These Chocolate Marshmallow Cookies are fudgey, chewy and so easy to make! When baked, it has the perfect gooey marshmallow center.
This chocolate marshmallow cookie is perfect for any time of the year, whether it be in the cold winter months or those cool summer nights.
Ingredients for Chocolate Marshmallow Cookies
- Flour: this recipe uses all purpose flour
- Sugar: I used both brown sugar and granulated sugar. The brown sugar adds to the chewiness and softness of tis cookie.
- Unsalted butter: this will help you control the salt content
- Egg: use a large egg in this recipe
- Vanilla extract: invest in pure vanilla extract for your baking
- Unsweetened cocoa powder: I used Hersheys extra dark unsweetened cocoa powder
- Baking powder: This will help the cookies fluff up
- Salt: I always add just a pinch to my recipes
- Baking soda: this is different than baking powder and allows a little bit of a spread in the cookies.
- Mini marshmallows: the minis are the best for this recipe!
FAQ
Can the cookie dough balls be frozen?
Yes they can ! Store the dough in an airtight container for 30 days. Let the dough defrost before baking!
Can the cookies be smaller?
I would not recommend going smaller than 1 1/2 tbsp of cookie dough per cookie! The marshmallows won’t be able to fit inside!
Tips and Tricks
- Cool the butter: Make sure you melt the butter first and let it cool for a few minutes! You do not want it to be smoking hot when you combine it with the other ingredients.
- Don’t skip the vanilla: a lot of people think they can skip this step, but it helps balance out the cookie flavor.
- Make sure the marshmallows are covered: Close your cookie dough tightly so that the marshmallows are covered. If they are not, they will likely run outside the cookie and will not look as aesthetic.
Storage
These cookies will stay in an airtight container for 4-5 days
They can be frozen, but the texture may change.
More Recipes You Will Love
- Gluten-Free Peanut Butter Blossoms
- Hot Cocoa Cookies
- Lazy Girl Vegan S’mores Cookies
- Salted Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
If you make these Chocolate Marshmallow Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Chocolate Marshmallow Cookies
Ingredients
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup all purpose flour
- 3/4 cup mini marshmallows
Instructions
- Preheat your oven to 350F. Line 2 baking trays with parchment paper.
- In a large bowl, cream together the sugars and butter.
- Add in the vanilla extract and egg.
- Add in the flours and fold with a spatula.
- Using a 2tbsp cookie dough scoop, roll a ball and make a dent in the center. Stuff 5-6 mini marshmallows in the center and cover back up.
- Lightly roll the cookie dough in your palms and place on your baking tray.
- Bake for 9 -10 minutes.
- Allow them to cool on the pan for about 10 minutes. Transfer over to a wire rack
Can I use salted butter?
Hey! You can, but it will definitely have a little but of a saltier flavor. Do not add any extra salt to the dough!