Chocolate Marshmallow Sea Salt Cookies

These are THE BEST chocolate cookies: soft and chewy in the middle and slightly crunchy around the exterior. Bonus, they are loaded with tiny marshmallows!!
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We can never have too many cookies, can we?

Have you ever tried to bake with marshmallows? Well, it’s a bitch. Their high-sugar content makes them melt in cookies…and then the cookies get oozy on one side and then it might be perfectly spherical on the other. And then you’re left with a lopsided, unsightly cookie. And we all know how I feel about unsightly cookies. Unacceptable.

So I hunted and searched, leaving no stone unturned, until I found the perfect petite marshmallow. You can make these cookies with regular marshmallows, but then you won’t have the same firm-marshmallow outcome. Go the extra mile and get these. The petite, dehydrated marshmallows…just like the type you find in a box of Lucky Charms. You’re welcome. Hide them from your kids, friends or late-night eating roommates. They’re spectacular.

These chocolate marshmallow cookies have all of the signature DisplacedHousewife cookie characteristics: nice girth, slight crunch around the exterior, soft and chewy on the interior and loaded with marshmallows + chocolate. I mean, what more could you ask for?

Let’s bake betches.

Chocolate Marshmallow Cloud Cookies | Recipe via DisplacedHousewife | Thick, chewy + chocolatey cookies studded with perfect cereal-like marshmallows | @displacedhousewife
Chocolate Marshmallow Cloud Cookies | Recipe via DisplacedHousewife | Thick, chewy + chocolatey cookies studded with perfect cereal-like marshmallows | @displacedhousewife
Chocolate Marshmallow Cloud Cookies | Recipe via DisplacedHousewife | Thick, chewy + chocolatey cookies studded with perfect cereal-like marshmallows | @displacedhousewife
Chocolate Marshmallow Cloud Cookies | Recipe via DisplacedHousewife | Thick, chewy + chocolatey cookies studded with perfect cereal-like marshmallows | @displacedhousewife

Grab My Favorite Cookies Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, small-batch (one bowl! no rest!) Mega Vanilla Chocolate Chip Cookies!!

Chocolate Marshmallow Sea Salt Cookies

These are THE BEST chocolate cookies: soft and chewy in the middle and slightly crunchy around the exterior. Bonus, they are loaded with tiny marshmallows!!
5 from 2 reviews
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Course: Dessert
Cuisine: Cookies
Keyword: Chocolate Cookies, Marshmallows, Baking, Dessert
Servings: 30 Cookies


  • 8 ounces semisweet chocolate (coarsely chopped)
  • ½ cup (112 g) sunflower oil (or other light-flavored oil)
  • 3 large eggs (room temperature)
  • 1 tablespoon (13 g) real vanilla extract
  • ¾ cup (165 g) light brown sugar (packed)
  • ¾ cup (150 g) granulated sugar
  • 1 cup (135 g) bread flour
  • 3/4 cup (101 g) all-purpose flour
  • ¼ cup (21 g) cocoa powder
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 2 1/2 cups mini marshmallows*
  • 1 cup (170 g) dark chocolate (chopped)


  • Put the semi-sweet chocolate and oil in a large microwave-safe bowl and microwave on high for 30 seconds and then stir. Continue to microwave in 10 second increments until the chocolate is melted. If you don’t have a microwave, a double boiler will work just fine. Set aside to cool a beat.
  • Once the chocolate mixture is cooled a bit, whisk the eggs into the chocolate mixture. Whisk in the vanilla, brown sugar and granulated sugar. This mixture will be thick…don’t panic. Set aside.
  • In another bowl whisk together both flours, cocoa powder, baking powder and soda and salt. Pour the flour mixture into the chocolate mixture. Mix until barely combined. Add the mini marshmallows, chocolate + walnuts (if you’re using them) and give the cookie dough a couple more stirs. Chill cookie dough for 30 minutes in the fridge. This will make it easier to roll into balls.
  • Preheat your oven to 375 degrees F and have a rack in the top third of the oven…this is where you’ll bake your cookies. Line your cookie sheets with parchment paper.
  • Gently roll together 2 tablespoons of dough and allow at least two inches between the dough balls. Try to make them as spherical as possible. They will spread a touch while baking. If you have the time, I highly recommend either freezing these dough balls for 5 minutes or placing them in the fridge for 20 minutes prior to baking. This will keep cookie spread to a minimum. You know how I like girth in a cookie. Bake for 11 minutes. You want to slightly undercook these…they might even look underdone a bit. That’s perfect. Allow the cookies to cool on the sheet for 5-10 minutes, or until they come off easily.
  • Grab us two martinis and let’s eat some chocolate marshmallow cookies.


