Welcome to the most irresistible chocolate marshmallow cookies recipe you'll ever try! These decadent treats combine the rich depth of chocolate with pillowy soft marshmallows, creating a texture that's both chewy and gooey in all the right places. Whether you're baking for a special occasion or simply satisfying your sweet tooth, these chocolate marshmallow cookies deliver that perfect balance of comfort and indulgence.
As someone who's spent countless hours perfecting cookie recipes, I can confidently say these chocolate marshmallow cookies will become your new obsession. The secret lies in achieving that perfect marshmallow swirl throughout each cookie, ensuring every bite contains that magical combination of chocolate richness and marshmallow sweetness that makes these cookies absolutely unforgettable.
Background & Why This Recipe Stands Out
What sets these chocolate marshmallow cookies apart from ordinary treats is their incredible versatility and foolproof technique. Unlike traditional cookies that can become dry or overly sweet, this recipe creates the perfect balance of textures and flavors. The chocolate provides a rich, slightly bitter foundation while the marshmallows add that essential gooey element that makes each chocolate marshmallow cookie feel like a warm hug from the inside.
The magic happens when mini marshmallows partially melt during baking, creating pockets of caramelized sweetness throughout each cookie. This technique ensures your chocolate marshmallow cookies maintain their shape while developing those coveted crispy edges and soft centers. The result is a bakery-quality treat that rivals any store-bought cookie, with the added satisfaction of knowing you created these chocolate marshmallow cookies from scratch in your own kitchen.
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Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Mini marshmallows
- Dark chocolate chips
- Heavy cream
See recipe card for quantities.
Instructions
Prepare the Dough
- Cream softened butter with both granulated and brown sugar until light and fluffy
- Beat in eggs one at a time, then add vanilla extract
- In separate bowl, whisk together flour, cocoa powder, baking soda, and salt
- Gradually mix dry ingredients into wet ingredients until just combined
Add the Magic
- Gently fold in chocolate chips and mini marshmallows
- Avoid overmixing to prevent marshmallows from breaking down
- Chill dough for 30 minutes for easier handling
Bake to Perfection
- Preheat oven to 350°F and line baking sheets with parchment paper
- Scoop dough into 2-inch balls and space 2 inches apart
- Bake for 10-12 minutes until edges are set but centers still look slightly underdone
- Cool on baking sheet for 5 minutes before transferring to wire rack
Equipment For Chocolate Marshmallow Cookies
- Large mixing bowl
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Wire cooling racks
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Rubber spatula
Expert Cooking Tips
- Use room temperature ingredients for better mixing and texture
- Don't overbake; chocolate marshmallow cookies continue cooking on hot pan
- Press extra mini marshmallows on top before baking for visual appeal
- Chill dough if it becomes too soft to handle
- Store in airtight container to maintain freshness
- Slightly underbake for ultra-gooey centers
Recipe Variations
- Add crushed graham crackers for s'mores-style chocolate marshmallow cookies
- Substitute white chocolate chips for different flavor profile
- Include chopped nuts like pecans or walnuts for extra crunch
- Use flavored marshmallows like strawberry or coconut
- Create sandwich cookies with marshmallow fluff filling
- Add espresso powder to enhance chocolate flavor
Storage
- Store in airtight container at room temperature for up to one week
- Freeze baked chocolate marshmallow cookies for up to three months
- Wrap individual cookies in plastic wrap before freezing
- Thaw frozen cookies at room temperature for 30 minutes
- Keep dough balls frozen for quick future baking
- Store with parchment paper between layers to prevent sticking
The Sweet Secret Behind Perfect Marshmallow Distribution
The key to exceptional chocolate marshmallow cookies lies in understanding marshmallow behavior during baking. Mini marshmallows begin softening at around 200°F, creating those signature gooey pockets we all crave. The trick is using just enough marshmallows to create textural interest without overwhelming the chocolate base.
Professional bakers know that slightly pressing additional mini marshmallows onto cookie tops before baking creates beautiful caramelized spots that make your chocolate marshmallow cookies Instagram-worthy. This technique also ensures every cookie has visible marshmallow appeal, making them irresistible to anyone who sees them cooling on your counter.
FAQ
Can you put marshmallows into cookies?
Absolutely! Mini marshmallows work perfectly in chocolate marshmallow cookies, creating delightful gooey pockets throughout each bite. The key is using mini marshmallows rather than large ones, as they distribute more evenly and won't overpower the cookie structure. When baked, these chocolate marshmallow cookies develop the perfect balance of chewy texture and melted marshmallow sweetness that makes every bite absolutely divine.
What is Michelle Obama's favorite cookie?
While Michelle Obama has mentioned loving various homemade treats, she's particularly fond of chocolate chip cookies and has shared recipes featuring rich chocolate flavors. Though not specifically chocolate marshmallow cookies, her preference for quality chocolate treats aligns perfectly with this recipe's focus on premium ingredients. These chocolate marshmallow cookies would certainly appeal to anyone who appreciates the combination of wholesome baking and indulgent flavors.
How do you get the marshmallow gooey in cookies?
The secret to gooey marshmallows in chocolate marshmallow cookies is proper timing and temperature control. Bake at 350°F for exactly 10-12 minutes; any longer and marshmallows will completely melt and disappear. Use mini marshmallows as they soften perfectly without burning, and slightly underbake the cookies so they finish cooking on the hot pan. This technique ensures your chocolate marshmallow cookies maintain those coveted gooey marshmallow pockets everyone loves.
Can you melt marshmallows and chocolate together?
Yes, marshmallows and chocolate melt beautifully together, though in chocolate marshmallow cookies, we want partial melting for texture contrast. When fully melted together, they create a smooth, fudge-like consistency perfect for frosting or ganache. However, for these chocolate marshmallow cookies, we use the controlled heat of baking to create partial marshmallow melting, resulting in that perfect combination of gooey marshmallow swirls and rich chocolate flavor.
Sweet Endings: More Cookie Adventures Await
Now that you've mastered these incredible chocolate marshmallow cookies, your cookie repertoire is ready for even more delicious adventures. The techniques you've learned here; from proper mixing methods to understanding baking temperatures; translate beautifully to other cookie varieties. These chocolate marshmallow cookies represent just the beginning of your homemade cookie journey.
Consider exploring other complementary recipes that share similar techniques and ingredients. The 3 Simple Steps to Perfect Forgotten Cookies offers another approach to creating memorable treats, while the Easy Chocolate Pinwheel Cookies Recipe provides an elegant presentation technique that pairs wonderfully with the rustic charm of these chocolate marshmallow cookies. Each recipe builds upon fundamental baking skills while introducing unique flavor profiles and visual appeal.
From my kitchen, with heart.
Megan Riley ❤️
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Pairing
These are my favorite dishes to serve with Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies
Equipment
- 1 Large mixing bowl
- 1 Electric mixer
- 1 Measuring cups/spoons
- 2 Baking sheets
- 1 Wire rack
- 1 Rubber spatula
- 1 Cookie scoop
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 ½ cups milk chocolate chunks
- 2 tablespoon milk if needed for consistency
Instructions
- Mix the softened butter with both sugars using an electric mixer until creamy.
- Add the eggs and vanilla, beat until combined.
- Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips, chunks, and mini marshmallows using a spatula.
- Refrigerate the dough for 30 minutes.
- Use a cookie scoop to portion dough onto baking sheets lined with parchment.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers remain soft.
- Cool on a wire rack before serving.
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