When you're craving a cozy sweet treat that brings a smile with every bite, this Chocolate Marshmallow Cookies Recipe fits the bill perfectly. Imagine soft, chocolatey cookies generously studded with melty marshmallows-a nostalgic, warm hug in cookie form. I love baking these when friends drop by or when I just want a little extra comfort after a long day. You'll notice they bake up with an inviting crackly top and perfectly gooey centers that keep everyone coming back for more.
Jump to:
Why This Recipe Works
What makes this Chocolate Marshmallow Cookies Recipe shine is the harmony between its rich cocoa base and the sweet, pillowy marshmallows that soften just right during baking. I appreciate how a simple combination of pantry staples yields such a dependable, delicious cookie every time.
- Consistent Texture: The balance of flour, cocoa, and sugars creates a tender yet firm cookie with soft edges.
- Deep, Balanced Flavor: Cocoa powder gives depth without overpowering, while vanilla and brown sugar add warmth and subtle sweetness.
- Simple Ingredients: No fancy extras needed-just everyday ingredients that deliver big comfort.
- Fast Prep, Big Payoff: Mix, scoop, and bake in under half an hour; perfect for last-minute treat cravings.
Ingredient Game Plan
Choosing the right ingredients sets you up for cookie success. I always opt for good-quality cocoa powder and fresh marshmallows to ensure that warm, toasty chocolate aroma and that luscious gooeyness with every bite.
- All-purpose flour: Make sure it's fresh and properly measured; it builds the cookie's body without heaviness.
- Unsweetened cocoa powder: A natural cocoa gives that rich chocolate flavor; Dutch-processed is also fine but may shift texture slightly.
- Baking soda: Leavens just enough for soft edges; check it's not expired for best results.
- Butter: Use unsalted and room temperature for easier creaming and even mixing.
- Granulated and brown sugars: The combo balances sweetness and moisture, brown sugar adds a slight caramel note.
- Vanilla extract: Adds warmth and depth; I keep a decent bottle always ready.
- Chocolate chips: Semi-sweet type complements without too much sugar overload.
- Mini marshmallows: Lots of 'em! They soften beautifully but hold shape during baking.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Chocolate Marshmallow Cookies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This dry mix forms your cookie's chocolate base. Whisking well now ensures no lumps and even distribution of rise and flavor.
Step 2 - Build Flavor
In another bowl, cream the softened butter with the granulated and brown sugars until the mixture is light, fluffy, and pale-this usually takes about 3-5 minutes with a mixer. You'll notice how the sugars dissolve and the texture becomes almost silky. Beat in the egg and vanilla extract until smooth and homogenous. Slowly fold in the dry ingredients until just combined-don't overmix here, or your cookies risk becoming tough. Finally, gently fold in the chocolate chips and mini marshmallows-their softness gives this recipe its signature treat-worthy texture.
Step 3 - Finish for Best Texture
Scoop heaping tablespoons of dough onto your prepared sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, keeping an eye on the edges: they should look set and slightly crisp while the centers remain soft and pillowy. Resist the urge to overbake-that's key to silky marshmallow pockets inside. Once out of the oven, let the cookies cool on the tray for 5 minutes before transferring to a wire rack; this helps them finish setting up without drying out.
Pro Moves I Swear By
Over time, I've learned these little tricks make the Chocolate Marshmallow Cookies Recipe not just good but unforgettable. A little care at each step means you'll get that ideal marriage of chewy, chocolaty cookie with dreamy marshmallow pockets that lots of folks rave about.
- Doneness Cue: Look for slightly cracked tops with edges that start to firm but gently press the center-it should feel soft, not jiggly.
- Temperature Trick: Room temperature butter creams more evenly, avoiding greasy or dense dough.
- Make-Ahead Move: Refrigerate the dough for 30 minutes before baking for thicker, more controlled spread.
- Skip This Pitfall: Avoid overmixing after adding flour to keep the texture tender rather than tough.
