Chocolate and Marshmallow Cookies

A delightful treat for any occasion, chocolate and marshmallow cookies combine rich chocolate with gooey marshmallows for a perfect balance of flavors and textures. These cookies bring a nostalgic touch to dessert time, reminiscent of campfire s’mores but with the convenience of a cookie.

My love for marshmallows goes back a long time. Marshmallows not only go well in s’mores, or s’more granola bars, but also in baked goods like this delicious cookie.  And I especially love a good fluffernutter sandwich.

Lately, I’ve been devising more ways to serve my beloved marshmallows.

Want to see what I did with the marshmallows I bought for this recipe? But first, did you know they now sell squished marshmallows for stacking?

Once I opened the bag, I popped one into my mouth. Then, I did this with the second marshmallow…

I slathered one with Nutella and almond butter.

YUM!

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

• Opt for high-quality chocolate to ensure a rich and flavorful cookie. I love Ghriradeli cocoa powder and chocolate chips.
• If you can’t find these stackable marshmallows, you can use regular-sized marshmallows but cut them in half or thirds with kitchen scissors. You can also use a bunch of mini marshmallows in each cookie.
• Take your butter out at least an hour before starting the recipe. I use salted butter, but you can also use unsalted butter.
• You can use a cookie scoop to get uniform cookies, but I just eyeball the cookie batter I scoop out.
• I don’t think it’s necessary, but you can line your baking sheets with parchment paper to prevent sticking and make cleanup easier. I use my bare baking sheet.
• Keep a close eye on the cookies and remove them from the oven when the edges are just set. The centers may still look slightly underbaked but will firm up as they cool, keeping the cookies soft and chewy.
• Store cookies in an airtight container to keep them fresh and chewy. You can also freeze the dough balls and bake them fresh as needed.

How to make these chocolate marshmallow cookies

Pre-step

Take out a stick of butter an hour before you start.  When ready to begin, preheat the oven to 350 degrees Fahrenheit.

Step one

Gather the ingredients – softened butter, granulated sugar, vanilla extract, and a large egg. (A)

Step two

Take out your stand mixer or electric mixer, add the softened butter and sugar, and mix until nice and creamy. Add the egg and vanilla until just incorporated. Do not overmix.

Step three

Gather the dry ingredients – cocoa powder, all-purpose flour, baking soda, and salt.  (B)

Step four

Add the dry ingredients to the mixer and mix until just combined. Fold in the chocolate chips. (C)

Step five

Take a ball of dough in your hand, make a divot in the dough, and add a marshmallow.  (D)

Step six

Scoop the sides of the dough over the marshmallow and place it on a cookie sheet or baking pan. (E)

Step seven

Bake the cookies for 13 – 15 minutes. Once the edges set, remove them from the oven and place them on a cooling rack. (F)

Let the cookies cool on the sheet for 5 minutes before removing them from the cookie sheet and placing them on the wire rack to completely cool.

Now to plate it and eat it.

And so I do.

I hope you enjoyed this chocolate marshmallow cookies recipe. They are one of my favorites.

Other popular cookie recipes

• Monster cookies
• Pistachio cookies
• Chocolate chip cookies
• Hildabrötchen cookies
• Snickers cookies
• Molasses cookies

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Original post published November 2016.