These cookies feel like a warm hug. They have deep chocolate taste and soft bits of marshmallow. Kids and adults both like them. You can make them in one hour. Try them for a snack or for a calm night at home. For another easy cookie idea, see chewy maple cinnamon cookies.

why make this recipe

Make these cookies when you want a quick treat that feels special. The cocoa gives rich taste. The marshmallows give soft, sweet bites. You can use mini marshmallows or a swirl of fluff for a gooey feel. This recipe uses normal kitchen tools and simple steps. If you like deep chocolate desserts, you may also enjoy this double chocolate cake.

how to make Marshmallow Chocolate Cookies

Follow clear steps and work in order. Mix dry things first. Cream the butter and sugar. Add egg and vanilla. Mix dry mix into wet mix a little at a time. Fold in chips and marshmallows last so they stay soft. Scoop the dough and bake until the edge looks set and the middle stays a little soft. For a fun twist in cookie shape, see these blueberry cheesecake swirl cookies for shape ideas.

Ingredients :

Dry Ingredients:

1 ¾ cups (220 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-Ins:

1/2 cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
1/3 cup (60 g) marshmallow fluff (optional)

Directions :

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar. Beat 2–3 minutes until light.
Beat in the egg and the vanilla until the mix looks smooth.
Add the dry mix to the wet mix in 2–3 parts. Mix just until you do not see dry flour.
Fold in the semi-sweet chocolate chips with a soft hand.
Fold in the mini marshmallows and the marshmallow fluff if you use it. Do not mix too much so the marshmallow bits keep some shape.
Scoop the dough onto the baking sheet. Leave 2 inches between each cookie.
Bake for 8–10 minutes. The edges should look set and the middle should stay soft.
Let the cookies sit on the sheet 5 minutes, then move them to a wire rack to cool.

For a light lemon hint on the side, you can try a recipe like blueberry lemon cookies.

how to serve Marshmallow Chocolate Cookies

Serve the cookies warm for gooey marshmallows. Put them on a plate with a glass of cold milk. You can also serve them with coffee or a scoop of vanilla ice cream. Stack them in a small box for a quick gift. For sweet bread to serve with, try a toast style like brown butter chocolate chip banana bread.

how to store Marshmallow Chocolate Cookies

Store cookies in an airtight container at room temperature for up to 3 days. Put a small piece of bread in the box to help keep them soft. For longer life, freeze the baked cookies in a zip bag for up to 2 months. Thaw at room temperature for 30 minutes before serving.

tips to make Marshmallow Chocolate Cookies

Measure flour by spooning it into the cup and leveling it. Do not pack it.
Use room temperature butter so it creams well with sugar.
Do not overmix after you add flour. Overmix makes the cookie tough.
Put the marshmallows in last and fold gently to keep them from melting.
Watch the bake time. Take them out when the edge looks set and the center is soft.

variation (if any)

Add chopped nuts for a crunchy bite.
Use dark chocolate chips for a richer taste.
Swap mini marshmallows for chopped toasted marshmallows for a different texture.
Make smaller cookies for a bite-size snack or larger ones for a big treat.

FAQs (minimum three FAQ)

Q: Can I make the dough ahead and bake later?
A: Yes. Chill the dough in the fridge up to 3 days. Bring it to room temp a bit before you bake.

Q: Can I freeze the raw dough?
A: Yes. Scoop balls on a tray and freeze. Then store in a bag for up to 2 months. Bake from frozen, add 1–2 minutes.

Q: Will the marshmallows melt away?
A: Some will melt, but many will stay soft. Use marshmallow fluff for swirls that stay visible.

Q: Can I use a different sugar?
A: You can try all white sugar, but the taste and texture will change a bit. Brown sugar adds chew.

Q: How do I keep the center soft?
A: Do not overbake. Take them out when the edge looks set and the middle still looks soft.

Conclusion

For another take on chocolate and marshmallow cookies, see this guide: Chocolate Marshmallow Cookies – Sugar Salt Magic.