These chocolate and marshmallow cookies are soft, fudgy, and stuffed with a gooey marshmallow! These cookies are so easy to whip up and can be made in one bowl. Plus, you only need 11 simple pantry ingredients to make them.
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These chocolate marshmallow cookies are based on my inside out chocolate cookie recipe and homemade triple chocolate chunk cookies! After a ton of testing, I took out the extra egg yolk and added a little bit more flour. This helped the chocolate cookies not spread so much when baking and meant that the marshmallows didn't completely seep out when baking.
Think of these as hot chocolate cookies - super chocolatey with a puddle of marshmallow in the middle! Also, can I just say, my own brother told me these were the BEST cookies he's ever had! HUGE compliment there!
Looking for a chocolate chip version of marshmallow cookies? Check out my chocolate chip marshmallow cookies recipe! If you're looking more for a s'mores vibes, then definitely try my chocolate s'mores cookies. Or if you want another stuffed cookie recipe, check out my chocolate filled cookies and cookie butter cookies.
Why I love these chocolate marshmallow cookies!
- One bowl recipe - you only need one bowl! You can either use a stand mixer or a large bowl with a handheld mixer.
- Sparkling Cookies - each cookie dough ball is rolled in white sugar before baking, giving you almost a sugar cookie look but with extra fudgy chocolate cookies!
- Marshmallow Stuffed - each chocolate cookie is stuffed with a marshmallow before baking, giving you a delicious gooey middle.
- Extra Chocolatey - made with dutch processed cocoa powder, these cookies are so chocolatey! If you want to amp up the chocolate you can add some chocolate chips.
Grab your ingredients!
- Flour: I'm using all purpose flour for these cookies!
- Cocoa Powder: I've only tested this recipe with dutch process cocoa powder. This type of cocoa powder is more intense than unsweetened natural cocoa powder. It also reacts with leaveners like baking soda and baking powder differently, so don't try swapping it out!
- Butter: I always use unsalted butter to control the amount of salt in a recipe!
- Sugar: the chocolate cookies have both light brown sugar and white sugar. I also roll the cookie dough balls in extra sugar just before baking.
- Marshmallows: I'm using regular marshmallows here! If you only have large or jumbo sized marshmallows, you can cut them into smaller pieces. You could also stuff the cookies with a few mini marshmallows if that's all you have on hand.
Substitutions & Variations
- To give these a double dose of chocolate, add chocolate chips to the tops of the cookies as soon as they're out of the oven.
- For a s'mores chocolate cookie, add crushed graham cracker crumbs to the tops of the cookies once they come out of the oven.
How to make chocolate and marshmallow cookies
Step 1: In a stand mixer or a bowl with a handheld mixer, beat the butter with the light brown sugar and granulated sugar until light and fluffy.
Step 2: Add the egg and vanilla extract and mix. I recommend taking a rubber spatula and scraping the sides of the bowl so the dough is getting mixed evenly.
Step 3: Add the dry ingredients and mix until just combined. Place in the fridge to chill. This will help the cookies not spread too much in the oven!
Step 4: Using a cookie scoop, scoop out 2 tablespoons of dough. Flatten the cookie dough ball and place a marshmallow on top. Then use your fingers to wrap the dough around the marshmallow. You can then roll the dough balls in sugar if you want.
Step 5: Place the cookie dough balls on baking sheets lined with parchment paper. You'll need two baking sheets for this.
Step 6: Bake in an oven preheated to 350°Fahrenheit for 8-10 minutes. Bake one sheet at a time.
My Baking Tips & Tricks
- Kitchen scale - I always recommend using a kitchen scale since it's the most accurate way to bake! It is so easy to add too much flour or cocoa powder, giving you dry cookies!
- Freezing marshmallows - I've found that freezing them for an hour helps them stay firm and not leak out of the cookies.
- Cool on the baking sheet - I've found these cookies can be super delicate when they come out of the oven, so I recommend letting them just cool on the baking tray instead of removing to a wire cooling rack.
Frequently Asked Questions
No as those will be too big for the cookie dough and they'll leak out! You could chop up big marshmallows if that's all you have.
I really recommend freezing your marshmallows before you start this recipe! I also recommend making sure the marshmallows are totally covered with cookie dough before baking. I have tested these cookies with just a bit of marshmallow peeking out, that way you see a real marshmallow middle once they're baked but found half the time some of the marshmallows completely melt in the oven!
Storage
Keep the cooled cookies in an airtight container at room temperature for 3-4 days.
Try these cookies next!
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Thank you!
Ella
Recipe
Chocolate Marshmallow Cookies
Ingredients
- ½ cup (113 grams) unsalted butter room temperature
- ½ cup (100 grams) white sugar
- ½ cup (105 grams) light brown sugar
- 1 large (1) egg room temperature
- 1 teaspoon (1) vanilla extract
- 1 teaspoon (1) kosher salt
- 1 ¾ cups (210 grams) all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup (29 grams) dutch processed cocoa powder
- 10 marshmallows
- extra sugar for rolling
Instructions
- Place your marshmallows in the freezer.10 marshmallows
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.½ cup (113 grams) unsalted butter, ½ cup (100 grams) white sugar, ½ cup (105 grams) light brown sugar
- Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg and vanilla extract, then beat again on medium speed for 1 minute until combined.1 large (1) egg, 1 teaspoon (1) vanilla extract
- Stop the mixer and add all of your dry ingredients - flour, baking powder, baking soda, salt and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.1 teaspoon (1) kosher salt, 1 ¾ cups (210 grams) all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ⅓ cup (29 grams) dutch processed cocoa powder
- Place in the fridge for 45-60 minutes - note this is a sticky dough so the chilling will help with scooping!
- Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper. Take the marshmallows out of the freezer.
- Scoop out 2 heaping tablespoons of dough cookie and use your palm to flatten the dough. Place a marshmallow in the middle, and then cover the marshmallow completely in the dough. You don't want any marshmallow peeking out or it will melt! Roll the cookie dough ball in the extra white sugar.extra sugar for rolling
- Place the cookie dough balls on the parchment lined baking sheet. Make sure to leave about 2 inches of space between each cookie, I usually do 5 cookie dough balls to 1 baking sheet. While one sheet is baking, I place the other sheet in the fridge or freezer.
- Bake the cookies for 8-10 minutes.
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Liza says
Can i make this a day ahead ?
Ella says
Hi Liza, I find these are better on the day of baking as the marshmallow inside is more intact and gooey!
Sienna says
Made these with my grandma today. Easy and fast not many ingredients needed.
Don't expect they will last long. They are soo yummy