Chocolate Marshmallow Cookies

These soft and gooey chocolate marshmallow cookies are ready in 25 minutes and there’s no chill time required! Loaded with mini marshmallows and chocolate chips.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Total Time 18

Servings cookies

Calories 167kcal

Author Gabby

Equipment

Baking Sheets

Ingredients

½ cup butter, softened (regular or vegan)
¾ cup light brown sugar
¼ cup granulated sugar
1 egg
2 teaspoons vanilla extract
1¼ cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
¾ cup mini marshmallows (plus more for topping)
⅓-½ cup semisweet chocolate chips or chopped chocolate (regular or vegan)

US Customary - Metric

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.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour & Cocoa Powder: Properly measure your flour and cocoa powder using the scoop and level method or a kitchen scale. Too much flour will lead to dry, crumbly cookies.

Storage & Freezing 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.

Nutrition