Chocolate marshmallow cookies are fudgy, brownie-like cookies with a hint of espresso and a gooey marshmallow center! These marshmallow-stuffed cookies are easy to make in one bowl with simple ingredients.
A chocolate and marshmallow combination is classic! I used my chocolate Snickerdoodles as the base for this recipe and they turned out perfect.
While most chocolate marshmallow cookies require no chill time, as a pastry chef I’ve learned that chilling the dough enhances flavor and texture. They are worth the wait, making this recipe the best!
If you love chocolate cookies, try our Chocolate Filled Cookies, Miso Chocolate Cookies, and Toffee Chocolate Chip Cookies.
Table of Contents
Why We Love Chocolate Marshmallow Cookies
- These are rich and chewy chocolate cookies made with simple ingredients.
- These marshmallow cookies are stuffed with a fluffy marshmallow, they are similar to our fudge-stuffed cookies and s’mores cookies!
- The added espresso powder intensifies the chocolate flavor so they taste like hot chocolate cookies!
Ingredient Notes and Substitutions
Light brown sugar: You can substitute dark brown sugar if needed.
Cocoa powder: These chocolate marshmallow cookies are made with Dutch-processed cocoa powder, for the richest chocolate flavor. I don’t recommend substituting it with natural cocoa powder.
Espresso powder: Espresso intensifies chocolate (try my espresso cookies!). It’s the key ingredient for elevating the cookie’s flavor. Use espresso powder, not instant coffee or grounds, for maximum coffee taste. Skip it if you’re not a fan!
Regular marshmallows: You will need large marshmallows cut in half. You can also use a few mini marshmallows instead. I recommend Jet-Puffed Marshmallows for the best results.
Full ingredient measurements and instructions can be found in the recipe card below!
Variations
These chocolate marshmallow cookies are meant to shine with just marshmallows. However, you can add dark chocolate chips, milk chocolate chips, or white chocolate chips.
Recipe Instructions
Line a baking sheet with parchment paper and set it aside.
Step 1: Cream the butter and sugars. In a large mixing bowl or the bowl of a stand mixer, cream the room-temperature butter, brown sugar, and white sugar until light and fluffy.
Step 2: Mix in the wet ingredients. Then mix in the egg, egg yolk, and vanilla extract and mix until just combined.
Step 3: Mix in the dry ingredients. Mix in the flour mixture until just combined. Do not overmix!
Cover the bowl with plastic wrap and chill the cookie dough in the fridge for 30 minutes.
Step 4: Scoop and stuff with marshmallows. Scoop the chocolate cookie dough into 2-tablespoon balls (standard cookie scoop).
Flatten it some, then place the marshmallow half (on its side) in the center and mold the dough around it so it’s completely encased.
Step 5: Roll in sugar. Roll each cookie dough ball in coarse sugar and place them on the baking tray.
To ensure they have crinkle tops, make sure the top of the cookie has a pile of sugar on top of it (seen in the next photo).
Step 6: Bake! Bake the cookies spaced 2-3 inches apart for 8-10 minutes.
They’re done when the puffy top cracks and edges are set.
Cool on a wire rack before removing. You may need to use a spatula to remove them if the marshmallow is sticking to the bottoms!
Expert Baking Tips
Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Check your butter temperature. The ideal temperature for cookie dough is around 65 to 68 F, where it’s cool to touch, but your finger can leave an indent.
Put the marshmallow on its side. Once cut, the marshmallow should be placed on its side, not flat (don’t put it cut side down). This will keep the marshmallow from oozing out.
Storage and Freezing
Store any baked marshmallow cookies in an airtight container for 1-2 days at room temperature.
You can keep the cookie dough in the fridge for up to 3 hours before baking if needed.
FAQs
It’s hard to tell when they’re done as they won’t brown. Look for puffy cookies with cracked tops. They’ll bake more on the hot tray after baking, resulting in a soft, chewy texture after cooling.
After testing, I found that the marshmallow tends to melt more into the cookie due to the longer bake time. It’s totally possible, but just know you may not have as much of a gooey marshmallow in the center!
Yes! I recommend using at least 3 mini marshmallows.
You can, but marshmallow fluff is messier and harder to stuff into cookies. I recommend freezing the fluff first so that it’s easier to work with. Spray your hands with non-stick spray and then roll the fluff into balls before stuffing them into the dough.
More Chocolate Desserts
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!
Chocolate Marshmallow Cookies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
- 12 tbsp unsalted butter , room temperature
- 1 cup light brown sugar , packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup + 1 tbsp all-purpose flour , *see notes for measuring flour*
- ⅔ cup unsweetened dutch cocoa powder
- 1 tbsp espresso powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 12 large marshmallows
- Raw cane sugar, for rolling
Instructions
- Cream the butter, light brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.12 tbsp (168 g) unsalted butter, 1 cup (200 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Mix in the egg, egg yolk, and vanilla extract until just combined.1 (55 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
- Mix in the flour, cocoa powder, espresso powder, salt, baking soda, and baking powder until just combined.1 ¾ cup + 1 tbsp (214 g) all-purpose flour, ⅔ cup (55 g) unsweetened dutch cocoa powder, 1 tbsp espresso powder, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Cover the bowl and chill the chocolate cookie dough in the fridge for 1 hour.
- Preheat the oven to 350 F/180 C.
- Scoop 8 dough balls with a standard cookie scoop (two tablespoons) onto a parchment-lined baking tray. Re-cover the bowl of dough and keep it in the fridge while the first tray bakes!
- Cut 4 marshmallows in half lengthwise.12 large marshmallows
- Then lightly flatten each dough ball. Place one marshmallow half in the center of the dough. Fold the dough around it so it’s completely encased.
- Roll the cookies in the cane sugar, leaving a thicker pile of sugar on top of the cookie.Raw cane sugar
- Bake the cookies for 8-10 minutes, or until the puffy tops are cracked.
- Remove and let the tray cool on a wire cooling rack. The marshmallow may make them stick to the pan, use a spatula if needed to keep them from tearing.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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 ☺️🍀🇮🇪