Serve It Up
Finishing Touches
I like to dust these cookies with a light sprinkle of powdered sugar once cooled-that delicate sweetness adds a pretty, festive glow and complements the rich chocolate flavor. If you want a little extra, a quick drizzle of melted chocolate over the top amps up the indulgence without overwhelming the marshmallow magic.
Great Pairings
Serve these cookies alongside a cold glass of milk for classic nostalgia, or try pairing with a scoop of vanilla bean ice cream for a grown-up s'mores vibe. For a cozy afternoon, a cup of chai tea or coffee brings out the warm spice notes hiding in the cocoa and brown sugar.
Easy Plating Wins
If you're serving for guests, stack the cookies on a wooden board or a colorful plate, interspersing a few mini marshmallows or chocolate chips as decoration. A simple linen napkin underneath adds a touch of rustic charm. For weeknights, just a small stack on a dessert dish works beautifully - no fuss, all comfort.
Make-Ahead & Storage
Storing Leftovers
Keep your leftover Chocolate Marshmallow Cookies in an airtight container at room temperature for up to 3 days. If humidity is high, storing them in a slightly cool spot helps maintain that soft, tender texture without getting sticky. Adding a sheet of parchment between layers prevents sticking and preserves their golden edges.
Freezer Notes
These cookies freeze incredibly well. Freeze them in a zip-top freezer bag or airtight container for up to 2 months. When ready, let thaw on the counter for about 30 minutes. The marshmallows stay delightfully gooey, and the cookie retains its fresh-baked softness once warmed slightly.
Reheating Chocolate Marshmallow Cookies Recipe Without Drying Out
To revive day-old cookies, pop them in the microwave for 10-15 seconds wrapped loosely in a damp paper towel - this traps moisture and keeps marshmallows soft. You can also warm them in a 300°F oven for 5 minutes on a baking sheet. An air fryer works nicely too at a low temperature, but watch carefully to avoid drying. This way, your Chocolate Marshmallow Cookies Recipe feels freshly baked again.
Frequently Asked Questions
You can, but large marshmallows tend to melt and spread more, losing the nice marshmallow pockets that mini marshmallows create. If you only have large ones, chop them into smaller pieces for better distribution.
Too much spreading often happens if your butter is too soft or the dough is warm. Try chilling the dough for 20-30 minutes before baking to help the cookies hold their shape better.
Substituting with melted chocolate will change the texture and fat content significantly. It may require adjusting flour and butter amounts. For best results, stick to unsweetened cocoa powder as called for.
Using a bit more brown sugar and avoiding overbaking helps. You can also add a tablespoon of corn syrup or honey for extra chewiness if you like.
Final Thoughts
If you're looking for an easy cookie recipe that brings gooey chocolaty warmth with every bite, this Chocolate Marshmallow Cookies Recipe delivers every time. I've made these countless times, and they never fail to impress friends and family with that simple satisfying marshmallow surprise. Once you master the basic steps, you might even find yourself experimenting-maybe some toasted nuts, or a pinch of cinnamon for a cozy twist. Whatever way you go, enjoy the process and your perfectly melty, chocolaty creations fresh from the oven.
PrintComplete Recipe
Chocolate Marshmallow Cookies Recipe
Delight in these rich and chewy Chocolate Marshmallow Cookies, packed with semi-sweet chocolate chips and gooey mini marshmallows for a decadent treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the cookie dough.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to distribute the leavening agents evenly.
- Cream Butter and Sugars: In another large bowl, cream the room temperature unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, indicating proper aeration.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter becomes smooth and homogenous, helping to bind the ingredients together.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can result in tough cookies.
- Fold in Chocolate and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough without breaking the marshmallows.
- Portion Dough: Scoop the dough onto lined baking sheets, spacing each cookie about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 12 minutes, or until cookie edges are set while centers remain soft, giving the perfect chewy texture.
- Cool: Remove from oven and allow cookies to cool on baking racks to firm up before serving or storing.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- For larger cookies, increase baking time by 2-3 minutes and watch closely.
- Mini marshmallows work best as they melt evenly; regular-sized marshmallows may cause uneven texture.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- To avoid marshmallows melting completely, fold them in gently and avoid pressing them into the dough.
Leave a Reply