Name: Chocolate Marshmallow Cookies Recipe
Prep time: 12 min
Cook time: 11 min
Total time: 23 min
Cuisine: American
Ingredients: 6 tbsp unsalted butter, room temperature (3 oz.); ⅔ cup sugar; ¼ cup dark chocolate chips, melted but cooled; 1 large egg; ¼ cup Dutch cocoa powder (e.g., Hershey’s dark cocoa); ½ cup all-purpose flour; ¼ teaspoon kosher salt; ¾ teaspoon baking powder; ½ cup dark chocolate chips; ½ cup frozen mini marshmallows; Extra mini marshmallows for topping

Jump to Recipe· 3.8 from 42 reviews

If you’ve ever dreamed of a cookie that melts in your mouth with rich chocolate goodness and gooey marshmallow surprises, look no further than this Chocolate Marshmallow Cookies Recipe. It’s the perfect blend of fudgy cocoa, bursts of melty marshmallows, and the satisfying snap of chocolate chips. Each bite feels like a cozy campfire treat wrapped up in a soft, chewy cookie, making this recipe an absolute must-have in your baking repertoire. Whether you’re baking for a special occasion or just because, these cookies bring warmth and happiness with every bite.

Ingredients You’ll Need

The image shows seven baking ingredients placed on a white marbled surface. In the top left, a rectangular pale yellow block of unsalted butter sits on its paper wrapping. Next to it on the right, a small white bowl holds dark brown chocolate chips, smooth and round. Below the butter, a small white bowl contains a raw egg with a bright yellow yolk floating in clear white. At the center, a larger white bowl is filled with fine white sugar, shaped like a small mound. To the bottom left, a white bowl holds a mix of light beige flour, white baking powder, and dark brown Dutch cocoa powder, all softly piled together. To the right of the bowl with flour, a small white bowl filled with white, soft marshmallows sits near the bottom right corner. The ingredients are neat and spaced apart against the white marbled background, with clear labeling in black text around them. Photo taken with an iphone --ar 4:5 --v 7

The magic of these Chocolate Marshmallow Cookies Recipe lies in a handful of straightforward ingredients that work harmoniously to create that luscious texture and deep chocolate flavor. Each plays a vital role, from the creamy butter that adds richness, to the Dutch cocoa powder which delivers intense color and taste, and of course the mini marshmallows that provide that signature gooey surprise. Let’s dive into the essentials!

6 tbsp unsalted butter, room temperature: Softened butter helps create a tender, rich cookie base without overpowering sweetness.
⅔ cup sugar: Adds the essential sweetness and enhances the cookie’s browning for a beautiful crust.
¼ cup dark chocolate chips, melted but cool: Melting chocolate into the dough boosts richness and tender crumb.
1 large egg: Binds ingredients together and adds moisture for chewy softness.
¼ cup Dutch cocoa powder: Intensely chocolaty powder that deepens color and flavor; Dutch-processed is perfect for that rich taste.
½ cup all-purpose flour: The structure provider that keeps everything nicely together without making the cookie tough.
¼ teaspoon kosher salt: Balances the sweetness and enhances overall flavor complexity.
¾ teaspoon baking powder: Gives a gentle lift, making cookies light yet chewy.
½ cup dark chocolate chips: Adds delightful bursts of chocolate throughout every bite.
½ cup frozen mini marshmallows (plus extra for tops): Freezing them helps them hold shape longer in the oven, creating those signature gooey pockets and toasty tops.

How to Make Chocolate Marshmallow Cookies Recipe

Step 1: Prepare Oven and Marshmallows

First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat for easy cleanup and perfect cookie bottoms. Pop the mini marshmallows into the freezer for at least 15 minutes; this simple step ensures they don’t melt completely in the oven, so you get that beautiful, gooey texture that’s the hallmark of this recipe.

Step 2: Cream Butter and Sugar

Using a stand mixer on medium speed, cream together the room temperature butter and sugar until fluffy and pale—about 3 minutes. This aeration is crucial because it creates lightness in the dough, resulting in soft, tender cookies that still hold their shape.

Step 3: Add Melted Chocolate

Next, pour in the melted but cooled dark chocolate and blend it into the butter and sugar mixture. This step enriches the dough with deep chocolate flavor and gives the cookies that irresistible fudgy quality.

Step 4: Incorporate the Egg

Add the large egg and mix until fully combined. Remember to stop the mixer and scrape down the bowl’s sides to ensure even mixing and avoid pockets of dry ingredients later on.

