Chocolate Marshmallow Cookies
Soft and chewy chocolate cookies filled with warm, melt-in-your-mouth marshmallows. These Chocolate Marshmallow Cookies are the perfect addition to your cookie jar!
What are Chocolate Marshmallow Cookies?
Chocolate marshmallow cookies are the ultimate treat for cold weather, combining rich chocolate flavor with gooey marshmallows to create a match made in heaven. These cookies are soft, chewy, and reminiscent of a warm mug of hot chocolate. Perfect for satisfying a sweet craving, they capture the essence of a steaming cup of hot chocolate topped with melted marshmallows, transformed into cookie form. Whether enjoyed with a glass of milk (my personal favorite) or alongside another cozy beverage, these chocolate marshmallow cookies are a delightful way to bring a little extra sweetness to your day.
These cookies are similar in flavor and texture to these Chocolate Fudge Cookies in that they have a crisp coating on the outside (because they’re rolled in granulated sugar), but are super chewy and gooey (from the marshmallows) in the center.
Why this recipe works
This recipe for chocolate marshmallow cookies works because it balances the rich chocolate flavor from the actual chocolate cookie with the soft, gooey texture of the marshmallows on the inside. There’s nothing like biting into a cookie and being met with a crisp outer coating and a gooey interior (like these Chocolate Fudge Cookies.
By incorporating marshmallows into the dough before baking, you get the nostalgic molten center that makes these cookies taste like a warm mug of hot chocolate! The marshmallow center is reminiscent of this S’mores Tart which is topped with a gooey meringue topping. These hot chocolate marshmallow cookies use Dutch-process cocoa powder for an extra boost of flavor, and this hot chocolate cookie is a great way to bring the essence of hot cocoa into a handheld treat.
Some other cookie recipes I love on the blog
This chocolate marshmallow cookie recipe is a unique one, but I think my favorite thing to bake is cookies. Here are a couple others on the site that are perfect for any occasion:
- Soft and Chewy Vanilla Bean Sugar Cookies
- Sugar Cookie Cut-Outs
- Chewy Brown Butter Brown Sugar Cookies
These chocolate marshmallow cookies would make a perfect addition to your cookie jar this year.
Some equipment you may need…
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but way cheaper).
- Sheet pans: just a universal pan that every baker needs. You’ll need 2 for this chocolate marshmallow cookies recipe!
- Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
- Stand mixer: you can make this recipe in just a regular bowl with a wooden spoon and a whisk, but stand mixers truly make life so much simpler. Especially since this is a thicker cookie dough, things will be much easier! I love mine from KitchenAid.
- Cookie scoop: such a great thing to have on hand – especially if you want uniform cookies. I highly recommend you use this to scoop out your dough (and it’s great for storing your cookie dough for later). This set has 3 different sizes – so you can have a small cookie or a huge one (let’s hear it for all the gigantic cookie lovers out there)!!
- Food scale: if you want to be extra sure your hot chocolate marshmallow cookies are all uniform in size, use a food scale to measure the weight of your balls. It might be an extra step but there’s just something about a batch of cookies that are all the same size!
Ingredients for Hot Chocolate Marshmallow Cookies
- All-purpose flour – I love using King Arthur flours, and I suggest you do the same for consistency’s sake!
- Dutch-process cocoa powder –
- Baking soda – our leavening agent for these hot chocolate cookies (what gives the cookies their rise).
- Kosher salt – Diamond crystal kosher salt is the brand I always use in my recipes!
- Ground nutmeg – I always sprinkle some ground nutmeg on my hot chocolate, so I figured it would be a great addition to these hot chocolate cookies. If you’re not a fan of nutmeg, just leave it out.
- Unsalted butter – with great hot chocolate marshmallow cookies comes lots of butter. You’ll need quite a bit for this recipe, so be sure to grab a box next time you’re at the grocery store. Just make sure you’re using unsalted butter (this is what I test all of my recipes with).
- Granulated sugar – you’ll need granulated sugar to incorporate into the dough and also to roll the cookie dough balls in (to give our cookies their shine).
