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
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.
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
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!
More Yummy Cookie Fun
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 Cookies, Salted Olive Oil Chocolate Chip, Brown Butter Chocolate Chip Cookies, Espresso 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!
Chewy Chocolate Marshmallow Cookies
Ingredients
- 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)
Instructions
- 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.
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.
Hi Emily! I’m so glad that you like them!! I need to make them again — I need a Friyay treat!!! xoxo
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.
Hi!
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
Hi
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!!
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
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…
Rion — I LOVEEEE this suggestion — thank you!!! xoxo
They look great. Any suggestions for where to find dehydrated mini-marshmallows?
Hi Jean! I link to them up there…try this link:
https://www.amazon.com/Medley-Hills-Farm-Marshmallow-Marshmallows/dp/B01D57DTDY/ref=as_li_ss_tl?ie=UTF8&psc=1&refRID=RYG8AM0AXYRT5KJM8XAP&linkCode=sl1&tag=displacedh-20&linkId=22409718d0849a43e1c5434a2885bc44
It doesn’t look pretty…but hopefully it will work. Let me know if you can’t find them. Have fun!! xo
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!
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
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!
Jayne
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
Can you make the dough in advance & freeze it for a while until needed? If so, how long can it be frozen?
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
If I freeze some balls how long should I cook them from frozen? I made 1/2 now and they are delicious.
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
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!
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
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 ;).
I’m always here to help Laura!! ;)
You can DEFINITELY never have too many cookies! Thanks for getting in there and doing awesome marshmallow research for us. :)
Anytime Kate…anytime! xoxo
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!
Hey Mary Ann — Only if you bring Thirsty Thursdays!! ;)
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!
I hope they love them Karen!!! xoxo
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.
Cathy, I couldn’t agree more…on both the marshmallows and feeling behind! These marshmallows are HEAVEN!!!!
These cookies are all kinds of awesome. Drooling over here.
Thanks Alida!!! xoxo
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
I hope you make + love them Dawn!!! xoxo