Marshmallow Cookies

Marshmallow cookies capture that perfect gooey magic in every bite, blending crisp edges with a molten marshmallow center. I first tasted them at a family bake sale years ago, where the chocolatey dough and fluffy surprise inside stole the show. Now, they’re our cozy night tradition, baking up nostalgia with the kids crowding the oven.

These soft, chewy treats use simple pantry staples like butter, sugar, flour, chocolate chips, and mini marshmallows that stay hidden until baking reveals their oozy glory. Chill the dough first for the ideal spread, then watch them transform into crowd-pleasers for parties or just-because moments.

One bite takes you back to childhood campfires, making Marshmallow cookies an irresistible family favorite.

Why You’ll Love These Marshmallow Cookies

Oh, where do I even begin? These marshmallow cookies are basically happiness baked into dessert form. Here’s why they’ve become my go-to treat:

• That magical marshmallow moment: Breaking into the warm chocolate shell to find that perfect gooey center never gets old. It’s like a sweet little surprise in every bite!
• Quick and easy: From mixing bowl to your mouth in about 30 minutes flat. Perfect for when those chocolate cravings hit hard.
• Rich chocolate flavor: The double chocolate combo (cocoa powder + chocolate chips) gives these cookies serious depth.
• No fancy ingredients: Everything you need is probably already in your pantry right now.
• Impressively delicious: They look and taste fancy but are actually foolproof to make. Your friends will think you’re a baking genius.

Seriously, what’s not to love? I make these at least twice a month, and they always disappear fast!

Marshmallow Cookies Ingredients

Gathering your ingredients is the first step to cookie heaven! Here’s exactly what you’ll need for these irresistible marshmallow cookies:

• 1 cup all-purpose flour (spooned and leveled)
• ½ cup unsweetened cocoa powder (I prefer Dutch-processed for richer flavor)
• ½ teaspoon baking powder (make sure it’s fresh!)
• ¼ teaspoon fine sea salt (balances the sweetness perfectly)
• ½ stick (4 tablespoons) unsalted butter, room temperature (this is crucial for proper creaming)
• 2 oz dark chocolate bar, chopped and melted (about 70% cacao works best)
• ⅔ cup packed dark brown sugar (light brown works in a pinch)
• ⅓ cup granulated sugar
• 1 large egg + 1 yolk, room temperature (gives that perfect chew)
• 1 cup dark chocolate chips (or chunks if you prefer)
• 12 regular marshmallows (the standard size, not minis)

Ingredient Notes & Substitutions

A few quick tips before you start baking! Room temperature butter creams better with the sugars. If you forgot to take it out early, microwave it in 5-second bursts until just softened.

No dark chocolate? Milk chocolate works, but reduce the sugar slightly. For gluten-free, use a 1:1 substitute flour. The extra egg yolk keeps them extra fudgy, don’t skip it! And regular marshmallows melt just right, while minis might disappear.

How to Make Marshmallow Cookies

Alright, let’s get baking! I promise these marshmallow cookies are easier to make than you might think. Just follow these steps, and you’ll be biting into chocolatey, marshmallow-y heaven in no time.

Prep your dry ingredients first: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. I like to sift my cocoa powder first to avoid any lumps. Set this aside while you work on the wet ingredients.

Cream the butter and sugars: In a large bowl, beat the room temperature butter with both sugars until light and fluffy. This takes about 2 minutes with a hand mixer. Now add the melted dark chocolate (let it cool slightly first!) and mix until fully incorporated. The smell at this point is absolutely incredible!

Add eggs: Crack in the whole egg plus the extra yolk one at a time, mixing well after each. This is when the batter really starts looking luxurious and shiny.

Combine wet and dry: Gradually add your dry ingredients to the wet mixture, mixing just until no flour streaks remain. Overmixing makes tough cookies, so stop when it’s barely combined. Now fold in those chocolate chips. I like to reserve a handful to press on top before baking.

Form the cookie dough balls: Here’s where the magic happens! Divide your dough into 6 equal portions (they’ll be pretty big, about ¼ cup each). Flatten each portion slightly in your palm, press 2 marshmallows into the center, then carefully wrap the dough around them, sealing completely. Any exposed marshmallow will melt out everywhere!

Bake to perfection: Preheat your oven to 350°F and line baking sheets with parchment paper. Place 3 dough balls on each sheet, spacing them well apart. Bake for 15-18 minutes until the edges look set, but the centers still seem soft. They’ll continue cooking as they cool.

Cool properly: This is crucial! Let the cookies sit on the baking sheet for at least 10 minutes before transferring to a wire rack. The marshmallow centers need this time to set up a bit, if you move them too soon, they’ll ooze everywhere (delicious, but messy!).

