In my opinion, there’s nothing more fun than a cookie with a surprise in the middle. And these marshmallow stuffed chocolate cookies have the best surprise– gooey, melty marshmallows! 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. These chocolate marshmallow cookies are one of my absolute favorite recipes!
These marshmallow stuffed chocolate cookies are such a good treat. 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 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!
What’s in This Marshmallow Stuffed Chocolate Cookie Recipe?
- Sugar: Granulated sugar sweetens the cookies. I also rolled my cookie dough balls in more sugar before baking to get a crunchy exterior– yum!
- Butter: Unsalted butter makes the cookies rich and tender.
- Eggs: Bind the cookie dough and give the cookies structure.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- Cocoa Powder: Makes the cookies rich and chocolatey. 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.
- Baking Soda: Helps the cookies rise in the oven.
- Salt: A touch of kosher salt enhances the chocolate flavor of the cookies.
- Flour: All-purpose flour gives these cookies structure.
- Marshmallows: Melt into the center of the cookies to create a gooey effect. 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.
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How to Store
Store marshmallow stuffed 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.
Tips for Success
- 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.
Marshmallow Stuffed Chocolate Cookies Recipe
Ingredients
- 1 cup granulated sugar
- 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)
Optional
- ½ cup granulated sugar for rolling the dough in
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
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
How to Make Marshmallow Stuffed Chocolate Cookies Step-by-Step
Cream the Butter and Sugar: Preheat your oven to 400°F. Prepare a cookie sheet with a nonstick spray. In a large bowl, using a hand mixer, beat 1 cup of granulated sugar and 1 cup of unsalted butter together until light and fluffy, about 2 minutes.
Add the Eggs and Vanilla: Add 2 large eggs and 1 teaspoon of vanilla extract; mix until 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 flour mixture into the wet ingredients and mix until well combined.
Stuff the Cookies: 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 6-7 mini marshmallows into the center, roll up the edges, and form a ball. Repeat with the remaining dough and marshmallows.
Coat the Cookies: Roll the balls of dough in ½ cup of granulated sugar and place on a cookie sheet 2 inches apart.
Bake the Cookies: 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 them. Cool on a cooling rack or a sheet of parchment paper.
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!