Tried and true chocolate cookie with a marshmallow twist!
I will forever and always reach for a chocolate chip pudding cookie, but these double chocolate and marshmallow cookies may have changed my mind.
I’ve used this solid chocolate cookie recipe back when I tested these triple chocolate cookies and have gone on to use it as the base for these Rolo cookies and peppermint bark cookies. It’s just the right amount of chewy cookie and soft, gooey center.
Extra chocolate chunks plus a swirl of marshmallow creme makes this recipe its own chewy, gooey, extra-chocolatey dream.
Need more cookie recipes? Try Mexican marshmallow cookies, chocolate shortbread cookies, or hot cocoa cookies next.
Testing Notes
I’ve tried these chocolate cookies a few different ways to get the perfect balance of gooey and chewy chocolate marshmallow cookies. Both the dough and the type of marshmallow matter here!
- First attempt: At frist, I didn’t chill the dough long enough, resulting in flatter cookies. So follow the instructions to chill the dough thoroughly!
- Second attempt: I tried stuffing half of a large marshmallow into the center of the cookies and also stirring mini marshmallows into the batter. While both are great options, the large cookie didn’t give me the marshmallow swirl throughout, and the mini marshmallows were unpredictable when heated and melted.
- Third attempt: Because of that, my chocie for the best marshmallow is a marshmallow creme (aka marshmallow fluff) This is a wet dough and if you mix the fluff into the batter before chilling, it may just disappear into the dough as another ingredient (I know from experience!).
So after all that testing, for best results, make the dough, chill it for a few hours (or more), and swirl the marshmalllow fluff into the cookie dough before scooping!
How to Make This Chocolate and Marshmallow Cookie Recipe
- Beat the butter and sugar for 3 minutes, until light and fluffy.
- Whisk the dry ingredients in a separate bowl until combined.
- With the mixer on medium, slowly add the dry ingredients into the wet ingredients until combined.
- Stir in the chocolate chips, cover with plastic wrap, and chill for at least 3 hours or up to 3 days.
- Fold dollops of marshmallow creme into the cookie dough.
- Scoop dough with a large cookie scoop, shape into a taller, cone-shaped ball, and place them on a parchment-lined baking sheet a few inches apart.
- Bake at 350°F for 10-12 minutes. While they’re cooling, place extra chocolate chips on top of the cookies, and let them cool.
Molly’s Expert Tips
- If the edges of the cookie are wonky and not perfectly round, place a large mouthed cup around the cookie and gently swirl it around a few times to shape the cookie into a circle.
- Remove any marshmallow from the bottom of the cookie dough. This ensures they don’t melt and make the cookies spread too much.
- Roll the cookie dough tall into cone shapes rather than balls. They melt and bake on top of themselves and make the cookies thick and chewy.
- Don’t forget to chill! This dough requires at least 2 hours of chill time. If not, you will have a flat cookie. Make them up to 3 months in advance and freeze them for when you’re ready to bake.
- Add extra chocolate chunks on top after they’re baked while they’re cooling on the pan. This is just for looks, but it makes them look even more irresistible.
Dietary Modifications
- Gluten free: Swap the all-purpose flour for 1:1 gluten free baking flour. We really like Bob’s Red Mill 1:1 baking flour or King Arthur’s Measure for Measure Gluten Free Flour.
- Dairy free: Use a vegan butter (we like Myokos) instead of traditional butter in the recipe to keep them dairy free. Also make sure to use a dark chocolate so there isn’t any milk in the chocolate chunks.
- Vegan: Follow the same tips for above and also use Dandies vegan mini marshmallows and use a flax egg or 3 tablespoons of Just Egg instead of the one egg in the recipe.
Storage Instructions
- After baking: Allow the cookies to cool completely and store them in an airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 1 week or in the freezer for up to 3 months. Allow them to that
- Store the cookie dough before baking: You can let this cookie dough chill in the fridge for up to 3 days or freeze them for up to 3 months.
