Chocolate Marshmallow Cookies – Gooey, Chewy, and Irresistible for Every Occasion

There’s something magical about the pairing of chocolate and marshmallows. The sweet, pillowy melt of marshmallow against rich, velvety chocolate feels like a warm hug on a plate — but nailing that gooey center without burning the marshmallows can be tricky.

This chocolate marshmallow cookies recipe is a stress-free way to bring bakery-quality results into your kitchen using simple, everyday ingredients. Perfect for busy parents, beginner bakers, or anyone craving a dessert that makes people stop mid-bite and say, “Wow.”

I’ve tested this recipe several times, drawing on both classic home-baking traditions and the latest cozy dessert trends. Along the way, I found small tweaks that make a huge difference in flavor, texture, and ease of prep. In this guide, I’ll walk you through exactly what you’ll need, step-by-step baking instructions, and pro tips for variations and troubleshooting.

Ingredient Breakdown for the Perfect Chocolate Marshmallow Cookies

For about 24 cookies, you’ll need:

• 1 cup (225g) dark or milk chocolate, chopped or in chips – Dark chocolate gives a deep, rich flavor, while milk chocolate brings a sweeter, creamier note.
• 1 cup (50g) mini marshmallows – These melt evenly and create gooey pockets without overpowering the cookie. Large marshmallows can be cut into quarters.
• 2 ¼ cups (280g) all-purpose flour – Gives the cookies structure without making them dense.
• ½ cup (100g) granulated sugar – Helps control spread and sweetness.
• ¾ cup (150g) light brown sugar – Adds moisture and a subtle caramel flavor.
• 1 cup (226g) unsalted butter, softened – For richness and tenderness.
• 2 large eggs – Bind the dough and add structure.
• 1 tsp baking soda or ½ tsp baking powder – Helps the cookies rise just enough to stay soft in the center.
• 1 tsp vanilla extract – Balances and rounds out the chocolate.
• ½ tsp salt – Brings out all the other flavors.

Substitution Notes:

• Swap dark chocolate for white chocolate chips for a “white chocolate marshmallow cookies” variation.
• Use vegan marshmallows and dairy-free butter for a plant-based version.
• A quality gluten-free flour blend works well for a gluten-free take — no other changes needed.

Step-by-Step Preparation Instructions

1. Prep your baking environment. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugars. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy — about 2 minutes.
3. Add wet ingredients. Beat in the eggs one at a time, followed by the vanilla extract.
4. Mix dry ingredients separately. In another bowl, whisk the flour, baking soda (or powder), and salt together.
5. Combine. Gradually mix the dry ingredients into the wet mixture until just combined — avoid overmixing.
6. Add chocolate. Fold in the chopped chocolate or chips.
7. Incorporate marshmallows. Gently fold in mini marshmallows, ensuring they’re evenly dispersed so each cookie gets gooey bites.
8. Shape. Scoop the dough using a medium cookie scoop or tablespoon, placing rounds 2 inches apart on prepared sheets.
9. Bake. Place in the oven for 9–11 minutes, until edges are set and marshmallows turn lightly golden. If needed, loosely tent with foil in the last 2 minutes to prevent marshmallow burning.
10. Cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This keeps them intact while still gooey in the middle.

Variation Callouts:

• For chocolate marshmallow swirl cookies, melt half the chocolate and swirl it into the dough just before baking for a marbled effect.
• For brown butter chocolate chip marshmallow cookies, brown the butter first to add a nutty depth — especially delicious with milk chocolate.

When and How to Use Chocolate Marshmallow Cookies

Chocolate marshmallow cookies fit seamlessly into so many occasions. Their soft centers and gooey pockets of sweetness make them a hit whether you’re baking for family or friends.

• After-school snack – A quick warm-up in the microwave brings the marshmallows back to their melty best.
• Holiday platters – Perfect alongside sugar cookies and gingerbread at Christmas, or with pastel treats at Easter.
• Winter gatherings – Pair with hot chocolate for an indulgent fireside treat.
• Picnics and BBQs – Wrap individually and tuck into a cooler for an easy dessert.

Make-Ahead Tip: Scoop dough balls onto a baking sheet, freeze until solid, then store in a freezer bag. Bake straight from frozen — just add 1–2 extra minutes to the baking time.

How Chocolate Marshmallow Cookies Support Family-Friendly Baking

These cookies are as fun to make as they are to eat, making them perfect for family kitchen time.

• Kid-friendly steps – Children can help measure flour, stir chocolate chips, or press marshmallows into dough balls.
• Budget-friendly – All ingredients are common pantry or fridge staples.
• Customizable – Easy to adapt for picky eaters or dietary restrictions.

Tips, Adjustments, and Cautions for Perfect Chocolate Marshmallow Cookies

• Prevent marshmallow burn – Lightly cover with foil in the final minutes of baking.
• Thicker cookies – Chill dough for 30 minutes before baking.
• Control spread – Use mini marshmallows or push them deeper into the dough.

Troubleshooting:

• Cookies spreading too much → Add 1–2 tablespoons of flour or chill dough longer.
• Marshmallow oozing out → Nestle marshmallows in the center of the dough ball rather than placing on top.

Variations on Chocolate Marshmallow Cookies

• Double chocolate marshmallow cookies – Use cocoa powder in the dough plus chocolate chunks.
• Chocolate chip marshmallow cookies – Classic chocolate chip base with gooey pockets.
• White chocolate marshmallow cookies – Sweet and creamy flavor profile.
• Vegan chocolate marshmallow cookies – Plant-based butter and marshmallows.
• Gluten-free version – Swap all-purpose for a 1:1 gluten-free flour blend.
• Festive toppings – Add coconut, peppermint chips, or caramel drizzle.

Creative Marshmallow Add-Ins & Flavor Twists

• Nutella or peanut butter swirls – Adds richness and a new layer of flavor.
• Raspberry jam centers – A fruity contrast to the sweetness.
• S’mores cookies – Graham cracker crumbs and extra chocolate chunks.
• Sweet-salty crunch – Pretzel pieces folded into the dough.

Equipment Tips for Bakery-Style Cookies

• Cookie scoops – Ensures uniform size for even baking.
• Melting chocolate – Use a double boiler for smooth results, or microwave in short bursts.
• Baking mats – Silicone mats help prevent over-browning and sticking.

Make-Ahead & Freezer Instructions

• Freeze dough balls – Store in a freezer-safe bag for up to 3 months.
• From freezer to oven – Bake straight from frozen, adding a couple of minutes to the time.
• Storage – Keep baked cookies in an airtight container at room temperature for up to 5 days. Refresh by warming in the microwave for 10 seconds.

Pairing Ideas for Chocolate Marshmallow Cookies

• Hot drinks – Hot chocolate, coffee, or chai tea.
• Ice cream sandwich – Vanilla or coffee ice cream between two cookies.
• Dessert platters – Combine with brownies, shortbread, or lemon bars.

Nutritional & Allergen Notes

• Per cookie – About 160–180 calories, depending on add-ins.
• Allergen swaps – Egg replacer for egg-free; plant-based butter and vegan marshmallows for dairy-free.
• Lower sugar – Reduce sugar by ¼ cup or use dark chocolate for less sweetness.
  (I’m not a nutritionist — just sharing what’s worked in my kitchen.)

FAQs

Conclusion

Chocolate marshmallow cookies bring together the best of both worlds — rich chocolate and soft, melty marshmallow — in a treat that’s as easy to make as it is to love. Whether you bake them for a holiday platter, a casual coffee with friends, or a late-night kitchen craving, they deliver comfort in every bite.

If you try this recipe, share your favorite variation in the comments below. And be sure to save this one — it’s a holiday season lifesaver.

Chocolate Marshmallow Cookies

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• Author: Madison Hayes
• Total Time: 26 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Gooey chocolate marshmallow cookies with rich chocolate chunks and soft, melty marshmallows — a bakery-style treat made at home.

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Ingredients

• 1 cup (225g) dark or milk chocolate, chopped or in chips
• 1 cup (50g) mini marshmallows
• 2 ¼ cups (280g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¾ cup (150g) light brown sugar
• 1 cup (226g) unsalted butter, softened
• 2 large eggs
• 1 tsp baking soda or ½ tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt

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Instructions

1. Prep your baking environment: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy — about 2 minutes.
3. Add wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
4. Mix dry ingredients separately: In another bowl, whisk the flour, baking soda (or powder), and salt together.
5. Combine: Gradually mix the dry ingredients into the wet mixture until just combined — avoid overmixing.
6. Add chocolate: Fold in the chopped chocolate or chips.
7. Incorporate marshmallows: Gently fold in mini marshmallows, ensuring they’re evenly dispersed so each cookie gets gooey bites.
8. Shape: Scoop the dough using a medium cookie scoop or tablespoon, placing rounds 2 inches apart on prepared sheets.
9. Bake: Place in the oven for 9–11 minutes, until edges are set and marshmallows turn lightly golden. Loosely tent with foil in the last 2 minutes to prevent marshmallow burning if needed.
10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Swap dark chocolate for white chocolate chips for a white chocolate marshmallow cookies variation.
• Use vegan marshmallows and dairy-free butter for a plant-based version.
• A quality gluten-free flour blend works well for a gluten-free take — no other changes needed.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg