A whiff of cocoa and warm sugar always takes me back to a Sunday kitchen where the radio hummed and a stack of paper towels awaited the inevitable marshmallow streaks. I remember pressing a spoon into a soft, chocolatey mound and tucking a marshmallow into the center, then waiting, impatient and hopeful, while the oven worked its magic.
I’m Maggie Hart in spirit here a home cook who grew up cooking beside my mama and learning to trust old church cookbooks and recipes passed around on index cards. I cook the kind of food families eat all week: casseroles that feed a crowd, slow-cooker meals that come home to savory steam, skillet dinners that finish in one pan, and desserts that bring everyone to the table. My approach keeps things simple and comforting. I test recipes in real kitchens where school schedules and last-minute errands rule the day, so you’ll find my directions clear and practical.
I avoid pork and favor family-friendly swaps, and I love offering step-by-step notes that feel like a friendly nudge over the counter. If you’re looking for warm, reliable baking that hugs you back, you’ll find that in these Chocolate Marshmallow Cookies and other favorites like the ones I’ve written about over the years, including a chewy twist on dates and pistachios that plays well next to these cookies. My goal is comfort made simple, and these cookies fit that philosophy perfectly gooey marshmallows with rich chocolate in a cookie you can make on a weeknight or for a potluck.
Table of Contents
Table of Contents
Why you’ll love this dish
These Chocolate Marshmallow Cookies have that cozy, nostalgic pull that makes people gather. The dough bakes up with a soft center and a slightly crisp edge, and the mini marshmallows melt into little clouds of goo that peek through a chocolate surface. You’ll love this dish because it balances big chocolate flavor with the playfulness of marshmallows, and you can pull them from the oven when the centers still look a touch underbaked for the best texture.
These cookies deliver quick satisfaction: they mix fast, bake in about ten minutes, and they hold up well if you need to transport a batch to a school event or family dinner. If you want to switch things up, the dough welcomes mix-ins, so you can add chopped nuts, white chocolate chips, or even a swirl of caramel to make the Chocolate Marshmallow Cookies your own.
I like to tell folks that these cookies are what you make when you want something familiar but just a little bit special. They’re reliable for a crowd and forgiving for busy home cooks. The marshmallows give the cookies a nostalgic feel without being fussy, and the cocoa-forward dough keeps them from feeling overly sweet. If you enjoy other homey chocolate baking, try pairing these cookies with a chocolate ricotta dessert I wrote about; the contrast in textures makes both treats shine. Think of the Chocolate Marshmallow Cookies as an all-occasion cookie easy to make, easy to love, and always ready to bring a little comfort to the table.
How to prepare Chocolate Marshmallow Cookies
Ingredients :
1 cup unsalted butter, 1 cup granulated sugar, 1 cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 3/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup mini marshmallows, 1 cup chocolate chips
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth., 3. Beat in the eggs one at a time, then stir in the vanilla., 4. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture., 5. Fold in the mini marshmallows and chocolate chips., 6. Drop rounded tablespoons of dough onto ungreased baking sheets., 7. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked., 8. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Follow the directions as written for straightforward results, and remember a few practical notes: scoop the dough uniformly so cookies bake evenly, and don’t overbake the best Chocolate Marshmallow Cookies come out when the centers look a touch soft because they continue to set as they cool. If your marshmallows seem to disappear during mixing, fold them in gently at the end so you keep those little bites intact.
The dough holds shapes well, so you can refrigerate it for thirty minutes if you want thicker cookies. If you need to swap the chocolate chips for chopped chocolate, go right ahead; larger chocolate pieces melt differently and create a slightly more rustic cookie. For another family-friendly cookie idea with a touch of almond and ricotta, try this recipe I tested that pairs nicely with weekend coffee. Above all, these Chocolate Marshmallow Cookies reward simplicity a few pantry staples, a warm oven, and you’ll have more than enough to share.
Serving ideas
Serve Chocolate Marshmallow Cookies warm with a glass of cold milk, a cup of strong coffee, or a milky hot chocolate. The cookies show off their gooey centers best when they still feel soft, so if you bake a batch before guests arrive, consider warming them briefly in a low oven or microwave for a few seconds to bring back that freshly-baked feel. For a dessert plate, pair one cookie with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a quick skillet-sundae vibe. These cookies also make a charming addition to a cookie tray stacked with shortbread, nut bars, and fruity bites; their chocolaty richness offers balance to lighter or tangy treats.
If you bring Chocolate Marshmallow Cookies to a party, pack them in a shallow airtight tin with parchment paper between layers so the marshmallow goo doesn’t stick everything together. For a holiday spread, add a dusting of cocoa powder or a few sea salt flakes right after baking for a grown-up finish.
You can also turn them into sandwich cookies: split a cookie in half and spread a thin layer of marshmallow fluff or chocolate ganache inside for an indulgent twist. For kid-friendly serving, consider decorating cooled cookies with a few extra mini marshmallows or a sprinkle of festive nonpareils. No matter how you serve them, these Chocolate Marshmallow Cookies carry a nostalgic charm that makes people smile and keeps hands reaching back for one more.
