There are few things in life as comforting as a warm, freshly baked cookie. However, when you introduce a molten, gooey marshmallow into a rich chocolate cookie, you elevate a simple treat into a truly unforgettable experience. These chocolate cookies with marshmallows are the perfect combination of a brownie-like texture, deep chocolate flavor, and a sweet, stretchy marshmallow center. In short, they are pure bliss in every bite. This recipe is designed to be straightforward and deliver consistent, delicious results every time. Consequently, even novice bakers can achieve cookie perfection. Whether you’re baking for a special occasion, a bake sale, or just a Tuesday night craving, this guide will walk you through everything you need to know.
This article will provide you with a detailed, step-by-step guide to creating the most incredible chocolate cookies with marshmallows. We will cover the essential ingredients, the necessary tools, and expert tips to ensure your marshmallows stay perfectly gooey without disappearing or creating a sticky mess. Furthermore, we’ll explore some fun variations so you can customize these treats to your liking. Get ready to create a new family favorite that will have everyone asking for the recipe.
Why This is the Ultimate Chocolate Cookies with Marshmallows Recipe
What makes one recipe stand out among the countless others? In this case, it’s all about balance and texture. This specific recipe for chocolate cookies with marshmallows has been tested and perfected to deliver a superior cookie. Firstly, the cookie base itself is intensely chocolatey, using both cocoa powder and chocolate chips for a complex flavor profile. This prevents the cookie from being overly sweet, which is important when you have a marshmallow center. In fact, the slight bitterness of the dark cocoa powder perfectly complements the sugary marshmallow.
Moreover, the texture is second to none. The dough is formulated to create a cookie with slightly crisp edges while maintaining a soft, chewy, and almost brownie-like center. This contrast is absolutely delightful. The real star, of course, is the marshmallow. Unlike some recipes where the marshmallow dissolves or leaks out, our method ensures it melts into a perfect pocket of gooey sweetness right in the middle. Subsequently, when you break a warm cookie in half, you get that satisfying, picture-perfect marshmallow pull. This is the kind of treat that creates memories and becomes a go-to for comfort baking. It’s more than just a cookie; it’s an experience.
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Chocolate Cookies with Marshmallows: The 10 Ultimate Steps to Gooey Perfection
Rich, fudgy chocolate cookies stuffed with gooey marshmallows for the ultimate cozy, melt-in-your-mouth treat. Perfectly chewy with crisp edges and a molten center.
- Total Time: 1 hour
- Yield: 18 cookies 1x
Ingredients
For the Cookie Dough:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
For the Filling:
12 large marshmallows, cut in half (or 1 1/2 cups mini marshmallows)
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips evenly.
7. Cover and chill the dough for at least 30 minutes.
8. Scoop about 2 tablespoons of dough and flatten into a disc.
9. Place a marshmallow half in the center and wrap dough completely around it, sealing well.
10. Place dough balls 2 inches apart on prepared baking sheets.
11. Bake for 10–12 minutes until edges are set and centers are soft.
12. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure marshmallows are fully sealed inside the dough to prevent leaking.
Chilling the dough helps control spreading and keeps marshmallows gooey.
Cookies are best enjoyed warm for maximum marshmallow stretch.
Store in an airtight container for up to 3 days or freeze baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 22g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Essential Ingredients for Chocolate Cookies with Marshmallows
Gathering the right ingredients is the first and most crucial step in baking. Using high-quality components will undoubtedly make a significant difference in the final taste and texture of your cookies. Therefore, it’s best not to substitute unless specified. Here is what you will need for these amazing chocolate cookies with marshmallows.
- All-Purpose Flour: This provides the structure for the cookies. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off.
- Unsweetened Cocoa Powder: This is where the deep, rich chocolate flavor comes from. A Dutch-processed cocoa will yield a darker color and smoother flavor.
- Baking Soda: This is our leavening agent, which helps the cookies rise and spread just the right amount.
- Salt: A small amount of salt is essential to balance the sweetness and enhance the chocolate flavor.
- Unsalted Butter: Make sure your butter is softened to room temperature for proper creaming with the sugar.
- Granulated Sugar & Brown Sugar: A combination of both sugars provides the best flavor and texture. Granulated sugar adds crispness, while brown sugar adds moisture and a chewy texture.
- Eggs: Use large eggs at room temperature to help bind the ingredients together.
- Vanilla Extract: Pure vanilla extract adds a wonderful depth of flavor that complements the chocolate.
- Chocolate Chips: Semi-sweet chocolate chips are classic, but you can also use milk chocolate or dark chocolate chunks.
- Marshmallows: You can use either large marshmallows cut in half or mini marshmallows. We’ll discuss the pros and cons below.
Choosing the Right Chocolate
The type of chocolate you use has a major impact on the final cookie. While the recipe calls for unsweetened cocoa powder, you can choose between natural or Dutch-processed. Dutch-processed cocoa is generally less acidic and results in a darker, fudgier cookie. For the chocolate chips, semi-sweet offers a classic balance. However, if you love a richer taste, dark chocolate chips are an excellent choice. According to some studies, dark chocolate may even have health benefits, which you can read more about at Healthline. Conversely, milk chocolate chips will make for a sweeter, creamier cookie that kids often adore.
