Chocolate Marshmallow Cookies
This post contains affiliate links. Read the full disclosure here.
These soft and gooey chocolate marshmallow cookies are ready in 25 minutes and there’s no chill time required! These melt in your mouth chocolate cookies are loaded up with mini marshmallows and chocolate chips.
Marshmallows and chocolate feels like such a wintery flavor combination to me, just like a mug of hot chocolate! These marshmallow cookies get a double dose of chocolate thanks to cocoa powder and chocolate chips.
Mini marshmallows are folded into the cookie dough, plus the extra marshmallows on top of each cookie get slightly toasty while baking, like a roasted marshmallow!
If you want to make these chocolate marshmallow cookies vegan or egg free, you can use my vegan double chocolate chip cookie recipe and use vegan marshmallows!
Why You’ll Love These Chocolate Marshmallow Cookies
- These marshmallow cookies only take 25 minutes to make and don’t require any chilling, so they’re perfect if you need a sweet treat asap!
- The cookies are topped with extra mini marshmallows just before baking, giving you the perfect roasted marshmallow taste.
- These chocolate marshmallow cookies have a double whammy of chocolate thanks to cocoa powder and chocolate chips.
- This recipe uses simple pantry ingredients that you probably already have at home.
- You can easily make this recipe vegan or dairy free!
Ingredients Needed
- Flour: I’m using all purpose flour in this chocolate marshmallow cookie recipe. If you need it to be gluten free, you can use an equal amount of gluten free all purpose 1-1 baking flour.
- Butter: you can use regular butter or vegan butter.
- Cocoa Powder: I recommend using unsweetened cocoa powder.
- Mini Marshmallows: if you don’t have any mini marshmallows on hand you can chop up large marshmallows!
- Chocolate Chips: make sure to use vegan chocolate chips if you’d like the cookies to be dairy free. You can also chop up a chocolate bar or use white chocolate chips! Feel free to leave out the chocolate chips if you don’t want them or don’t have any on hand.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
Step 2: In a large bowl with a handheld electric mixer, or in a stand mixer, beat the softened butter with the sugar and light brown sugar for 1-2 minutes. It should be light and fluffy.
Add the egg and vanilla extract and combine.
Step 3: Add the flour, salt, baking soda and cocoa powder and mix until just combined. Stir in your chocolate chips and mini marshmallows.
Step 4: Scoop out 2 tablespoons of dough and roll it into a ball. Place on the baking sheet and repeat with the remaining cookie dough, making sure they are around 3 inches apart on the cookie sheet.
Press a few extra mini marshmallows and chocolate chips on top of each cookie dough ball to get that bakery style cookie!
Step 5: Bake one tray at a time for 8-10 minutes. The edges should be set and the marshmallows on top will be slightly toasted.
Let the chocolate marshmallow cookies cool on the baking sheet for 10 minutes, then place on a wire cooling rack to cool completely. Enjoy!
Expert Tips
- Be sure to properly measure your flour: Measure your flour using either a kitchen scale or the scoop and level method. Using too much flour will make your cookies dry!
- Don’t forget to add mini marshmallows on top: to get that bakery style cookie, make sure to add mini marshmallows (and extra chocolate chips!) on top of each cookie ball before baking. Those extra marshmallows on top will get toasty in the oven, giving you that delicious marshmallow roasted over a fire taste!
- Avoid over-mixing: Once you begin to add the dry ingredients, you don’t want to over-mix the cookie dough. This will give you a dry and tough cookie.
Storage Instructions
These cookies can be stored in an airtight container for up to 4-5 days.
You can also freeze the cookie dough. After step 4, place the cookie balls on a baking sheet and place in the freezer until frozen. Take the sheet out and store the frozen cookie dough balls in a freezer container or a ziploc bag. Bake as instructed!
You can also freeze the baked cookies in a ziploc freezer bag once they have cooled.
More Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Marshmallow Cookies
Ingredients
- ½ cup (105 g) butter, softened, (regular or vegan)
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1¼ cup (157 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (30 g) mini marshmallows, (plus more for topping)
- ⅓-½ cup semisweet chocolate chips or chopped chocolate, (regular or vegan)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
- Add in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate chips and marshmallows.
- Roll the dough into 2 tablespoon sized balls and place on the baking sheet around 3 inches apart. Press a few extra chocolate chips and marshmallows into the tops of the dough.
- Bake one tray at a time for 8-10 minutes or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The perfect cookie recipe!
I‘ve made these a few times, and this last batch was the most perfect because instead of mini marshmallows I used big ones and chopped them up and it gave the perfect roasted marshmallow flavor (I think German mini marshmallows are just too mini, so chopped up big ones is the way to go).
I also used 10g less of each sugar but thats just personal preferance (they are still perfectly sweetened for my taste).
And I also made them with what I just found out is dutch processed cocoa powder because acidity regulators are listed in the ingredients (in Germany it is just called „Backkakao“ aka baking cocoa, which is the most commonly used that you can get in any store) and it worked PERFECTLY!
Thank you for your cookie recipes and for always including metric measurements! I usually don‘t like American recipes because the measurements just don‘t make sense and manually converting everything into metric is so tedious. So I really appreciate this! I‘ve made several of your cookies and always make them with vegan butter and the German equivalents of the ingredients and they genuinely turn out amazing every time!
Thanks Chiara! Glad you enjoyed these!
My 11yr old daughter picked this recipe today to bake together, it was a lot of fun, we used our kitchen scale for the first time which was a neat teaching experience, and we put in triple the marshmallows just because, and of course they became a marshmallowey mess and we needed to eat them off parchment with a fork, but it was so much fun and they were delicious. Thanks for the core memory ❤️
This is so sweet! I’m so glad my recipe was a delicious and fun-filled memory for your two 🥰 Thank you for your review!
OMG, these cookies are super soft, and very good. Hands down this recipe is one of the best that i have tried, I took some to church and everyone said how good the cookies were.
Thank you for your review! So happy to hear everyone enjoyed them 😊
So very good. My new chocolate cookies! Half with marshmallows.
So happy you loved them Teri!
[As someone said too] I was looking for a recipe so I could use the marshmallows I had left and came across this recipe. I made these last night and will be making more tonight. Thank you!! They are incredibly delicious!!
Yay I am so thrilled that you loved them!
These cookies are delicious!! I was trying to find a recipe that I could use my leftover marshmallows & this was it! Thank u!!
Hi Linda! I am so glad you loved the cookies! Thanks for the review!
These were to die for!!
Hi Colleen! So happy to hear that you loved the cookies!
?
These might be the best cookies I’ve ever made – my husband said the same! Will be keeping this thank you!
Hi Aimee! I am so happy to hear that you both loved them! Thanks so much for the review!
An these be made in a smaller 1″ ball.?
Hi Paula! You can make these smaller yes but you’ll need to adjust baking time as they will bake faster. Enjoy!
One of the best cookies I’ve made. So delicious, satisfying, chocolaty. Used vegan marshmallows. I thought the marshmallows would make them too sweet but it was a perfect balance of flavors.
Hi Ella! I am so happy you loved the cookies so much and that they turned out well with the vegan marshmallows, yay!