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Chocolate Marshmallow Cookies Recipe
- Eden Byrne
- 6 hours ago
- 2 min read
Photo Credit: Wild Wild Whisk
This is one of my favorites and is a really fun, easy bake. These cookies are really delicious, and you can customize them however you like by adding in chocolate chips or extra marshmallows. They are the perfect snack to share with friends and give you some quick energy at lunch.
Time Required
35-40 minutes (plus cooling time)
Yield
10-20 cookies
Allergen Information
Contains: wheat (+ gluten), eggs, milk (substitutes for dairy-free alternative below)
Free of: peanuts, tree nuts, soy, sesame, fish, and shellfish
Ingredients
1 cup (225g) butter, softened
Dairy-Free Substitute: plant-based butter
1 1/2 cups (300g) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup (50–80g) cocoa powder (use 80g for a richer chocolate flavor)
1 teaspoon baking powder
2 1/2 cups (300g) all-purpose flour
1 1/2 cups (200g) chocolate chips
Dairy-Free Substitute: dairy-free chocolate chips
1 cup (100g) mini marshmallows
Directions
Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
Cream together the butter and brown sugar until light and fluffy.
Mix in the eggs and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
Gradually add the dry ingredients into the wet mixture and mix until a dough forms.
Fold in the chocolate chips.
Gently stir in the marshmallows (don’t overmix or they may melt too much).
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving space between each cookie.
Chef's Tips: Chill dough for 20-30 minutes if you want thicker cookies.
Press extra chocolate chips or marshmallows on top before baking for a bakery-style look.
Bake for 10–12 minutes, until set around the edges but still soft in the center.
Chef's Tip: Slightly underbake for extra gooey centers.
Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
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