Homemade Chocolate Marshmallow Cookies are deliciously indulgent treats! Chocolate cookies with gooey marshmallow centers make the most decadent bite every time.
Marshmallow Cookies
These chocolate marshmallow cookies are the best treat. There’s nothing more fun than filling a cookie with a surprise center, right?
While the 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 this homemade recipe is SO much better.
This recipe includes gooey marshmallows, delicious homemade chocolate cookies, and easy-to-follow steps. Bring these to your next cookie exchange or party of any kind if you feel like showing off!
Why You’ll Love these Chewy Chocolate Cookies:
- Easy: These homemade cookies are so much easier to make than you think! It’ll taste like they’re straight from a bakery, but made by you!
- Filled: Anytime a dessert has a filling to it, it’s a huge hit. These Chocolate Marshmallow Cookies are always so impressive and fun to serve since people love that marshmallow middle!
- Chocolate: If you’re a chocolate lover, this is the recipe for you! The marshmallow and chocolate combination is pure bliss. It reminds me of a chocolate-covered marshmallow, but even better!
How to Make Chocolate Marshmallow Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Beat together the sugar and butter. Once combined, add the vanilla and eggs.
- Whisk together the dry ingredients.
- Combine the wet and dry ingredients.
- Use a cookie scoop to scoop the dough into balls. Create a well for the marshmallows in the middle. Close the dough around the marshmallows.
- Roll the cookie dough ball in sugar.
- Bake.
Chocolate marshmallow cookies are soft and chewy chocolate cookies (think Snickerdoodle consistency) with a gooey marshmallow center.
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
Be sure to fold the marshmallows into the dough and cover any exposed marshmallows with cookie dough before baking.
You sure can! These cookies keep well in the freezer for up to 1 month.
The chewy chocolate cookies serve as the perfect home to the warm, sweet marshmallow centers. Oh, and the sugary crust around the cookie is also pretty delicious! It bakes into a delicate crunchy consistency around the cookie, so the cookie is a little crunchy on the outside and gooey on the inside.
These cookies travel well, so think about bringing them with you to your next potluck or holiday party. Shake things up at the cookie exchange with Chocolate Marshmallow Cookies! Consider doubling (or even tripling) this recipe so everyone gets some.
Make Ahead Instructions
These cookies can be made up to 1 day in advance of when you plan to serve them. Store in an airtight container at room temperature.
Storage Instructions
Store chocolate marshmallow 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.
Freezing Instructions
Freeze chocolate marshmallow cookies in an airtight container or Ziplock bag for up to 1 month. Let thaw at room temperature.
Variations
- Sugar: You can use all granulated sugar or, for a chewier cookie, split the sugar ½ cup granulated and ½ cup brown sugar.
- Butter: Salted butter can be used if unsalted is unavailable; just omit the salt from the recipe.
- Marshmallows:
- Mini marshmallows or regular-sized (not jumbo) marshmallows can be used. If all you have on hand is jumbo then just cut them in half.
- Try different flavors of marshmallows! There are s’mores and chocolate varieties that would work great.
Tips for Perfect Cookies
- 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.
- Don’t use jumbo-sized marshmallows. They will yield very lopsided cookies.
- 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.
- Spray your cookie scoop with nonstick spray to prevent the dough from sticking.
Easy-to-make Chocolate Marshmallow Cookies really have it all. Between the sugary exterior and marshmallow middle is the best chewy homemade chocolate cookie! Make them for a party or just for fun – either way, you’ll be glad you didn’t miss out on these gooey treats.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Marshmallow Cookies Recipe
Ingredients
- 1 cup granulated sugar 200 grams
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ⅔ cup unsweetened cocoa powder 56 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- 2½ cups all-purpose flour 300 grams
- 180 mini marshmallows 71 grams (¼ of a 10-ounce bag or 30 regular sized marshmallows)
Optional
- ½ cup granulated sugar 100 grams, for rolling the dough in
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 400°F. Prepare a cookie sheet with a nonstick spray.
- In a large bowl, using a hand mixer, beat the sugar and butter together until light and fluffy, about 2 minutes.1 cup 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, 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 ½ cup of granulated sugar and place on a cookie sheet 2 inches apart.½ cup granulated sugar
- 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
- You can use all granulated sugar or, for a chewier cookie, split the sugar ½ cup granulated and ½ cup brown sugar.
- Salted butter can be used if unsalted is unavailable; just omit the salt from the recipe.
- Mini marshmallows or regular-sized (not jumbo) marshmallows can be used. If all you have on hand is jumbo then just cut them in half.
- Try different flavors of marshmallows! There are s’mores and chocolate varieties that would work great.
- 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.
- Don’t use jumbo-sized marshmallows. They will yield very lopsided cookies.
- 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.
- Spray your cookie scoop with nonstick spray to prevent the dough from sticking.
It tastes good. However, the marshmallows either melt out or are absorbed into the cookie. There really isn’t any fun marshmallow coming out of the center when you eat them.
Oh, no! I’m sorry to hear this recipe didn’t work out as planned. I recommend freezing the marshmallows for about an hour before adding them to the dough to prevent them from melting into the cookies!