Name: Chocolate Marshmallow Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups mini marshmallows; 1/2 cup chocolate chips or chunks

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I love how these chocolate marshmallow cookies turn out soft, fudgy, and deeply chocolatey with pockets of gooey marshmallow in every bite. They feel nostalgic and indulgent at the same time, and I always enjoy how the marshmallows slightly melt and toast as the cookies bake.

Why You’ll Love This Recipe

I keep coming back to this recipe because it combines rich cocoa flavor with a soft, chewy texture. I like that the dough is easy to make in one bowl, and the cookies look impressive without any complicated steps. The marshmallows add a fun surprise, and I find these cookies perfect for sharing, gifting, or enjoying with a glass of milk.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups mini marshmallows
½ cup chocolate chips or chunks

Directions

I start by creaming the softened butter with the brown sugar and granulated sugar until the mixture looks light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, mixing just until a thick dough forms. I gently fold in the mini marshmallows and chocolate chips, making sure they are evenly distributed.

I scoop the dough onto a lined baking sheet, leaving space between each cookie. I bake them in a preheated oven at 350°F (175°C) until the edges are set but the centers are still soft. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings And Timing

I usually get about 24 cookies from this recipe.
Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Total time: about 30 minutes

Variations

I sometimes swap the mini marshmallows for marshmallow bits if I want a neater look. When I want extra richness, I add chopped dark chocolate instead of chocolate chips. For a winter twist, I like adding a pinch of espresso powder or cinnamon to the dough to deepen the chocolate flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them and thaw at room temperature when needed. To reheat, I warm a cookie in the microwave for a few seconds to make the marshmallows soft again.

FAQs

Can I use large marshmallows instead of mini ones?

I can, but I prefer cutting them into smaller pieces so they distribute more evenly and melt better.

Why is my dough very thick?

This dough is meant to be thick because of the cocoa powder. I don’t add extra liquid unless it feels unusually dry.

Can I make the dough ahead of time?

I often prepare the dough and refrigerate it for up to 24 hours before baking.

How do I know when the cookies are done?

I look for set edges and slightly soft centers. They firm up more as they cool.

Can I freeze the cookie dough?

I freeze scooped dough balls and bake them straight from the freezer, adding one or two extra minutes to the baking time.

Conclusion

I find these chocolate marshmallow cookies incredibly satisfying, from the rich chocolate base to the gooey marshmallow pockets. They are simple to make, fun to customize, and always a hit whenever I bake them.