Easy Chocolate Marshmallow Cookies

A bite taken out of a chocolate marshmallow cookie.

5 from 4 votes

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!

Prep Time15

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 234kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Mixing Bowls
Cookie Scoop

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

US Customary - Metric

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.

Notes

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.

Nutrition