- Light brown sugar – the light brown sugar will aid in contributing some chewiness to these hot chocolate cookies
- Large eggs – we’re going to use both a whole egg and an egg yolk. The egg yolk will help enhance that chewy flavor we’re going for in the center of the cookie.
- Mini marshmallows – I went with mini marshmallows for this recipe, but feel free to use the regular size if that’s all you have!
Possible ingredient substitutions for Hot Chocolate Marshmallow Cookies
Regular-sized marshmallows
Mini marshmallows are what I’ve found to be the best at maintaining their shape even after baking (especially if you freeze them). The regular-sized ones – for whatever reason – melt much quicker into the cookie during baking.
If you only have regular marshmallows, use those instead!
Dark brown sugar
If you want to try making these cookies with dark brown sugar instead of light, be my guest. In fact, they may turn out even more dense and chewy than with the light brown sugar – perfect for these chocolate marshmallow cookies!
How to Make Chocolate Marshmallow Cookies
A few of my Kitchen Tips…
Use Mini Marshmallows
Mini marshmallows are ideal for evenly distributing the marshmallow flavors throughout the cookies. If using large marshmallows, just cut them up (using kitchen shears or a knife) into smaller pieces to prevent large lumps.
Chill the dough
Chilling this chocolate marshmallow cookie dough for at least 30 minutes once you finish mixing it will help prevent the cookies from spreading too much. It will also ensure the chewy texture we’re shooting for.
Recipe FAQs
How to store
You can store these chocolate marshmallow cookies in an airtight container at room temperature for up to 3 days. Just be aware that the marshmallow will dissolve into the cookie as it sits for a longer period of time.
Can I make these in advance?
Yes, you can make these chocolate marshmallow cookies in advance. I always recommend freezing cookie dough if you want to make it more than 3 days in advance. But, any amount less than that and you can just portion it out, cover it in plastic wrap (or place it in a plastic bag), and refrigerate it.
These chocolate marshmallow cookies were such a fun recipe to work on, and they really are so reminiscent of a cup of hot chocolate. I hope this inspires you to bake this recipe and maybe enjoy it with a cup of hot chocolate.
If you make this recipe be sure to tag me on socials @sarahsdayoff so I can see the beauties!!! If you have any questions about this recipe or any others on my site, you can reach out to me at sarah@sarahsdayoff.com and I’d be happy to chat with you!
Love,
Sarah
“And the same God who takes care of me will supply all of your needs from his glorious riches, which have been given to us in Christ Jesus.” – Philippians 4:19 –
Chocolate Marshmallow Cookies
Ingredients
- 2 1/4 cups all-purpose flour 280g
- 1/2 cup Dutch-process cocoa powder 58g
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar, divided
- 3/4 cup light brown sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups mini marshmallows, frozen
Instructions
- Combine flour, cocoa powder, baking soda, salt, and nutmeg in a large bowl.
- Beat butter, 1/2 cup granulated sugar, and brown sugar on medium speed in the bowl of a stand mixer fitted with the paddle attachment 2 to 3 minutes or until light and fluffy.
- Beat in egg and egg yolk, beating well after each addition. Beat in vanilla. Cover the bowl with plastic wrap and chill at least 30 minutes or overnight.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Add 1/4 cup granulated sugar to a shallow bowl.
- Portion out 1 oz of dough and press it into a disc. Press 4 to 5 frozen marshmallows into the dough and cover with another 1 oz of dough, creasing the sides to enclose the marshmallows. Roll into a ball, roll in granulated sugar, and place about 2 inches apart on prepared baking sheets.
- Repeat with remaining dough and marshmallows.
- Use the bottom of a small glass to lightly press each cookie dough ball down (just a little bit, they need some help spreading!).
- Bake 10 to 13 minutes or until the centers of the cookies are set. Cool completely or enjoy while warm.
Hello!
Good cheer to all on this beautiful day!!!!!
Good luck 🙂
LOVE this recipe! The best, gooiest cookies ever. Will always keep this one in my back pocket.
Awesome!! So glad you love them <3
These cookies are so good! Thanks so much for sharing the recipe. I’ll be making these over the holidays!!
I’m so glad you loved them! Happy baking <3