These Chocolate Marshmallow Cookies are next level. You start with a soft and chewy chocolate cookie base, top it wit a gooey, slightly melty marshmallow, and finish it all off with a rich, silky, chocolate ganache. The combo is a total showstopper!
These cookies have the flavors of hot cocoa in a cookie form, that you’ll want to enjoy all year. They look a little fancy, but they’re really easy to make, and totally irresistible.
Imagine a warm chocolate cookie, topped with a gooey marshmallow and a blanket of glossy chocolate. Perfect for holiday cookie trays, bake sales, or anytime you need a treat!
Why You’ll Love this Recipe
- Amazing Flavor Combo: Chewy chocolate cookie + Gooey Marshmallow + Rich Ganache = Cookie Heaven
- Quick and Easy to Make: Easy to make the dough, easy to make, and top. The hardest part is don’t skip the chilling!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Marshmallow Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter – Helps add richness to the cookie, and holds everything together
- Granulated Sugar – Adds sweetness to the cookie and gives the soft texture
- Egg – To bind everything together
- Vanilla Extract – Adds a light flavor to the cookie
- All Purpose Flour – The base of cookies, and a must to keep it all together
- Unsweetened Cocoa Powder – Gives the cookies their rich chocolate flavor
- Baking Soda – Helps the cookies rise, and makes them soft and chewy
- Salt – Balances out the sweet flavors in the cookies
- Large Marshmallows – To top each cookie
- Chocolate Chips – Or a chopped chocolate bar to make the fudgy topping
- Heavy Cream – Makes the ganache smooth and pourable
How to make Chocolate Marshmallow Cookies
Step 1: Combine the Dry Ingredients. Add the flour, cocoa powder, baking soda and salt to a bowl and whisk them together. Set the bowl aside.
Step 2: Cream the butter and sugar. In a large bowl, add the butter and sugar and beat them together for a couple minutes until combined, light, and fluffy. Add in the egg and vanilla extract and stir until combined.
Step 3: Make the Cookie Dough. Slowly add the flour mixture to the wet ingredients, and stir it together until you have a nice soft cookie dough. Cover the dough and chill it for at least one hour in the fridge.
Step 4: Bake the Cookies. Scoop the cookie dough into balls and place them at least 2 inches apart on a parchment paper lined baking sheet. Bake the cookies for about 7-8 minutes. Add a marshmallow on top of each cookie and bake for about 2 minutes (not until toasted, but just slightly melted).
Step 5. Add the Chocolate Ganache. Microwave the heavy cream in 30 second increments until hot (about 1 minute total). Then pour it over a bowl of chocolate chips. Let it sit for about 1 minute. Then stir it all together until melted and smooth. Let it cool for a few minutes then spoon the warm ganache over the top of each marshmallow. Let the chocolate set until solid.
Tips and Tricks
- Measure the Flour Correctly: Correctly measure your flour by spooning the flour into the measuring cup, then using the flat side of a butter knife to level the flour across the top of the cup. This is the proper way to make sure you don’t pack too much flour into the measuring cup. You can of course weigh the flour on a scale for the most accurate method.
- Even sized cookies: Use a cookie scoop, or scale to measure out the cookies evenly, which will make sure your cookies bake up evenly.
- Don’t Over Bake the Cookies: You want to bake the cookies just until the edges are set. We want soft and chewy, and not overbaked and dry.
Storage Instructions
The cookies can be stored in an airtight container for up to 3 days. If you’re stacking the cookies, place parchment paper between the layers. The cookies can be frozen by flash freezing them on a baking sheet until solid, then transferring them to a freezer safe bag for up to 2 months.
These Chocolate Marshmallow Cookies are one of those recipes people will ask for again and again! They’ve got everything good. Chocolate, chewy, gooey, rich, marshmallow, all in one bite! Perfect for something special without a lot of effort.
More Chocolate Cookies
- Chocolate Sugar Cookies
- Chocolate Peppermint Kiss Cookies
- Chocolate Cherry Thumbprint Cookies
- Chocolate Blossoms
- Marble Cookies // LMLD
- Nutella Cookies // LMLD
- Chocolate Orange Cookies // LMLD
If you try these Chocolate Marshmallow Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Chocolate Marshmallow Cookies
Ingredients
For the Chocolate Cookies:
- 1 1/4 cups All Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 15 Large Marshmallows (cut in half with scissors)
For the Chocolate Ganache:
- 1/4 cup Heavy Cream
- 1 cup Chocolate Chips
Instructions
For the Chocolate Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the dry ingredients; flour, cocoa powder, baking soda, and salt to a medium sized bowl and whisk them together until combined.1 1/4 cups All Purpose Flour, 1/3 cup Unsweetened Cocoa Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
- Add the butter, and granulated sugar to a large mixing bowl (or the bowl of a stand mixer) and cream them together for about a minute or two until combined. 1/2 cup Unsalted Butter, 1 cup Granulated Sugar
- Add in the egg, and vanilla extract and stir them in until just combined. 1 large Egg, 1 tsp Vanilla Extract
- Slowly add in the dry ingredients while mixing until you have a nice, soft cookie dough.
- Scoop the dough into 1 TBS portions, and roll them into round balls. Place on the prepared baking sheet, about 2-3 inches apart.
- Bake for 7-8 minutes, then remove from the oven and immediately top each cookie with a half a marshmallow. 15 Large Marshmallows
- Return the pan to the oven and bake for an additional 1-2 minutes, just until the marshmallow is soft, but not toasted.
- Remove the pan from the oven and let the cookies cool on the pan for about 5 minutes, then transfer them to a cooling rack to cool completely.
For the Chocolate Ganache:
- Add the heavy cream to a microwave safe bowl and microwave in 30 second increments, stirring after each until hot (About 1 minute total). 1/4 cup Heavy Cream
- Pour the cream over the chocolate chips in a bowl and let it sit for about 1 minute. Stir as much as you can until the chocolate is totally melted and smooth. 1 cup Chocolate Chips
- Let the ganache cool for a few minutes. Then spoon the melted ganache over the top of the marshmallows on the cookies.
- Let the cookies sit at room temperature until the chocolate is set, about 30 minutes to 1 hour.
Notes
- Measure the Flour Correctly: Correctly measure your flour by spooning the flour into the measuring cup, then using the flat side of a butter knife to level the flour across the top of the cup. This is the proper way to make sure you don’t pack too much flour into the measuring cup. You can of course weigh the flour on a scale for the most accurate method.
- Even sized cookies: Use a cookie scoop, or scale to measure out the cookies evenly, which will make sure your cookies bake up evenly.
- Don’t Over Bake the Cookies: You want to bake the cookies just until the edges are set. We want soft and chewy, and not overbaked and dry.
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