Name: Chocolate Marshmallow Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, room temperature; 1/3 cup light brown sugar, packed; 1/3 cup granulated sugar; 1 large egg, room temperature; 1 1/3 cups all-purpose flour; 1/2 teaspoon espresso powder; 1/3 cup Dutch processed cocoa powder; 1/2 teaspoon baking soda; 1 teaspoon vanilla; 1/2 teaspoon salt; 1 cup chocolate chips; 1/2 cup marshmallow fluff

If you consider yourself a chocolate lover or have ever sneaked a marshmallow straight from the bag, you are in for a true treat with these Chocolate Marshmallow Cookies. Imagine ultra-fudgy chocolate cookies studded with decadent chocolate chips and streaked with gooey, toasted marshmallow fluff—each bite is pure nostalgia and comfort with a grown-up twist. They’re quick to whip up, perfect for sharing (or not!), and destined to become your new favorite indulgence.

Chocolate Marshmallow Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chocolate Marshmallow Cookies lies in simple, familiar ingredients that come together to create show-stopping results. Here’s what you’ll need, along with a few tips for each so your cookies turn out perfect every time.

Unsalted Butter: Room temperature butter helps make the cookies tender and gives them a rich, creamy flavor foundation.
Light Brown Sugar: This adds moisture and a hint of caramel that pairs beautifully with chocolate.
Granulated Sugar: Delivers the classic sweetness and a perfect texture.
Large Egg: Make sure it’s at room temperature for better blending and a chewier cookie.
All-Purpose Flour: The backbone of the cookie, providing the perfect amount of structure.
Espresso Powder: Just a touch, but it makes the chocolate flavor deeper and richer—don’t skip it!
Dutch Processed Cocoa Powder: This gives the cookies their intense, chocolatey color and flavor.
Baking Soda: Helps the cookies rise just enough to get that soft, pillowy center.
Vanilla: Rounds out and deepens the flavors, adding that bakery-fresh aroma.
Salt: Balances the sweetness and makes every other flavor pop.
Chocolate Chips: Melt pockets guarantee extra decadence in every bite—mix up the type for more variety!
Marshmallow Fluff: The secret to gooey, irresistible centers and golden, toasty swirls.

How to Make Chocolate Marshmallow Cookies

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This step ensures your Chocolate Marshmallow Cookies bake evenly and lift off the pan with perfectly crisp edges and soft centers, every time.

Step 2: Cream the Butter and Sugars

In a stand mixer fitted with the paddle attachment, beat together your unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and almost mousse-like. This usually takes around 2 minutes. Scraping down the bowl at this stage helps everything incorporate seamlessly.

Step 3: Add Egg and Vanilla

Drop in the room-temperature egg and vanilla. Beat everything until smooth and glossy—this helps create a dreamy cookie base that holds all those chocolate chips and marshmallow swirls.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the flour, Dutch processed cocoa powder, espresso powder, baking soda, and salt. Sifting keeps your batter lump-free and ensures each bite is even more chocolate-forward.

Step 5: Bring the Dough Together

With your mixer on low, gradually add the dry mixture into the wet ingredients, being careful not to over-mix. When you see almost no flour streaks, fold in the chocolate chips gently—just until dispersed throughout.

Step 6: Marble in the Marshmallow Fluff

Here comes the magic: Spoon about a quarter of the marshmallow fluff into the dough and fold it once or twice. The goal is ribbons and pockets, not fully blended marshmallow. As you scoop out 1-inch cookie dough spheres (using a large cookie scoop), make sure to capture those streaks for that beautiful marbled effect.

Step 7: Bake and Cool

Arrange the scoops on your prepared cookie sheet about 2 inches apart. Continue marbling in fluff every few cookies to keep each batch perfectly gooey. Bake for 10–12 minutes, watching closely—they should look set around the edges but still soft in the middle. Cool on a rack for at least 10 minutes before devouring (trust me, the anticipation is worth it).

How to Serve Chocolate Marshmallow Cookies

Garnishes

For an extra pop, try a sprinkle of flaky sea salt as soon as the cookies come out of the oven. It balances the sweetness and makes the chocolate flavors even bolder. A dusting of cocoa powder or mini chocolate chips pressed into the tops while warm also looks stunning and adds a touch of decadence.

Side Dishes

Nothing complements Chocolate Marshmallow Cookies quite like a cold glass of milk or a piping hot mug of coffee. You can also serve them with vanilla ice cream for a truly indulgent dessert, or alongside fresh berries for a lighter balance.

Creative Ways to Present

Stack the cookies tall on a rustic serving board, or arrange them in a circle around a bowl of extra marshmallow fluff for dipping. For parties, thread each cookie onto a stick for a cookie-pop presentation or sandwich a scoop of ice cream between two cookies for irresistible homemade ice cream sandwiches.

Make Ahead and Storage

Storing Leftovers

Store extra Chocolate Marshmallow Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them extra soft, tuck a slice of bread in the container—the cookies will absorb some of the moisture and stay fresh longer.

Freezing

Yes, you can freeze your cookies! Once cooled, layer the cookies between sheets of parchment paper in an airtight freezer bag or container. They’ll keep beautifully in the freezer for up to 2 months—just thaw at room temp when you’re ready for a sweet fix.

Reheating

To bring back that just-baked gooeyness, warm your Chocolate Marshmallow Cookies for about 10 seconds in the microwave, or 3–4 minutes in a low oven. The chocolate remelts and the marshmallow fluff gets perfectly soft all over again.

FAQs

Can I use mini marshmallows instead of marshmallow fluff?

Mini marshmallows can be substituted, but the marbled, gooey effect is best with fluff. Minis may not melt as smoothly, but they’ll still give nice pockets of sweetness.

What if I don’t have espresso powder?

While espresso powder deepens the chocolate flavor, you can absolutely leave it out if you don’t have any on hand. The cookies will still be delicious and chocolatey!

Can I make the dough ahead of time?

You sure can! Chill the prepared dough for up to 48 hours before baking. Just let it sit at room temperature for about 15 minutes so it’s easier to scoop and marble the fluff.

How do I keep the marshmallow fluff from disappearing?

The secret is barely folding the fluff in, and adding more in increments as you scoop. Avoid over-mixing, and you’ll end up with beautiful, visible swirls throughout your Chocolate Marshmallow Cookies.

What’s the best way to get uniform cookies?

A large cookie scoop ensures each Chocolate Marshmallow Cookie is the same size, which helps them bake evenly. It’s the best kitchen gadget for bakery-style cookies!

Final Thoughts

There’s something undeniably joyful about sharing a batch of homemade Chocolate Marshmallow Cookies with friends, family, or just the people you love. If you’ve never tried baking cookies with pockets of toasted marshmallow magic, this is truly the recipe to dive into—so grab your favorite mixing bowl and treat yourself to a chocolate moment you won’t soon forget!

Chocolate Marshmallow Cookies Recipe