These chocolate 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. These chewy chocolate cookies are sure to be a family favorite!
These chocolate marshmallow cookies are based off of my inside out chocolate cookie recipe! 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!
Think of these as hot chocolate cookies - super chocolatey with a puddle of marshmallow in the middle! Or make it a s'mores cookie by adding some crushed graham cracker crumbs!
Looking for a chocolate chip version of marshmallow cookies? Check out my chocolate chip marshmallow cookies recipe!
Why you'll 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.
- 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.
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.
- I don't recommend using mini marshmallows. I tested this recipe with them and found that they melted completely in the cookie while baking.
Step by Step Instructions
Step 1: First step, place your marshmallows in the freezer! Then, in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the room temperature butter with the sugar and light brown sugar until light and fluffy.
Step 2: Stop the mixer and add the egg and vanilla extract. Combine for another minute. You may need to stop the mixer and scrape the sides with a rubber spatula to make sure everything is getting combined!
Step 3: Add all of the dry ingredients to the wet ingredients - the cocoa powder, flour, salt, baking powder and baking soda. Stop mixing as soon as it is combined, we don't want to overmix the cookie dough! Place in the fridge for 45 minutes.
Step 4: Take the chilled cookie dough out and line two baking sheets with parchment paper. Preheat the oven to 350°Fahrenheit/175°Celsius. Scoop out 2 heaping tablespoons of chocolate cookie dough and flatten it with your hand. Place one of the frozen marshmallows on top. Cover the marshmallow with dough so it is completely covered and you can't see it at all. Roll the cookie dough balls in white sugar and bake, 5 at a time on a baking sheet for 8-10 minutes. While one batch bakes, place the other batch in the fridge or freezer.
Expert 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 the marshmallows 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
Nope, I've tested them without the extra sugar and they work great!
No as those will be too big for the cookie dough and they'll leak out!
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!
Keep the cooled cookies in an airtight container at room temperature for 3-4 days.
Try these cookies next!
Chocolate Marshmallow Cookies
- ½ cup unsalted butter room temperature
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup dutch processed cocoa powder
- 10 marshmallows
- extra sugar for rolling
- 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 unsalted butter, ½ cup white sugar, ½ cup 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 egg, 1 teaspoon 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 kosher salt, 1 ¾ cups all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ⅓ cup 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.