What You Need To Know

• MAIN INGREDIENTS: all-purpose flour, dark dutch processed cocoa, cornstarch, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, egg, egg yolk, vanilla extract, mini marshmallows, semi-sweet chocolate chips
• QUICK STEPS: mix dry ingredients, beat butter and sugars, add egg and vanilla, combine wet and dry ingredients, fold in marshmallows and chocolate chips, scoop dough, chill, bake, cool on wire rack
• TOTAL TIME AND YIELD: 2 hours 30 minutes, 24 cookies

Why This Recipe

• We use frozen mini marshmallows to make sure they hold their shape and melt just right inside the cookie, giving you that perfect gooey center without over-melting.
• Adding cornstarch to the dry ingredients helps create a thicker, chewier cookie, giving you that bakery-style feel at home.

Chocolate Marshmallow Cookie Ingredients

This simple ingredient list gives you everything you need to make chewy ccookies that are rich, gooey, and perfect every time.

Here’s exactly what you’ll need to create these delicious cookies:

• 2 cups + 2 tablespoons all-purpose flour
• ¼ cup dark dutch processed cocoa
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup mini marshmallows, frozen
• ½ cup semi-sweet chocolate chips

Chocolate Marshmallow Cookie Substitutions and Additions

Dark Dutch Processed Cocoa: If you don’t have dark dutch processed cocoa, you can use regular unsweetened cocoa powder. The cookies will still be rich and chocolatey, though not as deep in flavor. You can also try using natural cocoa powder for a lighter chocolate taste.

Semi-Sweet Chocolate Chips: Swap the semi-sweet chocolate chips for milk chocolate chips if you prefer a sweeter cookie, or use dark chocolate chunks for a more intense chocolate flavor. Adding extra chocolate chips or a combination of white and dark chocolate is also a great way to enhance the richness.

Mini Marshmallows: Don’t have mini marshmallows? You can use regular marshmallows cut into smaller pieces, but they may melt more quickly and spread more than the mini version. For an even gooier treat, you could add some marshmallow fluff in small spoonfuls to the cookie dough before baking.

Butter: If you’re out of unsalted butter, you can use salted butter instead—just omit the added salt from the recipe to keep the balance of flavors right. F

Brown Sugar: If you’re out of light brown sugar, you can use dark brown sugar for a richer, more molasses-like taste. This will give your cookies a deeper, chewier texture. In a pinch, you can also use granulated sugar, though the cookies may be a bit less chewy.

Vanilla Extract: Feel free to swap out vanilla extract with almond extract for a different flavor twist, or even try a combination of both. Almond extract will give the cookies a slightly nutty, sweet note.

How To Make Chocolate Marshmallow Cookies

STEP ONE: Start by gathering all your ingredients so everything is ready when you need it. Make sure to measure out the all-purpose flour, dark dutch processed cocoa, and other ingredients precisely. For best results, let your butter and egg come to room temperature. Don’t forget to freeze your mini marshmallows ahead of time. This step helps prevent them from melting too quickly while baking.

STEP TWO: In a medium bowl, whisk together the all-purpose flour, dark dutch processed cocoa, cornstarch, baking soda, and salt. Mixing the dry ingredients thoroughly at this stage will help distribute the baking soda evenly, which is important for getting a good rise in the cookies.

STEP THREE: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter, light brown sugar, and granulated sugar together for 30 seconds to one minute, or until the mixture is light and fluffy.

This step is crucial for creating the soft and chewy texture of the cookies. If you have a stand mixer with a paddle attachment, that’s a great option to use here.

STEP FOUR: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture, beating again until everything is fully combined and smooth. Be sure to scrape down the sides of the bowl to get all the ingredients mixed in.

The extra egg yolk helps make these cookies rich and chewy.

STEP FIVE: Gradually add the dry ingredients from into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—the dough will be thick, but you want to avoid developing too much gluten, which could make the cookies tough.

STEP SIX: Using a spatula, gently fold in the frozen mini marshmallows and semi-sweet chocolate chips until they are evenly distributed throughout the dough.

STEP SEVEN: Use a large cookie scoop (about two to two and a half tablespoons) to scoop out the dough. Roll each portion into a ball in the palm of your hand, keeping the mini marshmallows on top of the dough balls. This helps keep the marshmallows from spreading too much and sticking to the bottom of the cookies.

STEP EIGHT: Place the cookie dough balls on a parchment-lined baking sheet, making sure they’re spaced apart. Chill the dough in the fridge for at least two hours, or overnight for best results.

Chilling helps solidify the fat in the dough, which controls spreading and gives you thicker, chewier cookies.

STEP NINE: Preheat your oven to 350°F. Line another baking tray with parchment paper. Place eight to ten chilled cookie dough balls on the tray, leaving about two inches of space between each one.

