Chocolate Marshmallow Cookies

These gooey marshmallow filled chocolaste cookies are scrumptious and so easy to make!

Course Desserts

Cuisine Desserts

Keyword chocolate cookies, marshmallow filled cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings Large Cookies

Calories 195kcal

Take out the butter at least a half hour before making the recipe.
Preheat the oven to 350 F.
1/2 cup butter
In a stand mixer, add butter and sugar, mix until incorporated.
1/2 cup brown sugar, 1/2 cup white sugar
Add the egg and vanilla and mix until combined.
1 egg, 1 1/2 teaspoon vanilla
Add flour, cocoa powder, baking soda, and salt and mix until just mixed
2 cups flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
Add chocolate chips and stir them in.
1/2 cup chocolate chips
Take a big dough ball and roll it into to a flat ball, make a divet into it and place the a marshmallow in the hole. Bring the edges of the dough around the marshmallows, completely covering it.
18 stackable marshmallows
Bring up the dough around the marshmallow, completely covering it
Put rolled up balls on cookie sheets- I place 9 on each sheet, giving it space to spread.
Bake for 13 - 15 minutes or until done. The edges should be just set.
Let sit on cookie sheet for 5 minutes before removing from sheet and placing on a wire rack.
Eat, smile, and enjoy.

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.