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Chocolate Marshmallow Cookies Recipe

These decadent chocolate marshmallow cookies offer a fudgy, chewy texture reminiscent of a brownie, with a delightful marshmallow filling. Easy to prepare and ready in just about 30 minutes, these cookies require no special equipment.
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Course: Dessert
Cuisine: American
Keyword: Chocolate Marshmallow Cookies Recipe
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 19 cookies

Ingredients

  • 165 g all-purpose flour 1 ¼ cups / 5.8oz
  • 113 g unsalted butter melted and slightly cooled (1 stick / ½ cup / 4oz)
  • 55 g Dutch-processed cocoa powder ½ cup / 2oz
  • 135 g light brown sugar ⅔ cup / 4.8oz
  • 50 g white granulated sugar ¼ cup / 1.8oz
  • 1 large egg at room temperature
  • ¾ cup mini marshmallows
  • ¾ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon demerara sugar optional, for sprinkling

Instructions

  • Begin by melting the butter and allowing it to cool slightly.
  • Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced setting. Line two baking trays with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, combine the melted butter with both sugars and whisk until the mixture is well blended.
  • Add the egg and vanilla extract to the sugar mixture and whisk until smooth and fully incorporated.
  • Gradually fold in the dry ingredients using a spatula, stirring until just combined.
  • Let the cookie dough rest for 10 minutes, allowing it to firm up slightly for easier handling.
  • Scoop out about 2 tablespoons of dough per cookie. Roll each portion into a ball and press a small indentation in the center. Place about 6 mini marshmallows into the indentation, then carefully pinch the edges to seal the marshmallow inside.
  • Gently roll the filled cookie dough ball between your hands to smooth it out, and place on the prepared baking trays, ensuring there is about 2 inches of space between each cookie.
  • If desired, sprinkle a light dusting of demerara sugar on top of each cookie before baking.
  • Bake for 9-10 minutes. For perfectly round cookies, use a slightly larger cookie cutter to swirl around the edges immediately after removing them from the oven, which also thickens them slightly.
  • Let the cookies cool on the baking trays for 10-15 minutes before transferring them to a wire rack to cool completely. As they cool, they will firm up.

Notes

For best results, always weigh the ingredients when measurements are provided.