Double Chocolate Chunk Marshmallow Cookies

Marshmallow cookies never tasted this good! Check out the recipe, with step by step photos, to make this gooey cookie using simple ingredients.

This is a twist on a traditional chocolate chip cookie, but we're adding chocolate to the batter and a few mini marshmallows to make them extra chewy.

I will forever and always reach for a chocolate chip pudding cookie, but these double chocolate marshmallow cookies may have changed my mind.

These are also great cookies to add to your Christmas cookie rotation. Not a lot of holiday cookies are chocolate, except for chocolate crinkle cookies. I love how these balance out ginger cookies and traditional cookies like our dairy free sugar cookies.

Ingredient Notes

• Unsalted butter: I like to use a quality butter when I'm making cookies because it impacts the flavor so much. We used Tillamook extra creamy butter. Keep reading for modifications for a dairy free option.
• Granulated sugar: a simple white sugar makes chocolate cookies a little crackly and helps cut into the butter as it beats to create air pockets for thick cookies. Plus it adds all that good sweetness!
• Brown sugar: brown sugar is essentially white sugar with molasses in it so the extra moisture in the brown sugar is what makes these cookies extra chewy. The molasses in the brown sugar is also acidic and reacts with the baking soda to help them rise.
• Egg: try to bake with room temperature eggs to help the mixture emulsify easier.
• Vanilla extract: a pure vanilla extract adds flavor to your cookies.
• All-purpose flour: this recipe also works well with a 1:1 gluten free flour. Keep reading for our favorite brands in the dietary modifications.
• Cocoa powder: use a natural cocoa powder (not dutch-process) in this recipe. We want the acidity in the natural cocoa powder to react with the baking soda to help them rise.
• Baking soda: this is the leaven in the recipe and reacts with the acid in the brown sugar and cocoa powder to help the cookies rise and be thick and chewy.
• Salt: what goes better together than chocolate and salt?! I love to use a kosher salt for the best flavor. 
• Semi sweet chocolate chunks: I love the big pools of chocolate chunks in these cookies, but chocolate chips will work too. Do yourself a favor and get a quality chocolate to chop into the dough. We used Ghirardelli and it makes a huge difference.
• Mini marshmallows: they had so much extra chew and texture the end result of these cookies. And they just look pretty! You can buy Dandies mini marshmallows for a vegan option.

How to Make Marshmallow Cookies

Beat the butter and sugar

1. 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 3 minutes, until it's light and fluffy in color.  With the mixer still on, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.

Add the dry ingredients

2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. Turn the mixer down to low speed and slowly add the dry ingredients into the wet ingredients. This helps prevent the flour from flying everywhere.

Mix in the chocolate chunks and marshmallows

3. Add the chocolate chunks and marshmallows and mix using a rubber spatula to incorporate. The cookie dough will be sticky.

Chill the dough

4.  Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory. You could also scoop and freezer the dough at this point (see notes).

Scoop and bake

5. Remove the cookie dough from the refrigerator and scoop out 1 tablespoon of dough. Use your thumb to create an indent in the center of each cookie dough. Add 2-3 mini marshmallows in the indent then place another piece of cookie dough on top. Pinch the seams and roll them into a ball. You want it to be taller than it is round. This helps the cookies melt and bake on top of themselves for a thicker cookie.
6. Arrange the dough 2-3 inches apart on baking sheets lined with parchment paper or silpat mats. Bake the cookies in the oven at 350°F for 11-12 minutes or until the edges appear set and the centers still look soft. Allow the cookies to cool for 5 minutes on the cookie sheet. I like to press a few more chocolate chunks into the tops of the warm cookies at this time Transfer to cooling rack to cool completely.

FAQs

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.

Expert tips

• 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.

More cookie recipes

• Gluten free chocolate crinkle cookies
• Double chocolate peppermint cookies (paleo)
• Gluten free hot cocoa cookies
• No bake chocolate oatmeal cookies

Double Chocolate Chunk Marshmallow Cookies

Marshmallow cookies never tasted this good! Check out the recipe, with step by step photos, to make this gooey cookie using simple ingredients.

4.34 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 11 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 26 minutes minutes

Servings: 16 cookies

Calories: 174kcal

Author: Molly Thompson

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Ingredients

• ½ cup unsalted butter or vegan butter softened to room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour or 1:1 gluten free flour
• ½ cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 3.5 ounce semi sweet chocolate bar, chopped plus more for topping
• ½ cup mini marshmallows

Instructions

• Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
• 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 3 minutes, until it's light and fluffy in color. With the mixer still on, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
• In a separate 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. This helps prevent the flour from flying everywhere.
• Add the chocolate chunks and mix using a rubber spatula to incorporate. Cover the dough tightly with plastic wrap and chill for at least 2 hours and up to 3 days. Do not skip this step.
• Preheat the oven to 350°F and line two large baking sheets with parchment paper.
• Remove the cookie dough from the refrigerator and scoop out 1 tablespoon of dough. Use your thumb to create an indent in the center of each cookie dough. Add 2-3 mini marshmallows in the indent then place another piece of cookie dough on top. Pinch the seams and roll them into a ball. You want it to be taller than it is round. This helps the cookies melt and bake on top of themselves for a thicker cookie.
• Arrange the dough 2-3 inches apart on baking sheets lined with parchment paper or silpat mats. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the cookie sheet. I like to press a few more chocolate chunks into the tops of the warm cookies at this time. Transfer to a wire cooling rack to cool completely.

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

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