Dessert

Chocolate Marshmallow Cookies Recipe

BySophie Carsel March 15, 2026March 15, 2026

Introduction

These Chocolate Marshmallow Cookies offer a deliciously chewy texture with rich cocoa flavor and gooey marshmallows hidden inside. Perfect for a cozy treat or sharing with friends, they’re sure to satisfy your sweet tooth.

Six large, round chocolate cookies with a cracked, slightly rough texture are placed on white parchment paper covering a dark baking tray. Each cookie is deep brown with visible chocolate chips embedded, and white marshmallow spots melting in the center, giving a contrast of soft and chewy textures. The cookies are evenly spaced, and the baking tray sits on a white marbled surface with a few whole white marshmallows nearby. The scene is bright and natural, showing the rich, gooey quality of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups butter (softened)
2 cups white sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup mini chocolate chips
16 marshmallows (regular size, not mini)

Instructions

Step 1: Preheat your oven to 375˚F.
Step 2: In a large bowl, cream together the softened butter and sugar until smooth. Then beat in the eggs and vanilla extract until the mixture is light and fluffy.
Step 3: Stir in the flour, cocoa powder, baking soda, and salt until just combined. Fold in the mini chocolate chips.
Step 4: To form each cookie, take about 1.5 to 2 tablespoons of dough and shape it around the base of a marshmallow. Then take another 1 to 1.5 tablespoons of dough and cover the top of the marshmallow, fully encasing it. It may be easier to spray your hands with cooking spray for less stickiness, but this is optional.
Step 5: Line a large cookie sheet with parchment paper. Place 3 cookies on the sheet spaced well apart, as they will spread significantly while baking.
Step 6: Bake for 8 to 10 minutes. The cookies should be flat while the marshmallow remains white in the center and not bubbling.
Step 7: Remove cookies from the oven and let them cool completely before peeling them off the parchment paper.

Tips & Variations

For easier handling, chill the dough slightly before shaping around the marshmallows to reduce stickiness.
Swap mini chocolate chips for chunks for a more intense chocolate hit.
Add a pinch of cinnamon or espresso powder to the dough to deepen the chocolate flavor.
Use flavored marshmallows, like vanilla or caramel, for a fun twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. Reheat gently in the microwave for a few seconds to enjoy the marshmallow’s gooey texture again.

How to Serve

Six large, round chocolate cookies lie flat on white parchment paper on a dark baking tray. Each cookie has a rough, cracked surface with a dark brown color, dotted with small chocolate chips throughout. In the middle of each cookie, there is a melting white marshmallow that contrasts with the dark chocolate color, creating an uneven, creamy texture. The baking tray is placed on a white marbled surface, and there are three white marshmallows visible on the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of regular-sized ones?

It’s best to use regular-sized marshmallows as the larger size creates the gooey center and works well when encased in dough. Mini marshmallows may melt too much and lose their shape during baking.

Why are my cookies spreading too much?

Make sure to space your cookies widely on the baking sheet, as these tend to spread significantly. Also, chilling the dough before baking can help control spread. Using room temperature butter rather than melted butter helps maintain cookie shape as well.