Soft and Gooey Chocolate Marshmallow Cookies for Any Occasion
These chocolate marshmallow cookies are the perfect combination of soft, chewy chocolate cookies with gooey, melted marshmallows inside.
With Christmas right around the corner, I’m already thinking about Christmas cookie exchanges . . . and what I want to make this year.
I’m a big fan of unique cookie recipes and just really anything I haven’t tried before (and I’ve tried a lot).
This year I wanted to make something with marshmallow, which I rarely bake with. I absolutely love hot chocolate (who doesn’t).
And you can never forget the mini marshmallows when having hot chocolate, right? They’re a part of the experience. And yes, hot chocolate is an entire experience.
Including a warm blanket, a fire roaring in the faux gas fireplace (I wish it were real), and a Lifetime Christmas movie on the TV.
And these chocolate marshmallow cookies!
Yes, you can have hot chocolate in your mug and a delicious inspired treat in your hand. These cookies have a crisp, chocolatey outside with a soft chocolate and marshmallow inside.
You’re going to love them.
Here’s what you’re going to need for these marshmallow cookies.
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 1/2 cup + 2 tbsp brown sugar
- 1 cup mini marshmallows
- 1 tsp vanilla extract
- 1 large egg
- Gold sugar crystals to sprinkle on top (or any color, or crushed nuts, or whatever you like!)
Important Tip
Don’t overbake the cookies, or they will become too crispy and lose their soft, chewy texture. Bake them for 8-10 minutes or until the edges are set but the centers are still slightly soft.
Keep these cookies in an airtight container at room temperature for up to five days. They’ll last a few weeks in the refrigerator.
You can also freeze them in an airtight container for up to three months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Get the printable recipe for these cookies below:
Chocolate Marshmallow Cookies
Equipment
- 1 Mixer
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup granulated sugar
- 1/2 cup brown sugar + 2 tbsp
- 1 cup mini marshmallows
- 1 tsp pure vanilla extract
- 1 egg(s) large
- Gold sugar crystals to sprinkle on top
Instructions
- Preheat oven to 375℉ and line a cookie sheet with parchment paper.
- In a large bowl combine the dry ingredients – flour, cocoa powder, salt, baking soda, and baking powder and give it a good mix. Set aside.
- Combine butter and both the sugar in another large bowl and mix it with hand mixer on medium-high speed until creamy (2-3 minutes).
- Now add the egg and vanilla extract to the butter mixture and mix it again using hand mixer oh medium-high speed until fully incorporated and mixture is smooth.
- Now, add the dry mix to the wet mix in batches and fold the mixture with spatula until just combined (do not overmix).
- Let the dough sit in the refrigerator for at least an hour before proceeding.
- Take out about 2 tbsp of dough, roll it into a ball and then flatten it using your palms. Add 4-5 mini marshmallows to the middle and then lift the edges and pinch in to cover completely and form a ball again.
- Roll the ball between your palms to make it smooth. Repeat with rest of the dough. Place the balls 2 inches apart on the lined baking tray.
- Sprinkle some gold sugar crystals on top (optional) and bake for 8-10 minutes.
- Allow the cookies to cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
If you enjoyed this recipe, let me know in the comments! I’d also love for you to check out these other cookie posts:
