Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies are chewy dark chocolate chip cookies with ribbons of marshmallow fluff throughout.

Delicious Chocolate Marshmallow Cookies

Dark chocolate and marshmallows are a match made in heaven. We love them together in hot cocoa – and we love them just as much in these Chocolate Marshmallow Cookies!

I’ve baked this recipe half a dozen times over the last year or so – first, for my daughter’s art show, school bake sales, friend visits, and now, the holiday season. It’s always one of the first cookies to get eaten off the dessert table.

Dark chocolate cookies with chocolate chips have streaks of marshmallow throughout. Each bite is chewy with sweet and intense flavor.

We love these cookies served right out of the oven (or just slightly warmed if you bake them ahead of time), and they are especially good with a tall cold glass of milk!

• The combination of the melty marshmallows in a sweet chocolate cookie has the same flavors as a hot cocoa drink – but in cookie form.
• This recipe comes together in minutes so you can bake up a batch anytime the craving strikes.

• All-Purpose Flour
• Espresso Powder – A little espresso powder added to the chocolate cookie gives them a nice depth of flavor that enhances the cocoa flavor. You can leave it out if you prefer, but we highly recommend including it.
• Unsweetened Cocoa Powder – We are fans of Rodelle Dutch Processed Cocoa Powder. Dutch process cocoa is made with cocoa beans that have been washed in an alkaline solution to neutralize their acidity. This gives the chocolate a smooth, less bitter taste and it also has a more intense chocolate flavor and a darker color.
• Baking Soda
• Kosher Salt
• Egg
• Vanilla Extract
• Unsalted Butter
• Light Brown Sugar
• Granulated Sugar
• Semi-Sweet Chocolate Chips
• Marshmallow Fluff

1. Whisk together dry ingredients. Set aside.
2. Cream butter and both sugars together in a mixing bowl until light and fluffy.
3. Add egg and vanilla extract to the butter and sugar mixture and mix well.
4. Slowly add in dry ingredients and mix just until combined.
5. Fold in chocolate chips and evenly mix throughout the cookie dough.
6. Drop a few spoonfuls of the marshmallow fluff onto the top of the cookie dough in the mixing bowl.
7. Gently swirl the fluff into the top portion of the dough with a sturdy spatula, being careful not to overmix – you want thick ribbons of marshmallow in among the chocolate cookie dough.
8. Scoop out portions of dough and fluff and place onto a parchment lined cookie sheets.
9. Repeat adding dollops of fluff to the chocolate dough and swirl to mix in.
10. Bake for 10 to 12 minutes or until the edges of the cookie are firm, but the center is still soft.
11. Cool the cookies on the baking sheet for five minutes.
12. Transfer to a cooling rack to finish cooling.

• Can I make Chocolate Marshmallow Cookies ahead of time?  You can, but I will note that the cookies are best when eaten within a day or two of baking them.
• How do I store leftovers?  Store any leftover cookies in an airtight container.
• Can I freeze these cookies?  Yes, you can – but I still think they are best freshly baked.  

Recipe adapted from Broma Bakery.

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