Chocolate Marshmallow Cookies
These chocolate marshmallow cookies are gooey, chocolaty and so delicious! The chocolate and marshmallow combination makes these cookies taste like a mug of hot chocolate. They are easy to make and great for any occasion!
Why You’ll Love This Recipe
- These chocolate marshmallow cookies are made in one mixing bowl.
- They are gooey, chewy and crispy with fluffy caramelized marshmallows.
- These cookies do not require any dough chilling time.
- The melted marshmallows get caramelized in the oven! They taste like s’mores.
- These cookies feature double chocolate. Both cocoa powder and dark chocolate chunks make these cookies irresistible.
- This recipe is gluten free, oil free and nut free.
- Check out these Almond Flour Chocolate Cookies for more chocolate or these Chocolate Chip Marshmallow Cookies for their vanilla counterpart!
Ingredients & Substitutions
These are the ingredients and substitutions for chocolate marshmallow cookies. Scroll down to the recipe card for full ingredients list and instructions.
Room temperature butter is key! This allows the butter and sugars to cream together. Cold butter is much tougher to cream and may lead to clumps of butter in the batter.
Place butter on countertop 1 to 2 hours before baking to soften. If you forget this step, place butter in microwave for 7 to 8 seconds to slightly soften it. Butter can be used in its place.
Both brown sugar and white sugar add the sweetness. When used together, they provide the perfect texture and flavor.
Vanilla extract adds the classic cookie flavor.
Only one egg needed! I do not recommend replacing this egg with a flax egg, chia egg or Vegan egg. Since these cookies spread a lot while baking, the egg helps the cookies bind together.
Gluten free 1 to 1 flour or all purpose flour can be used. I do not recommend another flour. I swear by King Arthur Flour 1 to 1 gluten free flour.
Cocoa powder makes these cookies extra rich and decadent. In fact, I use a dark cocoa powder, but regular cocoa powder works well too.
Baking soda is the leavening agent used. If needed, use baking powder.
Dark chocolate chunks melt beautifully and provide pools of melted chocolate. Regular chocolate chips or even mini chocolate chips work too.
Mini marshmallows add the marshmallow fluff element!
Taste & Texture
These chocolate marshmallow cookies taste like a s’mores cookie! The marshmallows get toasted in the oven and provide a very subtle smoky flavor. The pools of melted dark chocolate are creamy and gooey!
These cookies have crispy edges and a gooey center. After they have cooled, they are perfectly chewy.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Beat butter, brown sugar, and white sugar in stand mixer for 1 minute. Beat until no clumps of butter remain.
Then, add in vanilla extract and egg. Stir to combine.
Next, add in gluten free flour, cocoa powder, and baking soda. Stir until a thick and sticky dough forms.
Fold in dark chocolate chunks and mini marshmallows.
Spray ice cream scoop or cookie scoop and scoop balls of dough onto lined pan. If possible, place mini marshmallows on tops of cookies instead of bottoms.
Bake for 9 to 10 minutes or until cookies are set in the middle.
Finally, remove chocolate marshmallow cookies from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack to finish cooling.
Expert Tips & Tricks
Room temperature butter is vital. Do not use cold butter for this recipe.
This chocolate marshmallow cookie dough is thick and sticky. When scooping dough, spray scooper with nonstick spray. This prevents sticking.
After forming the balls of dough, try to place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan.
Bake until cookies are just set in the middle. Allow cookies to cool on pan. Then carefully transfer to a cooling rack.
How to Serve & Store
Serve chocolate marshmallow cookies once they have cooled.
Store cookies covered at room temperature for up to 4 days.
Store in fridge for up to 7 days.
These cookies can be frozen, but they lose some of their gooey texture when thawed.
Baking with Marshmallows
Baking with marshmallows is delicious but can be tricky. Here are some tips and tricks to working with marshmallows.
Do not use jumbo sized marshmallows. This will yield very lopsided cookies. Use only the mini marshmallows.
Start with fewer marshmallows than you think is necessary. You can always add more. In addition, too many marshmallows will alter the overall texture of these chocolate marshmallow cookies.
When forming the cookie dough balls, avoid having any marshmallows on the underside of the cookie. When marshmallows heat up, they become super gooey and caramelized. If they are on the bottom of your cookie, the cookie will most likely stick to the pan.
If possible, have each cookie dough ball contain only a few marshmallows. One cookie with 6 or 7 marshmallows will become extremely gooey and runny in the oven.
Variations & Add Ins
Here are some suggestions for more flavors! Add these ingredients to the dough before baking.
White chocolate chips
Mini chocolate chips
Peanuts (for a rocky road flavor)
Peanut butter chips
Frequently Asked Questions
Sure! They are less gooey when frozen and thawed but still taste great.
Any cocoa powder works! I use dark cocoa powder but regular works too.
Unfortunately, no. These cookies really need the egg.
Sure! Replace butter with room temperature coconut oil.
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If you make this chocolate marshmallow cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Chocolate Marshmallow Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat butter, brown sugar and granulated sugar for 1 minute or until no clumps of butter remain.
- Add in vanilla extract and egg. Mix to combine.
- Add in gluten free flour, cocoa powder and baking soda. Stir until a thick and sticky dough forms.
- Fold in chocolate chunks and mini marshmallows.
- Spray a cookie scoop or ice cream scoop with nonstick spray. Then scoop balls of dough onto lined baking pan. Keep at least 2 inches between each ball of dough since these cookies spread a lot.
- Bake for 9 to 10 minutes or until cookies are set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before transferring to a cooling rack.
- Use room temperature butter Place butter on countertop 1 to 2 hours before baking cookies to allow it to soften. If pressed for time, place butter in the microwave for 7 to 8 seconds to soften it.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- The cookie dough is sticky and thick. This is normal!
- Spray cookie scoop or ice cream scoop with nonstick spray to prevent sticking.
- After forming the balls of dough, try to place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan.
- Bake until cookies are set in the middle but not burnt.
- Store cookies covered at room temperature for up to 4 days.
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