Chocolate marshmallow cookies are a one bowl wonder cookie. Take just 15 minutes effort, you can have these marshmallow stuffed chocolate cookies out of the oven ready in around half an hour.
These cookies are my everything cookie right now. Chocolate and marshmallows make it taste like the most chocolatey, delicious cup of hot chocolate in cookie form. They also made it onto my list of the 25 best Christmas cookie recipes.
- Mix by hand – no special equipment necessary.
- One bowl – aside from combining the dry ingredients separately first, this dough all comes together in one bowl.
- Chocolatey – you cannot mistake the rich, chocolatey flavour in these.
- Fudgy and soft – almost like a brownie in cookie form, these cookies are soft and fudgy.
- Gooey centres – the marshmallow melts to create a gorgeous gooey, stretchy centre.
- No chilling time required – just mix it up and bake.
- So quick – you can have these coming out of the oven within half an hour of starting.
Honestly, I promise chocolate lovers will love these. The flavour is unbeatable and that texture is amazing.
Inspired by these double chocolate fudge cookies, the recipe is actually adapted from my marshmallow chocolate chip cookies.
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Ingredients for chocolate marshmallow cookies
So I know I bake for a living but I often still have to pop out to the shop for something. Not these. I had everything I needed on hand because they’re all fairly simple baking ingredients.
Detailed quantities and instructions in the recipe card below.
- Flour: The dough starts with flour – plain flour or all-purpose flour.
- Cocoa: I use dutch processed cocoa powder for a gorgeous dark colour and balanced flavour but you can use unsweetened cocoa in these cookies as well.
- Baking soda: While testing, I landed on baking soda (also known as bicarbonate soda) for these cookies. This encourages a little spread, even cooking and a chewy texture. Baking soda is NOT the same as baking powder.
- Salt: I always add just a touch of salt to my desserts to balance the sweetness.
- Butter: Use unsalted butter for these cookies so you can control the salt content.
- Sugar: I use both brown sugar and white sugar in this recipe. The brown sugar adds moisture and chewiness. There is also a third sugar – demerara sugar / turbinado sugar – added to the top right before baking which adds a nice crunch. This last one is optional.
- Egg: Use a large egg in this recipe.
- Vanilla: Invest in pure vanilla extract for your baking. You don’t need a lot but it’s natural and has a better flavour than the synthetic vanilla essence.
- Mini marshmallows: I tested both mini marshmallows and chopped up medium-sized marshmallows – the mini variety definitely give the best result.
How to make them
Chocolate marshmallow cookies are so incredibly easy to make – I promise. While the dry ingredients are combined in a separate bowl first – to make sure all the dry ingredients are lump free and dispersed evenly – technically the dough all comes together in one bowl.
Detailed instructions in the recipe card below.
- Dry ingredients: Combine flour, cocoa, baking soda and salt in a bowl (photo 1). Make sure to sift anything that’s lumpy first and use a whisk to make sure everything is well dispersed.
- Wet ingredients: Start by whisking together the sugars and melted butter. Now add an egg and vanilla and whisk that in (photo 2).
- Mix the two: Now add the dry ingredients to the wet and mix it until all combined (photo 3). Let the dough sit for 10 minutes.
- Assemble the cookies: Take roughly two tablespoons of cookie dough (you can use a cookie scoop to make portioning easier) then flatten it out slightly. Place 6 mini marshmallows in the centre and gently pinch in the dough over (photo 4) to cover them and lock them neatly inside.
- Bake: Sit the cookie dough balls on a cookie sheet or baking tray at least 1 inch apart (photo 5). Bake the cookies for 9-10 minutes until they’re dry on top but still soft.
- Shape them: Use a cookie cutter just slightly larger than the cookies and while they’re still hot, place it over the cookies and swirl the cookie inside. This will not only make them nice and round but also keep them a bit thicker.
Tips and tricks
- Cool the butter: Make sure you melt the butter as the first step and only until it’s just melted. This way it can cool enough by the time you add it to the dough. You don’t want it to be hot but tepid is fine.
