Gooey Chocolate Marshmallow Cookies Recipe

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Get ready to bake the most incredible chocolate marshmallow cookies! These cookies boast a soft, chewy chocolate base with an irresistible, gooey marshmallow center that’s pure decadence. This recipe is incredibly easy to follow, making these decadent treats accessible for any home baker. Prepare yourself for a truly satisfying and flavorful experience with these amazing chocolate marshmallow cookies.

Why You’ll Love These Cookies

You’ll quickly fall in love with these delicious chocolate marshmallow cookies for many reasons:

• Pantry Staples: This recipe uses ingredients you likely already have in your kitchen, making them super convenient.
• Rich Double Chocolate: Enjoy a deep, satisfying chocolate flavor from both cocoa powder and chocolate chips.
• Gooey Toasted Marshmallow: Each bite offers a delightful contrast of soft cookie and warm, melted marshmallow.
• Nostalgic Comfort: These cookies evoke cherished memories of s’mores around a campfire, bringing cozy vibes.
• Perfect Texture: They are wonderfully soft and chewy, ensuring a satisfying bite every time.

Ingredients

Here’s what you’ll need to create these delightful chocolate marshmallow cookies:

• 1/2 cup salted butter, softened
• 3/4 cup brown sugar, lightly packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup cocoa powder* (see notes)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips, plus more for topping
• 48-60 mini marshmallows or 6 full-size marshmallows* (see notes)

Notes & Substitutions

For dairy-free needs, swap regular butter for a plant-based butter alternative. A 1:1 gluten-free flour blend works beautifully if you need a gluten-free option. As explained by King Arthur Baking, different types of cocoa powder can dramatically impact the final flavor and color of your baked goods. Use natural unsweetened cocoa powder for a classic chocolate flavor, or Dutch-processed for a darker, milder taste. Mini marshmallows are easiest to work with, but you can tear larger marshmallows into smaller pieces.

Variations

Turn these into s’mores-inspired cookies by pressing a small piece of graham cracker on top of each cookie before baking. Add 1/2 cup of creamy peanut butter to the wet ingredients for a delicious peanut butter chocolate twist. Experiment with flavored marshmallows like peppermint for a holiday treat. A sprinkle of flaky sea salt on top right after baking enhances the chocolate flavor beautifully.

Equipment

Gathering your tools before you start makes baking smoother. You need a few basic items for these chocolate marshmallow cookies. Grab some mixing bowls for wet and dry ingredients. Don’t forget parchment paper to prevent sticking and a cookie scoop for even portions.

Instructions

Making these delicious chocolate marshmallow cookies is a breeze. Follow these steps for perfect results every time.

• Step 1: Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper to prevent sticking.
• Step 2: In a large bowl, cream the softened butter and brown sugar together. Mix until the mixture is light and fluffy, which takes about 2 minutes. The butter and brown sugar will look lighter in color.
• Step 3: Add in the egg and vanilla extract to the creamed mixture. Mix until everything is fully incorporated and smooth.
• Step 4: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Ensure all dry ingredients are well combined.
• Step 5: Gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined; avoid overmixing to keep your cookies tender.
• Step 6: Fold the 1/2 cup chocolate chips into the cookie dough. Distribute them evenly throughout the dough.
• Step 7: Use a cookie scoop or a spoon to portion out the dough. Flatten each dough ball slightly and place either 4-5 mini marshmallows OR half of one full-size marshmallow in the center.
• Step 8: Carefully pinch the dough around the marshmallow until it is fully covered and sealed inside. Roll the stuffed cookie dough ball between your palms to help shape it into a neat round ball.
• Step 9: Optionally, dip the cookie dough balls into a small bowl filled with extra chocolate chips. Gently press them onto the surface, then reshape with your palms if needed. This adds a lovely visual touch to your chocolate marshmallow cookies.
• Step 10: Place 6 cookie dough balls onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading during baking.
• Step 11: Bake for 10-12 minutes or until the edges appear lightly golden. For a slightly underbaked cookie or if your oven runs hot, bake for 10 minutes. A 12-minute bake typically yields a slightly crispy, chewy cookie with golden edges.
• Step 12: For an extra toasted marshmallow look, add a few mini marshmallows on top of the freshly baked cookies during the last minute of baking. Alternatively, place them on top immediately after baking and return to the warm oven for just 1 minute to toast.
• Step 13: Let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack or tray to cool completely before storing.

