Marshmallow Chocolate Cookies 

These marshmallow chocolate cookies are crispy on the edges, soft and fudgy in the middles, and stuffed with gooey marshmallows. The marshmallow middle peaks through the cookie dough as they bake. The cookie dough is an easy one bowl recipe that uses melted butter for extra convenience. The marshmallow stuffed chocolate cookies are topped with dark and milk chocolate for beautiful pools of chocolate. 

The key to getting picture perfect cookies is to press pieces of chocolate right on the cookie dough balls before baking. That gives the cookies beautiful pools of chocolate on top. Another hot tip is to scoot the cookies after baking. You can use a round cookie cutter that’s slightly larger than the cookie or a bowl. Place the cookie cutter on top of the cookie and shake it around the cookie sheet over the cookie to push the uneven edges back into the cookie. This gives you a perfectly round cookie each time! Flaky salt on top is essential for a slight salty crunch that brings out the chocolate flavour even more. 

FAQ

Key ingredients

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

Melted butter: Use good quality real butter for the best results. It needs to be completely melted and cooled only slightly. It is ok if it’s still warm. 

Brown sugar: Use packed old fashioned brown sugar for the best results. Brown sugar is what is going to make the cookies perfectly chewy and give it a delicious deep flavour. 

Large egg: The egg gets whisked into the butter and sugar real well until it forms ribbons and lightens in colour. This gives the cookies their beautiful cracked tops with marshmallow peaking through.

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Natural cocoa powder: Natural cocoa powder will give the cookies a rich chocolate flavour. I don’t recommend using dutch processed cocoa powder because it isn’t acidic and won’t give you the best texture in the case of these cupcakes. Natural cocoa powder reacts with the baking soda in this recipe to give them a bit of lift.

Baking soda: I use baking soda for giving these cookies the slightest bit of lift. Do not substitute with baking powder. 

Marshmallows: I use mini marshmallows for this recipe but you can also use jumbo marshmallows cut in half. 

Chopped chocolate: Use a mixture of good quality milk and dark chocolate for the most complex chocolate flavour. You can use chocolate chips instead if you prefer but I love the shards of chopped chocolate.

The dough

1. Combine melted butter, sugars, and salt in a large bowl, whisk until smooth. 
2. Add egg and vanilla and whisk  (by hand or with a mixer) until thickens and falls off the whisk in ribbons. 
3. Sift flour, cocoa, and baking soda into the bowl. Fold just until you stop seeing any ribbons of dry flour. 
4. Add half the chopped chocolate into the dough and fold. 
5. Let the dough set in the freezer for 5 minutes so that it firms up enough to scoop. 
6. Scoop or roll the dough into 12 equal balls and place onto a baking sheet. Flatten each ball in your hand into a disk and place 6 mini marshmallows or half a large marshmallow into the middle. Close the dough around the marshmallows and press remaining chopped chocolate onto the top of each dough ball.
7. Chill the cookie dough balls in the refrigerator for at least 45 minutes or overnight. Preheat oven to 180C (350F).
8. Arrange cookie dough balls on baking sheet lined with parchment paper with at least 4” in between each cookie. 
9. Bake for 10-12 minutes or until the cookies are slightly set on the edges. If you like fudgy cookies, bake them for shorter and if you prefer crispier cookies, bake for longer. 
10. Let the marshmallow chocolate cookies cool for 5 minutes before transferring onto a cooling rack. Sprinkle with flaky salt (optional). 

Check out my other cookie recipes:

• The Best Brown Butter Chocolate Chip Cookies
• Blueberry Cream Cheese Cookies – Soft & Chewy
• Brown Butter Chocolate Chip Edible Cookie Dough

Happy baking! xx

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Marshmallow Chocolate Cookies

Mary

These chocolate marshmallow cookies are crispy on the edges, soft and fudgy in the middles, and stuffed with marshmallows. The marshmallow middle peaks through the cookie dough as they bake. The cookie dough is an easy one bowl recipe that uses melted butter for extra convenience. They’re topped with dark and milk chocolate for beautiful pools of chocolate.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Chill Time 45 mins

Total Time 20 mins

Course Baking, Dessert

Cuisine American

Servings 12 Large Cookies

Equipment

• Baking sheet

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup melted butter cooled slightly
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• ¼ teaspoon sea salt
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• 1 ¾ cup all purpose flour 210 g
• ½ cup natural cocoa powder 50 g
• ½ teaspoon baking soda
• 1 cup mini marshmallows or 6 giant marshmallows
• ¾ cup chopped chocolate dark and milk
• ½ teaspoon flaky salt optional

Instructions

 

• Combine melted butter, sugars, and salt in a large bowl, whisk until smooth.
  1 cup melted butter, ¾ cup brown sugar, ½ cup granulated sugar, ¼ teaspoon sea salt
• Add egg and vanilla and whisk (by hand or with a mixer) until thickens and falls off the whisk in ribbons.
  1 large egg, 1 teaspoon pure vanilla extract
• Sift flour, cocoa, and baking soda into the bowl. Fold just until you stop seeing any ribbons of dry flour.
  1 ¾ cup all purpose flour, ½ cup natural cocoa powder, ½ teaspoon baking soda
• Add half the chopped chocolate into the dough and fold.
  ¾ cup chopped chocolate
• Let the dough set in the freezer for 5 minutes so that it firms up enough to scoop.
• Scoop or roll the dough into 12 equal balls and place onto a baking sheet. Flatten each ball in your hand into a disk and place 6 mini marshmallows or half a large marshmallow into the middle. Close the dough around the marshmallows and press remaining chopped chocolate onto the top of each dough ball.
  1 cup mini marshmallows, ¾ cup chopped chocolate
• Chill the cookie dough balls in the refrigerator for at least 45 minutes or overnight. Preheat oven to 180°C (350°F).
• Arrange cookie dough balls on baking sheet lined with parchment paper with at least 4” in between each cookie.
• Bake for 10-12 minutes or until the cookies are slightly set on the edges. If you like fudgy cookies, bake them for shorter and if you prefer crispier cookies, bake for longer.
• Let the cookies cool for 5 minutes before transferring onto a cooling rack. Sprinkle with flaky salt (optional).
  ½ teaspoon flaky salt

Notes

The cookies will keep well at room temperature for up to 2 days in an airtight container or in the freezer for up to 2 months.

You can also freeze unbaked cookie dough balls in an airtight container or freezer bag. Add an extra minute or two to the baking time and bake from frozen.

The key to making perfectly round cookies each time is to scoot the cookies as soon as they come out of the oven. You can use a round cookie cutter that’s slightly larger than the cookie or a bowl. Place the cookie cutter on top of the cookie and shake it around the cookie sheet over the cookie to push the uneven edges back into the cookie. This gives you a perfectly round cookie each time!

Keyword Chocolate Marshmallow, fudgy cookies, Melted Butter Chocolate Cookies, One Bowl Cookies

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