Chocolate Marshmallow Cookies
Gooey, rich chocolate cookies with melty marshmallow pockets and crispy edges — a bakery-style treat made at home.
Print Pin Servings: 24 cookies
Calories: 180kcal
Cost: $8–$10
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.
Notes
For extra gooey cookies, press a few extra marshmallows and chocolate chunks into the tops before baking.
Nutrition
Serving: 45g | Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 90mg | Fiber: 2g | Sugar: 16g | Vitamin A: 220IU | Calcium: 20mg | Iron: 1.8mg