These chocolate marshmallow cookies are a chewy cookie that is bursting with chocolate flavor and has a large marshmallow in the center. Each bite is ooey gooey and filled with chocolate chips!
These double chocolate cookies have both cocoa powder and chocolate chips in them, making them super decadent and fudgy.
Gooey marshmallows are pressed straight into the cookie dough balls before baking, which creates a delicious marshmallow pull!
Looking for more chocolate recipes? Then check out these: triple chocolate cupcakes, chocolate cake donuts, and dark chocolate brownies.
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Why You'll Love These Cookies
- They have a gooey center thanks to the marshmallows.
- No electric mixer is needed.
- They're a perfect cookie for Christmas and the holiday season.
- The chocolate cookie dough has two types of chocolates in it.
- Each bite is soft, chewy, and stays that way for days!
These chewy chocolate cookies are truly a step up from your traditional chocolate chip cookies.
In my opinion, you can never have too much chocolate. So as a chocolate lover, you need to bake these!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- 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 until it is room temperature butter 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.
Instructions
Here are the step by step instructions on how to make these double chocolate marshmallow cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a silicone or rubber spatula to gently mix until combined. Then fold in the chocolate chips.
Step 5: Scoop the dough. 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.
Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Step 6: Bake. Place the cookie dough balls onto the prepared cookie sheet 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 cooling rack.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I recommend this specific 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 is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
- 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.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
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 20 minutes
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs, room temperature
- 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 20 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.