- Don’t skip the vanilla: The vanilla adds balance to the cookie flavour and actually intensifies the chocolate flavour.
- Let the dough sit: The dough just needs to sit for 10 minutes. This allows it to firm up a little so that it isn’t so sticky to shape.
- Make sure the marshmallows are covered: Make sure the marshmallows are nice and tight inside with no holes or they can melt and run out making the cookies look ugly on the sides. If they’re tucked inside, the tops of the cookies will naturally crack as it bakes and the marshmallow will poke perfectly out the top.
Storage
These cookies will keep 4-5 days in an airtight container in a cool place.
They can be frozen, though the texture does change a little once thawed.
If you try this chocolate marshmallow cookie recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
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Video
Ingredients
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
- 165 g plain (all purp) flour (1 ¼ cups / 5.8oz)
- 55 g dutch processed cocoa powder (½ cup / 2oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- ⅔ cup light brown sugar (135g / 4.8oz)
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- ¾ cup mini marshmallows
- 1 teaspoon demerara sugar, turbinado sugar, optional
For best results, always weigh ingredients where a weight is provided
Instructions
- Make sure the butter is melted and set aside to cool a bit.
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
- In a large mixing bowl, add the sugars to the butter and whisk (using a balloon whisk) until well combined.
- Add the egg and vanilla and whisk until smooth.
- Add the flour then fold it in with a spatula until just combined.
- Let the dough sit for 10 minutes before proceeding (this makes it easier to handle and helps the cookies keep their shape).
- Take roughly 2 tablespoons of the dough, roll it into a ball (or use a cookie scoop) then make a dent in the centre. Add 6 mini marshmallows to the middle then carefully pinch in the edges to cover completely.
- Lightly roll the cookie ball between your hands to make it round and place on a baking tray, keeping them about 2 inches apart.
- Sprinkle a little demerara sugar over the top, if using. Bake for 9-10 minutes.
- Optional but recommended: As soon as you take the trays out of the oven, use a round cookie cutter, just slightly larger than the cookie, and swirl it around the cookie. This will make them perfectly round and also thicken them slightly.
- Allow them to cool on the trays for 10-15 minutes until you can move them to a wire rack without them breaking, to cool completely. Once cool, they will firm up.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
Notes
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – check your cookies at 8 minutes – they should look dry and ‘set’ but will still be very soft.
- Dutch cocoa can be substituted with unsweetened cocoa.
- Make sure the cookie dough is well sealed. If the marshmallow leaks out the side or bottom they can stick to the tray. If it’s sealed inside, just the tops will crack allowing the marshmallow to peek out.
- Make sure the butter has cooled to at least just warm before adding to the mixture.
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102 Comments on “Chocolate Marshmallow Cookies”
This is such a great recipe! I found it as I was googling for recipes to use up mini marshmallows and wasn’t expecting them to be this good!
Really chewy and moist and chocolatey.
I’m so happy you love them, Kim. Thanks so much for making them.
My daughter wanted to make cookies with the marshmallows we had and I came across this recipe so we made these today! We didn’t have baking soda so substituted for 3x’s the measurement in baking powder, also used salted butter so we just cut out adding the salt. Did the recommended 6 marshmallows in the first batch and switched to 4 in the next batch. These were really good and everyone loved them!
So happy you love them, Sami 🙂
This dough is everything! Fudgy with a lovely bite. The recipe as written is great, but it made me crave the sandwich cookies stuffed with marshmallow cream. Had to share what I worked out…
Rather than stuffing the dough with mini marshmallows: roll 20g balls of dough and bake for 8 minutes at 350F. They will still be balls (they don’t spread much) but will show slight cracking on top. While fresh from the oven, gently press down with a spatula to make a flattened disc.
Let them cool thoroughly. Pair the cookies and flip upside down (flat side up). Pipe a layer of Swiss Meringue or marshmallow cream on one cookie and top with a second to create sandwiches. Let set for at least an hour.
Yield: 26 cookies / baker’s dozen as sandwiches
So happy you love them, Naomi and thanks for your notes on marshmallow sandwich cookies too.
