If you have a sweet tooth and love the cozy combination of rich chocolate and gooey marshmallows, then this Chocolate Marshmallow Cookies Recipe is about to become your new favorite. These cookies bring together meltingly soft centers bursting with mini marshmallows and a deep cocoa flavor wrapped in a perfectly tender yet sturdy cookie base. They’re just the right balance of chewy and cakey, easy to make, and seriously satisfying. Whether you bake them for a special treat or to brighten up an ordinary day, these chocolate marshmallow cookies will delight anyone lucky enough to try them.
Ingredients You’ll Need
The beauty of this Chocolate Marshmallow Cookies Recipe is in its simplicity. Each ingredient plays a clear role, from the rich cocoa powder that adds depth and color to the brown sugar that brings a warm molasses sweetness. Quality unsalted butter and fresh eggs create the ideal texture, while mini marshmallows surprise with sweet pockets of melty goodness.
- 113 g unsalted butter, melted and cooled slightly: This provides a tender crumb and rich flavor without overpowering the cocoa.
- 165 g plain (all purpose) flour: The base of the cookie dough helping to hold everything together with a soft bite.
- 55 g dutch processed cocoa powder: Gives the cookies their deep chocolate taste and beautiful dark color.
- ¾ teaspoon baking soda: Helps the cookies rise just enough, ensuring a soft, light texture.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- â…” cup light brown sugar: Adds moisture and caramel notes, keeping the cookies delightfully chewy.
- ¼ cup white granulated sugar: Contributes a subtle crispness to the edges.
- 1 large egg, room temperature: Binds ingredients and adds richness for a perfect cookie structure.
- 1 teaspoon vanilla extract: Lifts the flavors and adds a warm aromatic note.
- ¾ cup mini marshmallows: The star of the show, these pockets of sweetness melt into luscious gooey surprises in each bite.
- 1 teaspoon demerara sugar (optional): Sprinkle on top for an extra light crunch and subtle caramel flavor.
How to Make Chocolate Marshmallow Cookies Recipe
Step 1: Prepare Your Butter and Oven
Start by melting your unsalted butter gently and allow it to cool a little. Meanwhile, set your oven to preheat to 180°C (350°F) or 160°C fan forced and prepare two large baking trays lined with baking paper to ensure your cookies don’t stick and bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, dutch processed cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and cocoa throughout your dough for consistent flavor and texture.
Step 3: Combine Sugars and Butter
Into a large mixing bowl, add both the light brown sugar and the granulated sugar to the cooled melted butter. Using a balloon whisk, mix until completely combined and smooth. This creates a sweet, buttery base for wonderfully tender cookies.
Step 4: Add Egg and Vanilla
Next, whisk in the egg and vanilla extract until your mixture is smooth and glossy. This step enriches the dough and imparts that beloved warm vanilla sweetness.
Step 5: Fold in the Dry Ingredients
Gradually add the dry flour mixture into the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix so your cookies stay tender and not tough.
Step 6: Let the Dough Rest
Allow your cookie dough to rest for 10 minutes. This brief pause helps the dough firm slightly, making it easier to handle and ensuring your cookies maintain their shape during baking.
Step 7: Shape and Stuff
Take roughly 2 tablespoons of dough and roll it into a ball. Press a small dent into the center and fill it with about six mini marshmallows. Carefully pinch the dough around the marshmallows to seal them inside, then gently roll again to smooth the shape before placing on the prepared baking papers about 2 inches apart.
Step 8: Add a Sweet Crunch and Bake
If you like, sprinkle the tops of the cookie balls with a little demerara sugar for an added touch of sparkle and crunch. Pop them into your preheated oven and bake for 9 to 10 minutes until they are set but still soft in the middle.
Step 9: Shape and Cool
As soon as they come out of the oven, use a round cookie cutter just slightly larger than the cookies and gently swirl around each one to perfect their roundness and thicken the edges. Let cookies cool on the trays for 10 to 15 minutes before transferring them to a wire rack to cool completely and firm up.
How to Serve Chocolate Marshmallow Cookies Recipe
Garnishes
While these cookies are delicious on their own, you can sprinkle a tiny pinch of flaky sea salt on top after baking for a wonderful contrast to the sweetness. Grated dark chocolate or a drizzle of melted chocolate can also add a touch of flair.
Side Dishes
A cold glass of milk or a frothy cup of coffee complements the richness of the Chocolate Marshmallow Cookies Recipe perfectly. For a dessert spread, serve alongside fresh berries or a scoop of vanilla ice cream to balance the gooey chocolate goodness.
Creative Ways to Present
You can elevate these treats by stacking them on a beautiful cake stand for parties or gift them in decorative tins layered with parchment paper as a handmade gift. Wrapping a few with colorful ribbons will make a thoughtful, irresistible present.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and fresh so you can enjoy their melty marshmallow centers anytime.
