chocolate marshmallow cookies

A Bite of Nostalgia in Every Cookie

Have you ever taken a bite of something so warm and sweet it instantly transported you back to your childhood? That’s the magic of chocolate marshmallow cookies. These aren’t just treats—they’re edible memories. Whether you’re chasing the feeling of a campfire s’more or simply want to make your kitchen smell like a dream, you’ve landed in the right place.

This recipe blends rich chocolate, chewy cookie texture, and soft, gooey marshmallows in a way that hits every craving just right. And the best part? You can make them right in your own kitchen without any fancy equipment or hard-to-find ingredients.

Why You’ll Love These Chocolate Marshmallow Cookies

Let’s be honest—there’s no shortage of cookie recipes out there. So why should this one make it to your favorites list?

• Perfectly fudgy and chewy: You’ll get the ideal balance of a crackled top with a soft center.
  
• Melty marshmallow surprise: Each bite reveals gooey marshmallow that melts into the chocolate like magic.
  
• Quick and easy: This recipe comes together in under 30 minutes.
  
• Versatile: Dress it up for holidays or keep it simple for a late-night snack.
  
• Kid-friendly: This is one of those recipes that your kids will beg you to make again.
  

When you bake a batch, don’t be surprised if it disappears within minutes of coming out of the oven.

Ingredients for Chocolate Marshmallow Cookies

Getting these cookies just right starts with the ingredients. Make sure everything is fresh and pre-measured before you start mixing—it makes the process smoother and the results more consistent.

Simple Ingredients You’ll Need

Ingredient	Quantity
Unsalted butter	1/2 cup (softened)
Granulated sugar	1/2 cup
Brown sugar	1/2 cup
Egg	1 large
Vanilla extract	1 tsp
All-purpose flour	1 1/4 cups
Unsweetened cocoa powder	1/3 cup
Baking soda	1/2 tsp
Salt	1/4 tsp
Mini chocolate chips	1/2 cup
Mini marshmallows	1 cup

🔎 Pro Tip: Use Dutch-processed cocoa for a richer, smoother chocolate flavor. And always use real vanilla extract—you’ll taste the difference.

Step-by-Step Chocolate Marshmallow Cookie Recipe

There’s a rhythm to baking that you’ll fall in love with, especially when the reward is this delicious. Follow each step closely, and you’ll end up with cookies that look (and taste) like they came straight out of a bakery.

Prep Work Before You Begin

Before you dive into mixing, get your kitchen ready:

• Preheat your oven to 350°F (175°C).
  
• Line two baking sheets with parchment paper.
  
• Soften your butter if you haven’t already—it should press easily with your finger but not be melty.
  

Mixing the Dough

This is where the magic begins.

1. In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes with a hand mixer.
   
2. Add in the egg and vanilla extract, and beat until fully incorporated.
   
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
   
4. Slowly add the dry ingredients into the wet ingredients, mixing just until the dough forms.
   
5. Fold in the mini chocolate chips using a spatula.
   

Adding the Marshmallows

Here’s where your cookies get their gooey center.

• Scoop about 1.5 tablespoons of dough into your palm.
  
• Press 2–3 mini marshmallows into the center, then gently wrap the dough around them, forming a ball.
  
• Chill the dough balls in the fridge for 15–30 minutes if you want a thicker cookie.
  

Baking to Perfection

Now, let your oven do the rest.

1. Arrange the cookie dough balls about 2 inches apart on your baking sheets.
   
2. Bake for 8–10 minutes, until the edges are set but the centers are still soft.
   
3. Let them cool on the pan for 5 minutes, then transfer to a wire rack.
   

The marshmallows will melt slightly, creating gooey puddles that blend beautifully with the dark chocolate.

Tips for Perfect Chocolate Marshmallow Cookies

Even simple recipes have their secrets. Use these tried-and-true tips to elevate your cookie game:

• Don’t overbake – They’ll continue cooking on the hot pan. Pull them out while the centers are still soft.
  
• Use a cookie scoop – Ensures even sizes, so everything bakes evenly.
  
• Chill the dough – Reduces spreading and gives the marshmallow time to melt inside, not outside.
  
• Use parchment paper or silicone mats – Prevents sticking and ensures easy cleanup.
  
• Sprinkle with sea salt – A pinch of flake salt right after baking balances the sweetness and adds texture.
  

Creative Variations and Add-Ins

Want to switch things up or impress guests with a little twist? You’ve got options:

S’mores-Inspired Chocolate Marshmallow Cookies

• Add 1/4 cup of crushed graham crackers into the dough.
  
• Top cookies with a square of chocolate and half a marshmallow before baking for that signature s’mores look.
  

Peppermint Hot Cocoa Cookies

• Fold in crushed peppermint candy along with your chocolate chips.
  
• Add a drizzle of white chocolate after baking.
  

Vegan Chocolate Marshmallow Cookies

• Replace butter with vegan margarine.
  
• Use a flax egg (1 tbsp flaxseed + 3 tbsp water).
  
• Opt for vegan marshmallows like Dandies and dairy-free chocolate chips.
  

These variations let you tailor the recipe to your taste—or your guests’ dietary needs—without sacrificing flavor or fun.

Storage and Freezing Tips

Freshly baked cookies are amazing, but sometimes you want to plan ahead or save some for later.

• Store baked cookies in an airtight container at room temperature for up to 5 days.
  
• Freeze unbaked dough balls in a ziplock bag for up to 3 months. Bake straight from frozen—just add a minute or two to the baking time.
  
• Reheat cookies in a 300°F oven for 3–5 minutes to bring back that gooey texture.
  

FAQ :

Can I use large marshmallows instead of mini?

Yes—but be sure to cut them into smaller pieces. Whole large marshmallows tend to melt unevenly and may ooze out of the cookie.

Why are my chocolate marshmallow cookies spreading too much?

Your dough might be too warm. Chill it before baking, and make sure your baking sheet isn’t hot from a previous batch.

Can I make chocolate marshmallow cookies gluten-free?

Absolutely. Just swap the flour for a 1:1 gluten-free blend. Almond flour and coconut flour won’t work the same here, so stick with gluten-free all-purpose flour.

What’s the best cocoa powder to use?

Dutch-processed cocoa gives you that smooth, rich, less acidic chocolate flavor that elevates these cookies to bakery-level quality.

Your New Go-To Cookie Recipe

When you want comfort in cookie form, chocolate marshmallow cookies deliver. They’re rich without being overwhelming, nostalgic yet indulgent, and always a crowd-pleaser. Whether it’s a rainy day, a celebration, or a random Tuesday night, this recipe belongs in your back pocket.

The best part? You don’t have to be a baking expert to get perfect results. All you need is a few pantry staples, a love of chocolate, and a little time to enjoy the process.