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A stack of chocolate marshmallow cookies with gooey marshmallows on top, surrounded by additional fluffy marshmallows.
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5 from 3 votes

Chocolate Marshmallow Cookies

Chocolate marshmallow cookies are more gourmet than regular chocolate cookies, and I'm here for every bite!
Prep Time20 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time1 hour 2 minutes
Course: Cookies
Cuisine: American
Keyword: Chocolate, marshmallow
Servings: 30 cookies
Author: Bella Bucchiotti

Equipment

Ingredients

Instructions

Make the Cookie Dough:

  • In a bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt.
  • Add the cocoa powder and chocolate chips. Mix until the chocolate chips are coated with dry ingredients and the cocoa powder is mixed in. Set aside.
  • In another mixing bowl, using a hand mixer, add mix the butter, light brown sugar and granulated sugar. Mix until all ingredients are combined and fluffy.
  • Add the eggs, one at a time, mixing well in between each one.
  • Add the vanilla extract. Mix well.
  • Add the dry mixture, in 2 increments, mix until all the flour is incorporated in the dough. It is going to be a thick dough, so I would recommend using a Danish dough whisk or a mixing spoon.
  • Optional: At this point, you can refrigerate the dough overnight if you want to bake them the following day. Otherwise proceed with the next step.
  • Refrigerate the dough for 30 minutes. This will make it easier to shape the balls.
  • Line a cookie sheet with parchment paper. Set aside.
  • Take a medium cookie scoop and put the dough into your hand.

Shape the Cookies:

  • Use your other hand to flatten out the dough into a disc.
  • Add 3 or 4 marshmallows.
  • Fold the dough into a ball around the marshmallows, so the marshmallows are inside.
  • If you have a hot kitchen, place the dough ball in the freezer for 20 minutes; if not, the fridge will work. If you are baking the cookies with the marshmallows at room temperature, they will melt and “disappear” into the cookies. Don’t freeze them for too long as they might not melt properly when baking.

Bake the Cookies:

  • Preheat the oven to 350°F while the dough balls are chilling.
  • Bake for 11 to 13 minutes.
  • Optionally, you can add 2 or 3 extra marshmallow on top of each cooking, at the 10 minute mark, and bake for an additional 1 or 2 minutes.

Cool the Cookies:

  • Cool on the cookie sheet for 5 to 7 minutes. The cookies will be soft, the cooling on the cookie sheet will make the transfer to a cooling rack easier and the cookies will keep their shape better.
  • Transfer the cookies onto a cooling rack to cool completely.

Notes

Use room temperature butter: Softened butter blends better with sugars, creating a smoother, fluffier dough.
Don’t overmix: Once the flour is added, mix just until combined. Overmixing can make the cookies tough.
Line your baking sheet: Use parchment paper or a silicone mat to prevent sticking - these cookies stick easily!
Freeze briefly before baking: For warmer kitchens, freeze the shaped dough balls for 10 to 15 minutes before baking to keep marshmallows intact.
Bake until edges are set: The cookies are ready when the edges are set but the centers look slightly soft; they’ll firm up as they cool.
Experiment with add-ins: Try adding nuts, different types of chocolate, or a hint of spice for a unique twist.

Nutrition

Calories: 86kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Calcium: 25mg | Iron: 1mg

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