Chocolate Marshmallow Cookies

These super soft and chewy chocolate marshmallow cookies are sure to be a hit in your house. They are easy to make and the whole family will love them!

Get ready to fall in love with this unassuming cookie recipe. When I was developing a recipe for chocolate. marshmallow cookies there were a couple of different ways I could go with it. Luckily my sisters always help me decipher the best option. When I made these cookies I didn't expect to fall so head over heels for them. They are simple, yet delicious.

These cookies are so good my sister made a batch to take to her work the day after we tested them. I hope you love them as much as we do.

Ingredients

You'll need pantry staples for this cookie recipe.

• Salted Butter. You'll cream your butter with the sugars so it needs to be at room temperature.
• Sugars. We'll use a combination of granulated white sugar which helps the cookie spread and light brown sugar which helps create a chewy cookie.
• Pure Vanilla Extract. Vanilla pairs beautifully with chocolate.
• Large Egg. You will need one whole egg plus one additional egg yolk. This helps create a moist and chewy cookie.
• All-Purpose Flour. The right amount of flour ensures the cookies are thick enough and spread enough so make sure you measure your flour accurately.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

• Dutch Process Cocoa Powder. I developed this cookie recipe for dutch style cocoa powder so don't use natural cocoa powder. The Dutch process has had the acidity stripped creating a smoother, more intense chocolate flavor.
• Leavening Agents. You'll use a combination of baking soda and baking powder for the perfectly risen and slightly cracked cookie.
• Salt. Salt enhances all the other ingredients' flavor profiles, don't skip it!
• Cornstarch. Adding cornstarch to your cookie dough helps create a soft and tender cookie.
• Espresso Powder. Trust me when I say that the espresso powder enhances the chocolate flavor, it does not make the cookies taste like espresso. You can skip this if you want.
• Mini Marshmallows. I used about ⅚ mini marshmallows in each cookie. I found it easier than one big marshmallow but I am sure you could make those work if that is all you had.

We chose not to add any chocolate chips to this recipe to keep the cookies simple and focused on the marshmallows. But if you want you could add ¾ cup of chocolate chips or chocolate chunks.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In the bowl of an electric stand mixer or a large mixing bowl with a handheld electric mixer combine the butter, brown sugar, and granulated sugar. Beat until light and fluffy and the color has lightened, this should take about 2-3 minutes.

When the butter/sugar mixture has lightened add the whole egg, additional egg yolk, and vanilla extract then mix on medium speed for another 2 minutes, making sure to scrape down the sides of the bowl.

In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch, and espresso powder. Then gently whisk to combine.

Slowly add the dry ingredients and mix until just combined.

Using a medium cookie scoop, scoop the batter into 2 tablespoon size balls then flatten them in your hand and add about 5 mini marshmallows then pinch the cookie dough to seal the marshmallows in and roll the dough in your hands to make a ball.

Place the cookie dough balls on a parchment-lined baking sheet or plastic container and chill in the fridge for 30 minutes or freezer for 15 minutes before baking. I found if I chilled them for longer the marshmallow didn't melt as nicely so be brief with the chilling!

Preheat oven to 350F/180C and place cookies on a Silpat-lined baking sheet. Bake for 8 minutes then quickly take the sheet out of the oven and bang it on the counter to encourage the cookie to spread and the marshmallow to explode out, then finish baking for another 2-4 minutes, the cookie dough should be just set, but not wet. 

Let cool on the baking sheet for five minutes before transferring it to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 5 days.

I just love the look of the melted marshmallow peeping through the top of the cookies.

Can you make these ahead of time

Due to the marshmallows, I would only make the cookie dough up to a day ahead of time. Make it then store it covered in the refrigerator for up to a day, then pull it out at room temperature until it's scoopable into balls and continue making the cookies.

More marshmallow recipes

For another delicious marshmallowy cookie check out my cornflake marshmallow cookie recipe.

Check out my peanut butter rice Krispy treat recipe- seriously bomb!

You can't have my crockpot hot chocolate without copious amounts of mini marshmallows on top!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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