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

These chocolate marshmallow cookies have the best surprise: gooey, melty marshmallows stuffed inside! Ready to eat in just 25 minutes.

Print Recipe

US Customary - Metric

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.

Video

Notes

*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.

**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.

Tips:

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.

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