Chocolate Marshmallow Cookies

Have you ever opened your pantry and suddenly craved something gooey, chocolatey and impossibly comforting—so much that you had to drop everything and bake? I have, more times than I can count, usually after a cold walk or when the kids begged for a “special” after-school snack. If you’re a beginner who’s nervous about melting chocolate or working with sticky marshmallows, I totally get it—those little gooey bits can seem intimidating. Trust me: this Chocolate Marshmallow Cookies recipe is forgiving, fast, and a little bit magical. If you like, you can peek at my white chocolate Nutella cookies recipe for another cozy treat idea while your dough rests.

A Quick Look at This Chocolate Marshmallow Cookies Recipe

These Chocolate Marshmallow Cookies are built around two star ingredients: rich Dutch-processed cocoa and soft mini marshmallows. They give you a fudgy, slightly chewy chocolate cookie with a sweet, melty center—pure comfort food. It’s a convenient recipe because the dough comes together quickly and the marshmallows are the fun, no-fuss surprise inside. This is a great bake for home cooks and beginners: you don’t need special tools and small mistakes won’t ruin the cookies. Keep scrolling to learn a few tricks that make the marshmallow center perfectly pillowy every time.

Ingredients You’ll Need for Chocolate Marshmallow Cookies

Essentials

• 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4 oz)
  
  I melt the butter in short bursts in the microwave or on the stove, then let it cool so it doesn’t scramble the egg.
• 165 g plain (all-purpose) flour (1 ¼ cups / 5.8 oz)
  
  Measure by spooning into the cup and leveling for accuracy, or weigh for the best results.
• 55 g Dutch-processed cocoa powder (½ cup / 2 oz)
  
  Dutch-processed gives a deep, smooth chocolate flavor; it’s one of the reasons these cookies taste so rich.
• ¾ teaspoon baking soda (bicarb soda)
  
  Helps the cookies spread just enough and gives a light lift.
• ½ teaspoon salt
  
  Balances the sweetness and enhances the chocolate.
• ⅔ cup light brown sugar (135 g / 4.8 oz)
  
  Brown sugar adds moisture and a caramel note.
• ¼ cup white granulated sugar (50 g / 1.8 oz)
  
  A little white sugar helps the exterior crisp slightly.
• 1 large egg, room temperature
  
  Room temperature eggs mix more evenly into the dough.
• 1 teaspoon vanilla extract
  
  A small but important flavor booster.
• ¾ cup mini marshmallows
  
  These go into the center—use fresh mini marshmallows for best melting.
• 1 teaspoon demerara sugar (optional, for sprinkling)
  
  Adds a pretty sparkle and a delightful crunch on top.

Optional add-ons

• Chopped nuts (walnuts, pecans) — add ¼ to ½ cup for texture and toasty flavor.
• Chocolate chips — a handful (around ¼ cup) is lovely if you want extra chocolate pockets.
• Sea salt flakes — a light sprinkle on top after baking enhances the chocolate-marshmallow pairing.
• A dusting of powdered sugar — for a prettier presentation when serving.

Substitutions and shortcuts

• Butter: You can use salted butter but omit the extra pinch of salt. For a dairy-free option, try a vegan baking spread; texture may change slightly.
• Flour: If you only have whole wheat pastry flour, substitute 50% and expect a more rustic crumb. For gluten-free, use a 1:1 GF flour blend that includes xanthan gum.
• Cocoa: Natural cocoa can be used, but the flavor and color will be slightly different. You may notice a brighter, more acidic chocolate taste.
• Sugar: If you’re out of light brown sugar, make a quick substitute by mixing white granulated sugar with a tablespoon of molasses.
• Egg: For an egg-free version, try a “flax egg” (1 tablespoon ground flax + 2.5 tablespoons water, chilled) or a commercial egg replacer, though texture will be less rich.
• Marshmallows: If you don’t have mini marshmallows, chop regular marshmallows into small pieces or use marshmallow creme (place a spoonful inside the dough ball and seal). Expect extra gooeyness.
• Time-saver: Use kitchen scales for speedy, accurate measuring. If you’re short on time, you can pre-measure and line baking trays the night before.

How to Make Chocolate Marshmallow Cookies Step-by-Step

I write these directions like I would walk you through the process in my kitchen—slowly, with tips along the way. Read through them once before starting so everything goes smoothly.

1. Gather your ingredients and preheat the oven

   • Preheat to 180°C (350°F), or 160°C for a fan-forced oven. Line two baking trays with baking paper. I like to have everything measured and within reach before I begin—this makes the process relaxed and faster.

2. Melt the butter and cool it slightly

   • Melt 113 g unsalted butter in a microwave-safe bowl in 20–30 second bursts, stirring between bursts. You can also melt in a small saucepan over low heat. Let the butter sit for a few minutes so it’s warm, not hot; this prevents the egg from cooking when added.

3. Mix dry ingredients together

   • In a medium bowl, whisk 165 g plain flour, 55 g Dutch-processed cocoa powder, ¾ teaspoon baking soda, and ½ teaspoon salt until evenly combined. Whisking helps avoid lumps and ensures the baking soda is evenly distributed.

4. Combine butter with sugars

   • In a large mixing bowl, whisk the cooled melted butter with ⅔ cup light brown sugar and ¼ cup white sugar. I use a fork or a flat whisk; you don’t need a mixer. Stir until the mixture looks smooth and glossy—this takes about 30–45 seconds.

