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The BEST Gooey & Chewy Chocolate Marshmallow Cookies

Must Try

These chocolate marshmallow cookies combine a soft, chewy cookie stuffed with gooey marshmallows to create the best chocolate cookie ever!

Taking just 10 minutes to prepare, and requiring only 15 minutes chilling time, these cookies are PERFECT for satisfying any chocolate cravings!

Is there ever not a time for chocolate cookies? I don’t think so!!

Whether you are a fan of the classic chocolate chip cookie, crave a big chocolate hit with double chocolate cookies, or prefer yours to come with a hazelnut kick like these 3 ingredient Nutella cookies, I believe there is a chocolate cookie recipe for everyone!

This easy chocolate marshmallow cookie recipe is perfect for any rocky road fans, with a rich soft chocolate cookie dough surrounding a centre of chewy melted marshmallow. If you love the combination of chocolate and marshmallow, then be sure to check out my wagon wheel slice too!

Why You’re Going To Love This Recipe

Quick and easy to make – these cookies look impressive but are SO easy to make! Just mix, chill, then bake for 10 minutes!

Full of chocolate flavour – perfect for any chocolate fan!

Basic ingredients – chocolate marshmallow cookies are made with simple baking ingredients.

Conventional and Thermomix – both methods are included in the recipe card at the end of the post.

What You Need

You only need a handful of easy to find ingredients to make these chocolate cookies with marshmallows, in fact you probably already have them in your pantry!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Plain flour – also known as all-purpose flour.

Cocoa powder – buy the best quality cocoa powder you can afford, it will give the best dark chocolate flavour and richest colour to all your baking.

Bi-carbonate soda – helps create a light chocolate cookie.

Salt – brings out the flavour of the cookies.

Butter – I recommend using unsalted butter and adding a pinch of salt. If you use salted butter, simply omit the pinch of salt.

Brown sugar – gives the cookies a soft, moist centre and deep flavour.

Caster sugar – also known as superfine sugar. Caster sugar gives the cookies delicious crispy edges!

Vanilla extract – or vanilla bean paste. This enhances the chocolate flavour!

Egg – I use size large eggs which weigh approx. 60g each.

Mini marshmallows – if you can’t find mini marshmallows use regular marshmallows and chop them into pieces.

Equipment Required

With no special equipment required, these chocolate marshmallow cookies make a great recipe for kids to try.

2 bowls, a hand whisk and a spoon – or a Thermomix – for mixing the dough.

2-3 baking trays – for baking the cookies on. Line with baking paper to stop the cookies from sticking to the trays.

Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

These simple chocolate mini marshmallow cookies take just 10 minutes to prepare, and require only 15 minutes chilling time!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Combine The Dry Ingredients

Preheat the oven. Line 2-3 baking trays with baking paper. 

Sift the plain flour and cocoa powder into a bowl. Add the bi-carbonate of soda and salt and stir to combine.

Step 2 – Mix The Wet Ingredients

In another bowl, mix the melted butter with the brown sugar, caster sugar and vanilla extract and whisk together until combined. 

Add the egg to the melted butter mixture and whisk again to combine. 

Step 3 – Combine The Wet And Dry Ingredients

Add the dry ingredients to the egg-butter mixture.

Stir with a spoon until combined, taking care not to over-mix, then chill in the fridge for 15 minutes..

Step 4 – Fill With Marshmallows

Take a heaped tablespoon of the chilled cookie dough, form it into a ball and then flatten it. Place several mini marshmallows in the centre of the dough.

Fold the mixture over to form a ball, enclosing the marshmallows. 

Step 5 – Bake

Place 4-5 of the stuffed cookie dough balls onto each lined baking tray. The cookies will spread, so leave a large gap between them.

Bake in the preheated oven until the cookies are crinkly and the marshmallow has just started to peek through. 

Allow to cool on the trays before transferring to a wire rack to cool completely.

Expert Tips

Avoid over-mixing the cookie dough – this can make the cookies tough.

Chill the dough – this not only makes the dough easier to hold and stuff full of marshmallows, but it solidifies the fat, meaning the cookies spread less during baking.

Lining the baking trays – make sure you line the baking trays with baking paper or baking parchment so the cookies don’t stick.

Cooling – chocolate marshmallow cookies are soft and fragile whilst warm from the oven, so leave them on the trays for 10 minutes before moving to a wire cooling rack to cool completely.

Storage – store the cookies in an airtight container for up to 5 days.

FAQs

Can I make these cookies with regular sized marshmallows? Absolutely! Just chop the marshmallows up before placing in the cookie dough. Can I freeze chocolate marshmallow cookies? Yes! These cookies will freeze for up to 1 month. Do I have to chill the dough? I do recommend that you chill the dough as it makes it so much easier to work with when folding around the marshmallows and helps to prevent them from spreading too much.

For more easy baking recipes that are sure to satisfy any chocolate cravings, check out these other popular chocolate recipes!

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

Chocolate Marshmallow Cookies

The ULTIMATE rich, decadent and fudgy brownie-style cookies with pops of sweet creamy marshmallow throughout!

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Course: Biscuits, CookiesCuisine: American, western
Prep Time: 10 minutes minutesCook Time: 10 minutes minutesChilling time: 15 minutes minutesTotal Time: 35 minutes minutes
Servings: 12 cookies
Calories: 215kcal
Author: Lucy – Bake Play Smile

Cook ModePrevent your screen from going dark
InstructionsPreheat the oven to 160 degrees celsius (fan forced). Line 2-3 flat baking trays with baking paper and set aside. Sift the plain flour and cocoa powder into a bowl. Add the bi-carbonate of soda and salt and stir to combine. Set aside. If using a Thermomix: Place the flour, cocoa powder, bi-carbonate soda and salt into the bowl. Sift for 10 seconds, Speed 8. Set aside. In a separate bowl, use a whisk to mix the melted butter with the brown sugar, caster sugar and vanilla extract. If using a Thermomix: melt the chopped butter for 3 minutes, 80 degrees, Speed 2. Add the brown sugar, caster sugar and vanilla and mix for 10 seconds, Speed 6. Scrape down the sides of the bowl. Add the egg to the melted butter mixture and whisk to combine. If using a Thermomix: add the egg and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.Add the flour mixture to the egg mixture and stir with a spoon until combined. If using a Thermomix: add the flour mixture and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 5 seconds or until combined. Chill the dough in the fridge for 15 minutes.Take a heaped tablespoon of the mixture, form into a ball and then flatten in your hand. Place 5-6 mini marshmallows in the centre and press the mixture over to cover. Place 4-5 of the balls onto each baking tray – leaving a large gap to allow for spreading.Bake for 8-10 minutes or until the cookies are crinkly and the marshmallow has just started to peek through. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.

NotesRECIPE NOTES & TIPS

Avoid over-mixing the cookie dough – this will make the cookies tough.
Chill the dough – this not only makes the dough easier to hold and stuff full of marshmallows, but it solidifies the fat, meaning the cookies spread less during baking.
Line the baking trays – make sure you line the baking trays with baking paper or baking parchment so the cookies don’t stick.
Cooling – the cookies are soft and fragile whilst warm from the oven, so leave them on the trays for 10 minutes before moving to a wire cooling rack to cool completely.
Storage – store the cookies in an airtight container for up to 5 days.
Freeze – for up to 1 month.

NutritionCalories: 215kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 171mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 280IU | Calcium: 17mg | Iron: 1mg

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