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Chocolate Marshmallow Cookies

Karissa Parrish
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!
5 from 3 votes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 22 cookies

Equipment

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.

Notes:

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.

Nutrition

Serving: 1cookieCalories: 234kcalCarbohydrates: 34gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 17mgSodium: 86mgPotassium: 117mgFiber: 2gSugar: 20gVitamin A: 199IUCalcium: 21mgIron: 2mg
Keyword chewy chocolate cookies, chocolate marshmallow cookies, double chocolate cookies, hot chocolate cookies
Tried this recipe?Let us know how it was!