How to keep leftovers
Store leftover Chocolate Marshmallow Cookies in an airtight container at room temperature for up to three days. If you live in a warmer climate or your kitchen runs hot, pop the container into the fridge to keep the marshmallow centers from getting too gooey; allow the cookies to come back to room temperature before serving so the texture softens. Layer your cookies with parchment paper to avoid them sticking together, especially while the marshmallow filling still feels tacky.
For longer storage, you can freeze the cookies. Flash-freeze them on a sheet tray until firm, then transfer them to a freezer-safe bag or container with parchment between layers. Frozen Chocolate Marshmallow Cookies reheat well: thaw at room temperature or warm in a preheated 300°F oven for a few minutes until soft and melty. If you plan to freeze dough, scoop the dough onto a parchment-lined tray and freeze the scoops individually;
once firm, bag the scoops and bake from frozen, adding a minute or two to the baking time. This works wonderfully for last-minute dessert needs and keeps a steady supply of Chocolate Marshmallow Cookies ready to go. Label dates on your containers so you use the oldest batches first and always trust your nose if anything smells off, discard it.
Simple tips for success
Measure flour correctly by spooning it into your measuring cup and leveling it off; packing flour causes dense cookies. Use room-temperature butter so it creams easily with the sugars; that step aerates the dough and helps create a tender crumb in the Chocolate Marshmallow Cookies. When you add eggs, mix until just combined overbeating can make cookies cakier. Fold in the mini marshmallows and chocolate chips last with a gentle hand to keep those marshmallows from dissolving in the batter.
If your cookies spread too much, chill the dough for 20-30 minutes before baking to firm up the butter. If they don’t spread enough, slightly flatten the scoops with the back of a spoon before baking. Rotate your baking sheet halfway through the bake if your oven has hot spots. For consistent cookies, use a tablespoon cookie scoop to portion dough evenly. And a practical tip from my kitchen: keep a little extra bag of mini marshmallows on hand for adding to warm cookies right out of the oven they’ll stick to the warm top and create a pretty, pillowy finish. These straightforward steps help the Chocolate Marshmallow Cookies come out reliably delicious every time.
Easy twists you can try
There’s plenty of room to play with the Chocolate Marshmallow Cookies recipe. For a nuttier route, fold in 1/2 cup of chopped toasted pecans or walnuts for crunch. If you want a more adult flavor, stir in a tablespoon of espresso powder to deepen the chocolate without adding overt coffee taste. Swap half the chocolate chips for white chocolate or caramel bits for a sweet contrast to the marshmallows. For a seasonal spin, add a teaspoon of orange zest and a handful of dried cranberries to bring a bright note that pairs well with cocoa.
You can also make mini-cookie versions for bite-sized treats: reduce baking time slightly and watch the centers closely. For a decadent presentation, sandwich a dollop of chocolate ganache or marshmallow fluff between two cookies and chill briefly to set. If you need a gluten-free option, substitute a measure-for-measure GF flour blend and let the dough rest for 15 minutes before baking to hydrate the mix; you’ll still enjoy those gooey pockets of marshmallow.
These variations keep the spirit of the Chocolate Marshmallow Cookies while offering new textures and flavors that suit different tastes. Try a few combinations until you find your favorite twist, and don’t be afraid to borrow ideas from other cookie recipes like the pistachio-cranberry version I love.
Frequently asked questions
Q: Can I use regular marshmallows instead of mini marshmallows?
A: Yes, but cut regular marshmallows into small pieces so they distribute evenly. Mini marshmallows melt quickly and create small pockets of goo, which helps the Chocolate Marshmallow Cookies keep their shape and texture. If you use full-size marshmallows, they’ll likely clump and create larger molten areas that can spread during baking.
Q: How do I prevent the marshmallows from disappearing into the dough?
A: Fold marshmallows in at the very end and mix gently. If your kitchen is warm or your butter soft, the marshmallows may soften and stick together. Chilling the dough briefly before baking helps maintain distinct marshmallow bits and keeps the cookies from becoming messy. Use mini marshmallows for best results with the Chocolate Marshmallow Cookies.
Q: Can I make the dough ahead of time?
A: Absolutely. You can refrigerate dough for up to 48 hours before baking, which often improves flavor as the ingredients meld. For longer storage, scoop dough into portions and freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time. This makes it easy to enjoy Chocolate Marshmallow Cookies anytime without the prep at the moment.
Conclusion
If you want more inspiration or a slightly different take on these gooey delights, check this detailed riff on Chocolate Marshmallow Cookies at Sugar Salt Magic: Chocolate Marshmallow Cookies – Sugar Salt Magic. For another lovely variation and presentation ideas, take a look here: Chocolate Marshmallow Cookies – Completely Delicious.
Enjoy baking, and remember: the best cookies come from a place of warmth and a willingness to share.
Print
Chocolate Marshmallow Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously soft and gooey cookies packed with chocolate and mini marshmallows that are perfect for any occasion.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
- Fold in the mini marshmallows and chocolate chips.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For the best texture, do not overbake. The cookies should come out with soft centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American