Chewy Chocolate Marshmallow Cookies

These are THE BEST chewy chocolate cookies: soft and chewy in the middle and slightly crunchy around the exterior. They definitely have brownie energy!! Bonus, they are loaded with tiny marshmallows!!
This post may contain affiliate links. Please read my disclosure policy.

We can never have too many cookies, can we? Please welcome Chewy Chocolate Marshmallow Cookies to your life!

We start with a classic double chocolate cookie that’s loaded with marshmallows and extra chocolate chips. This decadent brownie-like cookie is soft, chewy and perfectly taste like a cup of cozy hot chocolate. You’re going to love this recipe so much because it’s easy (one bowl!) and tastes as good as you imagine them to.

If you’re in the mood for more chocolate marshmallow desserts, check out these recipes: Chewy S’mores Cookie Bars, Chocolate French Macarons with Marshmallow Filling, my favorite Chocolate Cake with Marshmallow Frosting or these Holy Sh!t S’mores Cookies!

There are also more chocolate marshmallow treats in both The Cookie Book and The Cake Book!

Let’s get to our delicious chocolate marshmallow cookies!

What Makes These Cookies Fabulous?

  • These hot chocolate cookies are a chocolate lover’s dream with three different types of chocolate: semi-sweet chocolate, Dutch-process cocoa powder and dark chocolate!
  • The texture of these chocolate cookies is soft, chewy and slightly crispy (so good!)
  • The mini marshmallows give these mega hot cocoa cookie vibes 
  • They’re a cinch to throw together in one bowl (score) and takes just minutes
  • No stand mixer (or electric mixer) needed
  • The combo of chocolate and marshmallows is one of my favs!
  • This perfect cookie is just as good the next day, so feel free to make these ahead of time
A hand holding a chewy chocolate marshmallow cookie.

How to Bake With Marshmallows (in Cookies!)

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.

So I hunted and searched, leaving no stone unturned, until I found the perfect petite marshmallow.

You can make these cookies with regular marshmallows (see below), but then you won’t have the same firm-marshmallow outcome.

If you want to go the extra mile, get these dehydrated mini marshmallows. 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.

Since I originally posted this recipe, Jet-Puffed (in the US) has also come out with some dehydrated mini marshmallows.

Can I Use Regular Marshmallows?

Yes, yes you can! The marshmallow will melt and you’ll end up with gooey marshmallows (yum) nestled in a chewy cookie and nobody will be sad about that! And you may need to nudge your cookies back into a circle post-baking, but that’s fine!

If you want to get close to the same look and texture, you can leave your mini marshmallows out overnight. This will dry them up and allow them to better hold their shape in the heat of the oven. I had a reader tell me that tip, so thank you!

If you live in Hawaii or somewhere humid, you’ll have a harder time drying out your marshmallows.

Chocolate cookies with marshmallow on a baking sheet.

Shop this Marshmallow Chocolate Cookie Recipe

My favorite extra-large Cookie Sheets

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

The Spatula that I use for literally EVERYTHING

The set of heat-safe Glass Bowls that I use to melt chocolate

My favorite Scale 

Chocolate marshmallow cookies on parchment paper with lots of little marshmallows all over the place.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Chocolate marshmallow cookies on a baking sheet lined with parchment paper.

Grab My Favorite Cookie Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, S’more Cookie Bars

Don’t forget all of my favorite chocolate chip cookie recipes: Small Batch Mega Vanilla Chocolate Chip CookiesSalted Olive Oil Chocolate ChipBrown Butter Chocolate Chip CookiesEspresso Chocolate Chip Cookies ☕️, DO NOT sleep on these Brown Butter Muscovado Bar Cookies and/or get all of the cookie recipes right here!

Enjoy your Chewy Chocolate Marshmallow Cookies!

Rebecca Firth

Chewy Chocolate Marshmallow Cookies

These are THE BEST chewy chocolate cookies: soft and chewy in the middle and slightly crunchy around the exterior. They definitely have brownie energy!! Bonus, they are loaded with tiny marshmallows!!
5 from 2 reviews
Print Save Rate
Prep Time: 12 minutes
Cook Time: 11 minutes
Chill Time: 30 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Chocolate Cookies, Marshmallows, Baking, Dessert
Servings: 30 Cookies


  • 8 ounces semisweet chocolate (coarsely chopped)
  • ½ cup (112 g) sunflower or grapeseed 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
  • ¼ cup (21 g) unsweetened Dutch-processed cocoa powder (sifted)
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 1 cup (135 g) bread flour (you can replace with all purpose flour 1:1)
  • 3/4 cup (101 g) all-purpose flour (how to measure flour)
  • 2 1/2 cups (100 g) mini marshmallows (see NOTES below)
  • 1 cup (170 g) dark chocolate (chopped or chocolate chips)


  • Put the semi-sweet chocolate and oil in a large mixing bowl (microwave-safe) and microwave on high for 30 seconds and then stir. Continue to microwave in 10 second increments, stirring in between, 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, one at a time. Make sure each egg is well blended before adding in the next. Whisk in the vanilla, brown sugar and granulated sugar. This mixture will be thick…don’t panic. Grab a rubber spatula and mix in the cocoa powder, baking powder, baking soda and salt. Scrape the bottom and sides of the bowl to make sure everything is well combined. 
    Fold in the bread flour and all-purpose flour; and finally fold in the marshmallows and dark chocolate chips (or chopped chocolate) until just combined. Cover the mixing bowl and stash in the fridge for 30 minutes to firm up a bit; the dough rests while you preheat the oven and prep your baking sheets.
  • Preheat your oven to 375°F (190℃) 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.
  • Scoop 2 tablespoons of cookie dough and allow at least 2 inches (5 cm) between the dough balls on the prepared baking sheet. 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. For best results, allow the cookies to cool on the sheet for 5-10 minutes, or until they come off easily. Then transfer to a cooling rack. Store in an airtight container at room temerpature for up to several days.


Cookie Variations

If you wanna go for a Rocky Road vibe, add 1 cup of toasted + chopped walnuts to the mix.

Mini Marshmallow Notes

You can use regular mini marshmallows (although I highly recommend the dehydrated ones; see the How to Bake with Marshmallow‘s section above recipe).
If you use regular marshmallows let them sit out, ideally overnight, to dry out a bit. Again this is optional. If you don’t let them sit out they will get really melty in the cookies.

Dutch-Process Cocoa Powder

 I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color. I also love this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).

Shaping The Cookies

If your cookies aren’t perfectly round once out of the oven, you can use the edge of a spatula or a round cookie cutter that is a little bit larger than the cookies (place it over the cookie and nudge it around). 

Storing Cookie Dough

Wrapped tightly and stored in an air-tight container,  cookie dough can hang in the fridge for up to three days.

Freezing Cookie Dough

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.
For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough  balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an airtight container. When baking, they  can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.
If you want the cookies to look similar the photos here, then let the dough come close to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

Bread Flour

One last quick note… I love this cookie with the bread flour + all-purpose flour combo. However, if you only have all-purpose flour on hand you can use that for both flours.

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!
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


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

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