If you wanna go for a Rocky Road vibe, add 1 cup of toasted + chopped walnuts to the mix.
You can use regular mini marshmallows (although I highly recommend the dehydrated ones). If you use regular marshmallows let them sit out, ideally overnight, to dry out a bit.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

On My Mind

  • This stresses me out.
  • This brings out the Gloria Steinem in me.
  • I’m currently obsessing over these…and will be making them any minute. Could you die? *UPDATE* I made these!! I turned them into muffins, added chocolate chips and sea salt flakes…delicious! Here’s a photo of them.
  • Of my Instagram people…are you guys on Instagram Stories? Are you loving it? Do you want to see more on it? Is anyone on Snapchat anymore?
  • Both of my kids are FINALLY home from spending the summer with their dad. It was A) Not as hard as I thought it might be; B) Made me think I’m going to be fine when they go to college…I think; C) The time flew by; D) Now that they are both home the dishes situation is OUT OF CONTROL. I’m already over it.
  • Who else believes that schools shouldn’t start until after Labor Day?! Anyone?
  • THIS TIME LAST YEAR:  Chocolate + Espresso Birthday Cake and Ricotta Salata, Baby Spinach, Charred Corn Buttermilk Pasta Salad (you’ll die).
  • DisplacedHousewife Coupon Codes: Daily Harvest (code: rebecca) get your first three smoothies for free and Hatchery(code: DHW10) get your first Hatchery box for $10! You can also click the banners on the site.
  • I feel like summer is screaming by before my eyes. I STILL want to get that plum jam up and I have a potato salad recipe that I have wanted to share since this time last year. OH and a heads-up…I’m doing a fun collaboration with Alida of Simply Delicious next week…keep your eyes peeled for that. But in the meantime, go take a looksie at her site…especially that Lemon Coconut Oil Cake. I die.
  • Are we eating all of the figs until they’re gone? Damn that’s a short season.
  • Sending you all lots of love + peace.

Rebecca xoxo

Dark Chocolate Marshmallow Cloud Cookies | Recipe via DisplacedHousewife | Thick, chewy + chocolate cookies studded with cereal-like marshmallows for the win! Easy + delicious recipe. @displacedhousewife
Chocolate Marshmallow Cloud Cookies | Recipe via DisplacedHousewife | Thick, chewy + chocolatey cookies studded with perfect cereal-like marshmallows | @displacedhousewife


Leave a Comment

Recipe Rating


  • Emily Ritola September 4, 2020 at 9:54 PM

    These are amazing! Great taste and texture. I make cookies every Friday during the school year, as a Friyay treat, and these are by far one of our top 3 cookies.

    • Rebecca Firth October 22, 2020 at 2:23 PM

      Hi Emily! I’m so glad that you like them!! I need to make them again — I need a Friyay treat!!! xoxo

  • David Alexander October 25, 2018 at 9:05 PM

    I just bought the book, but the Sea Salt Marshmallow cookies do not appear to be in the book. I’m confused, this recipe says 2016, and the book is out this year. There is also no “print” button on this page. Please advise.

    • Rebecca Firth October 25, 2018 at 9:35 PM

      This recipe isn’t in the cookbook, there are only a couple of recipes from my blog that are also in the book. If you look between the comments section and the last marshmallow photo, there are some ‘share’ icons, the last button is a print button. Have fun baking!
      R xo

  • Leisanne April 30, 2017 at 4:06 PM

    So I made the dough and baked a few but they got stuck to the pan.
    What should I do to prevent that?
    And they are very brittle and are crumbling even though I followed your recipe.
    I’m obsessed with your instagram page and really want to try everything but this was disappointing. Please help!!

    • Rebecca Firth April 30, 2017 at 6:09 PM

      Hi Leisanne! Thank you so much for the sweet words. I have a couple of questions for you… Did you line your baking sheets with parchment paper? Because that should solve the sticking dilemma. You could also use a silpat. As for them being brittle and crumbling… How long are you baking them? This is one of my favorite chocolate cookie recipes, so let me know! I’d love to help! xoxo

  • Rion December 30, 2016 at 4:42 AM

    Hello! Here’s a trick I use in recipes that call for marshmallows. To prevent misshapen cookies, buy packages of mini marshmallows and just let them sit and age. I buy packages in January and then use them in my Christmas baking and they keep their shape! In case people can’t purchase dehydrated marshmallows…

  • Jean December 3, 2016 at 5:20 PM

    They look great. Any suggestions for where to find dehydrated mini-marshmallows?

