Why You’ll Love This Chocolate Marshmallow Cookies
These Chocolate Marshmallow Cookies are soft, rich, and fun. They give you chocolate in every bite and a sweet, gooey marshmallow center. The cookie is simple to make with common pantry items. Kids and adults both enjoy the soft texture and chocolate flavor. You can bake a tray in about 20 minutes from start to finish. If you like a mix of chocolate and fluff, you will love these cookies.
introduction
This recipe is easy and great for busy days or a simple dessert for guests. The dough comes together fast and the mini marshmallows melt just enough to stay soft inside the cookie. The result is a warm treat that is fresh and comforting. If you like other easy cookie ideas, you might also enjoy a chewy twist on classics like this almond butter chocolate chip cookies recipe, which uses pantry staples and no complicated steps. Read on for what you need and how to bake these cookies step by step.
Why Make This Recipe
Make these cookies when you want a quick, tasty treat that feels homemade. They work well for school lunches, bake sales, or a simple snack with coffee or milk. The recipe is forgiving: you can mix by hand or with a mixer and still get good results. You do not need special equipment. The mini marshmallows add a soft center without much work. The chocolate chips give extra bursts of chocolate in each bite. This cookie is a good choice when you want comfort food that is also crowd-pleasing.
What You Need for Chocolate Marshmallow Cookies
You need a few tools and a clean workspace. Gather a mixing bowl, whisk, hand mixer or wooden spoon, measuring cups and spoons, a baking sheet, parchment paper, and a wire rack for cooling. Keep ingredients at hand so you can work smoothly. Chill the dough for a few minutes if it feels too soft, but this recipe usually bakes well without resting. Use fresh marshmallows and good chocolate chips for best taste.
How to Make Chocolate Marshmallow Cookies
Follow these clear steps and you will get soft, chocolaty cookies with marshmallow pockets. Read all steps before you start so you know the flow.
Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mini marshmallows
1/2 cup chocolate chips
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until creamy.
- Add the egg and vanilla, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the mini marshmallows and chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Take care not to overbake. The cookies should look set at the edges but still soft in the middle when you take them out. The marshmallows will hold a soft texture inside if you avoid long bake times.
Best Ways to Serve Chocolate Marshmallow Cookies
Serve these cookies warm or at room temperature. A warm cookie with a cold glass of milk is classic and very satisfying. You can heat a cookie for a few seconds in the microwave for a near-fresh-from-the-oven feel. For a dessert plate, place a cookie beside a scoop of vanilla ice cream or a dollop of whipped cream. You can also add a drizzle of chocolate sauce or a dusting of cocoa on the side for a small touch. These cookies make a great plate to bring to parties or a nice box to give as a gift.
How to Store Chocolate Marshmallow Cookies
Store cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw frozen cookies at room temperature for about an hour, or warm them briefly in the microwave for a soft texture. If the marshmallows stick together when cold, separate cookies with parchment paper. For short-term storage, a cookie tin also works well to keep them soft.
Easy Tips to Make Chocolate Marshmallow Cookies
- Measure the flour by spooning it into the cup and leveling it off to avoid heavy dough.
- Use room temperature butter and egg. They mix easier and give a smoother dough.
- If your dough is very soft, chill it in the fridge for 10–15 minutes so the cookies do not spread too much.
- For even baking, make cookie dough balls the same size with a tablespoon or small scoop.
- Do not overmix the dough once you add the dry ingredients. Mix until just combined to keep cookies tender.
- If you want a fun twist, try recipes with different mixes like cake batter chips and chocolate for another soft cookie idea such as this cake batter chocolate chip cookie variant.
- Watch the oven in the last few minutes to pull them out when edges look set but the centers stay soft.
Try These Variations of Chocolate Marshmallow Cookies
- Add chopped nuts such as walnuts or pecans for crunch.
- Use white chocolate chips instead of dark for a sweeter bite.
- Add a teaspoon of instant espresso powder to the dry mix for a coffee-kissed chocolate flavor.
- Stir in a sprinkle of sea salt on top of the dough balls before baking for a salty-sweet finish.
- Swap mini marshmallows for small marshmallow pieces or cut regular marshmallows to avoid big blobs.
- Make mini cookies for bite-sized treats or larger cookies for sharing.
Common Questions About Chocolate Marshmallow Cookies
Q: Can I use large marshmallows instead of mini ones?
A: You can, but chop them into small pieces first. Large marshmallows will melt and create big sticky pockets. Small pieces spread more evenly.
Q: Will the marshmallows melt flat when baking?
A: Mini marshmallows may soften and melt slightly, but they usually keep a soft, pillowy center if you bake for the suggested time. Avoid overbaking to keep centers soft.
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce added salt a little if using salted butter. The recipe calls for 1/4 teaspoon salt, so you can lower it or skip it if your butter is quite salty.
Q: Can I make the dough ahead and bake later?
A: Yes. Store the dough in the fridge for up to 24 hours. Let it warm slightly on the counter before scooping and baking.
Q: How do I keep cookies from sticking to the baking sheet?
A: Use parchment paper or a silicone baking mat. These prevent sticking and make clean up easy.
Final Thoughts
These Chocolate Marshmallow Cookies are a simple, friendly recipe you can use any day. They need few ingredients and give a lot of flavor. The marshmallows add a fun texture and the chocolate keeps each bite rich. The recipe is flexible and you can change small parts to suit your taste. Follow the basic steps, watch the bake time, and you will get a crowd-pleasing cookie every time.
Ready to Give It a Try?
Gather your ingredients, preheat the oven, and bake a batch today. These cookies work for a quick snack, a small party plate, or a cozy evening treat. They are easy enough for a beginner and satisfying for an experienced baker. Make a tray, share with friends, and enjoy the warm, soft chocolate and marshmallow goodness.
Conclusion
For an extra reference and another take on this classic treat, you can compare techniques with a similar recipe at a Chocolate Marshmallow Cookies recipe from Sugar Salt Magic.
Print
Chocolate Marshmallow Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft cookies with a rich chocolate flavor and a sweet, gooey marshmallow center.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until creamy.
- Add the egg and vanilla, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the mini marshmallows and chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Be careful not to overbake the cookies; they should look set at the edges but remain soft in the middle.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg