Go Back
–+ servings
Marshmallow Chocolate Cookies

Marshmallow Chocolate Cookies: Chewy Bliss in Every Bite

Marshmallow Chocolate Cookies are a delightful treat combining gooey marshmallows and rich cocoa goodness, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free cookies.
  • 0.5 cups Unsweetened Cocoa Powder Natural cocoa is great, but Dutch-process yields deeper taste.
  • 0.5 teaspoons Baking Soda Acts as a leavening agent.
  • 1 pinch Salt Opt for sea salt for a sophisticated touch.
  • 0.5 cups Unsalted Butter Make sure it's softened for easier mixing.
  • 0.5 cups Granulated Sugar Consider coconut sugar as a low-glycemic alternative.
  • 0.5 cups Light Brown Sugar Use dark brown sugar for a richer flavor.
  • 1 large Egg For a vegan option, swap with ground flaxseed or applesauce.
  • 1 teaspoon Vanilla Extract Add almond extract for an intriguing twist.
For the Mix-Ins
  • 1 cup Semi-Sweet Chocolate Chips You could choose dark chocolate chunks for a richer bite.
  • 1 cup Mini Marshmallows If needed, larger marshmallows cut into smaller pieces can be substituted.
  • 1 cup Marshmallow Fluff Optional for added gooeyness.

Equipment

  • Oven
  • mixing bowls
  • Electric mixer
  • Parchment Paper
  • Baking sheets
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
  3. In a large bowl, beat softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
  4. Add in the egg and vanilla extract to the butter mixture and mix on low speed until fully incorporated.
  5. Gradually add the flour-cocoa mixture to the wet ingredients, mixing gently until just combined.
  6. Fold in chocolate chips and mini marshmallows, and marshmallow fluff if using.
  7. Scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes.
  8. Let the cookies cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chill the dough for 30 minutes before baking for softer cookies. Store in an airtight container for up to 5 days.

Tried this recipe?

Let us know how it was!