Double Chocolate Marshmallow Cookies are chewy, gooey chocolate cookies loaded with mini marshmallows and chocolate chips. These are by far my favorite among all the chocolate base cookies I’ve made. I promise you won’t be able to resist these deliciously chocolaty cookies.
These chocolate marshmallow cookies with chocolate chips taste like a mug of hot cocoa in cookie form. With cocoa powder in the cookie dough and chocolate chips mixed in – just like these chocolate white chocolate chip cookies – they’re extremely chocolaty and rich.
I made a batch of these cookies a while back and kept them frozen for a week before taking them to a birthday party. By the time they got to the party and sat out in the sun for a bit, they tasted like warm freshly baked cookies!
Table of Contents
Why this recipe works
- These double chocolate marshmallow cookies are extremely chocolaty with two times the chocolate: cocoa powder in the dough and chocolate chips mixed in.
- The marshmallows inside the dough make them extra chewy and gooey.
- The marshmallows on top of the cookies are toasty and caramelized.
- They are very easy to make: the dough does not require refrigeration.
- They freeze well, both baked and unbaked.
Ingredients and Substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:
- Butter – I used unsalted butter but you can use salted butter in a pinch, just make sure to reduce the amount of salt added to ¼ teaspoon.
- Sugar – I used light brown sugar in this recipe for added flavor and to make the cookies extra chewy. You can use dark brown sugar, granulated sugar or a combination of brown and white sugar. Granulated sugar will make the cookies more crispy.
- Egg – I use 1 large egg and 1 large egg yolk. The protein in eggs gives the cookies their structures while the fat in egg yolk keeps them moist and rich.
- Vanilla – use only pure vanilla extract for the best flavor. While the main flavor of these cookies is chocolate, vanilla will enhance it.
- Flour – simple all-purpose flour will work for this recipe.
- Cocoa powder – you can use either natural or Dutch-processed cocoa powder but I recommend Dutch-processed for a deeper chocolate flavor.
- Salt – I use kosher salt, if you’re using table salt, only use about two thirds as much, or ½ teaspoon.
- Leavening agents – both baking soda and baking powder are used in this recipe. Baking soda will make the cookies more chewy, while baking powder will add a little bit of lift. If you want more cakey cookies, omit baking soda.
- Marshmallows – I use mini marshmallows for this recipe. You might see some recipes suggesting cutting larger marshmallows up into smaller pieces, that didn’t work for me, the marshmallows were too sticky.
- Chocolate chips – I use semi sweet chocolate chips for this recipe. For deep chocolate flavor, I would stick to anything with 50% cocoa or higher. I think milk chocolate will be too sweet.
Tool you’ll need
- A stand mixer with the paddle attachment, or an electric hand mixer with a mixing bowl for making the cookie dough.
- A fine mesh sieve to sift the dry ingredients.
- A large cookie scoop to divide the dough.
- A baking sheet with parchment paper or a silicone baking mat to bake the cookies on.
- A 4” round cookie cutter to shape the cookies after baking.
How to make chocolate marshmallow cookies
The following instructions, step by step photos and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
First, add cooled melted butter, and brown sugar to your stand mixer and beat with the paddle attachment for at least 2 minutes until light and fluffy.
Next, add egg and vanilla to the beaten butter and continue to beat for at least another 2 minutes until light and fluffy again.
Tip: Don’t be afraid to beat the wet ingredients really well at this stage, even longer than 2 minutes to allow the eggs to emulsify into the butter.
Sift together the dry ingredients to ensure the cocoa powder doesn’t have any lumps. Add it to the wet ingredients and stir to combine. You may want to stop the mixer and scrape the bottom of the bowl in this step to make sure everything is well combined but don’t over mix here.
Finally, add the semi sweet chocolate chips and the mini marshmallows, and just stir to distribute them evenly throughout the cookie dough.
Portion out all of the dough with a large cookie scoop. Press a few marshmallows on top of the cookie dough balls, this will create pools of gooey marshmallows on top and they will get toasty and delicious.
The testing process
These cookies are based on my Chocolate White Chocolate Chip Cookies. The original recipe for the chocolate based cookies includes milk for additional moisture since cocoa powder has a drying effect. It also has a whole teaspoon of baking soda which contributes to making the cookies chewy as well as making them spread.