Pro Tips for Perfect Marshmallow Cookies

After making these dozens of times, I’ve picked up some tricks that guarantee bakery-worthy results every time:

• Chill the dough: If you have time, refrigerate the formed dough balls for 30 minutes before baking. This prevents overspreading and gives thicker, chewier cookies.
• Underbake slightly: Pull them out when centers still look slightly underdone for maximum gooeyness. They’ll firm up as they cool.
• Use a cookie scoop: For perfectly even cookies, I use a ¼ cup ice cream scoop to portion the dough before adding marshmallows.
• Watch your marshmallows: If they start browning too much during baking, tent the cookies loosely with foil for the last few minutes.
• Fresh marshmallows work best: Older ones tend to dry out and don’t melt as nicely. If yours have been in the pantry a while, toss them!

There you have it, my foolproof method for marshmallow cookies that’ll have everyone begging for the recipe. Just try not to eat them all in one sitting (no promises, though)!

Marshmallow Cookies Storage & Reheating

Okay, let’s talk about keeping these marshmallow cookies fresh because let’s be honest, they rarely last more than a day in my house! But just in case you have leftovers (lucky you), here’s how to store them right.

First things first, cool completely before storing. I know it’s tempting to pile them up warm, but that steam will make them soggy. Once cooled, pop them in an airtight container with a piece of parchment between layers if stacking. They’ll stay perfect at room temperature for about 3 days.

Now for my favorite trick, reviving day-old cookies. If they’ve firmed up too much, just microwave one for 10-15 seconds and boom! That marshmallow center becomes gloriously gooey again. It’s like having fresh-baked cookies all over again.

Want to save some for later? These freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze solid first (about 1 hour), then transfer to a freezer bag with parchment separators. They’ll keep for up to 2 months. To enjoy, either thaw at room temperature or zap in the microwave straight from frozen (add 5 extra seconds).

One warning, though, the marshmallow centers might get a bit sticky after freezing, but that just makes them extra fun to eat in my opinion. Just have napkins ready!

Marshmallow Cookies Serving Suggestions

These marshmallow cookies are amazing all on their own, but let me tell you how to take them to the next level. A cold glass of milk is classic perfection; the creamy coolness balances that warm marshmallow center so well.

Coffee lovers, dunk one in your morning brew for an indulgent treat. My personal favorite? Sandwiching a scoop of vanilla ice cream between two slightly warmed cookies for the ultimate dessert. Trust me, it’s life-changing!

Marshmallow Cookies Nutritional Information

Alright, let’s talk numbers, but remember, these are just estimates since brands and exact measurements can vary. I calculate based on using standard grocery store ingredients, but your mileage may vary. Here’s the scoop on what’s in each glorious marshmallow cookie:

• Calories: About 350 per cookie (hey, they’re substantial treats!)
• Sugar: 25g (mostly from the marshmallows and chocolate)
• Fat: 15g (9g saturated from all that delicious butter and chocolate)
• Carbs: 45g (with 3g fiber from the cocoa)
• Protein: 4g (thank you, eggs and flour!)

Now, before anyone panics about the numbers, these are BIG, indulgent cookies meant to be savored. I usually cut them in half to share (or not, no judgement here). The dark chocolate actually brings some antioxidants to the party, and that marshmallow center? Pure joy calories that don’t count when shared with friends.

Seriously, though, these are treats, not health food. But isn’t that the point sometimes? Everything in moderation, including moderation! Just enjoy every gooey, chocolatey bite.

Marshmallow Cookies FAQ

Gooey Marshmallow Desserts to Try

Loved the chewy texture of Marshmallow Cookies? These sweet treats feature marshmallows for irresistible indulgence.

• Cheesecake Stuffed Chocolate Chip Cookies: Gooey cheesecake meets soft cookie dough.
• Ghost Marshmallow Brownies: Fudgy brownies topped with spooky marshmallow ghosts.
• No-Bake Peanut Butter Oatmeal Cookies: Quick treats with chewy marshmallow vibes.
• Coconut Balls: Sweet coconut bites perfect for holiday trays.

Bake or no-bake these marshmallow-packed favorites next for parties or sweet cravings!

Why These Marshmallow Cookies Are the Best

This Marshmallow Cookies recipe excels with its chewy chocolate dough, crisp edges, and gooey marshmallow pockets that melt into caramelized sweetness. Chilling the dough prevents spreading, while adding half the marshmallows inside creates tender chewiness and the rest on top forms irresistible pools. Simple pantry staples like butter, brown sugar, and dark chocolate deliver rich flavor without fuss.​

Perfect for bake sales or cozy nights, they bake up soft yet structured, staying fresh for days.

Bake these Marshmallow Cookies today and share your gooey results in the comments. Follow on Pinterest for more ideas and easy recipes!

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