Bake for 11-13 minutes, or until the centers are set and the mini marshmallows have melted. The cookies will continue to set as they cool, so don’t overbake them.

STEP TEN: Allow the cookies to cool on the baking sheet for five to eight minutes before transferring them to a cooling rack to cool completely. This helps them firm up so they don’t break when moved.

Troubleshooting This Chocolate Marshmallow Cookie Recipe

The cookies spread too much while baking.
Make sure to chill the dough for at least two hours before baking. This helps solidify the fat in the dough, controlling the spread.

The marshmallows melt too much and ooze out of the cookies.
Keep the marshmallows on the top of the dough balls when rolling them. This prevents them from melting too quickly and sticking to the bottom.

The cookies are too hard after baking.
Avoid overbaking. The cookies should be set in the center but still soft. They will continue to firm up as they cool on the baking sheet.

The cookie dough is too thick to mix properly.
When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing will make the dough tough and difficult to handle.

The cookies are dry instead of chewy.
Use both the egg and egg yolk as instructed. The extra yolk adds richness and moisture, which helps keep the cookies chewy.

The chocolate chips and marshmallows aren’t evenly distributed in the dough.
Gently fold the chocolate chips and marshmallows into the dough with a spatula to distribute them evenly without overmixing.

The cookies are sticking to the baking sheet.
Always use parchment paper or a silicone baking mat to line your baking sheet. This helps prevent sticking and makes cleanup easier.

The cookies are too sweet for some tastes.
You can swap some of the semi-sweet chocolate chips for dark chocolate chips to balance the sweetness if desired.

How To Serve Chocolate Marshmallow Cookie

After you’ve baked a batch of these delicious chocolate marshmallow cookies, you’ll want to know the best ways to serve them for maximum enjoyment. Whether you’re serving them fresh out of the oven or days later, there are so many ways to make them shine.

Classic Cookie Plate: Serve these chocolate marshmallow cookies warm with a glass of cold milk. The balance of the rich chocolate and gooey marshmallow with the cold, creamy milk is unbeatable. It’s a classic pairing that appeals to all ages.

Hot Cocoa Pairing: These cookies are perfect alongside a mug of hot chocolate. The gooey marshmallows inside the cookies complement the richness of a hot cocoa made with semi-sweet chocolate chips. Add a sprinkle of mini marshmallows on top of your cocoa for a fun match with your cookies.

Ice Cream Sandwiches: For a fun twist, use these cookies to make ice cream sandwiches. Simply scoop a generous amount of vanilla or chocolate ice cream between two cookies, press together, and freeze for a bit before serving. The cookies’ chewy texture holds up beautifully, and the frozen ice cream contrasts perfectly with the gooey marshmallows inside.

S’mores-Inspired Dessert: These cookies already have that classic s’mores vibe with the marshmallows and chocolate. Serve them as part of a dessert platter with graham crackers and chocolate bars for a DIY s’mores experience at home. You could even add a drizzle of marshmallow fluff on top for extra gooeyness.

Cookie Crumble Topping: Crumble a few cookies over vanilla ice cream or a chocolate sundae for a crunchy, chocolatey topping. The chocolate chunks and bits of mini marshmallows create a great mix of flavors and textures on top of a scoop of ice cream.

Perfect for Potlucks: These cookies are great for bringing to a potluck or family gathering. Pair them with a dessert like brownies or blondies for a baking tray of assorted sweets that offer different textures and flavors.

Movie Night Treat: Make movie night extra special by serving these cookies with bowls of popcorn and candy. The sweetness of the cookies contrasts with the salty popcorn, creating a fun snack spread that everyone will love.

How To Store Chocolate Marshmallow Cookies

Storing your chocolate marshmallow cookies properly is key to keeping them fresh and delicious for days. Whether you’re prepping them ahead of time, storing leftovers in the fridge, or freezing for later, here’s how to make sure they stay just right.

MAKE AHEAD: You can make the cookie dough ahead of time and store it in the fridge for up to 24 hours before baking. Simply follow the recipe through to the point of rolling the dough into balls. Chill them on a parchment-lined baking sheet and bake when you’re ready.

IN THE FRIDGE: Once baked, the cookies can be stored in an airtight container in the fridge for up to five days. The marshmallows will stay soft, and the cookies will remain chewy. Make sure to allow the cookies to cool completely before storing them.

IN THE FREEZER: For longer storage, you can freeze both the unbaked cookie dough balls and the baked cookies. Place the dough balls or baked cookies in a single layer on a cookie sheet to freeze, then transfer them to a freezer-safe container or bag. They’ll keep well in the freezer for up to three months.

To bake frozen dough, add an extra one to two minutes to the baking time. Baked cookies can be thawed on the counter for 30 minutes or reheated.

REHEATING: To reheat the cookies, you can warm them in the microwave for 10-15 seconds for a soft, gooey center. For a crispier result, bake them in the oven at 300°F for about five minutes. Both methods work well, but the microwave is quicker if you’re looking for an instant treat.

Why These Chocolate Marshmallow Cookies are the Best

There’s so much to love about these chocolate marshmallow cookies. They’re not just another cookie—they bring something special to the table with their unique combination of chewy chocolate goodness and gooey marshmallows. Here’s why we think you’ll love them just as much as we do.

The Perfect Texture: The combination of chewy chocolate cookie and gooey marshmallows creates a texture that’s soft in the center with slightly crisp edges.

Rich Chocolate Flavor: The dark dutch processed cocoa gives these cookies a deep, rich chocolate taste that stands out.

Gooey Marshmallow Surprise: Frozen mini marshmallows melt perfectly in the oven, giving each cookie a deliciously gooey center.

Make-Ahead Friendly: The dough can be prepped and chilled in advance, so you can bake fresh, warm cookies when the craving hits.

These chocolate marshmallow cookies offer the perfect combination of rich chocolate and gooey marshmallows, creating a treat that’s both fun and delicious. Whether for a special occasion or a simple snack, this recipe is sure to satisfy every craving!

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• Hot Chocolate Cookies
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• Birthday Cake Cookies
• Orange Chocolate Chip Cookies
• Marshmallow Cookies

Chocolate Marshmallow Cookies

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These chocolate marshmallow cookies combine rich cocoa with gooey, melted mini marshmallows for the perfect chewy treat. Easy to make and ready in under 30 minutes of active time, they’re a fun dessert option for any occasion.

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 2 hours hours 28 minutes minutes

Servings 24

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Ingredients

  

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• 2 cups + 2 tablespoons all-purpose flour
• ¼ cup dark dutch processed cocoa
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter softened to room temperature
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 large egg room temperature
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup mini marshmallows frozen
• ½ cup semi-sweet chocolate chips

Instructions

 

• Line a large baking sheet with parchment paper. Set aside.
• To a medium bowl whisk together the all-purpose flour, dark dutch processed cocoa, cornstarch, baking soda and salt. Set aside.
• In a large mixing bowl, beat together, using a handheld mixer on medium speed, the butter, light brown sugar and granulated sugar for 30 seconds – 1 minute or until light and fluffy.
• Add the egg, egg yolk and vanilla extract and beat again until the mixture is smooth.
• Add the flour mixture to the bowl of wet ingredients and mix on low just until all the flour is fully incorporated and the cookie dough is evenly mixed. The dough will be very thick.
• Fold the frozen mini marshmallows and semi-sweet chocolate chips into the chocolate cookie dough until evenly distributed.
• Using a cookie scoop, scoop out a 2 – 2 ½ tablespoon sized dough ball and gently roll it in the palm of your hand to form a rough dough ball. Place the chocolate marshmallow cookie dough ball onto one of the prepared baking sheets. Repeat until all the dough balls have been rolled and placed onto the baking sheet. Try to keep the marshmallows on the top of the rolled dough balls and not on the bottom. This will help to keep the melted marshmallows from oozing out the sides, and bottom, of the baked cookies.
• Place the sheet of rolled cookie dough balls into the refrigerator to chill for a minimum of 2 hours, or up to overnight.
• Preheat oven to 350* F. Line a second large baking sheet with parchment paper.
• Place 8-10 chilled chocolate marshmallow cookie dough balls onto the prepared baking sheet, 2 inches apart, and bake for 11-13 minutes or until the center of the cookies are set and the marshmallows are melted.
• Allow the cookies to cool on the baking sheet for 5-8 minutes before transferring them to a wire cooling rack to cool completely.
• Once the baked cookies have been transferred to a cooling rack, you can finish baking the remaining cookie dough balls in batches until all the cookies are baked.

Notes

• Try to make sure, when forming your dough balls, that you do not have marshmallows exposed on the underside, or sides, of the dough ball. The marshmallows that are not covered with chocolate cookie dough will ooze out and cause the cookies to be misshapen. If this does happen, you can use a round metal cookie cutter, or the edge of a butter knife, to push the melted marshmallows back closer to the cookie to give your cookie a more uniform shape.
• You can substitute natural cocoa powder for the dark dutch processed cocoa in this recipe however, you will need to note that the flavor of the chocolate cookie will be milder and lighter and color from the natural cocoa.
• Do not use hot chocolate cocoa powder in this recipe as it has added ingredients that will alter the outcome of the final cookie recipe.
• Freezing the bag of mini marshmallows before adding them into the cookie dough will help to keep the marshmallows from being broken apart when mixed into the thick batter.

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 78mg | Potassium: 61mg | Fiber: 1g | Sugar: 11g | Vitamin A: 200IU | Calcium: 15mg | Iron: 1mg

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