Chocolate marshmallow cookies are soft chocolate cookies packed with chocolate chips and melty marshmallows. This easy cookie recipe is made in one bowl with no mixer or chilling and takes about 20 minutes to make from start to finish.
These chocolate marshmallow cookies are perfect for those times when you want homemade cookies without waiting around for dough to chill. The soft chocolate cookies are perfect for chocolate lovers; they’re loaded with chocolate chips and melty marshmallows, giving you plenty of chocolate and gooey marshmallow in every bite.
And they’re incredibly easy to make! The dough comes together in one bowl without a mixer, there’s no chilling time needed, and the cookies take about 20 minutes to make from start to finish. They’re easy to whip up for an after-school treat, as weekday baking project, or whenever you want warm homemade cookies without spending hours in the kitchen.
Ingredient notes and substitutions
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough (click on “metric” above the ingredients for the weights). If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread. You can also lightly spoon the flour into the measuring cup then level without packing the flour.
- Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
- Chocolate Chips: I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or semisweet, if you prefer. You could even use white chocolate chips if you like.
How to make chocolate marshmallow cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats.
Step 2: Microwave the butter in a microwave-safe large bowl for about 40 seconds. Butter should mostly melted.
Step 3: Whisk the butter until it is completely melted.
Step 4: Add the sugars; mix until well-combined.
Step 5: Stir in vanilla and egg until incorporated.
Step 6: Add the dry ingredients (flour, cocoa powder, baking soda, and salt).. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 7: Stir in chocolate chips and mini marshmallows.
Step 8: Scoop out 1.5 tablespoons of cookie dough (medium cookie scoop) and place 2 inches apart on parchment-lined baking sheet.
Step 9: Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. Gently reshape with a spatula or glass if cookies have become misshapen.
Recipe Tips!
- Mixing: I highly recommend mixing the cookies by hand. You can use an electric mixer, but hand mixing helps to avoid overworking the dough.
- How to make soft cookies: One of the keys to make soft cookies is slightly underbaking the cookies. This means that the edges should look set but the middles should still look puffy and soft.
- Marshmallows: If your marshmallows are melting too much, you can freeze them for about 15 minutes before using.
- Extra chocolate chips: You can press extra chocolate chips or marshmallows into the tops of the cookies before baking.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for 2-3 days when properly stored.
More chocolate cookie recipes!
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Chocolate Marshmallow Cookies
Equipment
- Large mixing bowl
Ingredients
- ½ cup salted butter
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- 1 cup halved mini marshmallows
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.½ cup salted butter
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.¾ cup light brown sugar , ¼ cup granulated sugar
- Stir in vanilla and egg until incorporated.1 teaspoon vanilla extract, 1 large egg
- Add the flour, cocoa powder, baking soda, and salt.1 ⅓ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips and mini marshmallows.½ cup semisweet chocolate chips, 1 cup halved mini marshmallows
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. Gently reshape with a spatula or glass if cookies have become misshapen.
Notes
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough (click on “metric” above the ingredients for the weights). If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread. You can also lightly spoon the flour into the measuring cup then level without packing the flour.
- Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
- Chocolate Chips: I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or semisweet, if you prefer. You could even use white chocolate chips if you like.
- Nutrition values are estimates.
Nutrition
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