Since these chocolate marshmallow cookies contain marshmallows in the cookie dough, and marshmallows melt in the oven, it causes the cookies to spread even more than usual. So for the second test, I omitted the milk and baking soda, I substituted all the baking soda with baking powder.
The spreading was reduced almost entirely, the cookies only spread just a little bit where the marshmallows sit on the bottom edges. They came out smaller with a lot more rise due to the baking powder. They are also softer on top, more cakey, but still very chewy on the bottom.
While the cookies with all baking powder still tasted amazing, I wanted a little bit more spread and a little less cakey. So for the final test, I added back in a little bit of baking soda and the results were perfect with larger flatter and extremely chewy cookies.
More baker’s tips
- Pack the brown sugar lightly – because brown sugar is moist, the amount can differ depending on how you pack it in your measuring cup. For this recipe, we want to pack it ever so lightly so the cookies aren’t overly sweet and the slight bitterness of the chocolate shines through.
- Don’t overmix – overmixing will further develop gluten in the cookie dough which will make the cookies dry, so make sure not to overmix.
- No need for chilling the cookie dough but it does help the flavor to develop further if you have the time to refrigerate it.
- Don’t over bake – over baked cookies tend to dry out faster.
- Add marshmallows on top to create pools of gooey toasty marshmallows.
- Some spreading will occur, do this as soon as the cookies come out of the oven: take a round cookie cutter, larger than your cookies, place it over the freshly baked cookies and swirl it around in a circular motion to make them perfectly round.
FAQs
Marshmallows will melt when baked, just like how they melt when you toast them for s’mores.
With these chocolate marshmallow cookies, the marshmallows inside the cookie dough melt into the cookies when baked creating extremely chewy chocolate cookies while the ones on top melt into pools of gooey and toasty deliciousness.
If you don’t want the marshmallows to melt into the cookies, you can try stuffing them inside the cookie dough so they don’t get exposed directly to the oven heat.
Sure! These can be made into smaller cookies using a medium cookie scoop instead. You just need to reduce the baking time by about 2-3 minutes.
Storage
How to store baked cookies
Room temperature: store baked chocolate marshmallow cookies in an airtight container for up to 3 days. If you keep them around longer, the cookies will start to harden.
Refrigerator: you can store these for up to a week in the refrigerator. But again the longer you keep them around, the harder the cookies will become.
Freezer: you can also freeze these cookies for up to 3 months, thaw at room temperature for a few hours before serving. Warm them in the microwave for 10 seconds, they will taste like freshly baked.
How to store cookie dough
Refrigerator: unbaked marshmallow cookie dough can be refrigerated for 3-4 days if you’re making them ahead of time.
Freezer: you can also freeze this cookie dough for 3-6 months. I prefer freezing the cookie dough over freezing the baked cookies because you can pop them into the oven and get freshly baked cookies anytime you want.
To freeze cookie dough, simply portion them out on a parchment lined baking sheet and freeze until hardened. Then transfer the dough balls to a freezer bag and keep them frozen.
You can bake frozen cookie dough directly from the freezer without thawing. Simply increase baking time by about 1 – 2 minutes.
More delicious cookies
- Brown Butter Chocolate Chip Cookies
- Biscoff Butter Cookies
- Chocolate Chip Pecan Cookies
- Brownie Cookies
- Pistachio Cookies
Hungry for more?
Chocolate Marshmallow Cookies Recipe
Ingredients
- 8 oz unsalted butter, melted and cooled, 227 g
- 1 ½ cup brown sugar, light or dark, lightly packed, 269 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoon pure vanilla extract
- 2 cup all-purpose flour, 272 g
- ½ cup unsweetened cocoa powder, natural or dutch-processed, 53 g
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup semisweet chocolate chip, 193 g
- 1 ½ cup mini marshmallows, 75 g
- Extra marshmallows for topping
Instructions
- Add cooled melted butter and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add the egg, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- In another mixing bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the chocolate chips, mini marshmallows and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed.
- Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Press 3-4 mini marshmallows on top of the cookie dough ball.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 15 minutes.
- The cookies may spread a little bit, so as soon as you remove them from the oven, immediately place a round cookie cutter larger than your cookie over each baked cookie and swirl it around in a circular motion as if swirling a glass of wine to make them perfectly round.
- Allow the cookies to cool on the baking sheet for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster. Reduce the baking time by about 2-3 minutes in this case.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 – 2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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