In my opinion, there’s nothing more fun than a cookie with a surprise in the middle. And these chocolate marshmallow cookies have the best surprise– gooey, melty marshmallows hidden inside! The chewy chocolate cookies serve as the perfect home for the warm, sweet marshmallow centers. And the sugary crust bakes into a delicate crunchy consistency around the cookie, so the cookie is a little crunchy on the outside and gooey on the inside. This is one of my absolute favorite cookie recipes, and they’re ready in 25 minutes!
Marshmallow Stuffed Cookie Recipe
These chocolate marshmallow stuffed cookies are such a fun treat for weekends with my kids! I always end up with a bag of mini marshmallows in my pantry, and this dessert is such a great way to use them up.
While the gooey marshmallow middle is definitely the star of the show, it wouldn’t be as exciting without the homemade chocolate cookie surrounding it. There’s nothing wrong with store-bought cookie mix, but I have to say this homemade recipe is so much better and super easy too! These cookies take less than 25 minutes to make, so get to baking!
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One Simple Tip!
While both regular and mini marshmallows will work in this recipe, I do not recommend using jumbo-sized marshmallows. Trust me, they will yield very lopsided cookies. If that’s all you have, cut them in half or quarters to stuff the cookies.
Chocolate Marshmallow Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer or Stand Mixer
- Cookie Portion Scoop
Ingredients
- 1½ cups granulated sugar divided
- 1 cup unsalted butter room temperature (2 sticks)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup unsweetened cocoa powder *
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2½ cups all-purpose flour
- 180 mini marshmallows (¼ of a 10-ounce bag or 30 regular-sized marshmallows)**
Instructions
- Preheat oven to 400°F. Prepare a cookie sheet with a nonstick spray.
- In a large bowl, using a hand mixer, beat 1 cup of sugar and the butter together until light and fluffy, about 2 minutes.1½ cups granulated sugar, 1 cup unsalted butter
- Add the eggs and vanilla; mix until combined.2 large eggs, 1 teaspoon pure vanilla extract
- In another bowl, whisk together the cocoa powder, baking soda, salt, and flour.⅔ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2½ cups all-purpose flour
- Add the flour mixture into the wet ingredients and mix until well combined.
- Using a medium-sized cookie scoop (about 1½ inches in diameter) or a heaping tablespoon amount, scoop a ball of dough, then flatten the dough in your hand to the size of your palm.
- Push the marshmallows into the center, roll up the edges, and form a ball.180 mini marshmallows
- Roll the ball of dough in the remaining ½ cup of granulated sugar and place on a cookie sheet 2 inches apart.
- Bake for 8-10 minutes, until you start to see the marshmallows poking through the top of the cookie. Allow the cookies to cool for 5 minutes before removing. Cool on a cooling rack or a sheet of parchment paper.
Notes
- Make sure to use room-temperature butter for the best results.
- Don’t skip the vanilla. It adds balance to the cookies and intensifies the chocolate flavor.
- Start with fewer marshmallows than you think are necessary. Too many marshmallows will alter the texture of these cookies.
- To avoid oozing marshmallows that stick to the baking sheet, tuck the marshmallows inside the cookies and cover any exposed marshmallows with cookie dough.
- If you find that your marshmallows are disappearing in your first batch of cookies, try freezing them for 1 hour before stuffing them into the cookies.
- Spray your cookie scoop with nonstick spray to prevent the dough from sticking.
How to Make Marshmallow Chocolate Cookies Step-by-Step
Prep: Gather the list of ingredients for these marshmallow stuffed cookies. For best results, bring butter and eggs to room temperature before beginning. Preheat your oven to 400°F, then prepare a cookie sheet with a nonstick spray and set it aside.
Cream the Butter and Sugar: In a large bowl, using a hand mixer, beat 1 cup of granulated sugar and 1 cup of softened unsalted butter together until light and fluffy, about 2 minutes.
Add the Eggs and Vanilla: Next, add 2 large eggs and 1 teaspoon of vanilla extract. Mix until well combined.
Whisk the Dry Ingredients: In another bowl, whisk together ⅔ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, and 2½ cups of all-purpose flour.
Mix the Dough: Add the dry ingredients into the wet ingredients, and mix until well combined and a wet dough forms.
Scoop: Using a medium-sized cookie scoop (about 1½ inches in diameter) or a heaping tablespoon amount, scoop a ball of dough. I always spray my cookie scoop with non-stick spray to help make this process a little smoother.
Flatten: Then flatten the ball of cookie dough in your hand.
Stuff: Place about 6-7 mini marshmallows in the center of the flattened piece of cookie dough, and gently push them in. Over-stuffing with too many marshmallows can alter the final texture, so use as many as fits easily at the center.
Roll: Finally, roll up the edges around the marshmallows and form a ball. Repeat with the remaining chocolate dough and marshmallows. If the dough gets too warm during this process, place the balls in the fridge to chill for about 10 minutes.
Coat the Cookies: Next, roll the balls of dough in ½ cup of granulated sugar and place on the prepared cookie sheet, about 2 inches apart. They need some space to fully bake through and spread out.
Bake the Cookies: Bake marshmallow-stuffed chocolate cookies for 8-10 minutes, until you start to see the marshmallows poking through the top of the cookie.
Cool: Allow the cookies to cool for 5 minutes before removing them from the tray. Then let them finish cooling on a cooling rack.
How to Store
Store marshmallow chocolate cookies in an airtight container at room temperature for up to 2 days; in the refrigerator for up to 4 days; or in the freezer for up to 1 month. Serve at room temperature or gently heat in the microwave.
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