These marshmallow cookies are crisp 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 chocolate cookie dough is an easy, one bowl recipe and you don't need an electric mixer. The marshmallow stuffed cookies are topped with semi-sweet and milk chocolate chips for extra flavor and goo factor.
✨ Why you'll love this recipe
- Easy, one bowl recipe: You don't even need an electric mixer and it comes together in one bowl.
- Gooey marshmallow: Each cookie dough ball is stuffed with marshmallows, giving them super gooey and stretchy middles.
- Double chocolate: The rich, chocolate cookies are packed full of chocolate chips.
- Crisp edges & gooey middles: Using melted butter in these cookies gives them the perfect texture.
📝 Key ingredients
These marshmallow cookies consist of a rich chocolate (almost brownie like) cookie dough and marshmallows for filling. Or make these rocky road cookies that don't require stuffing the cookie dough - making it even easier for you.
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.
- 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 flavor. I don’t recommend using dutch processed cocoa powder because it isn’t acidic and won’t give you the best texture. Natural cocoa powder reacts with the baking soda in this recipe to give them a bit of lift.
- Marshmallows: I used mini marshmallows for this recipe but you can also use large or jumbo marshmallows.
👩🍳 Steps to make the cookies
Step 1: Combine melted butter, sugars, and salt in a large bowl, whisk until smooth.
Step 2: Add egg and vanilla and whisk (by hand or with a mixer) until thickens and falls off the whisk in ribbons.
Step 3: Sift flour, cocoa, and baking soda into the bowl. Fold just until you stop seeing dry ingredients.
Step 4: Add half the chocolate chips into the dough and fold.
Tip: If your dough is too soft, let it set in the freezer for 5 minutes so that it firms up enough to scoop.
Step 5: Scoop or roll the dough into a 3 tablespoon ball. Flatten into a disk and place 9 mini marshmallows or a large marshmallow into the middle. Close the dough around the marshmallows and press remaining chocolate chips onto the top of each dough ball.
Step 6: Chill the marshmallow cookie dough balls in the refrigerator for at least 45 minutes or overnight. Preheat oven to 350°F (180°C). Bake cookies with plenty of space, for 8-10 minutes or until cookies are slightly set on the edges. Let them cool for 5 minutes before transferring onto a cooling rack. Sprinkle with flaky salt (optional).
Tip: Don't overbake or the cookies will flatten too much and the marshmallows will dissolve.
✔️ Why I love using melted butter in cookies
If you're like me and constantly forget to soften your butter, melted butter cookie recipes save you so much time waiting for your butter to soften.
Melted butter gives cookies crisp edges and soft, gooey middles. They turn out more buttery and typically flatten more than cookies made from softened and creamed butter. I use melted butter in these heart shaped chocolate chip cookies and these small batch chocolate chip cookies.
Tip: Melt the butter on stovetop or in the microwave and let it cool back to room temperature. This improves the cookie dough texture and gives them more structure.
My favorite part about using melted butter is that you don't need an electric mixer. That's because melted butter is very easy to combine with ingredients and you only really need a wire whisk. As opposed to softened butter where you need an electric mixer and a little more elbow grease - like these biscoff cookies.
❔ How to make perfect bakery worthy cookies
The key to getting picture perfect cookies is to press chocolate chips right on the cookie dough balls before baking. The chocolate chips become nice and shiny after baking and make the cookies that much more beautiful. Or roll the cookie dough in chocolate chips like these creme egg cookies.
Weigh the flour and use an oven thermometer for the most accurate results. Oven temperatures can vary so an oven thermometer can help detect if your oven is too hot (undercooking cookies), or too cold (cookies will flatten too much).
Another hot tip is to scoot the marshmallow 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 gently shake it around 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 optional for a slight salty crunch that brings out the chocolate flavor even more. Like these salted toffee cookies.
📖 Recipe FAQs
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!
I would not recommend using mallow bites for the cookies because they won’t melt in the cookies to reveal a perfectly stretchy and gooey middle. I had mini marshmallows on hand but you can also use jumbo marshmallows. You can also try using marshmallow fluff.
I haven't tried it but it should work.
Yes, substitute the flour with 1:1 gluten free flour.
This can be because your oven isn't hot enough or because you overbaked the cookies. Use an oven thermometer and bake just until the cookies are set on the edges. Make sure you chill the cookies too - this helps prevent spreading and improves texture.
Don't use stale marshmallows and don't overbake the cookies. Overbaking will cause them to dissolve into a sugar syrup as opposed to staying gooey and stretchy.
🍪 Related cookie recipes
- Baking sheet
- 1 cup melted butter cooled to room temperature
- 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 12 jumbo marshmallows
- 1 cup chocolate chips semisweet and/or milk
- ½ teaspoon flaky salt optional
- 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 until thickened 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. Add half the chocolate chips into the dough and fold. If needed, let the dough set in the freezer for 5 minutes so that it firms up enough to scoop.1 ¾ cup all purpose flour, ½ cup natural cocoa powder, ½ teaspoon baking soda, 1 cup chocolate chips
- Scoop or roll the dough into 3 tablespoon balls and place onto a baking sheet. Flatten each ball in your hand into a disk and place 9 mini marshmallows or a large marshmallow into the middle. Close the dough around the marshmallows and press remaining chocolate chips onto the top of each dough ball.1 cup mini marshmallows, 1 cup chocolate chips
- 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 8-10 minutes or until the cookies are slightly set on the edges. Don't overbake or the cookies will flatten too much and the marshmallows will dissolve.
- Let the cookies cool for 5 minutes before transferring onto a cooling rack. Sprinkle with flaky salt (optional).½ teaspoon flaky salt