Chocolate Cookies with Marshmallow
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The ooey-gooey goodness of these Chocolate Cookies with Marshmallow melted inside, coupled with a cookie/brownie texture, is just waiting for you to sink your teeth into.
My, oh, my — I have been waiting to share these Chocolate Cookies with Marshmallow for a long time! Now that I have them baked to perfection, I can — I want you to experience them too!
The sweetness of a roasted marshmallow, coupled with a cookie/ brownie texture is the perfect dessert for any occasion!
If you don’t have a fire-pit to roast marshmallows in when you’re craving them, have no fear! These cookies will hit the spot! Read on for the recipe and my tips so that you can experience them for yourself!
Recipe Ingredients
- All purpose flour
- 1 bag of large marshmallows – One size below the jumbo
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter – softened
- Granulated sugar + a small bowl of it for rolling the dough
- Light brown sugar
- Eggs
- Vanilla
Helpful Kitchen Tools
- Electric Mixer (Splurge)
- Electric Mixing (Budget Friendly)
- Cookie Sheets
How to Make Chocolate Cookies With Marshmallows
Preheat oven to 400 degrees and lightly spray a baking sheet.
In a mixing bowl, cream together the brown sugar, white sugar and the butter. Add in both eggs, vanilla, and mix until well combined.
In another bowl, sift together the cocoa powder, baking soda, salt and flour.
Slowly add the dry ingredients into the wet and mix until well combined.
It will look like this.
Scoop out a large ball of dough and flatten it with your hands. See my big ol’ handprint in there?!
TIP: You are going to have to put a marshmallow inside during the next step and roll the dough around the marshmallow, so don’t make it too thin or it will fall apart in your hands. If that happens the first time — don’t you worry — just roll the dough up again and give it another try. You might want to try making a couple of these first to get the thickness just the way you want it. These Chocolate Cookies with Marshmallow took some time for me to finesse, myself!
Place a marshmallow in the middle.
Now wrap the sides up to the top.
Shape into a large ball.
Roll in some granulated sugar.
and place onto a cookie sheet.
Bake in the oven for 8-10 minutes. Once you start to see some marshmallow poke through on the top, remove the cookie sheet.
Then let them cookies cool for about 5 minutes before removing from sheet.
And there you have it — ooey-gooey marshmallow magic inside some delightfully delicious chocolate! My Chocolate Cookies with Marshmallow is a family staple around here!
Let The Cookies Cool on the Cookie Sheet
The cookies will be delicate when removed from the oven. They will hold up better if allowed to cool for several minutes before removing from the cookie sheet, so just hold your horses! It’s only a few minutes. Just keep a napkin handy for drooling as you wait to dig into these beauties!
Further Cool on A Sheet of Parchment Paper
When cooling, it’s best to cool them on a sheet of parchment paper, rather than a cooling rack with bars.
Can I Reuse Parchment Paper?
Why, yes you can! You can reuse parchment paper quite a few times to save some $$. Don’t get too frugal though – when that paper is brittle and dirty, its time to put her to rest in the circular file.
Practice Makes Perfect
On the first try, the marshmallow filling may not turn out exactly how you want it. May I suggest that with your batch, just try baking one or two cookies at a time to test your specific cooking time and process. My Chocolate Cookies with Marshmallow do best with 3-4 cookies on a sheet at a time.
Ingredients
- 1/2 cup Light brown sugar
- 1 cup Granulated sugar Keep a small bit handy in a separate bowl to roll the cookies in
- 2 sticks Butter softened
- 2 large Eggs
- 1 tsp Vanilla
- 2/3 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 3 cups All purpose flour
- 1 bag Marshmallows I used one size below jumbo size
Instructions
- Preheat oven to 400 degrees and lightly spray cooking sheet
- In a mixing bowl cream together the brown sugar, white sugar and the butter. Add both eggs and vanilla. Mix until well combined.
- In another bowl, sift together the cocoa powder, baking soda, salt and flour. Slowly add the dry ingredients into the wet and mix until well combined.
- Scoop a large dollop of dough and flatten it with your palm. Place a marshmallow in the middle and wrap up the sides to the top. Roll into a large ball and then roll it in some of the granulated sugar that you saved.
- Place on cookie sheet and bake for 8-10 minutes. Once a bit of the marshmallow starts poking through the top remove the cookie sheet and let them cool on the sheet for 5 minutes and then move to parchment paper to fully cool.
Notes
You may also like these cookie recipes:
Chocolate Chip Meringue Cookies AKA Cloud Cookies
And here are a few recipes with marshmallow that you may enjoy:
My grandkids will be moving to In. from St. Louis next month. Will definately try this recipe out on them.
My grandkids would get a kick out of these.
Definitely will make these for my kids!! Like someone else suggested, roll them in crushed Graham crackers for a smores taste!
These sound delicious! The richness of the chocolate with the gooeyness of the marshmallow. I’d have to limit myself to one, though, to avoid a sugar coma 😉 .
This recipe takes me back to when I was in elementary school. My favorite treat was Moon Pies. Does anyone remember those? They are kinda hard to find in my area now so I am so excited about this recipe and can’t wait to try it out. Thanks again Christy for coming through for all of us! Happy Mother’s Day to all!!!
I had no idea I could reuse parchment paper! Do you know how much I have wasted? I’m not a fan of marshmallows but my daughter will love these! They look fun to make too.
I keep using a sheet as long as possible (taught to me by thrifty Depression Era great gran and gran) whenever baking several batches of cookies although it will usually reach a point eventually where it …well … becomes “parched” (brown or black edges, crumbly) at which point time to grab a new sheet.
Add some graham crackers crumbs to the sugar for rolling and you have a chocolate s’more cookie-yum!
What an awesome idea! Will def try this. Thanks.