Description

These Marshmallow Chocolate Cookies are a delightful treat combining rich cocoa, semi-sweet chocolate chips, and gooey marshmallows. Perfectly soft in the center with a slightly crisp edge, they offer a heavenly swirl of marshmallow fluff and mini marshmallows folded throughout the batter, making them irresistibly gooey and chocolatey.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups (220 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-Ins:

1/2 cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
1/3 cup (60 g) marshmallow fluff (optional)

Instructions

Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa throughout the batter.
Cream Butter and Sugars: In a large bowl, use an electric mixer or hand whisk to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2–3 minutes. This step aerates the batter for a tender cookie texture.
Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, forming the base for the dough.
Combine Dry with Wet: Gradually add the dry ingredients to the wet ingredients in 2–3 batches, mixing until just combined to avoid overworking the dough which can make cookies tough.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed without deflating the batter.
Add Marshmallows and Fluff: Carefully fold in the mini marshmallows and, if using, the marshmallow fluff. Take care not to overmix to maintain the swirl patterns and prevent the marshmallows from melting entirely.
Scoop and Bake: Using a spoon or cookie scoop, place dollops of dough about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8–10 minutes, until the edges are set but the centers remain soft and slightly gooey.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and keeps the marshmallows intact.

Notes

Do not overmix the dough once the marshmallows are added to maintain their texture and swirl effect.
Optional marshmallow fluff adds extra gooeyness and a visually appealing swirl, but the cookies are delicious without it.
Allow cookies to cool partially on the baking sheet before transferring to avoid breakage.
Store cookies in an airtight container for up to 3 days to keep them fresh and chewy.
For softer cookies, underbake slightly; for crispier edges, add an extra minute to the baking time.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: marshmallow cookies, chocolate cookies, cocoa cookies, soft cookies, dessert recipe, chocolate chip cookies, quick cookies, homemade cookies