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Chewy chocolate cookies are topped with a marshmallow and melted chocolate to make these delightfully irresistible Chocolate Marshmallow Cookies. They’re quick and easy to make and the combination of chewy cookies, gooey marshmallows, and rich chocolate is always a hit!
If you love s’mores, or soft chewy marshmallows, these cookies should be at the top of your list to try. The chocolate and marshmallow combination is delicious! The cookie base is just slightly modified from my Snickers Cookies, which is quickly becoming a regular for me. It’s so perfectly soft and chewy and you don’t even have to refrigerate the cookie dough! As far as cookies go, the flavor of these is classic and appealing to all. My kids loved them, too!
- Chewy cookies. The cookie base is amazingly tender and chewy. I love it so much. And when you add a chewy marshmallow and chocolate coating, it’s such a wonderful cookie.
- Lots of chocolate! Not only is the base of this recipe a chocolate cookie, melted chocolate is also added on top. I always love cookies dipped or coated in chocolate somehow. They add a nice texture and they insulate the cookies so that they stay fresh a little longer.
- Gooey marshmallow center. Each cookie is topped with half of a marshmallow during the last few minutes of baking. This allows the marshmallow to melt a bit and stay gooey and chewy even after the cookies cool. Yum!
What You’ll Need
Beyond the chocolate and marshmallows, these cookies are made with just a few pantry staples. You can find the exact measurements in the recipe card below.
- All-purpose flour – Be sure to measure the flour correctly. Too much flour will give you dry cookies, that don’t spread enough. I always like to use a food scale.
- Cocoa powder – Natural unsweetened cocoa powder gives these cookies a rich chocolate flavor.
- Baking soda – Gives the cookies the perfectly chewy texture.
- Unsalted butter – The butter should be at room temperature, not melted or hard. I use unsalted and add salt, but you can also leave out the salt and use salted butter.
- Sugar – Both light brown sugar and granulated sugar are used in these cookies. The brown sugar helps add moisture and contributes to the chewy texture.
- Marshmallows – The recipe uses half a full-sized marshmallow, but if you’d like more marshmallow, you can use a whole one. I tested both ways and they both work well.
- Melting chocolate – I used Ghirardelli melting chocolate, but another brand or a baking bar will also work.
These cookies are pretty quick and easy to make, they just require the extra hands-on step of adding the marshmallow during baking. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking sheet with parchment paper or a baking map.
- Make the dough. Combine the dry ingredients in a medium bowl. In a separate bowl, cream the butter and sugars until light and fluffy. Add the egg and mix until well combined then mix in the egg yolk and vanilla. Mix in the dry ingredients until well combined, taking care to not overmix.
- Bake. Scoop 1 1/2 tablespoon-sized balls of dough, placing them on the cookie sheet. Bake for 5-6 minutes then open the oven and carefully add half a marshmallow. Bake for 2-3 minutes until the marshmallows are soft and the cookies begin to brown.
- Cool. Remove the cookies from the oven, pressing the marshmallow down slightly. Cool on the baking sheet for 3-4 minutes then transfer to a cooling rack.
- Add the chocolate. Heat the chocolate in 10-15 second intervals, stirring each time, until fully melted. Spoon a tablespoon of melted chocolate onto each cookie, spreading it so that the marshmallow is fully covered. Allow to cool completely before serving.
Tips for Success
- Measure the ingredients properly. This is true for everything, but especially the flour and sugar. You can see tips for measuring flour in my post on how to properly measure flour.
- Butter temperature. Room temperature butter tends to be around 65 degrees F (which is actually cooler than most kitchens). If it gets much warmer than that, it will start to melt. Melted butter will not incorporate air as well as room temperature butter. When you press your finger into the butter, in should make an imprint, but shouldn’t give too much.
- Line the cookie sheet. Using parchment paper or a silicon baking mat will help the bottoms of y our cookies not brown too much.
- Avoid over baking. You want to bake the cookies for a little bit, add the marshmallow, and finish baking without over baking the cookies. Look for the cookies to be just set around the edges, but not quite baked in the center before adding the marshmallow.
- Fix misshapen cookies. When they have JUST come out of the oven, you can use a spoon to gently press the edges of the cookie back towards the middle, fixing the shape or any over-spreading. But you have to do it before they start to cool and set too much.
Proper Storage
- Room temperature. Leftover chocolate and marshmallow cookies can be stored in an airtight container for 4-5 days.
- Freeze. Place the cooled cookies on a baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly bag or container. Freeze them for up to 3 months. Thaw in the fridge or on the counter before eating.
- Chocolate Peanut Butter M&M Cookies
- Soft Pumpkin Cookies
- Snickers Cookies
- Andes Mint Cookies
- Brownie Cookies
- Chocolate Sugar Cookies
Recipe
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Chewy chocolate cookies are topped with a marshmallow and melted chocolate to make these delightfully irresistible Chocolate Marshmallow Cookies. They’re quick and easy to make and the combination of chewy cookies, gooey marshmallows, and rich chocolate is always a hit!
Ingredients
- 1 1/4 cups plus 2 tbsp (191g) all-purpose flour (measured correctly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 10 full-sized marshmallows, cut in half
- 7 oz melting chocolate
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and mix until well combined. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined. Do not over mix.
- Scoop 1 1/2 tbsp (25g) sized balls. Place the cookie dough balls on the lined cookie sheet. Bake for 5-6 minutes, or until the edges are just set, but they don’t look fully baked. They will still be a touch glossy and rounded. Open the oven and carefully add half a marshmallow on top of each cookie, working quickly.
- Bake for 2-3 more minutes or until the marshmallows are soft and just before the cookies begin to brown. The cookies should look flatter and baked.
- Remove from the oven and press marshmallow down slightly. Let cool for 3-4 minutes, then remove to a cooling rack to finish cooling.
- After the cookies have cooled, add the chocolate to a microwave-safe bowl and heat in 10-15 second increments, stirring well between each, until fully melted.
- Spoon about a tablespoon of chocolate onto each cookie and spread so that the marshmallow is fully covered. Allow to cool completely, then serve.
- Store leftovers in an air-tight container. Cookies are best if eaten within 4-5 days.
Notes
- Marshmallows – The recipe uses half a full-sized marshmallow, but if you’d like more marshmallow, you can use a whole one. I tested both ways and they both work well.
- Melting chocolate – I used Ghirardelli melting chocolate, but another brand or a baking bar will also work.
- Storage – Leftover chocolate and marshmallow cookies can be stored in an airtight container for 4-5 days.
- Freeze – Place the cooled cookies on a baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly bag or container. Freeze them for up to 3 months. Thaw in the fridge or on the counter before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 14.7 g
- Sodium: 84.9 mg
- Fat: 8.8 g
- Carbohydrates: 23.2 g
- Protein: 2.3 g
- Cholesterol: 30.7 mg
I am from Australia we use grams, what are the weight measurements used for the various baking goods, I don’t see it in the recipes.
This recipe includes the weight measurements. Some of my much older recipes don’t. Is there a specific ingredient in this recipe you were looking for grams for?