Step 5: Mix Dry Ingredients

Combine the Dutch cocoa powder, all-purpose flour, kosher salt, and baking powder, then add them to your wet mixture on low speed. Mixing gently avoids overworking the dough, which helps keep your cookies soft and chewy instead of tough or cakey. Scrape the sides again if needed.

Step 6: Stir in Chocolate Chips and Marshmallows

Fold in the remaining dark chocolate chips and the frozen mini marshmallows. The marshmallows are the star here—their frozen state prevents them from melting entirely and turning into a gooey mess, while still ensuring a heavenly soft texture inside the cookie.

Step 7: Scoop and Bake

Use a small cookie scoop to place six 1.5-inch rounded cookie dough balls spaced evenly on the baking sheet. Gently press one or two extra marshmallows on top of each cookie. Bake for 10 to 11 minutes until the edges are set but the centers are still soft, giving you that perfect chewy, melty bite.

Step 8: Cool and Repeat

Allow the cookies to cool on the sheet for a few minutes—they will firm up as they rest. Then transfer them to a cooling rack to finish. Repeat scooping and baking with the remaining dough for fresh batches of chocolaty marshmallow delight.

How to Serve Chocolate Marshmallow Cookies Recipe

A close-up of a dark brown, rough-textured chocolate cookie with a soft, creamy white center that looks slightly melted, held between a woman's thumb and fingers in the bottom left corner. The cookie surface is uneven and cracked with a rich chocolate color. In the blurred background, there are more similar cookies lying on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To boost that campfire vibe, sprinkle a tiny pinch of flaky sea salt on top just before serving. The salt accentuates the sweetness and adds a gourmet touch. For extra wow factor, you might drizzle a little melted chocolate or sprinkle some crushed graham crackers for s’mores inspiration.

Side Dishes

This cookie pairs wonderfully with a cold glass of milk for a classic combination. For adults or festive occasions, a rich cup of dark roast coffee or creamy hot chocolate complements the deep chocolate notes and marshmallow sweetness beautifully.

Creative Ways to Present

Wrap these Chocolate Marshmallow Cookies Recipe treats in clear cellophane bags tied with rustic twine for adorable gifts. You can also sandwich two cookies together with a scoop of vanilla ice cream for an irresistible homemade ice cream sandwich. Stack them on a festive platter with colorful sprinkles or edible glitter, turning each serving into a moment of celebration.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, perfect for snacking through the week or sharing with friends and family.

Freezing

These cookies freeze wonderfully! Place baked and cooled cookies in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months, so you can enjoy the Chocolate Marshmallow Cookies Recipe anytime the craving strikes.

Reheating

To bring back that fresh-baked taste, warm frozen or refrigerated cookies in a microwave for about 15 seconds or in an oven at 300 degrees Fahrenheit for 5 minutes. This revives the gooey marshmallows and melty chocolate, making every bite as dreamy as the first.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Regular marshmallows will work, but mini marshmallows melt more evenly and fit better in each bite of the cookie. If you only have large ones, try cutting them into smaller pieces and freezing before adding to the dough.

Is it necessary to freeze the marshmallows before baking?

Freezing the marshmallows prevents them from completely dissolving during baking. This keeps their gooey texture intact and results in the delightful pockets of melt-in-your-mouth marshmallow that make the cookie special.

Can I substitute Dutch cocoa powder with natural cocoa powder?

Yes, but keep in mind natural cocoa powder is more acidic and less mellow. It might alter the flavor slightly and affect how the cookies rise. Using Dutch cocoa will give you a smoother, richer chocolate taste.

Are these cookies gluten-free?

As written, the recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a 1-to-1 gluten-free baking flour blend and check that the baking powder is gluten-free as well.

Can I make this recipe vegan?

To veganize this recipe, you’ll need to use a plant-based butter substitute, a flax egg or any vegan egg replacer, dairy-free chocolate chips, and marshmallows that are gelatin-free. The texture and flavor will be slightly different but still delicious!

Final Thoughts

This Chocolate Marshmallow Cookies Recipe is an absolute treasure to keep in your baking lineup. Combining decadent chocolate with pillowy marshmallows creates a cookie experience that’s bursting with comfort and joy. Whether you’re sharing with loved ones or indulging yourself, these cookies will become a fast favorite. So grab your mixing bowl and get ready to bake some seriously irresistible treats you won’t be able to stop eating!