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).
Popular recipes for me in the past have included butterscotch chip with pecans, pudding cookies, white chocolate dipped snickerdoodles, and Rolo cookies (only five ingredients!).
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.
Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the chocolate and marshmallow cookies.
Tips for Making Delicious Cookies
Are you looking to make the tastiest cookies ever? I’ve got some tips for you. Here’s what I always make sure to pay attention to.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, quality cocoa powder, and pure vanilla extract (instead of imitation).
Measure Precisely
Flour is the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods. Scoop the flour and then scrape the excess off the top with a knife.
Bring Cold Ingredients to Room Temp
Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.
Avoid Overmixing
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.
Chill the Dough
Chilling the cookie dough in the fridge for the specified time (or even overnight) before baking allows the flavors to meld and the fats to solidify. This results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.
Look for Darker Edges
Unless the recipe says otherwise, the edges of the cookies should turn a slight darker brown while the center remains slightly soft. This balance ensures a chewy texture without overbaking.
Cool Before Transferring
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.
Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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
These marshmallow chocolate cookies are the perfect blend of rich chocolate and gooey mallow in every bite! They remind me of delicious hot chocolate during winter.
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
- 1/3rd 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
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.
Notes
As soon as the cookies come out of the oven, you can shape them with a round cookie cutter if desired. Place a round cookie cutter that is slightly larger around the cookie and twist.
Nutrition Information:
Yield:
14Serving Size:
1 cookieAmount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 114mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 2g
If you enjoyed this recipe, let me know in the comments! I’d also love for you to check out these other cookie posts:
Apple Pie • Apricot Dark Chocolate • Bacon Chocolate Chip • Brownie Chocolate Chip • Buckeye • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Sandwich • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Butter • Christmas Linzer • Circus Animal • Ginger Molasses • Halloween M&M • Heath Bar • Lemon Blueberry Thumbprint • Lemon Cream Cheese • Lemon Shortbread • Nutella Stuffed • Oatmeal Chocolate Chip • Oatmeal Cream Pies • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Red Velvet Thumbprint • Reese’s Pieces • Reindeer • Ritz S’mores • Santa Cookies • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry
Janet
Friday 29th of December 2023
I would have liked to have the option to not print the pictures with the recipe. I have been baking for over 60 years and I can read a recipe. Just wondering why no option to print the pictures.