Pro Tips & Troubleshooting

Achieving perfect chocolate marshmallow cookies is easier with a few expert tips. As outlined by Sally’s Baking Addiction, using room temperature butter and eggs is crucial for the best texture and proper emulsification in cookie dough. Chilling your cookie dough for at least 30 minutes can prevent spreading and enhance flavor. Monitor your oven and bake time closely; ovens vary, and overbaking can lead to dry cookies. For extra gooey centers, add the marshmallows a few minutes before the end of baking. To avoid overbaking, look for golden edges and a slightly soft center.

Serving & Storage

These chocolate marshmallow cookies are best served warm, allowing the marshmallow to be delightfully gooey. A scoop of vanilla ice cream makes them an extra special treat.

Room Temperature

Store cooled cookies in an airtight container at room temperature for up to a week. They are optimal within the first couple of days for peak freshness and gooeyness.

Freezing Instructions

To freeze baked cookies, cool them completely, then place them in a single layer on a baking sheet to flash freeze for an hour. Transfer the frozen cookies to an airtight freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat briefly in the microwave. You can also freeze raw dough balls by following Step 8, flash freezing, then storing in a freezer bag. Bake from frozen, adding 2-3 minutes to the bake time.

Nutrition Information

Enjoying these homemade chocolate marshmallow cookies is a delightful experience. Here is an estimated nutritional breakdown per cookie, based on average ingredient values. Please remember that these figures are approximations and can vary depending on specific brands and portion sizes.

FAQ

• Can you put marshmallows in chocolate chip cookies?

  It’s best to stuff marshmallows inside the cookie dough rather than mixing them directly into the batter. Mixing them in can cause the marshmallows to melt too quickly and spread excessively, creating a sticky mess on your baking sheet.

• What kind of marshmallows can I use in cookies?

  Mini marshmallows are ideal because they are easy to portion and seal within the dough. If you only have full-size marshmallows, simply tear or cut them into smaller, manageable pieces to fit inside each cookie.

• How do you prevent marshmallows from melting out of cookies?

  The key to preventing melt-out is to fully encapsulate the marshmallow with cookie dough. Ensure you pinch and seal the dough completely around the marshmallow, forming a tight ball before baking these chocolate marshmallow cookies.

Conclusion

These gooey chocolate marshmallow cookies are truly a showstopper, offering a perfect blend of rich chocolate and a sweet, toasted marshmallow surprise. They are surprisingly simple to make, even for beginners, and guarantee smiles with every bite. We encourage you to try this recipe and bring some extra joy into your kitchen. We love hearing from you, so please share your baking experiences and feedback!

Gooey Chocolate Marshmallow Cookies Recipe

These delightful Gooey Chocolate Marshmallow Cookies feature a rich cocoa dough filled with soft marshmallows and extra chocolate chips. They're baked to a perfect golden edge, offering a wonderfully chewy and crispy texture.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 cookies

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 1/2 cup salted butter, softened
• 3/4 cup brown sugar, lightly packed
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup cocoa powder see notes
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips plus more for topping
• 48-60 mini marshmallows or full-size marshmallows or 6 full-size marshmallows, see notes

Equipment

• Baking sheet
• Parchment paper
• Large bowl
• Separate bowl
• Whisk
• Cookie scoop or spoon
• Small bowl
• Wire rack or tray

Method

 

Instructions

1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes, until lightened in color.
3. Add in the egg and vanilla extract and mix until fully incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet, mixing until just combined.
5. Fold chocolate chips into the cookie dough.
6. Use a cookie scoop to portion dough, flatten each ball, and place 4-5 mini marshmallows or half of one full-size marshmallow in the center, pinching the dough to fully cover.
7. Dip the cookie dough balls into a small bowl filled with chocolate chips and then reshape them using your palms if needed.
8. Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each.
9. Bake for 10-12 minutes or until the edges are lightly golden; bake for 10 minutes for slightly underbaked, or 12 minutes for a slightly crispy and chewy cookie.
10. Optionally, add a few mini marshmallows on top of freshly baked cookies and return to the oven for a minute to toast for an extra toasted look.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely; store cooled cookies in an airtight container for up to a week, best enjoyed in the first couple of days.

Notes

For cocoa powder, use unsweetened cocoa powder for best results. Adjust marshmallow quantity based on desired gooeyness; for full-size marshmallows, cut them in half before stuffing. Baking for 10 minutes yields a slightly underbaked cookie, while 12 minutes results in a slightly crispy and chewy texture with golden edges. Store cooled cookies in an airtight container for up to a week; they are best enjoyed within the first couple of days.