Chocolate Marshmallow Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: cookies

Calories: 153kcal

Author: Becky Hardin - Easy Dessert Recipes

Homemade Chocolate Marshmallow Cookies are deliciously indulgent treats! Chocolate cookies with gooey marshmallow centers make the most decadent bite every time.

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Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer
Cookie Portion Scoop

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

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.

Storage: 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.

Nutrition