the gingered whisk

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.

- The Gingered Whisk


Key Ingredient

– unsalted butter – semi-sweet chocolate chips – granulated sugar – eggs – all purpose flour – Dutch processed cocoa powder – baking powder – baking soda – salt – vanilla extract – mini marshmallows


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Chocolate Marshmallow Cookies Recipe


24 Cookies

Prep Time

10 Minutes

Total Time

52 Minutes

1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silpat mats.


2. Place the butter and ¾ cup the chocolate chips into a small saucepan and melt over very low heat, whisking occasionally.


3. Remove from the heat and whisk in the vanilla extract. Set aside to cool slightly.


4. Place the flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine. Set aside.


5. 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.


6. Beat the cooled melted chocolate into the sugar and egg mixture until combined.


7. 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.


8. Gently fold the remaining chocolate chips and mini marshmallows into the dough.


9. Cover the bowl with plastic wrap and place in the fridge for thirty minutes.


10. Scoop the dough out onto the prepared baking sheets, setting them two inches apart.


11. Bake for 10-12 minutes, or until the edges are just firm to the touch.


12. Cool the cookies for about ten minutes on the pan before removing to cool fully on a rack.


Visit The Gingered Whisk for more notes and tips on making the BEST Chocolate Marshmallow Cookies!

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