Marshmallow Chocolate Cookies Recipe

Introduction

These marshmallow chocolate cookies combine rich cocoa, gooey marshmallows, and melty chocolate chips for a delightful treat. Soft and chewy with a sweet, fluffy twist, they are perfect for cozy afternoons or sharing with friends.

Ingredients

• 1 ¾ cups (220 g) all-purpose flour
• 1/2 cup (40 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (90 g) semi-sweet chocolate chips
• 1 cup (50 g) mini marshmallows
• 1/3 cup (60 g) marshmallow fluff (optional)

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Step 3: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
4. Step 4: Beat in the egg and vanilla extract until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients in 2–3 batches, mixing until just combined.
6. Step 6: Gently fold in the semi-sweet chocolate chips.
7. Step 7: Fold in the mini marshmallows and, if using, the marshmallow fluff. Be careful not to overmix to maintain the swirl patterns.
8. Step 8: Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes until edges are set but centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For an extra rich flavor, try using dark cocoa powder instead of unsweetened cocoa powder.
• If you prefer a crunchier cookie, bake a minute or two longer, watching closely to avoid overbaking.
• Substitute mini marshmallows with chopped regular marshmallows if mini ones are unavailable.
• Adding a pinch of instant coffee powder to the dry ingredients can enhance the chocolate flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, add a slice of bread to the container. You can also freeze the cookies for up to 3 months; thaw at room temperature before serving. Reheat briefly in a microwave for a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

Will the marshmallows melt completely during baking?

The mini marshmallows will soften and create gooey pockets, and if you use marshmallow fluff, it will swirl through the dough for extra texture rather than melting fully away.

Marshmallow Chocolate Cookies Recipe

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★★★★★

4.7 from 71 reviews

Delightfully rich and chewy Marshmallow Chocolate Cookies featuring a perfect blend of cocoa, semi-sweet chocolate chips, and gooey mini marshmallows, optionally enhanced with marshmallow fluff for a luscious swirl. These cookies offer a soft center with slightly crisp edges, making them an irresistible treat perfect for any occasion.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 ¾ cups (220 g) all-purpose flour
• 1/2 cup (40 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Mix-Ins:

• 1/2 cup (90 g) semi-sweet chocolate chips
• 1 cup (50 g) mini marshmallows
• 1/3 cup (60 g) marshmallow fluff (optional)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare them for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly combine all the dry components.
3. Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer until the mixture becomes light and fluffy, about 2 to 3 minutes.
4. Add Wet Ingredients: Beat in the large egg and vanilla extract thoroughly until the mixture is smooth and fully combined.
5. Combine Dry with Wet: Gradually add the dry ingredient mixture to the wet ingredients in 2 to 3 batches, mixing gently after each addition until just combined to avoid overmixing.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed without deflating the dough.
7. Add Marshmallows and Fluff: Carefully fold in the mini marshmallows and, if using, the marshmallow fluff, mixing lightly to keep the swirled texture intact.
8. Scoop and Bake: Scoop the cookie dough onto the prepared baking sheets, spacing the scoops about 2 inches apart. Bake for 8 to 10 minutes until the edges are set but centers remain soft.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• For best results, do not overmix the dough once the dry ingredients are added to maintain a tender texture.
• Using marshmallow fluff is optional but adds a delightful gooey swirl to the cookies.
• Allow cookies to cool slightly before removing from the baking sheet to prevent breaking.
• Store leftover cookies in an airtight container at room temperature for up to 5 days.

Keywords: marshmallow chocolate cookies, chocolate cookies, marshmallow cookies, cocoa cookies, soft cookies, homemade cookies, chocolate chip cookies