If you love rich chocolate cookies and that warm, stretchy marshmallow melt, these marshmallow chocolate cookies are for you. They bake up with crisp edges, a soft brownie-like center, and gooey marshmallow pockets that make every bite feel extra indulgent. They’re perfect for weekend baking, parties, lunchbox treats, or when you want a cozy dessert with a “wow” factor.
These cookies are easy to make with simple ingredients, and the marshmallows create that signature gooey texture—especially when they’re tucked into the dough and lightly toasted on top.
Ingredients
Dry ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chocolate chips (semi-sweet or dark)
- 1 to 1 ½ cups mini marshmallows (or chopped regular marshmallows)
- Optional: marshmallow fluff/cream for extra gooey swirls
Step-by-step Instructions
1) Prep the oven and pans
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
2) Mix the dry ingredients
- In a bowl, whisk together:
- flour
- cocoa powder
- baking soda
- salt
- Set aside.
3) Cream butter and sugars
- In a larger bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
4) Add egg and vanilla
- Mix in the egg until fully combined.
- Add the vanilla extract and mix again.
5) Combine wet + dry
- Add the dry mixture into the wet mixture in 2–3 additions.
- Mix just until you no longer see dry flour (don’t overmix).
6) Fold in chocolate and marshmallows
- Gently fold in the chocolate chips.
- Fold in mini marshmallows (reserve a small handful to press on top if you want a prettier finish).
- Optional: add small spoonfuls of marshmallow fluff and fold very lightly to keep visible swirls.
7) Scoop the dough
- Scoop dough into balls (about 1½ tablespoons each) and place them on the baking sheet, leaving space between cookies.
- Press a few extra marshmallows and chocolate chips on top for a bakery-style look.
8) Bake
- Bake for 8–10 minutes, until the edges look set and the centers still look slightly soft.
- Avoid overbaking—these cookies continue to set as they cool.
9) Cool properly
- Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Marshmallow Cookies
- Keep marshmallows inside the dough: Marshmallows on the edges can melt and stick. Tuck them into the center of each scoop.
- For extra gooey centers: Slightly underbake (closer to 8 minutes).
- For thicker cookies: Chill the dough 20–30 minutes before baking.
- Sticky marshmallow mess? Use parchment paper and let cookies cool before moving them.
Storage
- Store in an airtight container at room temperature for up to 4–5 days.
- If you want them softer, place a small piece of bread in the container (it helps keep moisture).