Chocolate and marshmallow cookies are fun, easy, and a tasty treat. These soft chocolate cookies topped with marshmallows will be a family favorite.
Indulge your sweet tooth with these delightful chocolate marshmallow cookies. These treats are perfect for any occasion, from a cozy family gathering to a festive holiday party. With their rich chocolate flavor and gooey marshmallow center, they’re sure to be a hit!
If you’re a fan of hot chocolate, these cookies are a must-try. They capture the essence of a cozy cup of hot cocoa but in a deliciously chewy and melty form. Soft, chocolatey, and topped with a gooey marshmallow, they’re sure to become a new favorite. And for an extra touch of magic, each cookie is sprinkled with finely chopped chocolate, adding both beauty and an extra burst of flavor.
Why you’ll love these cookies
- The soft marshmallow topping is soft and gooey like a marshmallow cooked over a fire.
- These cookies have tons of delicious chocolate flavor. Perfect for all of you chocolate lovers!
- There’s no dough chill time, and no waiting. You can have fresh cookies in under 20 minutes.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 19 large marshmallows, cut in half horizontally
- Finely chopped chocolate, for garnish
How to make chocolate and marshmallow cookies
Preheat the Oven: Preheat your oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set it aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes.
Add Wet Ingredients: Mix in the eggs and vanilla extract, scraping down the sides of the bowl with a spatula as necessary.
Combine Ingredients: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Be careful not to overmix.
Scoop Dough: Scoop the dough by rounded tablespoons onto the prepared baking sheet, placing the dough balls about 2 inches apart.
Bake Cookies: Bake the cookies for 8 minutes. Open the oven and carefully slide out the pan. Quickly press one marshmallow half into the center of each cookie. Return the pan to the oven and bake for an additional minute to soften the marshmallows.
Cool and Garnish: Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely. Garnish with finely chopped chocolate if desired.
Then enjoy!
More cookie tips
- Butter should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. If it’s shiny or melty at all, the butter is too warm and your cookies may spread.
- Be sure to measure flour correctly. All of my recipes are tested using the spoon and level method
- My favorite size cookie scoop for these cookies is a stainless steel 1oz Cookie Dough Scoop with Trigger Release, Cookie Scooper for Baking(#40)
- These Pre-Cut Parchment Papers are perfect for cookie baking.
Recipe for Chocolate and Marshmallow Cookies
Chocolate Marshmallow Cookies
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter at room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 19 large marshmallows cut in half horizontally
- chocolate for garnish
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
- Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart. slightly flatten the cookie.
- Bake for 6 minutes. Open the oven and carefully slide out the pan. Gently press one marshmallow half in the center of each cookie. Try to work quickly. Push the pan back in the oven and bake for an additional 2 minutes so the marshmallows can get soft. cookies should be soft. Overbaking will make cookies dry and not chewy.
- Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Top with chocolate curls or sprinkles if desired.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to a week, but are best within a few days of baking.
- Nutrition Information: Each cookie contains approximately 106 calories, 17g carbohydrates, 1g protein, 4g fat (including 3g saturated fat), 18mg cholesterol, 68mg sodium, 40mg potassium, 1g fiber, 10g sugar, 124IU vitamin A, 9mg calcium, and 1mg iron.
Conclusion to chocolate and marshmallow cookies
There you have it I hope you will give this recipe a try I know you will be glad you did! These cookies are perfect for any occasion, from a cozy night in to a festive gathering with friends and family. So go ahead, pour yourself a cup of your favorite drink, grab a few chocolate marshmallow cookies, and enjoy the simple pleasures of life!
Please save a pin to Pinterest and share your questions and comments. Happy Baking!
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