Chocolate Marshmallow Cookies

Whisking Wolf
by Whisking Wolf
14 servings
25 min
Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies are two classic flavors paired in one tasty treat. Made with rich, fudgy chocolate and ooey gooey marshmallows, these stuffed cookies are a must-try recipe.

The history of marshmallows can be traced back 4,000 years to Ancient Egypt when a society famous for mummification, pyramids and double eyeliner discovered mallow trees growing in their marshlands. These heavily makeup’d innovators sweetened sap from the newly found tree with honey, inversely combined the word ‘mallow’ with ‘marsh’ and singlehandedly established the Jet-Puffed brand. Kraft thanks you, King Tut.

Around the same time, yet half a world away, the Mayans were making a monumental discovery of their own: chocolate. Considered a food from the gods because, let’s face it, chocolate is straight up heavenly, the Mayans placed such a spiritual value on it that they buried their elite with bowls of chocolate. I know this because I was a Mayan graverobber in a past life.

Reincarnated as a baking blogger four millennia after my tomb-emptying exploits, my obsession with chocolate continues. And, thanks to Amazon’s auto-deliveries, I don’t have to creep around dead bodies anymore to replenish my stash. The 21st Century is a great time to be alive; chocolate and marshmallows have gone from existing on different continents to existing in the same cookie in my kitchen. It took thousands of years and a few lifetimes to finally get these ingredients together but, trust me, it was worth the wait.

Rich and fudgy, marshmallow-stuffed chocolate cookies are culinary magic. Made with Dutch processed cocoa powder, dark brown sugar and chocolate chips, these ooey gooey cookies are destined to be your new favorite in this life and the next.

Before sharing the recipe for Chocolate Marshmallow Cookies, here are a few baking tips to help you out:

Cookie Ingredient Tips

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.

Egg and butter need to be at room temperature before beginning. Having all ingredients at the same temperature before baking is the key to cookie success.

Black cocoa powder intensifies the color and flavor in these cookies. Wondering where to buy black cocoa powder? Amazon is my go-to since I’ve never had luck finding it in a grocery store.

Cookie Preparation Tips

For best results, take care to avoid overmeasuring, overmixing and overbaking.

Place cookie dough balls in the freezer while the oven preheats. This short burst of chilling time helps prevent cookies from spreading while baking.

How to Store Chocolate Marshmallow Cookies

Store cookies in an airtight container at room temperature up to 3 days.

I hope you enjoy this Chocolate Marshmallow Cookies recipe! Please leave a rating and review below when you give it a try. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like chocolate marshmallow cookies then you’ll love this recipe for Chocolate Marshmallow Cake. Easy to make and even easier to transport, this moist and chocolaty 9 x 13 sheet cake is topped with fluffy homemade marshmallow frosting.

Chocolate Marshmallow Cookies
Recipe details
  • 14  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 1 1/4 cups all-purpose flour unbleached
  • 1/3 cup Hershey's Special Dark Cocoa Powder Dutch processed
  • 2 tbsp black cocoa powder optional (for color and flavor)
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt fine
  • 1/2 cup unsalted butter softened to room temperature
  • 2/3 cup dark brown sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure
  • 1/2 cup bitersweet chocolate chips
  • 7 large marshmallows cut in half

Line a large baking sheet with parchment paper. Set aside
In a large bowl, whisk together flour, dark cocoa powder, black cocoa powder, baking powder and salt. Set aside.
Beat butter and brown sugar with an electric mixer until light and creamy. Scrape down the sides of the bowl with a spatula as needed.
Add egg and vanilla then beat until incoporated.
Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
Stir in chocolate chips with a spoon until evenly distributed. Avoid overmixing.
Scoop dough into rounded balls with a large cookie scoop.
Using your thumb, make large indent into the top of each dough ball. Insert a halved marshmallow then pinch dough up and around marshmallow.
Place cookie dough balls on your parchment-lined cookie sheet, spacing them 2-inches apart.
Preheat oven to 350 degrees.
While oven is preheating, place cookie sheet in the freezer so dough gets cold. This quick chilling will help prevent cookies from spreading while baking.
Bake cookies for 9 to 10 minutes or until the edges are set but the centers are still soft. When in doubt, underbake. Overbaked cookies will be dry.
Allow cookies to cool on the baking sheet for 5 minutes before removing.
Store cookies in an airtight container at room temperature up to 3 days.
Whisking Wolf
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