Chocolate marshmallow cookies are ultra rich and studded with chocolate chips and mini marshmallows. You won't be able to stop at just one!
It's no secret I'm obsessed with chocolate. It doesn't matter the question, chocolate is always the answer. These chocolate marshmallow cookies remind me of a fudge brownie, in cookie form!
Everyone of my kiddos loved these marshmallow 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 with marshmallows are dangerously good. Eat one, then do yourself a favor and share the rest (lest you eat the whole batch!).
Ingredients
- Unsalted butter - I always use unsalted butter when baking. It 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 super fudgy. 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 - For rise.
- All-purpose flour - These cookies don't need much! Just enough to cause them to spread perfectly.
- Kosher salt - If you only have table salt, cut the amount in half.
- Dark chocolate chips - I'm obsessed with dark chocolate, but semi-sweet works great too!
- Marshmallows - If you don't have mini marshmallows, you can cut up big marshmallows. It is rather sticky though! Avoid trying to pack too many into the cookie dough. Otherwise the cookies will ooze into weird shapes.
How to Make Chocolate Marshmallow Cookies
Chocolate marshmallow cookies are easy to make!
Before you start, line a sheet pan with parchment paper or a silicone baking mat. This is super important since the marshmallows tend to ooze in the oven.
Cream the butter & sugar
In a large bowl with a hand mixer (or the bowl of a stand mixer), beat the butter and sugar until light and fluffy, about 3 minutes.
Add melted chocolate
Add the melted chocolate to the butter mixture and beat until combined.
Scrape down the sides of the bowl with a spatula to make sure it's incorporated well.
Add the egg
Add the egg to the chocolate mixture and beat until incorporated.
Add the dry ingredients
Add the cocoa powder, all-purpose flour, baking powder, and kosher salt to the mixture.
Beat on low speed so the flour doesn't poof outside of the bowl, then increase the speed to medium. Mix until a cookie dough forms.
Add the mix-ins
Add the mini marshmallows and chocolate chips to the chocolate cookie dough.
Stir until dispersed throughout the cookie dough.
Scoop & Bake Cookies
Use a small cookie scoop to scoop six 1.5-inch cookies onto the prepared sheet pan. Top with mini marshmallows.
Bake for 10 to 11 minutes or until the cookies spread and the edges look done. The centers should look underdone!
Let the cookies cool and set up on the pan! If you try to move them, they will fall apart.
Once the cookies are cool, repeat with the remaining cookie dough.
Recipe Tips
- Don't try to pack too many cookies onto one sheet pan. These chocolate cookies spread so give them some space.
- The cookies should look underdone in the middle. They set up as they cool. This is what gives them a fudgy texture!
- Wait for the cookies to cool before transferring. This is good advice for baking cookies in general. If you try to move the cookies right out of the oven, they will 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.
- To ensure each cookie gets a marshmallow, you can place them on top of the cookies before they go in.
Substitutions & Variations
- Gluten-Free: Swap the all-purpose flour with Bob's Red Mill's 1:1 All-Purpose Gluten-Free Flour. It's my favorite gluten-free flour blend!
- Dairy-Free: Swap the butter with dairy-free or vegan buttery sticks. Use a brand you know you like.
- Chocolate: Swap the dark chocolate chips with milk, semi-sweet, or white chocolate chips.
- Nuts: Add chopped walnuts or pecans for some nutty crunch!
- Marshmallows: You can leave out the marshmallows if you just want a dark chocolate cookie. Or if you're out of mini marshmallows, you can cut up big ones. Just be sure NOT to add too many to the cookie dough. If you do, it will ooze out of the cookies!
Storing Tips
How to store
Let the marshmallow cookies cool completely, then store them in an airtight container for up to 4 days.
You don't need to refrigerate them.
How to freeze
Baked: Let the cookies cool completely, then transfer them to a ziptop bag or freezer-safe container and freeze for up to 3 months. After that, you risk freezer burn.
Unbaked: Scoop the cookies onto a lined sheet pan or plate and freeze. Once the cookie dough balls are frozen, transfer them to a zip-top bag and freeze for up to 6 months. Bake as directed from frozen.
More Cookie Recipes!
- Chocolate Chip Marshmallow Cookies
- Double Chocolate Oatmeal Cookies
- Coconut Pecan Cookies
- The BEST Oatmeal Cookies
Chocolate Marshmallow Cookies
Equipment
- Stand Mixer with the Paddle Attachment
Ingredients
- 6 tbsp unsalted butter, room temperature (3 oz.)
- ⅔ cup sugar
- ¼ cup dark chocolate chips, melted but cool
- 1 egg, large
- ¼ cup Dutch cocoa powder I used Hershey's dark cocoa
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ cup dark chocolate chips
- ½ cup frozen mini marshmallows plus extra for tops
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place the mini marshmallows in the freezer for at least 15 minutes.
- 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 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, all-purpose flour, baking powder, and kosher salt to the mixer then beat on low speed until a cookie dough forms. Scrape down the sides of the bowl with a spatula if necessary.
- Add the remaining chocolate chips and mini marshmallows. Stir them in.
- Use a small cookie scoop to scoop six 1.5-inch cookies onto the sheet pan, giving them space to spread. Gently place a marshmallow or two on top of each cookie. Bake for 10 to 11 minutes.
- Let the cookies cool on the sheet pan! Once they're set up, transfer to a cooling rack and repeat with the remaining cookie dough.
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