These Chocolate Marshmallow Cookies are the most delicious chewy chocolate cookies filled with gooey marshmallow pieces. They are the best party food or holiday cookies for the family.
It’s the end of the school year, and my kids have a shared lunch at school. I thought I should bake something Christmas-style, like my 2-ingredient peanut butter cookies with no sugar added or my 3 ingredients peanut butter blossom.
But my son asked for a marshmallow cookie recipe, so here we are, chocolate marshmallow cookies it is!
How To Make Chocolate Marshmallow Cookies
It’s very simple to make these chocolate cookies with marshmallows. It simply takes a bit of time because you need to chill the dough for the best texture.
All you need to make delicious fudgy marshmallow cookies are:
- All-Purpose Flour or white spelt flour
- Unsweetened Cocoa Powder
- White Sugar
- Brown Sugar
- Vanilla Extract
- Unsalted Butter
- Baking Soda
- Plant-Based Milk or any milk you like
- Mini Marshmallows – or if you only have jumbo marshmallows, use a scissor to chop them into smaller pieces.
Creaming The Butter
First, make sure you bring the butter to room temperature for 30 minutes before baking the cookies.
I recommend cutting the butter into pieces, it softens faster.
Place the butter, sugar, and brown sugar in a mixing bowl or the bowl of a stand mixer.
Using the paddle attachment or an electric beater, cream the butter with the sugar for one minute until soft and fluffy.
Stop beating and pour vanilla extract, egg, and milk. Beat again for a few seconds on low speed to incorporate.
Add in dry ingredients: all-purpose flour, baking powder, baking soda, and salt, and beat on low speed until it forms a sticky thick chocolate cookie dough.
It won’t come into a ball it should look stiff and be slightly hard to stir.
If too dry, it means you used a smaller egg or added too much cocoa powder. Then, add up to 2 tablespoons of extra milk. I didn’t have to add extra milk.
Fold in the mini marshmallows and stir to combine.
Chilling The Dough
Film the bowl with plastic wrap and chill the dough for 2 hours to overnight.
This cookie dough must be chilled, or the cookies overspread and end up thin and not fudgy at all.
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and lightly oil them with an oil spray. Set aside.
Scoop out 1½ tablespoons of cookie dough, oil your hands, and roll into a ball between your hands.
Place them on the baking sheet and slightly flatten the cookie dough ball, making sure that all the marshmallows show on top of the cookie.
If the marshmallows are on the edges of the cookie dough balls, they melt on the baking sheet and form a caramel that breaks the cookies.
Bake the cookies for 10 to 12 minutes, then cool them down on the baking sheet for 10 minutes.
The problem with marshmallows in cookies is that they melt quickly, and if they are too big or too close to the edges, they run out on the baking sheet.
They stick to the sheet, and it can be hard to remove without breaking the cookies.
Let the cookies that spread cool down for a bit longer, so their crumb is set before sliding a spatula under them. Then, gently transfer them to a wire rack to cool down completely.
Serve the cookies with a cup of our homemade hot chocolate with chocolate chips for a double chocolate snack.
Store the cookies in a sealed cookie jar for 3 days at room temperature or freeze them for up to one month.
Thaw them at room temperature the day before.
Below are some allergy-friendly options if needed:
- Dairy-Free – You can use margarine or dairy-free softened butter in this recipe.
- Egg-Free – Prepare a flaxseed egg by mixing one tablespoon of flaxseed meal with 2 ½ tablespoons of lukewarm water. Set it aside for 10 minutes, then use it as an egg in the cookie recipe. Or use a store-bought egg replacer mix.
- Vegan – Use the two dairy-free and egg-free swaps above, then make sure you use vegan mini marshmallows.
- Gluten-Free – The recipe should work with all-purpose gluten-free 1:1 flour, but I haven’t tried it yet.
Frequently Asked Questions
Here are my answers to your most common questions about this fun chocolate marshmallow cookie recipe.
Can I Add Chocolate Chips?
Yes, you can add mini dark chocolate chips to the batter at the same time you add mini marshmallows.
But adding chocolate chips makes the cookies ultra sweet, so maybe add only 1/4 cup and remove the same amount of mini marshmallows.
Can I Skip The Chilling Step?
No, this will end up with chocolate cookies that are super thin and overly spread on the baking sheet.
What Can I Do If The Marshmallows Ran Out Of The Cookies?
If some cookies show over-melted marshmallows, that’s fixable.
Let them cool down entirely on the baking sheet, don’t touch and let them firm up.
Then, use a small spatula or flat tool to loosen the cookies from the baking sheet.
If needed, use scissors to trim the edges where the over-melted marshmallows have formed hard caramel.
Have you baked these marshmallow cookies? Share a comment or review below.
Chocolate Marshmallow Cookies
- ½ cup Unsalted Butter softened at room temperature
- ½ cup Sugar
- ½ cup Brown Sugar
- 1 large Egg at room temperature
- 1 teaspoon Vanilla Extract
- 1 tablespoon Unsweetened Almond Milk
- 1 ¼ cup All-Purpose Flour
- ⅔ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Mini Marshmallows
- In a large mixing bowl, beat butter with sugar, and brown sugar until creamy and smooth. You can also use a stand mixer with the paddle attachment. It takes about 1 minute to cream butter and sugar.
- Add in egg, vanilla extract, and almond milk and beat for 30 seconds to incorporate.
- Fold in the flour, baking soda, and salt and beat on low speed to incorporate.
- Fold in the mini chocolate chips and mini marshmallows and keep beating on low speed to evenly incorporate.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil with cooking spray. Set aside.
- Film the dough bowl with plastic wrap and chill cookie dough for 2 hours or overnight. Don't skip or the cookies overspread on the baking sheet.
- Form 12 cookie dough balls of the same size – about 1 1/2 tablespoons of batter each – scoop out the dough, oil your hands, and balls between your palms. Make sure the marshmallows are showing on top of the cookies, not the sides, or the marshmallows melt on the baking sheet and stick to it.
- Place the cookie dough balls on the baking sheet, leaving 1 inch apart. They expand a bit. Slightly flatten with your hand palm and replace any mini marshmallows showing on the sides of the dough onto the top.
- Bake for 10-12 minutes until they puff, spread, the top is dry, and they expand. Don't over-bake to keep them moist.
- Cool for 10 minutes on the cookie sheet, or then gently slide a flat spatula under them to transfer to a wire rack to cool completely. They are fragile, if too soft, cool down longer on the baking sheet before bringing them on the rack.
- Store in a glass mason jar at room temperature for up to 4 days or freeze in zip-lock bags for up to 3 months.