There’s something truly magical about chocolate marshmallow cookies. They combine the comforting taste of rich chocolate with the playful, gooey texture of melted marshmallows, making them the perfect sweet treat to satisfy any craving. Whether you’re baking for friends, family, or just yourself, these chocolate marshmallow cookies are sure to become your go-to recipe.
In this recipe, I’ll guide you through each step to create soft, chewy cookies bursting with chocolatey goodness and fluffy marshmallow surprises. You’ll love how easy they are to make and how they bring smiles with every bite!
Why You’ll Love This Recipe
- Soft, chewy texture with melty marshmallow pockets in every bite.
- Rich chocolate flavor balanced with light sweetness.
- Simple ingredients you likely have at home.
- Perfect treat for holiday gatherings or cozy nights.
- Easy to customize with nuts or extra chocolate chips if desired.
Ingredients
Gather these ingredients to make approximately 18 delicious chocolate marshmallow cookies. All purpose and easy to find!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
- Calories: Approximately 220 per cookie
How to Make Go-To Chocolate Marshmallow Cookies – Recipe You’ll Love
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
- Add the eggs one at a time, beating well after each addition, then mix in vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep cookies tender.
- Fold in the chocolate chips gently, then carefully fold in the mini marshmallows, trying to keep them intact for gooey pockets.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart to allow spreading.
- Bake for 10 to 12 minutes, or until the edges look set but the centers are still soft. The marshmallows will be golden and slightly melted.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
Tips for the Best Results
- Use room temperature butter and eggs for smooth, even mixing.
- Don’t overbake; the cookies should be soft in the center for gooey marshmallows.
- Fold marshmallows in gently to avoid breaking them completely.
- Try chilling the dough for 30 minutes if you want thicker cookies.
- For extra indulgence, sprinkle a few extra chocolate chips or marshmallows on top before baking.
Storage and Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months.
To enjoy warm gooey cookies after storage, microwave a cookie for 10-15 seconds or reheat in a 300°F oven for about 5 minutes until soft and melty again.
Frequently Asked Questions
Can I use large marshmallows instead of mini?
Yes, but large marshmallows will melt more and create bigger pockets. You can chop them into smaller pieces first to mimic the mini marshmallows and help with even distribution.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute with a gluten-free flour blend designed for baking if desired.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans pair nicely with chocolate marshmallow cookies, adding a pleasant crunch and flavor contrast.
What’s the best way to prevent marshmallows from burning?
Bake just until the cookies are set and edges are firm. Watch closely near the end of baking, and avoid baking longer than needed to prevent marshmallows from browning too much or burning.