It was amazing and super fast to make. I only put in three marshmallows per cookie because I used less dough per cookie. I will add more marshmallows next time
So happy you love them, Lia.
They are currently baking, I am nervous I used two much cocoa. The recipe above says 1/2 cup 2oz. But 1/2 cup equals 4oz. I used 1/2 cup. Can someone please tell me what is correct or fix the recipe.
Dough tasted good, but not sure how they will turn out
Hello Kelli. You’re thinking of butter being 4oz per 1/2 cup but cocoa is much less dense, so lighter in weight than butter. Half a cup of cocoa is only 2 oz. Remember volume (the amount to fill a cup measure) is different to weight – like a cup of feathers would weigh much less than a cup of sand for instance. Hope that helps.
The marshmellow dissolved in the cookie 🙁 I used the great value mini marshmallows.
Hello Comsic. This comes down the brand of marshmallows (or possibly your oven overheating). Try a different brand and see how you go.
I found it slightly salty for some reason. It’s not like there’s a lot of salt/soda and I wasn’t using salted butter. 🤷🏼♀️ but also, if you accidentally leave them in 1-2 minutes too long you TOAST THE MARSHMALLOWS!!! Yum!
They are meant to have a very slightly salted flavour but it shouldn’t take over the flavour of everything else. Maybe your salt is just a bit finer or a different type than I used.
The marshmallows disappeared into the cookie.
This will come down to the marshmallows themselves. Try a different brand.
Really tasty, but perhaps because I used all normal granulated sugar, it turned out toooo sweet:( so folks, if you want to just use normal white sugar, please reduce quantity of sugar by maybe even half🫠
Otherwise, this is a simple and fun recipe to make!
Hi Alice. Glad you enjoyed them. I wouldn’t recommend cutting back on the sugar, especially by half, as it’ll totally change the structure of the cookies.
Delicious! I sprinkled flaky sea salt on top instead of sugar. Yummmmm.
I’m so happy you love them, Laura. Thanks so much for dropping back to review 🙂
Doubled this recipie and subbed vegetable oil instead of the butter . (3/4c oil in place of 1c butter ) .
Turned out amazing , will definitely make these again.
With doubling the recipe , it covered 7 monster size cookies as well as 18 regular size cookies.
Chewy chocolatey goodness.
So happy you love them, Anna. Great tip on the change up there too.
When I doubled this recipe I got 35 cookies! I did not use any sugar on top and used unsweetened cocoa powder! So far three others have tried the cookies and liked them! Great recipe for a rich and slightly chewy cookie, which I love. The marshmallow peeping through is also super cute!
Also, I am more of a beginning/slightly intermediate baker, and these definitely took me longer than the recipe predicted, but I expected that and it’s usually the case for me.
So happy you love them, Rylie. Thanks so much for dropping back to review 🙂
I make these with gluten free flour and they are delicious
So happy you love them, K and great to know they work with GF flour.
Has anyone tried to freeze these?
Hi Stacy. The baked cookies freeze beautifully for up to 3 months. You can also freeze balls of dough so that you can bake just as many as you want at a time. They’ll take a little longer to bake from frozen or just let them thaw first.
These are absolutely fantastic! I bake cookies often and this is one of the best new recipes I’ve tried in a long time. Everyone loved them. Thanks!
I’m so happy you love them, Amy. Thanks so much for dropping back to leave a review 🙂
Great recipe. Mine came out round, but big! My solution to people struggling to crowd 6 mini marshmallows in each cookie? With an ice cream scoop, I smooshed 6 minis in there & scooped a bit more dough, covered marshmallows & pinched all sides. Made 12.5 cookies! – Cooking in Cleveland!
Thanks for your tips, Donna. So happy you love them.
Another fantastic recipe! I ended up drizzling some milk chocolate on top, since my kids love milk chocolate. I would definitely use this recipe again!
So happy you love it, Scot. Thanks so much for dropping back to review 🙂
Made these for my demon sister while she was on her period and seething with hatred. She became a much nicer person after eating one. My parents had one and said they could win a baking competition! I had one and I’d agree. By the way, I just used one regular sized marshmallow instead of six tiny ones since that was what was available. Thanks for the great recipe.
