Chocolate Marshmallow Cookies That Melt Your Heart

If you love chocolate and marshmallows, then these Chocolate Marshmallow Cookies are about to become your new favorite treat. Imagine biting into a soft cookie bursting with rich cocoa flavor and pockets of gooey marshmallow sweetness that literally melt your heart. These cookies bring the perfect harmony of fudgy chocolate and fluffy marshmallow in every warm, irresistible bite. Whether it’s for a cozy night in or sharing with friends, this recipe will quickly become a go-to for comfort and delight.

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Why You’ll Love This Recipe

• Perfect texture combination: Soft waves of chewy cookie meet the fluffy marshmallow center for an unforgettable mouthfeel.
• Easy to make: Simple pantry ingredients come together quickly for a baking session anyone can enjoy.
• Kid-approved sweetness: A fantastic treat that’s not-too-sweet but perfectly satisfying for little hands and grown-up cravings alike.
• Customizable: You can easily swap in your favorite chocolate or add nuts for extra crunch.
• Great for gifting: These cookies look as lovely as they taste, making them an ideal homemade gift.

Ingredients You’ll Need

This recipe relies on simple but essential ingredients that combine to create rich flavor, soft texture, and that irresistible chocolatey-marshmallow magic.

• All-purpose flour: Provides structure to keep the cookies soft yet sturdy enough to hold the marshmallow pockets.
• Cocoa powder: Adds deep chocolate flavor and a beautiful dark color.
• Butter: Ensures tenderness and richness in every bite.
• Sugar: Brown sugar adds moisture and caramel notes, while granulated sugar balances sweetness and crisp edges.
• Eggs: Bind ingredients together and contribute to the soft texture.
• Baking soda: Helps cookies rise and enhances softness.
• Vanilla extract: Brings out the chocolate flavor with warm, aromatic notes.
• Mini marshmallows: The star ingredient that melts to create gooey surprise pockets.
• Chocolate chips: Adds extra bursts of melty chocolate in every bite.

Variations for Chocolate Marshmallow Cookies

Feel free to customize these cookies to suit your taste or dietary preferences — these variations are simple and sure to keep your baking exciting!

• Nutty addition: Toss in chopped walnuts or pecans for a delightful crunch along with the soft marshmallows.
• White chocolate twist: Swap regular chocolate chips for white chocolate chips to balance the sweetness with creamy richness.
• Vegan version: Use dairy-free butter and egg replacer, plus vegan marshmallows, for an allergy-friendly treat.
• Spiced delight: Add cinnamon or a pinch of cayenne pepper to the dough for a warm, unexpected kick.
• Salted caramel drizzle: Top the cookies with a drizzle of caramel sauce and a sprinkle of sea salt for gourmet flair.

How to Make Chocolate Marshmallow Cookies

Step 1: Prepare the Dough

Start by creaming together softened butter with brown and granulated sugars until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. In a separate bowl, sift together flour, cocoa powder, baking soda, and a pinch of salt. Gradually add the dry mix to the wet ingredients and blend until just combined.

Step 2: Incorporate Chocolate Chips and Marshmallows

Gently fold mini marshmallows and chocolate chips into the batter, being careful not to break the marshmallows or overmix the dough, ensuring each cookie gets gooey pockets of sweetness.

Step 3: Shape and Chill the Dough

Using a cookie scoop or spoon, portion the dough onto a parchment-lined baking sheet, spacing them evenly. Chill the dough in the refrigerator for about 30 minutes to help control spreading during baking.

Step 4: Bake to Perfection

Bake the cookies in a preheated 350°F (175°C) oven for 10 to 12 minutes or until the edges are set but the centers still look soft. This keeps the cookies tender with melty marshmallow centers. Let them cool slightly on the pan before transferring to a wire rack.

Pro Tips for Making Chocolate Marshmallow Cookies

• Use mini marshmallows: They distribute better throughout the dough and melt evenly inside the cookies.
• Don’t overbake: Remove the cookies when edges are just set for maximum gooeyness.
• Chill the dough: Prevents spreading to keep your cookies thick and soft.
• Room temperature butter: Creams more easily with sugar for a lighter texture.
• Store airtight: Keeps cookies soft by trapping moisture and preserving marshmallow softness.

