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Chocolate Marshmallow Cookies are soft, chewy, fudgy, and stuffed with a jumbo fluffy marshmallow in the middle. These gooey cookies are so easy to make and taste like a thick brownie in a cookie form!
chocolate MARSHMALLOW cookies
Chewy Chocolate Marshmallow Cookies are easy to whip up and bigger than the average cookie to ensure they’ll fit a whole large marshmallow inside. We stuff marshmallows in the middle of a thick, brownie-like cookie that’s loaded with chocolate chips so these are extra rich and chocolatey.
Since these cookies are on the larger side, we chill the cookie dough for only 30 minutes to get the perfect shape and cookie texture. These cookies take little effort to make and you don’t need any special equipment, woohoo!
We use double the chocolate in this recipe from the cocoa powder and chocolate chips- so they are extra chocolatey. Bake them for potlucks, classroom parties, a holiday cookie swap, dessert platters, and treat bags for gifts.
Why You’ll Love These chocolate marshmallow cookies
- Butter: You could use salted or unsalted butter. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe. We use melted butter instead of room temperature butter to boost the density.
- All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Vanilla extract: Enhances and adds a warm flavor.
- Unsweetened cocoa powder: Adds more chocolate flavor.
- Sugar: We use both granulated white sugar and brown sugar.
- Eggs: Two large eggs at room temperature will help bind the ingredients together.
- Chocolate chips or chocolate chunks: We use a combination of both semi-sweet chocolate chips and white chocolate chips but you could use any flavor or combo. The chocolate chips will add a rich, chocolatey flavor and make these cookies extra fudgy.
- Marshmallows: Regular marshmallows are placed on the center of each cookie to make them extra soft. We use one whole jumbo marshmallow for each cookie so they are extra gooey! You could also use a marshmallow half instead of a whole marshmallow if you prefer.
how to make chocolate marshmallow cookies
Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
Mix wet ingredients: In a large bowl, stir together the melted butter, sugars, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients: Add the dry ingredients to the wet mixture and stir together with a wooden spoon, stand mixer, or electric hand mixer until combined. Add 3/4 cups of the chocolate chips and mix again. The chocolate cookie dough will resemble a thick brownie batter.
Chill cookie dough: Cover the bowl with plastic wrap and place the dough in the refrigerator for 30 minutes.
Stuff cookies with marshmallows: Preheat oven to 350 degrees F and line baking sheets with parchment paper. Use a medium ice cream scoop or medium cookie scoop equivalent to 1/4 cup and scoop out cookie dough balls. Gently make a dent in the center of the cookie with your thumb and place a whole marshmallow inside. Cover as much of the marshmallow as you can but don’t cover completely.
Bake cookies: Add more chocolate chips to the top of the cookies and bake for 13-15 minutes. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. The centers will still be extra soft from the gooey marshmallows so they’ll need extra cooling time. Enjoy!
can I use mini MARSHMALLOWS instead?
Yes! Mini marshmallows could also be stuffed into these cookies instead of jumbo marshmallow. I would put 4-5 on each cookie depending on how many can fit and they will still make an extra decadent cookie.
pro tips & variations
- Add more chocolate: Add extra chocolate chips to the cookie dough and add more on top of the cookie dough balls.
- Add coffee flavor: Add 2-4 tablespoons of espresso powder to give your cookies a coffee flavor.
- Fudgy chocolate cookies: If you want your cookies to be an extra fudgey and gooey cookie, remove them from the oven a few minute earlier. They will continue to bake while they cool.
- Add peppermint flavor: Instead of adding 1 1/2 teaspoons of vanilla extract, use 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract. You can can also top the cookies with crushed candy canes or add some to the cookie dough for a holiday-themed treat.
- Switch up the chocolate: I use semi-sweet chocolate and white chocolate for both the cookie dough and on top but you can also use milk chocolate chips, dark chocolate chips, and mini chocolate chips. Decorate the tops with your favorite drizzled chocolate.
- Add-ins: Add some of your favorites to the cookie dough and get creative. Some ideas are crushed candy canes, chopped nuts, mini marshmallow bits, graham cracker pieces, and sprinkles.
leftovers & storage
To-store: Store cookies at room temperature in an air-tight container or large ziplock bag. They will stay fresh for 3-4 days. They will still be ok to eat after, but they may start to get crumbly and stale.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.
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Chocolate Marshmallow Cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup salted butter melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup milk and white chocolate chips divided
- 15 jumbo marshmallows
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large mixing bowl, stir together the melted butter, sugars, eggs, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir together with a wooden spoon or electric hand mixer until combined. Add 3/4 cups of the chocolate chips and mix again. The cookie dough will resemble a thick brownie batter.
- Cover the bowl with plastic wrap and place the dough in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Use an ice cream scoop equivalent to 1/4 cup and scoop out cookie dough balls. Gently make a dent in the center of the cookie with your thumb and place a whole marshmallow inside. Cover as much of the marshmallow as you can but don't cover completely.
- Add more chocolate chips to the top of the cookie dough balls and bake for 13-15 minutes. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. The centers will still be soft and gooey from the marshmallows so they'll need extra cooling time. Enjoy!