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These chocolate marshmallow cookies are ooey-gooey chocolatey goodness at its finest. Nobody will be able to resist these soft and chewy double chocolate delights!
Chocolate chip marshmallow cookies are one of my favorite cookies to make for holiday get-togethers or to simply raise the spirits in my house. Fresh out of the oven, these cookies have the power to turn any frown upside down.
The kids always get a real kick out of helping stuff the dough balls with marshmallows too. If yours join in the fun, just be sure the marshmallow side is facing up before baking!
Here’s what I’m going to teach you in this post:
- All the ingredients you need to make these irresistible chocolate chip marshmallow cookies.
- Step-by-step directions on how to make the best marshmallow chocolate cookies every time.
- Expert tips on how to troubleshoot the most common marshmallow cookie mishaps.
All you need is a half hour and some basic ingredients to make these little bites of bliss. Get ready for a serious chocolate treat!
How to make Chocolate Marshmallow Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Melt the butter and 1 ⅓ cup of the semi-sweet chocolate chips in a 4-quart saucepan. Stir constantly to keep it from burning, and remove from heat as soon as everything is melted. Cool for about 5-10 minutes, or your eggs will scramble when added!
STEP TWO: Combine the flour, cocoa powder, baking soda, and salt in a medium mixing bowl, then set aside.
STEP THREE: Whisk the sugar, vanilla extract, and eggs into the cooled chocolate and butter mixture. Add the dry flour mixture to the wet mixture and stir until a dough forms. Then, gently fold in the remaining chocolate chips.
STEP FOUR: Let the dough sit for about 30 minutes. I suggest placing the dough in the refrigerator for this step, especially in warmer climates.
STEP FIVE: Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
STEP SIX: Scoop out the dough with a 2-inch cookie scoop. Roll into a ball and make an indent in the center with your thumb. Place 3 miniature marshmallows in the center, then fold the dough over to cover the marshmallows. Reform into a ball, taking care to place the marshmallow side up.
STEP SEVEN: Repeat until all of the dough has been scooped. Place dough balls, marshmallow side up, on the baking sheet, and bake for about 9-10 minutes. Cookies should appear slightly moist (not wet or gooey) and dry around the edges.
STEP EIGHT: Allow chocolate marshmallow cookies to cool for at least 5-6 minutes on the baking sheet before transferring them to a wire rack to cool completely. Enjoy!
How Can I Make the Best Marshmallow Cookies?
A few simple, essential things to remember for your chocolate marshmallow cookies to come out perfect every single time.
- Before proceeding, ensure the melted butter and chocolate mixture has sufficiently cooled. If the last cup of chocolate chips melts in the batter, your cookies will spread while baking.
- If you use unsalted butter, add ¼ of a teaspoon of salt to the recipe.
- Letting the dough cool in the fridge for 25 minutes is a great way to get a much stiffer and workable dough.
Why Are My Marshmallow Chocolate Cookies Falling Apart?
For this recipe, timing is crucial. Underbaking will result in a pretty fragile cookie and prone to falling apart. It is essential to allow your cookies to cool completely before enjoying them for the same reason.
Overbaking, on the other hand, will produce an overly crunchy cookie that might even be difficult to eat. Don’t worry if the cookies seem a bit soft out of the oven — they will continue to firm up as they cool.
How Do I Keep the Marshmallows from Melting in Marshmallow Cookies?
There are two common melting mishaps with this recipe. If overbaked, the marshmallows melt completely inside the dough and cause the cookies to become solid as a rock. Be sure to set a timer!
Secondly, be sure that the marshmallow side of your cookie dough balls is facing up in the oven. Otherwise, the marshmallow will likely melt and pool onto the baking sheet. No fun!
How Do I Store Leftover Chocolate Chip Marshmallow Cookies?
Chocolate marshmallow cookies, once baked and stored in an airtight container, can last up to 2 weeks at room temperature or 2 months in the refrigerator. They can also last for up to 8 months when stored in the freezer.
Other Dessert Recipes You’ll Love:
- Marshmallow Treats with Oreos
- Brownie Recipe Without Cocoa Powder
- Easy Oreo Balls Without Cream Cheese
- Air Fryer Smores
- Hot Cocoa Balls with Peanut Butter and Marshmallows
- Hershey Kiss Cookies
- 10 tablespoons butter, salted
- 2 ⅓ cups semi-sweet chocolate chips, divided
- 2 cups all-purpose flour, spooned and leveled
- ⅓ cup cocoa powder, unsweetened
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup brown sugar, packed
- ⅓ cup granulated sugar
- 2 large eggs, beaten
- 1 ½ teaspoons vanilla extract
- ⅔ cup mini marshmallows
- In a 4 quart saucepan, melt butter and 1 ⅓ cup semi-sweet chocolate chips on medium low heat, stirring constantly so it doesn’t burn.
- Remove from heat and let cool for 5-10 minutes, until lukewarm so eggs don’t scramble.
- In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. Set aside.
- Whisk sugar, eggs and vanilla extract into the saucepan with melted chocolate and butter.
- Stir flour mixture into chocolate mixture until dough forms.
- Fold in remaining 1 cup semi-sweet chocolate chips.
- Let dough sit for 25-30 minutes. Dough will stiffen into a formable dough.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Scoop with a 2 inch cookie scoop (2 tablespoons) and roll into a ball. Pressing a thumb into the center of the ball, create a bowl in the dough and place 3 marshmallows in the center. Fold over dough to cover marshmallows. Pat into a ball, careful to keep the dough ball marshmallow side up.
- Place the dough balls with marshmallow side up on a baking sheet, and bake for 9-10 minutes. They will appear dry around the edges, but slightly moist in the center (not gooey or wet).
- Cool on the baking sheet for 5-6 minutes before removing gently to cool on a cooling rack.
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 117mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.