Ha! Your sister is lucky to have you. I’m so happy everyone loves them 🙂
Easy and yummy!
So glad you love them, Lauren.
Wow. These are so delicious! I’m not usually a fan of chocolate deserts but wanted to give this a try, and it was worth it! I used unsweetened cocoa powder instead of Dutch processed but they still turned out great! The cookies stay soft and chewy for days!
I’m so happy you love them, Montana. Thanks so much for dropping back to review 🙂
These cookies are super easy but sooooo good! I only had jumbo marshmallows, so I cut them up and used 2-3 pieces in each cookie. Worked out just fine. Will definitely be making these again.
I’m so happy you love them, Kimberley.
Love this recipe…. Salty and sweetness is just right, even without the sugar sprinkled on top. I normally am not a sweet tooth person, usually salty, but these are perfect. Not too sweet and dash of salt….Perfection!! These will be my go to, when I want something sweet! Wholesome and no preservatives and junk, gotta love it 😍
I’m so happy you love it, MJ. Thanks so much for trying my recipe.
Hi! I love how these cookies turned out! Thank you for the amazing recipe. One question, though. Is it okay to freeze the cookie dough balls?
So happy you love them, LJ. Yes, you can freeze the dough balls.
I’ve been baking for over 60 years and these are the best chocolate cookies I’ve ever made. I made them both with and without marshmellows. I can’t decide which I like more.
Oh Laura, you’ve made my day. So happy you love them. Thanks for taking the time to leave a review 🙂
Delicious and easy to follow.
So happy you love them, Alex. Thanks so much for taking the time to review 🙂
These are really delicious!! I wanted to make a chocolate marshmallow cookie for Christmas, and these were perfect. Easy to make (no mixer needed!), and great chocolate flavor without being too sweet. They turned out with a slight crunch on the outside, chewy on the inside. Will definitely be making these again!
I’m so happy you love them, Cindy. Truly appreciate you trying my recipe 🙂
OMG I just made these. So fudgy and delicious. I added 1 teaspoon of instant coffee. It only made 12 huge cookies for me . It was tricky to get 6 mini mallows inside. I did 6 with 4 & 6 with 6 mini mallows inside. They only took 8 or 9 minutes to bake. I’m putting them in Christmas baskets so I am going to make another batch right away.
So happy you love them, Gloria 🙂
So yummy! May I suggest Vegan marshmallows for any having issues with major spread/melting. You still get all the chew with out them melting completely.
Great tip, Skye, thanks. I’ll have to test those out.
Thank you for developing what might be my perfect chocolate cookie! The marshmallow is fun, however I cannot get enough of this rich, semi-sweet, fudgy cookie…or unbaked cookie dough, for that matter…
I’m so happy to hear this, Karen. Thanks so much for trying my recipe.
Absolutely delicious! I followed the recipe and added some Ghirardelli dark chocolate chips. So good! Family loves them so I’ll be making these again. And again.
Sounds delicious with the chocolate chips, Michelle. So happy you love them.
So good! I subbed an all purpose gluten free flour and the recipe came out great. These are a real treat!
This is so great to hear. Thanks for trying my recipe, Kathleen and for dropping back to leave a comment too 🙂
The dough was too thick! I tried to pick it up, but it just fell apart. Don’t we need milk??? But the dough was yummy, and I kept sneaking little nibbles. 😊
No, you don’t need milk. Did you weigh the flour and cocoa. Sounds like you may have added too much and the dough dried out.
These are SO good and were very easy to make! I saw recipe called for 6 mini marshmallows, but the video looked like 4 were used, so I used 4. Once baked, the marshmallows were mostly non-existent. Do you suggest packing in 6? I’m surprised 6 will fit, as 4 barely did? Either way, they came out so yummy! Definitely making again, and will try some more marshmallows.
So happy you love them, Lauren. Definitely try to get all 6 marshmallows in.
