Chocolate marshmallow cookies are fudgy and chewy double chocolate sugar cookies filled with gooey marshmallows, rolled in a sweet, crunchy sugar coating. These marshmallow cookies are incredibly quick and easy to make and taste just like your favorite hot cocoa with marshmallows.
Jump to:
Why Should You Make This Recipe
There are few things I love more than a soft and chewy chocolate cookie. My Hot Chocolate Brownie Cookies, Chocolate Peppermint Bark Cookies, and Chewy Chocolate Gingerbread Cookies are few of my favorite chocolate cookie recipes from the blog. I know you’ll love these chewy chocolate sugar cookies with marshmallows because:
- Layers of cozy flavors and textures. You will love the soft, chewy and fudgy double chocolate sugar cookie filled with gooey marshmallows and crunchy sugar coating. These chocolate chip chocolate marshmallow cookies will delight all your senses.
- Easy to make, bake and eat. These marshmallow chocolate cookies come together in almost one bowl, need a short chilling time and use a handful of simple pantry basics to make.
Ingredients
This chocolate marshmallow cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Marshmallow Chocolate Cookies
- Dry Ingredients: Gather all purpose flour, cornstarch, baking soda, baking powder and salt.
- Wet Ingredients: Gather melted and cooled butter, light brown sugar, granulated sugar, an egg and egg yolk, vanilla extract, cocoa powder and marshmallows.
Substitutions
Here are my recommended substitutions to make these cocoa marshmallow cookies if you need them.
- All purpose flour: Make these chewy fudge marshmallow cookies, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight rather than volume in cups.
- Baking Soda and Baking Powder: Both of these are required for this cookie recipe to work as intended.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Granulated Sugar and Light Brown Sugars: Feel free to substitute one for the oher or maple sugar would also work well to make these cookies refined sugar free.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Dutch Process Cocoa Powder: Feel free to use unsweetened cocoa powder instead of Dutch processed cocoa powder if needed. I prefer using dutch processed cocoa powder because it has a smoother and more intense chocolate taste.
- Marshmallows: For a more pronounced marshmallow crack in the middle of the chewy chocolate cookie, use a regular sized marshmallow. For gooey marshmallows in every bite, use 6 - 7 mini marshmallows.
Variation
Chocolate Covered Marshmallow Cookies: Prepare the chocolate sugar cookie recipe as written, expect for stuffing the cookies with marshmallows. Rest the cookie dough while the oven preheats, scoop, roll in sugar and bake for 9 - 10 minutes. Carefully pull the cookies from the oven, press a regular sized marshmallow on top of the chocolate cookie. Return the marshmallow chocolate cookies to the oven to bake an additional 2 - 3 more minutes. Cool the cookies and top with melted chocolate.
How To Make
Learn how to make chocolate marshmallow cookies in a few easy steps.
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, baking powder, baking soda, cornstarch and salt until well combined.
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, vanilla extract and cocoa powder until smooth and well combined. Stir the dry ingredients into the wet until just combined.
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes or transfer to the fridge to store for longer. Pour the sugar into a small bowl and set aside. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the chocolate sugar cookie dough into the palm of a clean hand. Gently press the dough into a disk. Insert 6 - 7 mini marshmallows or one regular sized marshmallow into the center. Gently lift the sides up and around the marshmallows.
- Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Bake at 350 F (177 C) for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed and some cracks have formed across the top of the cookie. Cool the chocolate mini marshmallow cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Although this easy marshmallow chocolate cookie recipe comes together quickly, the cookie dough can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions up to mixing the dry ingredients into the wet and decide which storage method meets your needs.
- Store: Place the chocolate marshmallow cookies in an airtight container. Store at room temperature for up to 5 days.
- Freeze Dough: Prepare the double chocolate cookies through the resting step. Chill for 30 minutes then scoop the dough into balls onto small lined baking sheet or large plate. Freeze the balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight and proceed with the cookie recipe as written starting with flattening into a disk and stuffing with marshmallows.
- Freeze Baked Cookies: I don’t recommend freezing these cookies after baking. They will still be delicious, but the texture will change. To freeze, place each of the cookies in a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to three months.
M’s Expert Tips
- Cool the melted butter. To make these cookies extra chewy, the butter is melted. However, it needs to cool for about 10 - 15 minutes before using in the recipe. I like to melt mine right after turning on the oven and then transferring it to the fridge while I gather the other ingredients.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Rest the cookie dough. Rest the dough while the oven preheats. Resting the dough allows the cookie dough to set enough to more easily flatten into a disk and roll around the marshmallow.
- Cover the marshmallow(s). Make sure to fully cover the marshmallow(s). Press any cracks in the cookie dough back together to the marshmallow is completely covered by the cookie dough.
- Give your cookies a “cookie scoot.” Within the first 3 - 5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Can I make these chocolate marshmallow cookies smaller?
I don't recommend making these cookies smaller. The smaller sized cookie won’t wrap around the marshmallows as easily.
Can I use marshmallow fluff to make these marshmallow chocolate cookies?
This recipe hasn’t been tested with marshmallow fluff or marshmallow creme. If you would like to try with fluff, scoop the fluff into tablespoon sized scoops onto a lined baking sheet and freeze for 30 minutes before stuffing the cookies.
Popular Chocolate Dessert Recipes to Try
If you try this Chocolate Marshmallow Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Chocolate Marshmallow Cookies
Chocolate marshmallow cookies are fudgy and chewy double chocolate sugar cookies filled with gooey marshmallows, rolled in a sweet, crunchy sugar coating. These marshmallow cookies are incredibly quick and easy to make and taste just like your favorite hot cocoa with marshmallows.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml)
- 2 baking sheets
- 2 parchment papers
Ingredients
- 1 cup (226 g) unsalted butter
- 2 cups (240 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (40 g) dutch process or unsweetened cooca powder
- ¾ cup (45 g) mini marshmallows or 15 regular sized marshmallows
- ¼ cup (50 g) granulated sugar for rolling
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.1 cup (226 g) unsalted butter
- In another bowl whisk together the flour, baking powder, baking soda, cornstarch and salt until well combined.2 cups (240 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, vanilla extract and cocoa powder until smooth and well combined. Stir the dry ingredients into the wet until just combined.1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 teaspoon (5 ml) vanilla extract , ½ cup (40 g) dutch process or unsweetened cooca powder
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes or transfer to the fridge to store for longer. Pour the sugar for rolling into a small bowl and set aside.
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the chocolate sugar cookie dough into the palm of a clean hand. Gently press the dough into a disk. Insert 6 - 7 mini marshmallows or one regular sized marshmallow into the center. Gently lift the sides up and around the marshmallows.¾ cup (45 g) mini marshmallows or 15 regular sized marshmallows
- Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Bake at 350 F (177 C) for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed and some cracks have formed across the top of the cookie.¼ cup (50 g) granulated sugar for rolling
- Cool the chocolate mini marshmallow cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store: Place the chocolate marshmallow cookies in an airtight container. Store at room temperature for up to 5 days.
See Variations section in the blog post for chocolate covered marshmallow cookies recipe.
did you make this recipe?tag @olivesnthyme on Instagram
Kimberley says
Does the recipe call for Maple syrup or not?
Megan says
Hi Kimberley, my apologies for the confusion. There is no maple syrup in this cookie recipe. The mistake has been corrected.