These Chocolate Marshmallow Cookies are soft, brownie-like chocolate cookies stuffed with a creamy marshmallow and topped with rich chocolate icing. They’re a nostalgic treat that’s perfect for chocolate lovers!
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As a little girl, I remember my mom making these cookies, and they were such a fun treat. A big marshmallow on a cookie made my little girl heart so happy!
I came across her recipe the other day and knew I needed to share them. I used the chocolate cookie base from my Chocolate Peanut Butter Truffle Cookies and decided to stuff the marshmallow inside the cookie.
My mom’s original cookies had the marshmallow on top, with the chocolate icing coating it. I tried making them that way but they weren’t very pretty, so I decided to tuck the marshmallow inside the cookie instead. I think they turned out pretty! Don’t you?
How to Make Chocolate Marshmallow Cookies
1. Wet Ingredients. Beat butter, granulated sugar, and light brown sugar until light and fluffy. Add eggs one at a time and then add the vanilla and beat for another 30 seconds.
2. Dry Ingredients. Add the flour, cocoa powder, salt, baking powder, and baking soda. Mix until just combined.
3. Scoop and stuff. Scoop dough into 2-2 ½ tablespoons sized and flatten. Place ½ a marshmallow in the center of the dough and form dough into a ball around the marshmallow. Place dough on a parchment-lined baking sheet and bake at 350°F for 8-10 minutes, until centers are set and no longer shiny. Let cookies cool on the pan for 5 minutes.
4. Chocolate Icing. In a small saucepan, melt butter and stir in cocoa powder, milk, vanilla, salt until well combined. Add powdered sugar and stir until thickened. Frost cooled cookies immediately with about 1 tablespoon of icing. I like to use a spoon and swirl the icing on top of the cookies.
Tips for the Best Chocolate Marshmallow Cookies
- Use room-temperature butter and eggs. This helps the ingredients mix together evenly. I usually leave mine on the counter for about 30 minutes. You want the butter softened but not overly soft or melted.
- Use Dutch-process cocoa powder. I love using Dutch-process cocoa because I feel it gives these cookies a rich, deep chocolate flavor.
- Seal the marshmallow inside the dough. Make sure the dough completely covers the marshmallow to help keep it from leaking out while baking.
- Slightly underbake the cookies. The cookies will continue baking on the hot baking sheet after you remove them from the oven. Let them rest on the pan for 5 minutes to help them set.
Helpful Tools
- Rimmed baking sheet: I love these Nordic Ware baking sheets.
- Stand mixer with paddle attachment: I love my KitchenAid mixer
- OR
- Hand mixer: I love my Kitchen Aid hand mixer.
- Rubber spatula: These rubber spatulas are a best seller.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Kitchen scale: This kitchen scale has great reviews.
- Cookie Scoop: I love and use this cookie scoop set.
- Mixing bowl: I love and use this mixing bowl set with lids.
- Saucepan: This stainless steel saucepan has great reviews.
More Chocolate Recipes You’ll Love
- Homemade Oreo Sandwich Cookies
- Mississippi Mud Cake
- Best Ever Homemade Brownie Recipe
- The Best Chocolate Chip Cookies
These Chocolate Marshmallow Cookies are a childhood favorite, and I hope you enjoy them as much as I do!
Let me know if you make them in the comments below. I’d love to hear what you think!
Chocolate Marshmallow Cookies
Equipment
- Rimmed baking sheets
- parchment paper
- Measuring cups and spoons
- Mixing bowls
- Skillet or saucepan
- rubber spatula
- Kitchen scale
Ingredients
Chocolate Cookies
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (106 g) light brown sugar
- 2 eggs room temperature
- 1 teaspoon (4.6 g) vanilla
- ½ cup (40 g) cocoa powder, I use dutch processed
- 2 ½ cups (300 g) all-purpose flour
- ½ teaspoon (3 g) salt
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (.75 g) baking soda
- 9 (70 g) marshmallows, cut in half
Chocolate Icing
- 1 ½ tablespoons (21 g) unsalted butter
- ¼ cup (40 g) cocoa
- 1 teaspoon (4.6 g) vanilla
- 3 tablespoons (45 g) milk
- 2 cups (240 g) powdered sugar
- Dash of salt
Instructions
- Preheat Oven: Preheat oven to 350° F (175° C). Line two baking sheets with parchment paper and set aside.
- Wet Ingredients: In a bowl of stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Add vanilla and mix for 30 seconds.
- Dry Ingredients: With the mixer on low speed, add cocoa powder until combined. Gradually mix in all-purpose flour, salt, baking soda, and baking powder until just combined. Use a rubber spatula to scrape the bowl and ensure everything is evenly incorporated.
- Scoop and Stuff: Portion dough into 2-2 ½ tablespoon sized balls. Flatten the dough and place ½ marshmallow in the center and wrap dough to cover the marshmallow completely. Place dough on a parchment-lined baking sheet.
- Bake: Bake at 350°F for 8-10 minutes, until centers are set and no longer shiny. Immediately after removing cookies from oven, Let cookies cool on baking sheet for 5 minutes and cool completely on wire cooling rack.
- Chocolate Icing: In a small saucepan, melt butter. Stir in cocoa powder, milk, vanilla, and salt until well combined. Add powdered sugar and mix until thickened. Remove from heat; using a spoon, pour about 1 tablespoon of icing on the center of the cooled cookie and allow to cool.