Freezing
If you want to save the dough for later, freeze individual dough balls on a tray until firm, then transfer to a zip-top bag. Bake from frozen, adding an extra minute or two to the baking time. You can also freeze fully baked cookies for up to 2 months, just thaw at room temperature.
Reheating
Rewarm cookies in a microwave for 10 to 15 seconds or place briefly in a warm oven to revive that fresh-baked feeling and make the marshmallows gooey again. They taste just as wonderful as the day they came out of the oven.
FAQs
Can I use regular cocoa powder instead of dutch processed?
Yes, you can substitute regular cocoa powder, but it might result in a slightly more acidic and less smooth chocolate flavor. Dutch processed cocoa gives these cookies the deep richness and is preferred for the best texture.
What if I don’t have mini marshmallows?
You can chop regular marshmallows into small pieces or even use marshmallow fluff, although stuffing whole mini marshmallows creates the best gooey surprises inside.
How do I prevent the marshmallows from burning?
By encasing the marshmallows within the dough, they melt inside without exposed edges that could burn. Baking at the recommended temperature and times also helps keep them perfectly soft.
Can I make these cookies gluten-free?
You can try substituting the plain flour with a gluten-free blend, but results may vary due to different absorption rates. It’s best to use a well-tested gluten-free flour mix for baking.
Why should I rest the dough before baking?
Letting the dough rest allows the flour to hydrate fully, making it easier to handle and helping cookies keep their shape instead of spreading too much during baking.
Final Thoughts
This Chocolate Marshmallow Cookies Recipe has quickly become a beloved treat for those who crave rich chocolate paired with indulgent gooey marshmallows. With simple ingredients and straightforward steps, you’ll be able to whip up these delightfully chewy cookies that feel like a warm hug in every bite. I can’t wait for you to try them and share the joy they bring with your friends and family!
Print
Chocolate Marshmallow Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 19 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Chocolate Marshmallow Cookies, featuring a soft cocoa-infused dough filled with gooey mini marshmallows. Perfectly crisp on the outside and chewy on the inside, these cookies are easy to make and sure to satisfy any chocolate lover’s craving.
Ingredients
Dry Ingredients
- 165 g plain (all-purpose) flour (1 ¼ cups / 5.8 oz)
- 55 g dutch processed cocoa powder (½ cup / 2 oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
Sugars
- â…” cup light brown sugar (135 g / 4.8 oz)
- ¼ cup white granulated sugar (50 g / 1.8 oz)
- 1 teaspoon demerara sugar or turbinado sugar, optional
Wet Ingredients
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4 oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Other
- ¾ cup mini marshmallows
Instructions
- Melt Butter: Make sure the butter is melted and set aside to cool slightly. This prevents cooking the egg when combined later.
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan-forced, and line two large baking trays with baking paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, dutch processed cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Combine Sugars and Butter: In a large mixing bowl, add the light brown sugar and white granulated sugar to the melted butter. Whisk vigorously using a balloon whisk until the mixture is well combined.
- Add Egg and Vanilla: Crack in the egg and add vanilla extract. Whisk until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and fold in gently with a spatula until just combined, ensuring not to over-mix to keep cookies tender.
- Rest the Dough: Allow the dough to sit for 10 minutes. This rest period improves handling and helps the cookies maintain their shape during baking.
- Shape Cookies: Scoop about 2 tablespoons of dough and roll into a ball. Make a small dent in the center of each ball, place about six mini marshmallows in the dent, and carefully pinch the edges around them to fully encase the marshmallows.
- Form and Arrange: Lightly roll each cookie ball to make it smooth and round, then place them on the prepared baking trays, spacing them about 2 inches apart to allow for spreading.
- Add Sugar Topping: Optionally sprinkle a teaspoon of demerara or turbinado sugar on top of each cookie for a crunchy, caramelized finish.
- Bake Cookies: Bake in the preheated oven for 9-10 minutes until set but still soft in the center.
- Shape Cookies Post-Baking: As soon as you remove the trays from the oven, gently swirl a round cookie cutter slightly larger than each cookie around the edges to perfect their round shape and slightly thicken them.
- Cool Cookies: Let the cookies rest on the baking trays for 10-15 minutes to firm up before transferring them carefully to a wire rack to cool completely.
- Enjoy and Rate: Once cooled, the cookies will firm nicely and are ready to enjoy. Please take a moment to rate this recipe to help create more delicious recipes.
Notes
- Make sure butter is cooled slightly after melting to avoid scrambling the egg.
- Resting the dough before shaping the cookies helps maintain their shape and texture.
- Pinching the marshmallows inside prevents them from burning in the oven.
- Using a cookie cutter immediately after baking gives the cookies a neat shape and a slightly thicker texture.
- Cool cookies fully on a wire rack before storing to maintain their perfect texture.
- Optional sugaring on top adds a subtle crunch and sparkle to the cookies.