Marshmallow Matters
The marshmallow is the heart of these chocolate cookies. You have two main options: large marshmallows or mini marshmallows. Large marshmallows, cut in half, tend to create a single, substantial pocket of molten goodness. The key is to completely enclose the marshmallow half within the cookie dough to prevent it from leaking. Mini marshmallows, on the other hand, can be mixed into the dough. This results in smaller pockets of goo throughout the cookie. However, be aware that any mini marshmallows exposed on the surface of the dough are likely to burn. For the most impressive result, we recommend using large marshmallow halves.
Step-by-Step Instructions For Chocolate Cookies with Marshmallows
Now that you have your ingredients ready, it’s time to start baking. Following these steps carefully will ensure your chocolate cookies with marshmallows turn out perfectly. Remember to preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Then, set this mixture aside. This step ensures the leavening agents are evenly distributed.
- Cream Butter and Sugars: In a large bowl, using a stand mixer or a hand mixer, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Afterward, mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula until they are evenly distributed throughout the dough.
- Chill the Dough: This step is highly recommended. Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much and makes it easier to handle.
- Form the Cookies: Scoop about two tablespoons of dough and flatten it into a disc in your palm. Place a marshmallow half in the center. Afterward, carefully wrap the dough around the marshmallow, sealing it completely. Roll it into a smooth ball.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes. The edges should look set, but the center will still appear slightly soft. It’s important not to overbake to maintain that chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly. Enjoy them warm for the ultimate gooey marshmallow experience!
Pro Tips for Perfect Cookies Every Time
Baking can sometimes be unpredictable, but with a few expert tips, you can guarantee great results. These small adjustments can make a big difference in the quality of your chocolate cookies with marshmallows.
Preventing Marshmallow Meltdowns
The biggest challenge with this type of cookie is keeping the marshmallow inside. The most effective technique is to ensure the marshmallow is fully encased in a thick layer of dough. Additionally, chilling the dough makes it less sticky and easier to mold. Some bakers even suggest freezing the marshmallows for 15-20 minutes before wrapping them in dough. This gives the cookie time to set before the marshmallow fully melts and potentially erupts. If you are baking for the holidays and want to explore other creative recipes, check out these amazing Christmas Kitchen Sink Cookies for more inspiration.
Storage and Freezing
These cookies are best enjoyed the day they are made, especially while still warm. However, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 3 months. Alternatively, you can freeze the unbaked cookie dough balls. Simply form the balls (with the marshmallow inside), place them on a baking sheet to flash-freeze, and then transfer them to a freezer bag. You can bake them directly from frozen; just add a couple of extra minutes to the baking time. Proper food storage is crucial for safety, and you can find helpful guidelines on sites like Mayo Clinic.
Creative Variations and Add-Ins
While the classic recipe is fantastic on its own, there’s always room for creativity. Feel free to experiment with different additions to make these chocolate cookies with marshmallows uniquely yours. Here are a few ideas to get you started:
- S’mores Cookies: Add a cup of crushed graham crackers to the dry ingredients for a delicious s’mores twist. You can also press a small piece of a chocolate bar on top of the warm cookie.
- Rocky Road: Fold in a half-cup of chopped almonds or walnuts along with the chocolate chips for a classic rocky road flavor and a delightful crunch.
- Peppermint Chocolate: Perfect for the holidays, add a half-teaspoon of peppermint extract to the dough and use mint chocolate chips. This variation pairs wonderfully with hot cocoa, much like these Chocolate Peppermint Brownie Cookies.
- Salty and Sweet: Sprinkle a little bit of flaky sea salt on top of the cookies right after they come out of the oven. The salt enhances the chocolate flavor and cuts through the sweetness beautifully.
Conclusion About Chocolate Cookies with Marshmallows
In conclusion, baking a batch of these incredible chocolate cookies with marshmallows is a surefire way to bring joy to any occasion. This recipe provides the perfect roadmap to achieving a cookie that is rich, chewy, and filled with a gloriously gooey center. By following the detailed steps and incorporating our pro tips, you can confidently avoid common pitfalls like runaway marshmallows. Remember that the quality of your ingredients and proper technique are key to the ultimate cookie experience. Ultimately, these chocolate cookies with marshmallows are more than just a dessert; they are a delightful treat that promises comfort and satisfaction in every single bite. So, go ahead and preheat your oven—you’re just a few steps away from cookie perfection.
Frequently Asked Questions About Chocolate Cookies with Marshmallows
Can I use marshmallow fluff instead of whole marshmallows?
It is generally not recommended to use marshmallow fluff or cream. Fluff has a much higher moisture content and a different composition, which will cause it to dissolve into the cookie dough during baking rather than creating a distinct gooey pocket. For that signature marshmallow pull, solid marshmallows are definitely the best choice.
Why did my marshmallows disappear or get crunchy?
If your marshmallows disappeared, it’s likely they weren’t fully sealed inside the dough, allowing them to melt out. If they became crunchy, it means they were exposed to the direct heat of the oven. Ensure each marshmallow is completely covered with a generous layer of chilled cookie dough to protect it during baking.
Can I make this dough ahead of time?
Absolutely! The cookie dough can be made and refrigerated for up to 3 days before baking. Chilling the dough actually enhances the flavor. You can also freeze the raw, formed cookie balls for up to 3 months, making it easy to have fresh-baked cookies whenever you want.
