These chocolate marshmallow cookies are a no mixer chocolate cookie filled with chocolate chips. It has a marshmallow stuffed in the middle. When it bakes, it has a gooey marshmallow pool in the middle.
These chocolate marshmallow cookies are chewy chocolate cookies with gooey marshmallows in the middle of them. This is the perfect chocolate cookie because, as we all know from hot chocolate, marshmallows are the perfect accent for chocolate.
Why This Recipe Works
- Chewy chocolate cookie- This cookie recipe is a delicious chewy cookie even without the marshmallow filling.
- Marshmallow center- The marshmallow in the middle gives these cookies a gooey center that is to die for.
- No mixer- These cookies are so easy to make they don't even require a mixer!
- Better than chocolate chip cookies- These cookies are an easy way to impress more than a traditional chocolate chip cookie. If you want to show off with your homemade cookies, these unique cookies are the best thing!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsweetened cocoa powder- For best results I recommend using a dutch-processed cocoa powder for a more rich chocolate flavor. This is the one I used.
- Brown sugar- I used light brown sugar.
- Unsalted butter- Melt the butter and let it cool until it is room temperature butter before using.
- Eggs- Pull the large eggs out 2 hours before using.
- Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
- Marshmallows- I used regular marshmallows. If you use a large marshmallow you can cut it in half to fit inside the cookie. Using several mini marshmallows would leave air pockets and will cause the center to sink and isn't recommended.
Step By Step Instructions
Here is how to make and bake these chocolate marshmallow cookies. They don't require an electric mixer!
STEP 1: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. In a large bowl, use a whisk to mix the melted butter, white sugar, brown sugar, vanilla extract, and eggs.
Pour the flour mixture and chocolate chips on top of the wet ingredients and use a rubber spatula to mix until combined.
Place the dough in the freezer for 15 minutes. Otherwise it will be too soft to press the marshmallow into it.
STEP 3: Rest the dough: While the dough rests, preheat the oven and line your cookie sheets with parchment paper.
STEP 4: Scoop. Use a cookie scoop to scoop the cookie dough. Press your thumb into the cookie dough and place a marshmallow in the hole. Then, press the dough tightly around the marshmallow, leaving the top uncovered.
STEP 5: Bake. Place 6 balls of dough on each of your prepared baking sheets, then bake cookies for 13-15 minutes until the edges are set and the marshmallow is melting.
Top the cookies with extra chocolate chips while they are still warm from the oven.
Important: Make sure to transfer the cookies to a cooling rack ASAP because otherwise the heat from the pan will cause the marshmallow to melt.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
No, because the cookies will be too small to hold the marshmallow. Bake them large! It will be worth it!
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store these chocolate marshmallow cookies in an airtight container up to 5 days at room temperature.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Chocolate Marshmallow Cookies
- 2 ¼ cups All-purpose flour
- ½ cup Unsweetened dutch process cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 ½ cups Semi-sweet chocolate chips
- 16 Marshmallows
- In a medium bowl, sift flour, cocoa powder, baking soda, baking powder and salt. Set aside.2 ¼ cups All-purpose flour, ½ cup Unsweetened dutch process cocoa powder, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt
- In a large bowl, mix the melted butter (make sure the butter is melted and cooled to room temperature before using), brown sugar, sugar, vanilla, and eggs.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Add the dry ingredients and mix using a rubber spatula. Add in the chocolate chips.1 ½ cups Semi-sweet chocolate chips
- Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper. Place the cookie dough in the freezer for 15 minutes.
- Use a large cookie scoop to scoop the cookies. Press your thumb into the cookie dough and place a marshmallow in the hole. Press the dough around the marshmallow tightly but leaving a the top of the marshmallow uncovered. See pictures in the post.16 Marshmallows
- Place 6 cookie dough balls per cookie sheet. Bake for 13-15 minutes until the edges are set and the marshmallow is melty. Top with extra chocolate chips while warm.
- Transfer the cookies immediately to a cooling rack so the marshmallow doesn't melt.