These tasted amazing and people loved the gooey marshmallow insides. I wanted them to be “Mexican Hot Chocolate Cookies,” so I added 1 tsp of cinnamon and 1/2 tsp of cayenne. I wanted a stronger chocolate flavor than cocoa powder alone could do, so I chopped up some chocolate chips and added those to the mix. Also, I sprinkled the tops of the rolled cookie balls with a mixture of salt and sugar, which was awesome. The cookies looked amazing when cooked, with the tops cracking and the marshmallow peeking out.
I don’t know how your cookies flattened out, but mine were puff balls even after baking. Also, I had to use less than 2 tablespoons of the dough so they were not huge.
So happy you loved them, Stephanie. You did make quite a few changes and all of those can affect the shape. You can bang your cookie tray on the benchtop as soon as they come out of the oven to help flatten them slightly.
I added chocolate chips and they came out so well! ♡
Brilliant idea, Jess. Thanks for the tip 🙂
Super Delicious! Like hot chocolate and marshmallows in cookie form!
This makes my day, Brittany. Thanks for making my recipe 🙂
Love this recipe I’m a baker especially in cold weather can’t wait to make these for Christmas holiday for my family.
I’m so happy to hear it, Angie. Thank you.
Recipe was easy-peasy. I read the review about not being very sweet, so I added some chocolate chips, and it was a good addition. Instead of 2/3 c mini marshmallows, I put in 1/2 c mini marshmallows and 1/2 c chocolate chips. If I were to make them again, I would do 2/3 c of both. While they were yummy yesterday, the cookies tasted better today. Thank you!
I meant 3/4 c mini marshmallows! Sorry for the confusion.
So happy you loved them, Mariflo.
So easy and tasty!
So happy you love them, Peggy 🙂
This is such an awesome recipe and the cookies are very good 😊
I’m so happy you love them, Jill. Thanks so much for trying my recipe.
Great combination of marshmallow and chocolate. Delicious Thanks Marie
Happy to hear you love them, Kim. Thanks so much for trying my recipe.
Easy and tasty
So happy you love them, Ellena.
This is a great recipe! My niece loves chocolate and marshmallows so I gave it a try, and they are excellent cookies! I love how the marshmallows slightly poke out through the cracks.
I didn’t sprinkle them with demerara sugar before baking because I usually prefer a less sweet cookie, however they were not quite sweet enough after baking so I sprinkled them with sugar after and it stuck to the warm cookies. Next time I’ll add a bit more sugar to the batter, or add chocolate chips as others have suggested. Overall a great cookie, thank you!
So happy you love them Stephanie.
Can u use all white sugar instead of brown sugar?
Hi Liberty. You can, but you won’t get the same texture in the cookie. They’ll be slightly drier and won’t have the chewy factor.
I have no idea why mine were not sweet, actually dry and even with letting the dough sit, it was so tacky and stuck to my fingers sooo bad. Then they crisped to the pan so bad
Yes, the dough is sticky. The cocoa you used may have been particularly bitter. Did you weigh the ingredients? If not, how did you measure them? Did you line the pan with baking paper?
Very fudgy!
So glad finally find this very great and delicious recipe. My daughter love marsmellow so much.
Every time i bake this can’t last to long.
Thank you very much.
So happy you loved it, Nina. Thanks for trying my recipe.
Marie the chocolate marshmallow cookies were perfect. They were gone quick. Great recipe.
So happy to hear it, Ruth. Thanks for trying my recipe 🙂
I made these trying to use up some mini marshmallows and my kids loved them. I added 1/2 t. of espresso powder to amp up the chocolate flavor but will added 1 t. next time.
So happy you love them Jodie. I love the espresso tweak too 🙌
I added 1/2 t. espresso powder to deepen the chocolate flavor but I wished I had added 1 t. once I tasted the cookie. I also wished I added the demerara sugar because these cookies weren’t overly sweet. Very quick and easy directions, I love that it only makes about 13 cookies.
So happy you love them, Jodie. Quick tip, if a cookie has a sugar coating or topping and you’re unsure, just try baking 1 first, see if you like then you can bake the rest.
Chocolatey, fudgy, and with a gooey center? I think you’ve got perfect cookies 🙂 They look great!
Thanks so much Ben.