You want cookies that are next level. Gooey, chocolatey, and stuffed with marshmallows.
Most recipes end with flat cookies and melted marshmallows. It’s a sticky mess.
This recipe is different. It works. You get thick, chewy cookies with a perfect marshmallow pull every single time. Let’s bake.
What You’ll Need
Here are the ingredients. Using good quality chocolate makes a big difference.
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar, packed
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Mini marshmallows
Tools You’ll Use
You don’t need anything fancy. Just some basic kitchen tools will get the job done.
- Mixing bowls
- Whisk
- Electric mixer (or a wooden spoon)
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper
Pro Tips
I’ve made every mistake so you don’t have to. These tips are kitchen gold.
Chill the Dough
This is the most important step. Chilling the dough for at least an hour stops the cookies from spreading too much. It keeps them thick and chewy.
Marshmallow Placement
Don’t mix the marshmallows into the dough. You’ll press them into the cookie dough balls right before baking. This stops them from turning into a melted mess.
Cool Them on the Pan
Let the cookies cool on the hot baking sheet for a few minutes. This helps them set up properly. If you move them too soon, they will fall apart.
How to Make Double Chocolate Marshmallow Cookies
Follow these steps exactly. The magic is in the details.
Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This takes about 2 to 3 minutes with an electric mixer.
Step 3: Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract.
Step 4: Slowly add your dry flour mixture to the wet mixture. Mix on low speed until just combined. Don’t overmix.
Step 5: Gently fold in the chocolate chips with a spatula.
Step 6: Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
Step 7: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 8: Use a cookie scoop to make balls of dough. Take one ball, split it in half, and press 3-4 mini marshmallows into the center. Reform it into a ball, making sure the marshmallows are covered by dough.
Step 9: Place the dough balls on the prepared baking sheets, about 2 inches apart.
Step 10: Bake for 10-12 minutes. The edges should be set, but the center will look a little soft. That’s what you want.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Substitutions and Fun Variations
Feel free to play with the recipe. Cookies are meant to be fun.
| Category | Substitution ideas |
|---|---|
| Chocolate | White or milk chocolate chips |
| Add-ins | Chopped nuts, toffee bits |
| Extracts | Peppermint extract for holidays |
| Topping | Flaky sea salt on top |
Recipe Helpers
Here is some extra info to make your baking day easier.
Diet-Friendly Swaps
| Diet Type | Ingredient Swap |
|---|---|
| Gluten-Free | Use 1:1 gluten-free flour |
| Dairy-Free | Use dairy-free butter and chocolate |
| Vegan | Use flax eggs and vegan items |
Time Savers and Pairings
| Category | Suggestion |
|---|---|
| Meal Pairing | A cold glass of milk |
| Time Tip | Make dough ahead of time |
| Efficiency | Measure all ingredients first |
Make-Ahead and Storage
These cookies store really well, if they last that long.
You can make the cookie dough up to 3 days ahead of time. Just keep it covered in the fridge.
Store baked cookies in an airtight container at room temperature. They will stay fresh for about 4 days.
FAQs
Q1. Why did my cookies come out flat?
Ans: Your dough was probably too warm. Chilling the dough is key. Also, make sure your butter isn’t melted, just softened.
Q2. Can I use big marshmallows?
Ans: It’s not the best idea. Large marshmallows expand a lot and can create a huge melted mess. Mini marshmallows work much better for this recipe.
Q3. Can I freeze the cookie dough?
Ans: Yes. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
Wrapping Up
Now you have the secrets to amazing chocolate marshmallow cookies. They are rich, chewy, and always a huge hit.
Go give this recipe a try.
Come back and leave a comment to let me know how they turned out. I’d love to hear about it.
