Easy Chocolate Marshmallow Cookies Recipe for Dessert Lovers

A Gooey and Decadent Treat

Indulge in the perfect combination of rich chocolate and gooey marshmallows with these chocolate marshmallow cookies. Whether you’re baking for a holiday gathering, a party, or to satisfy a craving, these cookies are guaranteed to impress. This recipe is easy and delightful, with a soft, chewy chocolate cookie base and a surprise of melted marshmallows in the centre. Let’s jump into the details to make your new favourite dessert!

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup unsalted butter, softened: Adds richness and keeps the cookies soft.
• 1 cup granulated sugar: Sweetens the dough and creates a slight crispiness.
• ½ cup brown sugar, packed: Provides moisture and a more profound caramel-like sweetness.
• 2 large eggs: Helps bind the dough and adds structure.
• 1 tsp vanilla extract: Enhances the overall flavour.
• 2 cups of all-purpose flour: This serves as the base for the cookie dough.
• ¾ cup of unsweetened cocoa powder: This provides a deep chocolate base.
• 1 tsp baking soda: Helps the cookies rise and stay fluffy.
• ½ tsp salt: Balances the sweetness and enhances the flavour.

For the Marshmallow Filling:

• 12 sizable marshmallows, sliced in half: The ooey-gooey surprise inside. (Alternatively, use 1 cup mini marshmallows.)

Optional Toppings:

• ½ cup chocolate chips: For added richness and texture.
• A sprinkle of powdered sugar For an elegant finishing touch.

Tools You’ll Need

• Mixing bowls (large and medium).
• Electric mixer or whisk.
• Baking sheets.
• Parchment paper.
• Cooling rack.

How to Make Chocolate Marshmallow Cookies

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Cover baking sheets with parchment paper to avoid sticking and simplify cleanup.

2. Make the Cookie Dough

• In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for the best results.
• Incorporate the eggs individually, ensuring to blend thoroughly after each one. Stir in the vanilla extract.
• Sift the flour, cocoa powder, baking soda, and salt in a separate bowl.
• Slowly incorporate the dry ingredients into the wet mixture, stirring until everything is mixed together. Avoid overmixing to keep the cookies tender.

3. Assemble the Cookies

• Measure out roughly 2 tablespoons of dough for every cookie and shape it into a ball. Flatten slightly in your palm.
• Place a half marshmallow (or a few mini marshmallows) in the centre of each dough ball.
• Wrap the dough around the marshmallow, ensuring it’s fully enclosed. This prevents the marshmallow from melting out during baking.

4. Bake the Cookies

• Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
• Bake for 10 to 12 minutes until the edges are firm, while the centers stay soft.
• The cookies will keep getting firmer as they cool down.

5. Cool and Serve

• Allow the cookies to rest on the baking sheets for 5 minutes before moving them to a cooling rack.
• Serve warm for a gooey marshmallow centre, or let them cool completely for a chewy texture.

Tips for Perfect Chocolate Marshmallow Cookies

1. Chill the Dough: If your dough is too sticky to handle, chill it in the refrigerator for 15–20 minutes before shaping.
2. High-Quality Cocoa: Use premium cocoa powder for a richer chocolate flavour.
3. Seal the Dough Well: Fully wrap the marshmallows in dough to prevent them from oozing during baking.
4. Customize Your Cookies: Mix chocolate chips, chopped nuts, or crushed candy canes for added flavour and texture.
5. Use Parchment Paper: This ensures the cookies don’t stick and makes cleanup a breeze.

How to Serve it

• Classic Pairing: Serve with a glass of cold milk for the ultimate indulgence.
• Drizzle with Sauce: Add a drizzle of caramel, chocolate, or marshmallow sauce for extra decadence.
• Ice Cream Sandwiches: For a show-stopping dessert, place a scoop of vanilla or chocolate ice cream between two cookies.
• Holiday Twist: Sprinkle the cookies with crushed peppermint candies for a festive touch.

How to Store it

Refrigerate:

Keep baked cookies in a sealed container at room temperature for a maximum of 4 days.

Freeze:

• Freeze unbaked cookie dough balls (without marshmallows) on a baking sheet. Once solid, transfer them to a freezer-safe bag and store them for up to 3 months.
• When ready to bake, add marshmallows and bake from frozen, adding 1–2 extra minutes to the baking time.

Nutritional Information (Per Cookie, Approximate)

• Calories: 180
• Carbohydrates: 25g
• Protein: 2g
• Fat: 8g
• Sugars: 15g
• Sodium: 80mg

(Note: Values may vary based on ingredients and portion sizes.)

A Sweet and Chewy Delight

These chocolate marshmallow cookies combine the richness of chocolate with the gooey sweetness of marshmallows for an unforgettable treat. Whether baking for a special occasion or indulging your sweet tooth, this recipe will become a favourite. Try them out and share your favourite mix-ins or topping ideas in the comments below. Happy baking!

FAQs

1. Is it possible to substitute mini marshmallows for large ones?

Yes! Instead of a large marshmallow half, you can place a few mini marshmallows in the centre of each cookie.

2. How Do I Prevent the Marshmallows from Melting Out?

Ensure the dough completely covers the marshmallows before baking to keep them contained.

3. Can I Add Other Mix-Ins?

Absolutely! For a unique twist, try adding chopped nuts, white chocolate chips, or crushed peppermint candies.

4. Are These Cookies Best Warm or Cooled?

Both! Warm cookies have a gooey marshmallow centre, while cooled cookies offer a chewy, stable bite.

5. Can I Make These Cookies Gluten-Free?

Substitute the all-purpose flour with a gluten-free flour blend for equally delicious results.