Introduction

These marshmallow chocolate cookies combine rich cocoa, gooey marshmallows, and melty chocolate chips for a delightful treat. Soft and slightly chewy, they’re perfect for satisfying your sweet tooth with a fun twist.

The image shows several round chocolate cookies with a cracked surface, each topped with a thick swirl of white and dark chocolate cream mixed together in a spiral pattern. The cream on top is smooth and glossy, with some small chocolate crumbs sprinkled over it. The cookies rest directly on a dark surface with a few scattered chocolate chips and crumbs around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (220 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
1/3 cup (60 g) marshmallow fluff (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2–3 minutes.
Step 4: Beat in the egg and vanilla extract until fully incorporated and smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients in 2–3 batches, mixing gently after each addition until just combined. Avoid overmixing.
Step 6: Fold in the semi-sweet chocolate chips carefully to distribute them without breaking.
Step 7: Gently fold in the mini marshmallows and, if using, the marshmallow fluff. Take care not to overmix so the fluff creates pretty swirls throughout the dough.
Step 8: Using a spoon or cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 9: Bake for 8–10 minutes, or until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey cookies, add an additional 1/4 cup of marshmallow fluff or sprinkle some marshmallows on top halfway through baking.
Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
Chill the dough for 30 minutes before baking to reduce spreading and get thicker cookies.
Swap mini marshmallows for chopped regular marshmallows if mini sizes are unavailable.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the baked cookies in a sealed bag for up to 2 months. To reheat, warm in the microwave for 10-15 seconds to restore softness and gooey texture.

How to Serve

The image shows several round chocolate cookies with a thick layer of swirled white and dark chocolate frosting on top. Each cookie's base is a dark, cracked chocolate biscuit that looks soft inside but slightly firm outside. The frosting on each cookie is piped in a spiral pattern, blending creamy white and rich brown colors smoothly together. Around the cookies, there are some small chocolate chunks and cocoa powder sprinkled lightly on both the frosting and the dark surface beneath. The cookies are placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can chop regular marshmallows into smaller pieces and use them as a substitute. Mini marshmallows work better for even distribution and quicker melting.

Is marshmallow fluff necessary for the cookies?

No, marshmallow fluff is optional. It adds extra gooeyness and a marbled effect but the cookies are delicious without it as well.