If you’re craving a cookie that’s both soft and delightfully gooey, this chocolate marshmallow cookies recipe is exactly what you need. Combining rich chocolate chunks and fluffy marshmallows, these cookies will quickly become your go-to treat for any sweet craving.
You’ll love how easy it is to whip up a batch of these irresistible cookies. Whether you’re baking for family, friends, or just yourself, these chocolate marshmallow cookies offer a perfect balance of melty sweetness and soft texture that’s hard to beat.
Why You'll Love This Recipe
- Soft, chewy texture with gooey melted marshmallows inside
- Rich chocolate chunks add intense cocoa flavor
- Quick and simple to prepare with common pantry ingredients
- Perfect for sharing at gatherings or as an indulgent snack
- Customizable with nuts or different types of chocolate if desired
Ingredients
Gather these ingredients to create your very own batch of chocolate marshmallow cookies. Everything is measured to yield about 24 cookies.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chunks or chips
- 1 1/2 cups mini marshmallows
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: Approximately 180 per cookie
How to Make Chocolate Marshmallow Cookies – Recipe You'll Love
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder until fully combined.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chunks and mini marshmallows gently to avoid breaking the marshmallows too much.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft and puffy. The marshmallows will melt and create gooey pockets.
- Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Don’t overmix the dough—stop once the dry ingredients are incorporated to keep cookies tender.
- Use mini marshmallows rather than large ones to ensure even distribution and gooey texture.
- Chill the dough for 30 minutes if you want thicker, chewier cookies that spread less.
- For extra richness, try substituting half the semi-sweet chocolate with dark chocolate chunks.
- Keep an eye on baking times; remove cookies when centers are still soft to maintain gooeyness.
Storage and Reheating
Store your chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can refrigerate for up to a week or freeze for up to 3 months.
To reheat, warm cookies in the microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes. This revives their gooey texture and melts the chocolate and marshmallows just right.
Frequently Asked Questions
Can I use large marshmallows instead of mini?
While you can use large marshmallows, mini marshmallows distribute more evenly throughout the cookie and melt better to create those gooey pockets we love. If using large ones, chop them into smaller pieces first.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as written. You can try substituting a gluten-free flour blend, but results may vary, especially with texture.
Can I make these cookies dairy-free?
Yes! Substitute the butter with a dairy-free margarine or coconut oil and use dairy-free chocolate chips to make these cookies suitable for a dairy-free diet.
How do I prevent marshmallows from burning?
Baking at 350°F and removing the cookies when centers are still soft helps prevent marshmallows from browning too much. Avoid overbaking, as marshmallows can scorch quickly.
