Imagine biting into a chocolate marshmallow cookie – crispy on the outside, with a sweet, gooey marshmallow surprise tucked under a layer of smooth chocolate. It’s the ultimate mix of crunchy, soft, and melty, and the perfect treat for any time you need a little extra sweetness in your day!
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Chocolate marshmallow cookies are like my classic chocolate cookies but with an extra surprise inside—a soft, gooey marshmallow hidden under a layer of chocolate glaze.
These marshmallow cookies are super easy to make! Just add the marshmallow a little before the end of baking to keep it soft and gooey, then cover it with a layer of chocolate glaze for extra indulgence.
These cookies are ready in no time—no chilling required, and they’re done in under 30 minutes! Perfect for those moments when you need a quick, chocolatey treat, they’re simple to make and ideal for any occasion.
The glaze sets into a satisfying, crunchy shell that’s hard to resist!
Why you'll love these cookies
Craving for more marshmallow recipes? Give these a try: Homemade hot chocolate with marshmallows, hot chocolate bombs, Oreo Hot chocolate, S'mores cookies, hi-hat cupcakes, marshmallow frosting, Hot chocolate cheesecake.
Ingredients you need
Here’s what you need to make these chocolate cookies with marshmallow:
- Butter: Use unsalted butter, softened or melted and then cooled.
- Sugar: Combine dark brown sugar or light brown sugar with white granulated sugar for a nice balance of flavor.
- Egg: At room temperature for better mixing into the dough.
- Vanilla and salt: Add a splash of liquid vanilla extract and a pinch of salt to enhance the flavors.
- Flour: Use all-purpose flour for the perfect texture.
- Cocoa: Unsweetened natural cocoa powder for a rich chocolate flavor.
- Leavening: Use baking soda, or check the recipe card if you prefer baking powder.
- Marshmallows: Large marshmallows or mini marshmallows, whatever you have on hand!
How To Make Chocolate Marshmallow Cookies
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: Mix and sift together the dry ingredients—flour, unsweetened cocoa powder, salt, and baking soda.
Step 2: In a large bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until creamy.
Step 3: Add the egg and vanilla extract, and beat again until well combined.
Step 4: Gently fold in the flour mixture using a spatula until you have a smooth cookie dough.
Step 6: Use a large ice cream scoop to form chocolate cookie dough balls and place them on a baking sheet lined with parchment paper.
Step 7: Bake the cookies in a preheated oven at 350°F (180°C) for about 10 minutes, remove the baking sheet, place a marshmallow on top of each cookie, and bake for an additional 2 minutes.
Step 8: In a small bowl, melt the chopped chocolate in a double boiler or microwave until fully melted. Add the oil and stir to combine.
Step 9: Spoon a small teaspoon of melted chocolate glaze over the top of each cookie to fully cover the marshmallows, then let them cool before enjoying!
Tips for this recipe
Storage instructions
At Room Temperature: Store the hot chocolate cookies in an airtight container at room temperature for up to 3 days to keep their soft texture.
Freezing: You can freeze the baked cookies by placing them in a freezer bag, separated by parchment paper to prevent sticking. They will keep for up to 2 months in the freezer.
To enjoy, let them thaw at room temperature or warm them slightly in the oven to restore their softness.
Variations & Substitutions
More Cookie Recipes
I hope you love this chocolate marshmallow cookie recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Hot Chocolate Marshmallow Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Delicious hot chocolate cookies – chocolate cookies with a marshmallow center covered in a chocolate ganache (makes about 12 cookies).
Ingredients
Chocolate Cookies
- 120 g (½ cup) unsalted butter - softened
- 50 g (¼ cup) white granulated sugar
- 100 g (½ cup) brown sugar
- 1 egg - room temperature
- 1 tsp liquid vanilla extract
- 150 g (1 ¼ cups) flour - all-purpose
- 30 g (¼ cup) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 12 marshmallows
Chocolate Glaze
- 100 g (about 3.5 oz) dark baking chocolate
- 1 tbsp neutral vegetable oil
Instructions
Chocolate and marshmallow cookies
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mix and sift together the dry ingredients: flour, unsweetened cocoa powder, salt, and baking soda.
- In a large mixing bowl, place the softened butter, white sugar, and brown sugar. Beat with an electric mixer on medium speed until the mixture is creamy and smooth.
- Add the egg and vanilla extract, and beat again until fully incorporated.
- Gently fold in the dry ingredients with a spatula until you have a smooth, slightly sticky dough.
- Using an ice cream scoop, portion out 12 balls of cookie dough and place them on the prepared baking sheet, leaving about 5 cm (2 inches) between each cookie. Bake 8 cookies per sheet if needed.
- Bake the chocolate cookies in the preheated oven for about 8 to 10 minutes. Remove from the oven, press a whole marshmallow lightly into the center of each cookie, and return to the oven for an additional 2 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chocolate Glaze
- In a small bowl, melt the chopped chocolate, either in a double boiler over a saucepan of simmering water or in the microwave in 20-second intervals, stirring until fully melted.
- Add the oil and stir to combine.
- Spoon a small teaspoon of chocolate glaze over each cookie, spreading it to fully cover the marshmallow.
- Let the glaze set for a few minutes, then enjoy!
Notes
Storage: Store these cookies in an airtight container at room temperature for up to 3 days. For optimal freshness, avoid stacking them.
Tips
- Cool on a wire rack: Place the cookies on a wire rack to cool completely, which helps prevent them from becoming soggy.
- Baking soda substitute: If you don’t have baking soda, use 1 teaspoon of baking powder for a similar result.
- Use a digital scale: For the best accuracy, use a digital scale instead of measuring cups to get precise measurements and the perfect texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies, biscuits
- Cuisine: American
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