How to Serve Chocolate Marshmallow Cookies

Garnishes

Try a light dusting of powdered sugar or a drizzle of melted chocolate on top just before serving to boost visual appeal and add a hint of extra sweetness.

Side Dishes

Serve these cookies with a cold glass of milk or a cup of rich hot cocoa for the ultimate cozy snack experience.

Creative Ways to Present

For parties or gift-giving, stack the cookies between sheets of parchment paper in a decorative tin or bundle them in a clear bag tied with a festive ribbon for a beautiful homemade treat.

Make Ahead and Storage

Storing Leftovers

Place leftover cookies in an airtight container at room temperature, layering with parchment paper to prevent sticking, and enjoy within 3 to 4 days for peak freshness.

Freezing

You can freeze baked Chocolate Marshmallow Cookies by arranging them in a single layer on a baking sheet, flash freezing until firm, then transferring to a zip-lock bag or freezer-safe container for up to 3 months.

Reheating

Warm cookies in the microwave for 10 to 15 seconds or in a low oven to revive their soft, gooey texture just like fresh from the oven.

FAQs

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

While you can substitute regular marshmallows, mini marshmallows melt more evenly and distribute better in the dough, so they’re highly recommended for best results.

How do I keep the marshmallows from melting out of the cookies?

Chilling the dough before baking helps control spreading, which keeps marshmallows nestled inside the cookie pockets instead of oozing out.

Can I make these cookies gluten-free?

Yes! Use a gluten-free all-purpose flour blend that can be substituted one-to-one, and ensure your marshmallows and other ingredients are certified gluten-free.

Are Chocolate Marshmallow Cookies suitable for freezing before baking?

Absolutely! Scoop and freeze the dough balls on a baking sheet, then bake straight from the freezer—just add a couple of extra minutes to the baking time.

What’s the best way to maintain the cookie’s softness over time?

Store them in an airtight container at room temperature with a slice of bread inside to help retain moisture and keep cookies soft longer.

Final Thoughts

These Chocolate Marshmallow Cookies are pure happiness baked into a little treat, perfect for sharing or savoring all by yourself. Once you experience that rich chocolate flavor combined with melty marshmallow moments, you’ll understand why they’re truly special. So grab your ingredients, preheat that oven, and make these warm, gooey cookies that promise comfort in every bite. You won’t regret it!

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Chocolate Marshmallow Cookies

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• Author: Maria
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 40-45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Chocolate Marshmallow Cookies are soft, chewy chocolate treats filled with pockets of gooey melted mini marshmallows and melty chocolate chips. This easy-to-make recipe combines rich cocoa flavor, tender buttery dough, and fluffy marshmallow centers for an irresistible comfort cookie perfect for sharing or gifting.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (a pinch)

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Add-ins

• 1 cup mini marshmallows
• 1 cup chocolate chips

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Instructions

1. Prepare the Dough: Cream together the softened butter with brown and granulated sugars until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and blend until just combined to form the cookie dough.
2. Incorporate Chocolate Chips and Marshmallows: Gently fold the mini marshmallows and chocolate chips into the dough, taking care not to break the marshmallows or overmix. This ensures each cookie will have gooey sweet pockets when baked.
3. Shape and Chill the Dough: Using a cookie scoop or spoon, portion the dough onto a parchment-lined baking sheet, spacing each cookie evenly apart. Chill the dough in the refrigerator for about 30 minutes to prevent excessive spreading during baking and help retain the soft texture.
4. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 10 to 12 minutes, or until the edges are set but the centers still appear soft. This baking method keeps the cookies tender with melty marshmallow centers. Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to finish cooling.

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Notes

• Use mini marshmallows as they melt evenly and disperse better throughout the dough.
• Do not overbake the cookies; remove them when the edges are just set to maintain maximum gooeyness.
• Chilling the dough helps control cookie spreading and keeps them thick and soft.
• Use room temperature butter for easier creaming and lighter cookie texture.
• Store cookies in an airtight container to preserve softness and marshmallow texture.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg