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Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies
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Chocolate Marshmallow Cookies perfectly blend soft, chewy chocolate cookie dough with melty pockets of sweet mini marshmallows and rich chocolate chips. This comforting treat delivers a nostalgic and indulgent flavor, ideal for cozy snacks, festive gatherings, or homemade gifts. Made with simple pantry staples, these quick and easy cookies provide an irresistible texture contrast and warm, aromatic sweetness.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened (or coconut oil for healthier substitute)
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup mini marshmallows
  • 1 cup chocolate chips or chunks (use dark chocolate chips 70% cocoa or more for healthier option)

Instructions

  1. Prepare Your Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free blend), cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa flavor throughout the dough.
  2. Cream the Butter and Sugars: In a separate bowl, beat the softened butter with brown and white sugar until light and fluffy, creating a tender and rich cookie base.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookies soft and chewy.
  5. Fold in Chocolate Chips and Marshmallows: Gently stir in the chocolate chips and mini marshmallows, ensuring even distribution for pockets of melted sweetness in every cookie.
  6. Scoop and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet with space between each to allow spreading. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes or until edges are set but centers remain soft.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet briefly before transferring to a wire rack to help the melted marshmallows settle without sticking.

Notes

  • Use room temperature ingredients: Butter and eggs mix more smoothly, improving dough texture.
  • Don’t overbake: Remove cookies when edges are firm but centers still look soft for the perfect gooey interior.
  • Chill the dough: Refrigerate the dough for 30 minutes to help control spreading and enhance flavor.
  • Mini marshmallows are best: They melt evenly, avoiding large gooey blobs that might affect texture.
  • Use quality cocoa powder: Natural or Dutch-processed cocoa powder impacts flavor significantly.

Nutrition

Keywords: chocolate marshmallow cookies, gooey marshmallow cookies, chocolate chip cookies, soft chewy cookies, gluten-free cookies, easy cookie recipe

Find it online: https://lillysplate.com/chocolate-marshmallow-cookies/