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!

Stack of chocolate marshmallow cookies

Why You’ll Love This Recipe

  • These chocolate marshmallow cookies are made in one mixing bowl.
  • They are gooey, chewy and crispy.
  • 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

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!

Gooey chocolate marshmallow cookies on cooling rack

Taste & Texture

These chocolate and 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

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

Beat butter, brown sugar, and white sugar in stand mixer for 1 minute. Beat until no clumps of butter remain.

Butter and sugar in bowl

Step 3

Then, add in vanilla extract and egg. Stir to combine.

Eggs, butter and sugar in bowl

Step 4

Next, add in gluten free flour, cocoa powder, and baking soda. Stir until a thick and sticky dough forms.

Chocolate cookie dough in bowl

Step 5

Fold in dark chocolate chunks and mini marshmallows.

Rocky road cookie dough

Step 6

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.

Raw chocolate cookie dough balls

Step 7

Bake for 9 to 10 minutes or until cookies are set in the middle.

Baked chocolate cookies on pan

Step 8

Finally, remove 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 since it does not cream well.

This 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.

Cookies with fluff

How to Serve & Store

Serve 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.

Variations & Add Ins

Here are some suggestions for more flavors! Add these ingredients to the dough before baking.

White chocolate chips

Peanuts (for a rocky road flavor)

Peanut butter chips

Butterscotch chips

Chocolate marshmallow cookies on pan

Frequently Asked Questions

Can I freeze these cookies?

Sure! They are less gooey when frozen and thawed but still taste great.

Which cocoa powder should I use?

Any cocoa powder works! I use dark cocoa powder but regular works too.

Can I make these egg free?

Unfortunately, no. These cookies really need the egg.

Can I make these dairy free?

Sure! Replace butter with room temperature coconut oil.

You May Also Like

If you make this recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! 

Stack of chocolate marshmallow cookies

Get the Recipe: Chocolate Marshmallow Cookies

These chocolate marshmallow cookies taste like a mug of hot chocolate with marshmallows! They have a gooey texture, strong chocolate flavor, and melted marshmallows throughout. These cookies are so easy and fun!
5 from 1 vote

Ingredients

Instructions 

  • 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.

Notes

  • 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.
Calories: 244kcal, Carbohydrates: 36g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 178mg, Potassium: 139mg, Fiber: 2g, Sugar: 21g, Vitamin A: 257IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg

Love these chocolate marshmallow cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!