- How to freeze the cookie dough: Roll the dough into the tall balls and place on a baking sheet and then in the freezer. Allow them to freeze solid then transfer them to an airtight freezer bag (we use reusable ones). You can bake them directly from frozen, just add a minute or two to the bake time.
More Cookie Recipes
Chocolate and Marshmallow Cookie
This chocolate and marshmallow cookie has a rich double dose of chocolate and pools of gooey marshmallows. These soft-baked, chewy cookies are as thick as they look, with slightly crispy edges and oodles of melted chocolate chips. Note: They require 3 hours of chilling that gives them a softer center.
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Servings: 16 cookies
Ingredients
- 1/2 cup (113g) unsalted butter softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (15ml) milk
- 1 cup (125g) all-purpose flour gluten-free if needed
- 2/3 cup (55g) natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (4 ounce) bar chopped semi sweet chocolate bar plus more for topping
- 1/2 cup marshmallow creme (fluff)
Instructions
- Add the butter, granulated sugar and brown sugar to a large bowl using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2-3 minutes, until it's light and fluffy in color. With the mixer still on, beat in the egg, vanilla extract, and milk, scraping down the sides and bottom of the bowl as needed.1/2 cup (113g) unsalted butter, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) light brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 Tablespoon (15ml) milk
- In a separate medium bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. Turn the mixer down to low and slowly add the dry ingredients into the wet ingredients. Continue mixing until combined.1 cup (125g) all-purpose flour, 2/3 cup (55g) natural cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
- Add the chocolate chunks and mix using a rubber spatula to incorporate. Cover the dough tightly with plastic wrap and chill for at least 3 hours and up to 3 days. Do not skip this step.1 (4 ounce) bar chopped semi sweet chocolate bar
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator. If it's been chilling for more than 24 hours it may need to sit at room temperature for 20-30 minutes so it's easier to handle. Dollop the marshmallow fluff on top and use a rubber spatula to gently fold it into the cookie dough, leaving large streaks of marshmallow throughout.1/2 cup marshmallow creme (fluff)
- Use a large cookie scoop to drop the cookie dough onto the prepared baking pans a few inches apart. Roll the dough into balls that are more tall than they are round, like a cone (see blog post image).
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. If the cookies aren't perfectly circular, place a large cup upside down over top and gently swirl it around while they're still warm to reshape the edges. Add some extra chocolate chunks to the top of the cookies. Transfer to a wire rack to cool completely.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Storage instructions: allow the cookies to cool completely and store them in an airtight container at room temperature for up to 4 days, in the fridge for up to a week or in the freezer for up to 3 months.
Freeze the cookie dough: roll the dough into the tall balls and place on a baking sheet and then in the freezer. Allow them to freeze solid then transfer them to an airtight freezer bag (we use reusable ones). You can bake them directly from frozen, just add a minute or two to the bake time.
Dairy free option: use a vegan butter (we like Myokos) and make sure to use a dark chocolate so there isn’t any milk in the chocolate chunks.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 25.2g | Protein: 2.3g | Fat: 8.3g | Cholesterol: 26.9mg | Sodium: 126.4mg | Fiber: 1.6g | Sugar: 16.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Why do my marshmallows melt in cookies?
The high heat melts the sugar in the marshmallows, this is what you want! Think about melted marshmallows in s’mores. The melted marshmallows swirl into the dough and make them look pretty.
How to add marshmallows to cookies?
I added the mini marshmallows directly to the cookie dough batter with the chocolate chips. However, you can also add 2-3 marshmallows to the center of the cookie dough and wrap the dough around them to stuff the cookies with marshmallows.
Can I bake marshmallows in cookies?
Yes, it’s perfectly fine to bake marshmallows in cookies, in fact it adds an extra chewy texture to them!
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My cookies came out flat and the taste was ok nothing special. Doesn’t look anything like on the photo.
Hey Jessy! A couple reasons cookies turn out flat is a result of the temp of your ingredients when you start as well as how you measure, the baking pan you’re using and if you had enough time to chill. Cookies are tricky and it can be hard to pinpoint exactly what went wrong. If you provide more info I can try and help troubleshoot. Thanks!