Surprisingly easy chocolate marshmallow cookies are a fun twist on a classic double chocolate cookie! Chewy, chocolate-y, and sweet. They are truly excellent chocolate cookies with a brownie-like texture, a slightly crinkly outside, and a wonderfully chewy, fudgy interior.
Please note: this recipe requires dried or dehydrated marshmallows or vegan marshmallows to work properly! More on this below.
With just a dozen ingredients, including salt, these make good use of that half bag of mini marshmallows you forgot about in the summer.
Ingredient Notes and Substitutions
- Chocolate: this recipe uses 55% chocolate, which is about equal to semi-sweet. Use couverture or bar chocolate, but not chips. You can use darker chocolate if preferred but don't switch to milk chocolate for the cookie base (any type of chips/chunks can be mixed in).
- Make it dairy-free: use a good vegan butter in stick or block form (spreadable is too soft).
- Marshmallows: regular marshmallows can be used in place of the minis if you chop them up and dry them.
Step 1: melt the chocolate and butter over very low heat. Whisk to combine and set aside to cool slightly.
Step 2: whisk the dry ingredients together in a bowl.
Step 3: beat the sugar and eggs together until very light and fluffy, about 5 minutes.
Step 4: beat the cooled melted chocolate into the sugar and egg mixture until combined.
Step 5: stir the flour mixture in, mixing until just combined. The dough will be soft, almost like cake batter.
Step 6: gently fold the chocolate and mini marshmallows into the dough. Cover and let the dough rest for thirty minutes.
Step 7: scoop the dough out onto the prepared baking sheets, leaving about 5cm (2 in.) between each cookie.
Step 8: bake for 10-12 minutes, or until the cookies are cracked and the edges are just firm to the touch.
- Let it rest: it's not mandatory that the dough rests before baking, but it will make for a much better cookie. If you're impatient, you can bake immediately. If you want a better texture, then wait half an hour before scooping and baking.
- Use dried marshmallows: if you use fresh marshmallows, they will melt and cause marshmallow puddles in the cookies. You must use dried, dehydrated, or vegan marshmallows (vegan ones don't need to be dried, they're okay to use fresh from the bag).
- Don't over-mix: it's important to beat the sugar and eggs very well, but once you've added the dry ingredients, only mix until just combined. Mix too long and you'll have tough cookies.
If you change anything about this recipe - reducing the sugar, using different flour, changing the type of chocolate - the cookies will not look as pictured. To be exact and accurate, use a scale to weigh the ingredients properly.
The butter and chocolate mixture are shown being melted in a small saucepan, rather than with a bain-marie. If you have an induction stovetop that can be heated very minimally, it's fine to use a saucepan and melt over the lowest temperature. Otherwise go for a double boiler to avoid burning the chocolate.
The chocolate used is 55% cacao solids, and this makes for a properly brownie-like cookie. Higher cacao solids will mean a less sweet cookie - it won't have the same texture, but it'll still be good, so you can use a darker chocolate. It's a bit of a toss-up depending on how much of a sweet tooth you have.
How to Store
Storage: keep in a sealed container for about a week at room temperature. High humidity can cause the marshmallows to soften or melt slightly.
Freezing: transfer fully cooled cookies to an airtight container and freeze for up to three months. These cookies are excellent from frozen, but can be thawed at room temperature before serving.
What type of chocolate should I use for the dough?
Use dark chocolate around 55% cocoa solids, either in bar form or couverture. Chips have additives to prevent them from melting fully, and they won't give the same texture.
Can I use full-sized marshmallows?
You can, but chop them up before or after drying them. A bag of opened marshmallows that's been drying out for a couple months works well.
I don't want to dry the marshmallows. Can I use fresh?
If you only have fresh marshmallows, you have two options: either take the time to dry them out, or omit marshmallows from the recipe. There are no shortcuts.
If you make this Chocolate Marshmallow Cookie recipe or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Chocolate Marshmallow Cookies
- 2 baking sheets
- Parchment paper
- Small saucepan
- Wooden spoon or spatula
- Hand mixer
- Wire rack
- Measuring cups and spoons or a digital kitchen scale
- ½ cup butter
- 1 ½ cups semi-sweet chocolate chips divided
- 1 cup sugar
- 2 large eggs room temperature
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon vanilla powder or 1 teaspoon extract, see note
- ½ cup mini marshmallows dehydrated, or vegan
- Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
- Place the butter and half of the chocolate (¾ cup or 120 grams) into a small saucepan (use a double boiler if needed) and melt over very low heat. Whisk* to combine and set aside to cool slightly.
- Place the flour, cocoa, baking powder, baking soda, salt, and vanilla powder (if using, not extract) into a bowl and whisk to combine. Set aside.
- Add the sugar and eggs to a large bowl and beat with a hand mixer for five minutes, or until very smooth and light in colour.
- Beat the cooled melted chocolate into the sugar and egg mixture until combined.
- Stir in the flour mixture with a wooden spoon or spatula until just mixed – don’t over mix. The dough will be very soft, almost like cake batter.
- Gently fold the remaining chocolate and mini marshmallows into the dough.
- Cover and let the dough rest for thirty minutes.
- Scoop the dough out onto the prepared baking sheets, leaving about 5 cm (2 inches) between each cookie.
- Bake for 10-12 minutes, or until the cookies are cracked and the edges are just firm to the touch.
- Cool the cookies for about ten minutes on the pan before removing to cool fully on a wire rack. These will keep in an airtight container for about a week and freeze well.