Make these delicious Marshmallow Chocolate Cookies, inspired by hot cocoa and mini marshmallows. Imagine dunking one in a glass of milk—pure comfort!
- Ingredients
- Why Do You Chill Cookie Dough?
- Recipe
Ingredients
I had a large bag of mini dehydrated marshmallows and wanted to put them to good use beyond hot chocolate. They add a playful chew and sweet contrast when folded into a double chocolate cookie. These are double chocolate because they call for unsweetened cocoa powder and dark chocolate morsels—rich and chocolatey without being overly sweet.
Why Do You Chill Cookie Dough?
Chilling the dough is important for texture and shape. Creaming and mixing warm the butter; if you bake the dough immediately, cookies often spread too much and become thin and crisp. If you prefer a chewy, slightly fudgy center with a soft edge, refrigerate the dough for best results.
When the dough comes out of the fridge, it may be too firm to shape. Let it sit at room temperature for short intervals—check every 10 minutes—until it holds together but still keeps a round mound. If the dough warms too much it will spread in the oven, so find the balance.
Behind The Scenes
Each recipe here includes real, human-tested cooking and photography. To increase transparency and trust, I add a behind-the-scenes photo to show that the recipe and images were produced by a real person in a real kitchen.
More Cookie Recipes
I love baking cookies. Here are a few favorites from my collection to try when you want something different:
- Oatmeal Honey Pistachio Cookies
- Espresso Cappuccino Brownies
- Lemon Sugar Cookies with White Chocolate Drizzle
- Mexican Pink Cookies (Polvorones Rosas)
Recipe
Marshmallow Chocolate Cookies
Equipment
- Baking Sheets
- Parchment Paper
Ingredients
- 255 grams all-purpose flour (about 2 1/8 cups, spoon and fill) *
- 2/3 cup unsweetened cocoa powder (such as Hershey’s)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate morsels
- 1 cup mini dehydrated marshmallows, divided
Instructions
- Whisk together flour, cocoa, salt, baking soda, and baking powder in a medium bowl until combined. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs one at a time, beating after each. Mix in vanilla.
- Gradually add the flour mixture, about 1/2 cup at a time, mixing well after each addition.
- On low speed, fold in dark chocolate morsels and 2/3 cup of the marshmallows until just combined.
- Cover the dough and refrigerate for at least 4 hours or overnight for best texture.
- Preheat the oven to 350°F (175°C).
- Using a 1.5″ scoop (about 1 1/2 tablespoons), drop dough onto parchment-lined baking sheets about 2 inches apart. Do not roll or flatten—the cookies should hold a round shape. If the dough is too cold and won’t stick together, let it sit at room temperature and check every 10 minutes.
- Bake for 11–13 minutes. Cookies will look fudgy in the center; they continue to set as they cool. Avoid overbaking.
- Remove from the oven and immediately press the remaining marshmallows into the tops of the warm cookies. Let cool on the pan just enough to transfer to a wire rack, then cool completely before storing.
Notes
The estimated total time assumes baking a limited number of cookies per batch. Larger ovens or sheets let you bake more at once and finish sooner.
Cookies may appear underbaked in the center when removed from the oven; they will sink slightly as they cool, producing a chewy middle.
If you skip chilling the dough, cookies will spread and become thinner and crispier. They are still tasty, but chilling yields a chewier texture.
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Important: For accuracy, use a kitchen scale for dry ingredients like flour whenever possible. If you don’t have a scale, stir the flour lightly and use the spoon-and-fill method. Too much flour makes baked goods dry and crumbly.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; 24Bite® is not responsible for exact nutritional figures. Calculate values from package labels if you have dietary concerns. 24Bite®, Kim Guzman, or Christian Guzman are not liable for adverse reactions from use of these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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