Chocolate Marshmallow Cookies
Chocolate marshmallow cookies are an easy and amazingly delicious recipe you need to make pronto! Soft and tender chocolate cookies are dotted with gooey marshmallow pieces for a cookie everyone will love.
These soft and flavorful cookies are almost like brownies! Tender, chewy, and oh-so chocolatey! The soft marshmallow bits lend an almost hot chocolate like feel to the cookie.
These cookies are great to add to a cookie tray with lots of variety. Try them with cranberry orange cookies, egg nog cookies and iced lemon lavender cookies.
These cookies are so simple to bake, and a great recipe to bake with children! For the full set of directions, make sure you scroll down to the recipe card below.
Mixing the dough
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silpat mats.
- Place the butter and ¾ cup the chocolate chips into a small saucepan and melt over very low heat, whisking occasionally. You want to use very low heat and go slow so you don’t burn the chocolate.
- Remove from the heat and whisk in the vanilla extract. Set aside to cool slightly.
- Place the flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine. Set aside.
- Add the sugar and eggs to a large mixing bowl and beat with an electric mixer for five minutes, or until very smooth and light in colour.
- Beat the cooled melted chocolate into the sugar and egg mixture until combined.
- Stir in the flour mixture with a wooden spoon or spatula until just mixed – don’t over mix. The dough will be very soft, almost like cake batter.
- Gently fold the remaining chocolate chips and mini marshmallows into the dough.
- Cover the bowl with plastic wrap and place in the fridge for thirty minutes.
Baking the cookies
- Scoop the dough out onto the prepared baking sheets, setting them two inches apart.
- Bake for 10-12 minutes, or until the edges are just firm to the touch.
- Cool the cookies for about ten minutes on the pan before removing to cool fully on a rack.
Cookie Storage information
These cookies will keep in an airtight container for about a week.
You can also place them in a freezer safe container and freeze for up to 6 months. They freeze super well!
How your kids can help you bake these
Inviting our kids into the kitchen to bake with us is so important! Not only is it amazing quality one-on-one time with them, but it’s also a great place to practice language, math, and practical life skills. But it also helps them to be more confident and curious about the food you eat.
These cookies are simple to bake, and a great recipe to practice measuring different kinds of ingredients, scooping out dough, and more!
- Kids aged 1-3 can help you measure out ingredients and add the marshmallows.
- Kids aged 4-6 can do everything above plus help use the mixer and scoop out the cookies..
- Kids aged 7-10+ can help you do everything above!
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
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Chocolate Marshmallow Cookies Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silpat mats.
- Place the butter and ¾ cup the chocolate chips into a small saucepan and melt over very low heat, whisking occasionally.
- Remove from the heat and whisk in the vanilla extract. Set aside to cool slightly.
- Place the flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine. Set aside.
- Add the sugar and eggs to a large bowl and beat with an electric mixer for five minutes, or until very smooth and light in colour.
- Beat the cooled melted chocolate into the sugar and egg mixture until combined.
- Stir in the flour mixture with a wooden spoon or spatula until just mixed – don’t over mix. The dough will be very soft, almost like cake batter.
- Gently fold the remaining chocolate chips and mini marshmallows into the dough.
- Cover the bowl with plastic wrap and place in the fridge for thirty minutes.
- Scoop the dough out onto the prepared baking sheets, setting them two inches apart.
- Bake for 10-12 minutes, or until the edges are just firm to the touch.
- Cool the cookies for about ten minutes on the pan before removing to cool fully on a rack.
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
