These easy chocolate marshmallow cookies are a chewy and soft cookie that has both cocoa powder and chocolate chips in the cookie dough. Each bite is ooey gooey because of the large marshmallow that's stuffed in the middle. These cookies are also no chill, meaning they can be baked right away and are ready in just 30 minutes!
Why You'll Love These Cookies
- Double the chocolate flavor. An amazing chocolate cookies has got to have plenty of chocolate. These cookies have both cocoa powder and chocolate chips, just like these homemade chocolate crinkle cookies.
- Easy to make. All you need are mixing bowls in order to make this cookie recipe; no stand mixer needed!
- Fudgy & brownie-like texture. With the melted butter and plenty of chocolate flavor, these cookies taste just like a brownie.
- Marshmallow filling. At this point, I love stuffing cookies with a large marshmallow! Some of my other favorites are these chewy chocolate chip marshmallow cookies and the best fluffernutter cookies.
- Perfect Christmas cookie. I'm always looking for new Christmas cookies to add to my holiday cookie platters. I highly recommend these chocolate marshmallow cookies. They are no chill and ready in 30 minutes!
For more chocolate marshmallow desserts, definitely check out these hot chocolate cupcakes.
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As a home baker, I've always enjoyed baking cookies, especially around the holidays. If you want even more ideas for cookies, then check out my best Christmas cookie recipes.
Ingredients For Double Chocolate Marshmallow Cookies
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips below).
- Cocoa Powder: For best results I recommend using a dutch-processed cocoa powder such as Hershey's. This will make the cookies super chocolatey.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Melt the butter and let it cool for at least 10 minutes before using. Make sure to use unsalted butter.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use chocolate chunks or even milk chocolate chips.
- Marshmallows: I used regular marshmallows. I do not recommend using mini marshmallows.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Chocolate Marshmallow Cookies
Step 1: In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 10 minutes.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 3: Add the flour mixture and use a rubber spatula to gently mix until combined.
Step 4: Then fold in the chocolate chips.
Step 5: Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Use your thumb to press into the dough and place half of a large marshmallow into it.
Step 6: Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Place the cookie dough balls onto the prepared cookie sheet and bake for 10-12 minutes.
Step 7: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire cooling rack.
Storing & Freezing
Storage: Keep any leftover cookies in an airtight container at room temperature for up to 7 days.
Freezer: Place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Professional Home Baking Tips
- Baking Sheet: Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter has cooled before combining with the other ingredients. This takes at least 10 minutes. Once the butter has melted, immediately pour the butter into the large bowl you'll be using to speed up the cooling process.
- Bake Time: The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
Recipe FAQs
Use large marshmallows instead! The mini ones seem to melt way too quickly, causing them to ooze out in a very messy way. Also, do not use marshmallow fluff.
Yes you can, but I recommend rolling them into balls first and keeping them covered with plastic wrap. Only do this 2 days ahead of time and allow them to sit at room temperature for 10 minutes before baking.
The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
📖 Recipe
Easy Chocolate Marshmallow Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 10 minutes
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
- 11 large marshmallows, cut in half
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 10 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
- Place the cookie dough balls onto the prepared baking pans and bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
These kind of taste like a brownie! I love the gooey marshmallow filling.