I love how these Chocolate Marshmallow Cookies come out soft, chocolatey, and just a little gooey inside. They are quick to mix, bake in about 10 minutes, and make a great treat for kids and adults alike. If you like warm, fudgy cookies with little marshmallow pockets, you’ll enjoy this recipe. For other fun cookie ideas, try this cheesecake-filled chocolate chip cookie for a different twist.
What makes these cookies worth baking
These cookies are simple to make and use common ingredients. The cocoa gives a rich chocolate taste, chocolate chips add texture, and mini marshmallows melt into soft, sweet pockets. They are great for quick dessert needs, bake sales, or an after-school snack.
How to make Chocolate Marshmallow Cookies
Follow these steps and you’ll have a batch in about 25 minutes total.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, baking soda, and salt; gradually blend into the creamed mixture.
- Fold in the chocolate chips and mini marshmallows.
- Drop by tablespoonfuls onto ungreased baking sheets.
- Bake for 10–12 minutes or until the edges are set.
- Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks. Enjoy!
Smart ways to present and serve these cookies
Serve them warm for the best gooey marshmallow texture. Put them on a simple plate with a napkin, arrange them on a cookie platter for guests, or pack a few in lunchboxes. They also pair well with a scoop of vanilla ice cream on top for a quick dessert. If you want different cookie ideas for parties, check this cherry chocolate chewy cookie recipe.
How to keep them fresh
- At room temperature: Store in an airtight container for up to 3 days.
- In the fridge: They keep for up to 7 days in an airtight container (marshmallows may become a bit firmer).
- To freeze: Place baked cookies in a single layer on a tray to freeze, then move to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a low oven.
Tips to get these cookies just right
- Don’t overbake. Remove when edges are set and centers still look slightly soft.
- Use room-temperature butter and eggs so the dough mixes evenly.
- If marshmallows melt too much during mixing, fold them in gently at the end.
- For neater cookies, chill the dough 10–15 minutes before scooping.
For another stuffed-cookie idea you might like, see this cheesecake-stuffed chocolate chip cookie.
Easy variations to try
- Use a mix of chocolate chips: dark, milk, or white for different flavors.
- Add chopped nuts for crunch.
- Replace mini marshmallows with marshmallow bits if you prefer less melting.
- Add a teaspoon of instant espresso powder for a deeper chocolate flavor.
Nutritional information (approximate per cookie)
- Calories: ~150–180
- Fat: ~8–10 g
- Carbs: ~18–22 g
- Protein: ~2 g
These are estimates and will vary with cookie size and exact ingredients.
Family-friendly serving ideas
- Serve warm with cold milk for kids.
- Pack a few in small bags for school snacks or road trips.
- Make a cookie platter for family movie night.
- Top a warm cookie with a tablespoon of vanilla ice cream for a quick treat.
What to enjoy these cookies with
- A glass of cold milk (classic).
- Hot coffee or a latte for adults.
- Hot chocolate to double down on the chocolate/marshmallow theme.
- Vanilla or coffee ice cream for an indulgent dessert.
Common questions and quick answers
Q: Can I use large marshmallows instead of mini marshmallows?
A: You can, but cut them into small pieces. Large marshmallows will melt and spread more during baking.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for up to 48 hours, or freeze scooped dough balls for longer storage.
Q: Will the marshmallows make the cookies too sticky?
A: Mini marshmallows usually hold up well. If they seem to melt too much, fold them in last or use marshmallow bits.
Q: Can I make these gluten-free?
A: Yes, substitute a 1:1 gluten-free flour blend, but texture may change slightly.
Conclusion
If you want more ways to bake marshmallow cookies or see similar recipes, check these resources: Chocolate Marshmallow Cookies – Sugar Salt Magic, Chocolate Marshmallow Cookies – Completely Delicious, and Marshmallow-Surprise Hot Cocoa Cookies – Sally’s Baking.
Chocolate Marshmallow Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room-temperature butter for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Use room-temperature eggs.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup chocolate chips Use dark, milk, or white chocolate for different flavors.
- 1 cup mini marshmallows Fold in gently to avoid excessive melting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, baking soda, and salt; gradually blend into the creamed mixture.
- Fold in the chocolate chips and mini marshmallows gently.
Baking
- Drop by tablespoonfuls onto ungreased baking sheets.
- Bake for 10–12 minutes or until the edges are set.
- Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks.
