Name: Marshmallow Chocolate Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Dry Ingredients:; 1 ¾ cups (220 g) all-purpose flour; 1/2 cup (40 g) unsweetened cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; Wet Ingredients:; 1/2 cup (115 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 1/2 cup (100 g) packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; Mix-Ins:; 1/2 cup (90 g) semi-sweet chocolate chips; 1 cup (50 g) mini marshmallows; 1/3 cup (60 g) marshmallow fluff (optional)

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These Marshmallow Chocolate Cookies are the perfect blend of rich cocoa flavor and gooey marshmallow magic. I love the way the mini marshmallows and optional marshmallow fluff create beautiful swirls and gooey pockets, making each bite soft, chewy, and incredibly satisfying. It’s like a hot chocolate experience in cookie form.

Marshmallow Chocolate Cookies

Why You’ll Love This Recipe

I enjoy these cookies because they combine everything I want in a dessert: rich chocolate, a tender texture, and a fun, nostalgic marshmallow twist. The contrast of chewy centers and crispy edges, with melty chocolate chips and stretchy marshmallow swirls, makes these cookies absolutely irresistible. Plus, they’re easy to make and great for sharing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

1 3/4 cups (220 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-Ins:

1/2 cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
1/3 cup (60 g) marshmallow fluff (optional)

directions

Step 1: Prep the Oven
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

Step 3: Cream the Butter and Sugars
In a large bowl, I cream the butter, granulated sugar, and brown sugar using a hand mixer for 2-3 minutes until light and fluffy.

Step 4: Add the Wet Ingredients
I mix in the egg and vanilla extract until fully incorporated, scraping down the bowl as needed.

Step 5: Combine Wet and Dry
I slowly add the dry ingredients in 2-3 additions, mixing on low until just combined.

Step 6: Fold in the Chocolate Chips
I gently stir in the chocolate chips.

Step 7: Add the Marshmallows
I fold in the mini marshmallows and marshmallow fluff (if using) carefully to preserve the swirl effect.

Step 8: Scoop and Bake
I scoop the dough onto baking sheets using a cookie scoop, spacing them about 2 inches apart. I bake for 8-10 minutes, just until the edges are set and the centers are soft.

Step 9: Cool
I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies. It takes 15 minutes to prep, 10 minutes to bake, and around 45 minutes total including cooling.

Variations

I sometimes use dark chocolate chunks instead of chips for a richer flavor. For a festive version, I add peppermint extract and top with crushed candy canes. A handful of toasted nuts like pecans or walnuts gives a nice crunch. For gluten-free cookies, I substitute a 1:1 gluten-free flour blend.

storage/reheating

I store these in an airtight container at room temperature for up to 5 days, adding a slice of bread to keep them soft. To freeze, I place unbaked dough balls on a tray, freeze them, then store in a bag for up to 2 months. When baking from frozen, I just add an extra 1-2 minutes to the bake time.

For reheating, I pop a cookie in the microwave for about 10 seconds to bring back its gooey texture.

FAQs

Can I use regular marshmallows instead of mini?

Yes, I chop them into small pieces so they melt evenly into the dough.

Do I have to use marshmallow fluff?

No, but I love the added swirls and extra gooeyness it provides.

How do I keep the marshmallows from melting too much?

I gently fold them in and avoid placing them directly on the edges when scooping the dough.

Can I double the recipe?

Yes, I double it when baking for a crowd or freezing extra dough.

Are these cookies freezer-friendly?

Absolutely. I freeze the dough or the fully baked cookies with great results.

What kind of cocoa powder should I use?

I usually use unsweetened natural cocoa, but Dutch-process works for a richer flavor.

Can I add nuts or other mix-ins?

Yes, I often mix in chopped nuts or even dried fruit for variety.

Can I use a stand mixer?

Yes, I use the paddle attachment for creaming and mixing.

Why did my cookies spread too much?

I make sure my butter isn’t too soft and that I don’t overmix the dough.

Do I need to chill the dough?

It’s not required, but chilling for 30 minutes helps control spreading and enhances flavor.

Conclusion

These Marshmallow Chocolate Cookies are a fun and indulgent twist on a classic chocolate cookie. I love how simple they are to make, and how the marshmallow adds both gooey texture and visual appeal. They’re great for holiday baking, gifts, or just when I want a cozy treat with a touch of nostalgia.