These chocolate marshmallow cookies are irresistibly melt-in-your-mouth delicious. Bursting with fluffy mini marshmallows, rich dark chocolate pieces, and sweet Bailey's Irish Cream, these double chocolate cookies are surprisingly easy to make and even easier to eat!
These chocolate marshmallow cookies are the best cookie recipe to ever have come out of my kitchen! I used my chocolate snickerdoodle cookie as the base and added marshmallows, chopped chocolate, and Bailey's Irish cream.
With just ten ingredients, this is the best recipe to use up those old mini marshmallows hiding in the back of your pantry. They are surprisingly easy to make and they turn out perfectly thick and chewy with gooey centers every time!
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why you'll love these chocolate marshmallow cookies
- Ten ingredients
- Soft and gooey centers
- Little bits of melted marshmallow in every bite
- Rich chocolate flavor
- Hints of vanilla, cream, and whisky from Bailey's Irish Cream
- Ready in under 1 hour!
ingredient notes
- Egg: Room temperature egg is important for the cookie dough to come together properly. To warm your egg quickly, place it in a cup or bowl and fill it with hot tap water for 5-10 minutes!
- Dark brown sugar: I love dark brown for extra chewy cookies but you can substitute light brown if that's all you have.
- Cocoa powder: Dutch-processed cocoa powder is used in this recipe for the richest chocolate flavor. You can use regular cocoa powder as well, just know that your cookies will not be as dark or rich.
- Bailey's: The Bailey's should be at room temperature in order to fully incorporate into the dough.
- Mini marshmallows: I used Trader Joes mini marshmallows for this recipe but any brand should work!
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Kitchen scale: I always recommend using a kitchen scale to measure your dry ingredients when baking for the most accurate results! I use this exact scale and it is extremely afforadable. If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Large cookie scoop: I love this scoop size because it yields large bakery-style cookies! If you use a smaller sized scoop, the cookies will bake faster.
instructions
Step 1: Cream together the room temperature butter and sugar in a stand mixing bowl until light and fluffy, about 1-2 minutes.
Step 2: Add the room temperature egg and mix well to combine. Scrape down the bowl if necessary to ensure all of the butter and sugar aren't on the sides of the bowl. Then add Bailey's Irish Cream and mix to combine. It may look like it's curdled but that's normal!
Step 3: Add in the flour, cocoa powder, baking soda, salt, marshmallows, and chopped chocolate and mix on low until just combined. You can also fold the dry ingredients in by hand with a rubber spatula.
Step 4: Use a large cookie scoop to scoop the dough onto a parchment-lined baking tray spaced 3 inches apart. Freeze the cookies for 15 minutes while the oven preheats to 350 F/177 C. Space the cookies 2-3 inches apart and bake for 11 minutes for soft gooey centers or 12 minutes for a more set middle.
Make sure your dough balls are completely frozen before baking or they will spread into a thinner cookie.
HOT BAKING TIP: As soon as you pull the tray from the oven, use a small offset spatula to push the edges of the cookies towards the center to make them perfectly round!
expert baking tips
- Use room temperature ingredients: The egg, butter, and Bailey's need to be at room temperature before using or they will not combine properly.
- Use a kitchen scale: I always recommend using a kitchen scale when baking as it will result in the most accurate measurements! If you don't have a scale, I recommend using the spoon measure method for best results.
- Don't overmix the dough: Over-mixing the dough will result in tough and dense cookies that aren't soft and chewy.
- Don't overbake them: Once the tray is pulled from the oven they will continue to bake on the hot tray. Baking them longer than the allotted time will result in crisper cookies.
- Dark vs. light baking pans: baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
storage & freezing
- Storage: Store the baked cookies in a ziplock bag or sealed container at room temperature. They will stay soft and fresh for 3 days if stored properly.
- Freezer: Store the scooped cookie dough in a ziplock bag or sealed container for up to 3 months.
- Make-ahead:
NOTE: Do not store the baked cookies in the fridge or they will get dry and hard.
variations
- Chocolate: You can add milk or white chocolate instead of dark. You can also use chocolate chips or mini chocolate chips!
faq's
I always recommend using a high-quality brand for the best flavor. I used Valhrona 70% Bittersweet chocolate which is one of my favorite brands!