5. Add the egg and vanilla

   • Crack in 1 large egg (room temperature) and add 1 teaspoon vanilla extract. Whisk until fully incorporated and smooth. The batter will be a bit loose at this stage, which is expected.

6. Fold in the dry ingredients gently

   • Gradually add the dry mix to the wet mix, folding with a spatula until just combined. Don’t overmix—small lumps in the dough are fine. Overmixing develops gluten and can make the cookie tougher. The dough should be soft and slightly tacky but scoopable.

7. Let the dough rest for 10 minutes

   • This short rest allows the cocoa to hydrate and the dough to firm up slightly, which makes it easier to stuff with marshmallows and shape. While it rests, line your trays and prepare the mini marshmallows.

8. Portion and stuff the cookies

   • Scoop about 2 tablespoons of dough (I use a medium cookie scoop) and roll it into a ball. Press a small dent in the center of the ball with your thumb or the back of a spoon. Place about 6 mini marshmallows into the dent—don’t overfill or they’ll ooze out too much while baking. Pinch the dough closed around the marshmallows, sealing them inside. Roll the dough gently to smooth the seams and shape it into a round cookie ball.

9. Arrange on baking trays

   • Place the cookie balls on the lined trays about 2 inches (5 cm) apart to allow for spread. If you want a rustic look, lightly flatten each ball; for puffier, round cookies leave them more domed. If you like a little sparkle, sprinkle 1 teaspoon demerara sugar over the tops now.

10. Bake and check for doneness

    • Bake for 9–10 minutes. Oven times vary, so start checking at 8 minutes if your oven runs hot. The edges should look set but not overly crisp, and the centers will still appear slightly soft. If you press the center lightly, it should give but not be runny. Remember: they firm up as they cool.

11. Optional shaping after baking

    • If you want perfectly round cookies, remove the trays from the oven and press a round cookie cutter gently around each cookie, then let them cool. This is optional and gives a neat, bakery-style finish.

12. Cool before moving

    • Let the cookies cool on the trays for 10–15 minutes. The marshmallow inside will be hot and gooey right after baking. After the initial cooling, transfer cookies to a wire rack to cool completely. If you cut into one too soon, the marshmallow can leak out.

Baker’s tips I’ve learned through repetition:

• Seal the marshmallows well so they don’t escape during baking. I pinch seams twice if the dough seems loose.
• If your dough is too sticky to handle, chill it for 10–15 minutes. Slightly chilled dough is easier to shape.
• For extra fudginess, gently press a few chocolate chips around the sealed seam—this helps seal it and adds more chocolate pockets.
• If you want an even softer cookie, bake on a silicone mat rather than parchment, and remove on the earlier side of the baking time.

I sometimes mention technique overlap because many cookie skills transfer from one recipe to another. For example, the way I portion and chill dough here is the same trick I use for my chewy sugar cookies to get consistent shapes.

Common Mistakes to Avoid

Even the coziest home baker makes mistakes; I certainly have. Here are the pitfalls I see most often and how to avoid them.

Mistake 1: Using hot butter or cold egg

If your melted butter is too hot, it can cook the egg and create a scrambled texture in the dough. Conversely, a very cold egg can re-solidify the butter and make mixing difficult. Always let melted butter cool slightly and bring your egg to room temperature before mixing.

Mistake 2: Overfilling with marshmallows

It’s tempting to cram as many marshmallows inside as possible—but too many leads to leaks and flat spots. Use roughly six mini marshmallows per cookie and seal the dough well. If you want extra marshmallow pull, add a few on top after baking instead.

Mistake 3: Overbaking

Chocolate cookies can go from soft and fudgy to dry in minutes. Take them out when the edges look set and the centers are just slightly soft. They’ll continue to firm on the tray as they cool. If you want consistently soft cookies, err on the side of underbaking.

Serving Suggestions for Chocolate Marshmallow Cookies

These cookies are cozy, indulgent, and great for many occasions. I like to serve them warm so the marshmallow is gooey, but they’re also wonderful at room temperature.

With milk, coffee, or hot cocoa

A classic pairing: a tall glass of cold milk for kids or a mug of hot coffee for adults. I also love a cup of hot cocoa topped with whipped cream and a cookie on the side—double-chocolate comfort.

As ice cream sandwiches

Split a slightly cooled cookie and sandwich a scoop of vanilla or marshmallow-flavored ice cream between two cookies. Press gently, wrap in parchment, and freeze for a portable, dreamy treat.

On a cookie platter or for gifting

These cookies are festive and easy to box. Layer them in a tin with parchment paper, and consider adding a sprinkle of extra demerara sugar or a dusting of cocoa powder on top for a pretty look. They’re especially nice at bake sales, potlucks, or as an after-dinner treat.

Conclusion

I hope this recipe gives you that warm, cozy feeling I get every time I pull a tray of Chocolate Marshmallow Cookies from the oven. They’re easier than they look, forgiving for beginners, and wonderfully customizable—you can add nuts, extra chocolate, or a sprinkle of sea salt to make them your own. If you want more inspiration or texture variations, I sometimes browse other takes on this classic treat like the version on Chocolate Marshmallow Cookies – Completely Delicious for presentation ideas, or check out creative spins on flavors at Chocolate Marshmallow Cookies – Sugar Salt Magic. Now grab your mixing bowl and give them a try—you’ll be surprised how quickly these become a favorite.

FAQs About Chocolate Marshmallow Cookies