These cookies are soft, thick, and deeply chocolatey, with chunks of chocolate melting through the dough and mini marshmallows pressed on top that puff and toast in the oven. The dough comes together in one bowl with no chilling, so they’re a good choice for holiday baking or any time you want a gooey treat fast.
Quick facts
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Makes: 16 cookies
- Chill time: None
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chunks
- 1/2 cup mini marshmallows
A Few Notes on the Ingredients
Chocolate chunks: Chunks melt into bigger, gooier pools than standard chips. If you only have chips, they’ll work, but the cookies will look a little less bakery-style.
Mini marshmallows: Because they’re small, you can press several onto each cookie and cover the top evenly. Regular marshmallows cut into pieces also work if that’s what you have.
Cocoa powder: The cocoa gives the dough its deep chocolate color and flavor, so use a cocoa you enjoy the taste of.
How to Make Chocolate Marshmallow Cookies
Part 1: Make the Dough
1. Preheat the oven. Heat it to 350°F.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together until combined.
3. Add the egg and vanilla. Mix them in until the dough base looks smooth.
4. Add the dry ingredients. Mix in the flour, cocoa powder, baking soda, and salt until everything is well blended.
5. Fold in the chocolate. Stir the chocolate chunks into the dough until they’re evenly distributed.
Part 2: Shape and Top
6. Roll the dough. Form the dough into 14 to 16 balls, each about 1.5 inches wide.
7. Add the marshmallows. Press 3 to 4 mini marshmallows firmly onto the top of each ball. Make sure they’re secured well, or they can slide off while baking.
8. Arrange on the sheet. Set the topped dough balls on a cookie sheet with some space between them.
Part 3: Bake and Cool
9. Bake. Bake for 9 to 10 minutes, and start checking at the 9-minute mark. The cookies should still look slightly soft when you take them out.
10. Rest on the pan. Let the cookies sit on the baking sheet for 2 to 3 minutes so they can set up before you move them.
11. Cool. Carefully transfer them to a rack and let them cool for about 10 minutes before serving.
Tips for the Best Chocolate Marshmallow Cookies
Press the marshmallows in firmly. Pushing them into the dough keeps them from falling off as the dough spreads.
Check early. These cookies are done while they still look soft, and a minute too long can turn them dry instead of gooey.
Be gentle when moving them. The marshmallow tops are fragile when hot, so wait the full 2 to 3 minutes before lifting.
Don’t skip the cooling time. The melted chocolate and marshmallow need a few minutes to settle, and the cookies hold together better afterward.
Measure the flour carefully. Spoon it into the measuring cup and level it off instead of scooping from the bag, which can pack in extra flour and dry out the dough.
Add extra chunks if you like. Pressing a few more chocolate pieces onto the tops right after baking makes them look more indulgent.