Definitely! I recommend leaving out the salt otherwise they will be too salty.
If the dough was chilled enough, that will cause them to spread. The dough ball should feel frozen solid when they are ready to bake.
Of course! Feel free to leave out the chopped chocolate or substitute it for chips.
more cookie recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Chocolate Marshmallow Cookies
Equipment
- Kitchenaid stand mixer
- rubber spatula
- Large (¼ cup) cookie scoop
- baking tray
Ingredients
Cookie Dough Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 1 large egg, room temperature
- ¼ cup Bailey's Irish Cream
- 1 cup all-purpose flour
- ¼ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- ½ tsp kosher salt
- ½ cup mini marshmallows, ripped in half
- ½ cup bittersweet chopped chocolate
Bailey's Glaze Ingredients
- ½ cup powdered sugar
- 3-4 teaspoon Bailey's Irish Cream
Instructions
- In a stand mixing bowl, cream together the butter and sugar on low until combined, about 1 minute.½ cup unsalted butter, room temperature, 1 cup dark brown sugar, packed
- Mix in the egg until well combined. Scrape down the bowl and mix again until everything is well combined.1 large egg, room temperature
- Add the Bailey's and mix until combined.¼ cup Bailey's Irish Cream
- Add the flour, cocoa powder, baking soda, salt, mini marshmallows, and chopped chocolate and mix on low until just combined.1 cup all-purpose flour, ¼ cup dutch processed cocoa powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ cup mini marshmallows, ripped in half, ½ cup bittersweet chopped chocolate
- Use a large (¼ cup) cookie scoop to scoop the dough onto a parchment-lined baking tray. Add extra pieces of ripped marshmallow and chocolate eon top if desired. Freeze the dough balls for 15 minutes, or until frozen while the oven preheats to 350 F/177 C.
- Space the cookies 2-3 inches apart and bake them for 11 minutes for soft and gooey centers or 12-13 minutes for more set cookies with crisp edges.
- Let the tray cool completely on a wire rack before removing. Then whisk together the powdered sugar and Bailey's. Drizzle the cookies with the glaze and enjoy!½ cup powdered sugar, 3-4 teaspoon Bailey's Irish Cream
Notes
Expert Baking Tips
- Use room temperature ingredients: The egg and butter need to be at room temperature before using or they will not combine properly.
- Use a kitchen scale: I always recommend using a kitchen scale when baking as it will result in the most accurate measurements! If you don't have a scale, I recommend using the spoon measure method for best results.
- Don't overmix the dough: Over-mixing the dough will result in tough and dense cookies that aren't soft and chewy.
- Don't overbake them: Once the tray is pulled from the oven they will continue to bake on the hot tray. Baking them longer than the allotted time will result in crisper cookies.
- Dark vs. light baking pans: baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
Recipe Notes
- Butter: Pull your butter out 30-60 minutes before baking so it has time to soften!
- Egg: Room temperature egg is important for the cookie dough to come together properly. To warm your egg quickly, place it in a cup or bowl and fill it with hot tap water for 5-10 minutes!
- Cocoa powder: Dutch-processed cocoa powder is used in this recipe for the richest chocolate flavor. You can use regular cocoa powder as well, just know that your cookies will not be as dark or rich.
- Bailey's: The Bailey's should be at room temperature in order to fully incorporate into the dough.
- Mini marshmallows: I used Trader Joe's mini marshmallows for this recipe but any brand should work!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sydney says
I made these with browned butter and they were delicious! If you use browned butter I’d recommend using a little less sugar because they were very sweet. I’ll be making them again for St Patrick’s day ☺️🍀🇮🇪
M says
When I went to double the recipe, the grams didnt change so I made the recipe wrong.
cambreabakes says
Hi Melissa, I'm so sorry that happened to you! I'm not sure why the grams wouldn't have changed, it's something I am looking into!
Lauran says
These are seriously amazing. They are perfectly chewy and we baked ours for 11 minutes so they had the gooey centers and they were to die for!!!