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.

Inspired by these double chocolate fudge cookies, the recipe is actually adapted from my marshmallow chocolate chip cookies.  

Close up of a batch of chocolate marshmallow cookies.

Why you’ll love it

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.

  • 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.

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.

Ingredients for Chocolate Marshmallow cookies on a marble surface.

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.

A collage of 5 images showing how to make chocolate marshmallow cookies.

Detailed instructions in the recipe card below.

  1. 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.
  2. Wet ingredients: Start by whisking together the sugars and melted butter. Now add an egg and vanilla and whisk that in (photo 2).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
A cookie split open showing the stretchy marshmallow inside.

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.

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A small stack of chocolate marshmallow cookies, surrounded by more.

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A batch of chocolate marshmallow cookies on a sheet of baking paper.

Chocolate Marshmallow Cookies

4.75 from 4 votes
These chocolate marshmallow cookies are a fudgy, chewy, brownie-like cookie stuffed with marshmallow and they’re so easy to make. No fancy equipment and they’re ready in half an hour.

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
  • 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

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.

Video

Notes

  1. 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).
  2. All ovens vary – check your cookies at 8 minutes – they should look dry and ‘set’ but will still be very soft.
  3. Dutch cocoa can be substituted with unsweetened cocoa.
  4. 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.
  5. Make sure the butter has cooled to at least just warm before adding to the mixture.
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