Rich and fudgy, these dark chocolate marshmallow cookies are stuffed with gooey marshmallows and a hint of espresso for a hot chocolate-inspired treat!
As a former pastry chef, I’ve worked with countless flavor combinations, but there’s something magical about pairing dark chocolate with gooey marshmallows (looking at you s’mores cookies)!
These chocolate marshmallow cookies deliver bakery-worthy decadence with their rich chocolate base, molten marshmallow centers, and perfectly chewy texture. Perfect for a cozy night in or a festive occasion like Christmas!
Table of Contents
3 Tips for Gooey Marshmallow Centers
Use marshmallow halves. Cut the large marshmallows in half for even distribution and perfect gooeyness. This helps them melt evenly and stay soft inside the cookie.
Wrap the marshmallows fully in the dough. To keep the marshmallows from oozing out, wrap the dough around them, fully enclosing the marshmallow in the center.
Chill the dough. Chill your cookie dough for at least 30 minutes before stuffing the cookies with marshmallows. Cold dough helps prevent them from melting too quickly and leaking out.
Ingredient Substitutions
Dutch-processed cocoa powder: This ingredient, like in my chocolate snickerdoodles, gives the cookies a rich, intense chocolate flavor and deep color. It cannot be substituted for natural cocoa powder.
Espresso powder: It’s the secret to taking the chocolate flavor to the next level. You can use instant coffee or leave it out if you don’t have any.
Marshmallows: For best results, use large Jet-Puffed marshmallows. You can also use mini marshmallows, but larger ones are best for stuffing inside the cookie dough.
Full ingredient measurements and instructions can be found in the recipe card below!
Step-by-Step Instructions
Step 1: Cream the butter and sugars. You’ll know it’s done properly when the mixture looks light and fluffy.
Step 2: Mix in the wet ingredients. Then, mix in the egg, egg yolk, and vanilla extract until just combined.
Step 3: Mix in the dry ingredients. Stop mixing when there are no more dry pockets of flour! Chill for 30 minutes.
Step 4: Scoop and stuff with marshmallows. Scoop the chocolate cookie dough, flatten it, then place the marshmallow half on its side in the center, molding the dough around it to seal it in.
Step 5: Roll in sugar. To ensure crinkle tops, make sure the top of the cookie has a pile of sugar on top (see the next photo).
Step 6: Bake! You’ll know they’re done baking when the tops start to crack, and the edges are set.
Cookie Baking 101
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Use cool, room-temperature butter. 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.
How to Store
Once baked, store leftover cookies in an airtight container at room temperature for 1-2 days. If needed, you can keep the cookie dough in the fridge for up to 3 hours before baking!
FAQs
Look for puffy cookies with cracked tops. It’s best to pull them out when they are still slightly underbaked. They’ll continue to bake on the hot tray, resulting in a soft, chewy texture.
Yes! I recommend using at least three mini marshmallows.
You can, but marshmallow fluff is messier and harder to stuff into cookies. I recommend freezing the fluff first to be easier to work with. Spray your hands with non-stick spray, then roll the fluff into balls before stuffing them into the dough.
More Chocolate Cookie Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Marshmallow Cookies
Equipment
Ingredients
- 12 tablespoons unsalted butter , room temperature
- 1 cup light brown sugar , packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cup + 1 tablespoon all-purpose flour , *see notes for measuring flour*
- 2/3 cup unsweetened dutch cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 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 tablespoons (168 g) unsalted butter, 1 cup (200 g) light brown sugar, 1/4 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 3/4 cup + 1 tablespoon (214 g) all-purpose flour, 2/3 cup (55 g) unsweetened dutch cocoa powder, 1 tablespoon espresso powder, 1 teaspoon fine sea salt, 1 teaspoon baking soda, 1/2 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!
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 ☺️🍀🇮🇪