These chocolate marshmallow cookies are like a double fudge brownie and a cookie had a baby. They're ultra rich and studded with chocolate chips and mini marshmallows. You won't be able to eat just one!
It's no secret I'm obsessed with chocolate. It doesn't matter the question, chocolate is always the answer. For this chocolate marshmallow cookies recipe I didn't use any flour. I wanted these to be ultra fudgy like an amazing brownie but I also wanted them to be gluten-free without using any gluten-free flour.
Everyone of my kiddos loved these cookies! This may seem like an easy feat. After all how hard can it be to impress three little people under the age of eight? And normally you might be right but my crew are extremely picky! All of them were begging for more, more, more.
Trust me when I say these cookies are dangerously good. Eat one and then do yourself a favor and share the rest (lest you eat the whole batch!).
- Unsalted butter - I always use unsalted butter when baking. It just means I get to control the amount of salt going into the recipe.
- Sugar - Sometimes I like the caramel-y notes of brown sugar but in this fudgy cookie the chocolate is very strong so regular sugar is perfect.
- Dark chocolate chips - I like to add melted chocolate to make them even fudgier. Melt the chocolate in a small bowl until partially melted then stir the rest of the way.
- Egg - For binding of course!
- Dark cocoa powder - I LOVE dark cocoa powder (also known as dutched cocoa). It makes desserts amazingly rich and chocolatey. Hershey's sells dark cocoa powder right next to the regular stuff. It's worth a trip to the store, trust me!
- Baking powder
- Cornstarch - I didn't want to add flour to this cookie for two reasons. I wanted it to be fudgy and two I wanted it to be naturally gluten free.
- Kosher salt
- Semi-sweet chocolate chips - Semisweet chocolate chips pair perfect with the rich cookie and mallows but you could also use milk, dark, or white chips.
- Marshmallows - Use mini marshmallows and don't be afraid if they ooze out of the cookie some while it bakes. I like to place one or two on top of the cookies before they go in.
How to Make Chocolate Marshmallow Cookies
They're really simple. Here's how to make them (refer to the recipe card for more precise directions):
Cream the butter & sugar
Cream the butter and sugar together until light and fluffy. Beat in the melted chocolate.
Mix in the egg
Add the egg to the mixture and beat until incorporated. Scrape the sides of the bowl with a spatula.
Add the dry ingredients
Add the dark cocoa powder, baking powder, cornstarch, and kosher salt. Beat on low until the mixture forms a sticky batter-like cookie dough.
Add the mix-ins
Add the semisweet chocolate chips and mini marshmallows. Mix into the batter.
Scoop & bake
Scoop 5 cookies onto a lined sheet pan and bake for 12 minutes at 350 degrees Fahrenheit.
- The cookie dough is more like a cross between a batter and a cookie dough. It will be rather sticky. Don't worry - you're doing it right!
- Don't try to pack too many cookies onto one sheet pan. These cookies spread so give them some space.
- Wait for the cookies to cool before transferring. This is good advice for baking in general. If you try to move the cookies right out of the oven they will just fall apart.
- The marshmallow may ooze out the sides which can cause the cookies to stick a bit. I like to use a small offset spatula to remove the cookie from the silicone baking mat.
- Use a silicone baking mat! If you love to bake and you don't have a Silpat do yourself a favor and buy one! I have two and I use them daily. They keep your treats from sticking.
Substitutions & Variations
- You can use milk, dark, peanut butter, or white chocolate chips in place of semi sweet chocolate chips.
- Leave the marshmallows out. If you'd rather just have a cookie that tastes like a delicious brownie you can leave the mallows out.
- Add chopped walnuts or pecans. If you love nuts and want some crunch you can also add some chopped walnuts or pecans.
Other Unique Cookie Recipes You Might Love
- Flourless Peanut Butter Cookies
- Flourless Oatmeal Cookies
- Almond Flour Chocolate Chip Cookies
- Double Chocolate Oatmeal Cookies
Chocolate Marshmallow Cookies
- Stand Mixer with the Paddle Attachment
- 6 tbsp unsalted butter, room temperature (3 oz.)
- ½ cup sugar
- 2 tbsp dark chocolate chips, melted but cool
- 1 egg, large
- ⅓ cup + 1 tbsp dark cocoa powder
- ⅓ cup cornstarch
- ¼ teaspoon kosher salt
- ¾ teaspoon baking powder
- ⅓ cup semisweet chocolate chips
- ½ cup mini marshmallows plus extra for tops
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer on medium speed cream the butter and sugar together until light and fluffy - about 3 minutes.
- Add the melted chocolate chips and beat until mixed in.
- Add the egg and beat until incorporated. Stop the mixer and scrape down the sides of the bowl.
- Add the cocoa powder, cornstarch, and kosher salt to the mixer then beat on low speed until a batter like cookie dough forms. Scrape down the sides of the bowl with a spatula if necessary.
- Add the semisweet chocolate chips and mini marshmallows. Stir them in.
- Scoop 5 cookies onto the sheet pan making sure they have space to spread. Gently place a marshmallow or two on top of each cookie. Bake for 12 minutes. Repeat with the rest of the batter.
- Wait for the cookies to cool before removing from the pan. Enjoy!