  • Amy November 20, 2016 at 1:38 AM

    My boyfriend loves these cookies! He’s been a chocolate chip man for so long and now these are all he wants! I’ve added peanut butter chips a few times to the recipe and they were amazing!

    • DisplacedHousewife November 20, 2016 at 4:46 AM

      Hi Amy! I’m so glad to hear that!! I’m going to have to try them with peanut butter chips, that sounds delicious!!! xox

  • jayne irons October 22, 2016 at 1:36 AM

    I am actually looking for the Double chocolate cookies loaded with mini marshmallows and toasted walnuts recipe that was posted on instagram by the feed feed. I seem to always be re-routed to this recipe.
    Can you please help me sort out what I am doing wrong?
    I am sorry to bother you!


    • DisplacedHousewife October 22, 2016 at 6:48 PM

      Hi Jayne!! I sent you an email!! This is the recipe, I think the name just might appear a wee bit different on their site. Thank you — I hope you have fun baking them!!
      R xoxo

  • Theresa September 29, 2016 at 7:22 AM

    Can you make the dough in advance & freeze it for a while until needed? If so, how long can it be frozen?

    • DisplacedHousewife September 29, 2016 at 9:37 PM

      Theresa–Absolutely!!! You can either freeze it as a big lump of dough (wrapped in plastic wrap and sealed in a freezer-safe resealable plastic bag) or you can roll them into dough balls, freeze and then shove into a freezer-safe resealable plastic bag. As for how long in the freezer…I suppose I couldn’t guess anything beyond 1-2 months…we usually go through our dough before then!! Let me know if you have any other questions!! xoxo

      • Sinead October 22, 2020 at 12:35 PM

        If I freeze some balls how long should I cook them from frozen? I made 1/2 now and they are delicious.

        • Rebecca Firth October 22, 2020 at 2:26 PM

          Hi Sinead! You have two options, you can let them come closer to room temperature and bake as normal (the appearance will be closer to the fresh-baked cookies) or you can pop them straight into the oven frozen and add 2-3 minutes onto the bake time (the cookies will be puffier). Let me know how it goes! xoxo

  • Mira September 23, 2016 at 4:08 PM

    These look amazing! I am planning to make them for an event but realize I don’t have cake flour. Would it make a significant difference if I just used AP flour? Thanks!

    • DisplacedHousewife September 23, 2016 at 4:53 PM

      Mira–Hi!! The recipe calls for bread flour which is different than cake flour (I don’t know if that was a typo…but wanted to clarify because it would have a big impact on the cookie:)). If you were to use all ap flour, the cookies would lose some height…and I would definitely be sure to put the dough balls in the freezer prior to baking so that they hold their shape and don’t spread too much while baking. Does this help? If you make them with ap flour only let us know how it goes!! Happy baking!! xoxo

  • Laura | Tutti Dolci August 21, 2016 at 6:06 AM

    Of course we can never have too many cookies! I so need a dozen of these, stat. And great tip on the dehydrated marshmallows. Thank you for doing the research for us ;).

  • Kate @ Framed Cooks August 18, 2016 at 9:54 AM

    You can DEFINITELY never have too many cookies! Thanks for getting in there and doing awesome marshmallow research for us. :)

  • Mary Ann | The Beach House Kitchen August 18, 2016 at 12:28 AM

    You got that right Rebecca! One can never have enough cookies. And those marshmallows…I’ll definitely NEED to find those. These look absolutely scrumptious. I’m coming to live at your house!

  • Karen @ Seasonal Cravings August 17, 2016 at 10:05 PM

    I feel your pain about putting marshmallows in treats. They just seem to deflate and disappear. These little mini ones are so cute! I bought them once and they somehow vanished before I could use them. What a sweet idea to make these for back to school. My kids will thank you!

  • Cathy | August 17, 2016 at 6:37 PM

    i have complained about marshmallows in baking for years. genius find!! definitely gonna check them out. i also have to check out instagram stories. i feel forever behind the 8-ball.

    • DisplacedHousewife August 17, 2016 at 8:08 PM

      Cathy, I couldn’t agree more…on both the marshmallows and feeling behind! These marshmallows are HEAVEN!!!!

  • Alida | Simply Delicious August 17, 2016 at 6:31 PM

    These cookies are all kinds of awesome. Drooling over here.

  • Dawn @ Girl Heart Food August 17, 2016 at 6:15 PM

    I agree….can never have too many cookies, especially when they look as good as these! Sweet/salty combos is my jam, so these are totally calling my name!

    I’ve never made cookies with marshmallows in them before, so it’s good to know about getting the itsy bitsy ones.

    Pinning these and making when I crave something sweet (which is quite often lol :D ) xo