introduction
This cookie mix makes a soft, rich treat. You can make it for a snack or a small party. The cookies melt in your mouth. If you like soft chips, try bakery style chocolate chip cookies for more ideas.
why make this recipe
You can make this recipe fast. It uses simple items you may have at home. Kids and friends like the melt of marshmallows and chips. Try it when you want a warm sweet that feels like a hug. If you like a sweet twist try salted caramel chocolate cookies too.
how to make Marshmallow Chocolate Cookies
You will mix dry and wet parts. Then fold in chips and marshmallows. You scoop dough, bake, and cool. The key is not to overmix. For a warm spice note, see a different cookie idea like apple cider cookies.
Ingredients :
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)
You can swap brown sugar for a touch more depth like in brown sugar cinnamon cookies.
Directions :
Preheat and Prep:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugars:
In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add Wet Ingredients:
Beat in the egg and vanilla until fully combined.
Combine Dry with Wet:
Gradually add dry ingredients to wet ingredients in 2–3 batches. Mix until just combined.
Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips.
Add Marshmallows and Fluff:
Fold in mini marshmallows and optional marshmallow fluff. Avoid overmixing to maintain swirl patterns.
Scoop and Bake:
Scoop dough onto prepared baking sheets, spacing 2 inches apart. Bake for 8–10 minutes, until edges are set and centers are soft.
Cool and Serve:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
how to serve Marshmallow Chocolate Cookies
Serve them warm for best melt. Put cookies on a small plate with a glass of milk. You can warm one for 5 seconds in the microwave for an extra soft center. Try serving with tea or coffee. For a sweet spice pair, see chai spiced sugar cookies for ideas.
how to store Marshmallow Chocolate Cookies
Let cookies cool fully. Put them in an airtight box. Store at room temp for 2–3 days. For longer, freeze in a bag for up to 1 month. Thaw at room temp before warm serving.
tips to make Marshmallow Chocolate Cookies
- Do not overmix. Mix until just smooth.
- Use room temp butter for easy creaming.
- Use mini marshmallows so they spread well in dough.
- Space dough well so cookies keep shape.
- If you want more chew, bake at low time on the short end.
variation (if any)
- Add nuts for crunch.
- Use dark chocolate chips for a bitter note.
- Add a pinch of espresso powder to boost the chocolate taste.
- Swap marshmallow fluff for extra mini marshmallows if you want less stick.
FAQs (minimum three FAQ)
Q: Can I use large marshmallows?
A: You can, but cut them small. Large ones melt and can make the dough too soft.
Q: Can I skip the marshmallow fluff?
A: Yes. The mini marshmallows give good texture on their own.
Q: How do I keep cookies soft?
A: Bake less time and cool on the pan for a few minutes. Store in an airtight box with a slice of bread to keep them soft.
Q: Can I make the dough ahead?
A: Yes. Chill the dough up to 2 days. Let it sit 10 minutes before baking.
Q: Can I freeze the unbaked dough?
A: Yes. Make balls, freeze on a tray, then store in a bag. Bake from frozen with 1–2 more minutes.
Conclusion
For more tips and a similar recipe, see this detailed guide on Chocolate Marshmallow Cookies – Sugar Salt Magic.
Print
Marshmallow Chocolate Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These cookies are soft and rich, combining marshmallows and chocolate chips for a melt-in-your-mouth treat, perfect for snacks or parties.
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
- 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
- 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 oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream softened butter with granulated and brown sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla until fully combined.
- Gradually add dry ingredients to wet ingredients in 2–3 batches, mixing until just combined.
- Gently fold in semi-sweet chocolate chips.
- Fold in mini marshmallows and optional marshmallow fluff, avoiding overmixing.
- Scoop dough onto prepared baking sheets, spacing 2 inches apart, and bake for 8–10 minutes until edges are set and centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, serve warm and store in an airtight box. You can freeze the cookies for longer storage or chill the dough for later use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
