Cookies
Chocolate Cookies With Marshmallow
Soft, rich chocolate cookies rolled in sugar and baked with gooey marshmallows inside for a cozy, bakery-style cookie with a sweet surprise center.
Giulia’s Recipe Rundown
Taste
Deep chocolate flavor with sweet vanilla and a gooey marshmallow center.
Texture
Soft and chewy chocolate cookie outside with a warm, melty marshmallow middle.
Ease
Simple cookie dough with an easy marshmallow-stuffed center.
Best For
Holiday cookie trays, cozy baking days, chocolate lovers, and fun family desserts.
These Chocolate Cookies With Marshmallow are soft, rich, and full of cozy chocolate flavor. Each cookie has a chewy cocoa cookie base with a sweet marshmallow tucked inside, creating a gooey surprise when you break one open.
The dough is made with butter, brown sugar, granulated sugar, cocoa powder, and vanilla for a classic chocolate cookie flavor. Before baking, each cookie is rolled in sugar for a lightly crisp, sparkly outside.
They are perfect for cookie boxes, holiday baking, movie nights, or anytime you want a fun chocolate cookie that feels a little extra special.
Why You’ll Love This Recipe
- Soft and chewy chocolate cookies
- Gooey marshmallow surprise inside
- Rolled in sugar for a pretty bakery-style finish
- Rich cocoa flavor without being complicated
- Great for holiday baking and cookie trays
- Fun for kids and chocolate lovers
Important Ingredient Notes
Butter
Softened butter gives these cookies a rich flavor and tender texture. Make sure the butter is soft, but not melted.
Light Brown Sugar
Brown sugar adds moisture and helps make the cookies chewy. It also gives the chocolate flavor a deeper, warmer sweetness.
Granulated Sugar
Granulated sugar sweetens the dough and is also used for rolling the cookies before baking. Rolling gives the outside a subtle sparkle and light crispness.
Unsweetened Cocoa Powder
Cocoa powder gives these cookies their deep chocolate flavor. Use unsweetened cocoa powder so the cookies are rich but not overly sweet.
All-Purpose Flour
Flour gives the cookies structure. Measure it carefully so the cookies stay soft instead of dry.
Marshmallows
Use marshmallows that are slightly smaller than jumbo size. Large marshmallows may melt out too much, while tiny marshmallows may disappear into the dough.
How to Make Chocolate Cookies With Marshmallow
Cream butter and sugars
Beat softened butter, light brown sugar, and granulated sugar together until creamy and fluffy.
Add eggs and vanilla
Mix in the eggs and vanilla until the dough base is smooth and well combined.
Add dry ingredients
Add cocoa powder, baking soda, salt, and flour. Mix until a thick chocolate cookie dough forms.
Chill the dough
Chill the dough for at least 30 minutes. This makes the dough easier to handle and helps the cookies bake thicker.
Stuff with marshmallows
Scoop a portion of dough, flatten it slightly, place a marshmallow in the center, and wrap the dough around it so the marshmallow is fully covered.
Roll and bake
Roll each dough ball in granulated sugar, place on a lined baking sheet, and bake until the edges are set but the centers still look soft.
Sweet Baking Science
Why chill the dough?
Chilling helps the dough firm up, which makes it easier to wrap around the marshmallows. It also helps reduce spreading in the oven.
Why fully cover the marshmallow?
Marshmallows melt quickly as cookies bake. Covering them completely with dough helps keep the gooey center inside instead of letting it leak out onto the baking sheet.
Why roll the cookies in sugar?
Rolling the dough in sugar gives the cookies a light sparkle, a slightly crisp outside, and a pretty bakery-style finish.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
For the best gooey texture, warm a cookie in the microwave for 8 to 10 seconds before serving.
Freezing Instructions
These cookies can be frozen before or after baking.
- To freeze the dough, shape the cookie dough around the marshmallows.
- Place the dough balls on a tray and freeze until firm.
- Transfer to a freezer-safe bag or container.
- Freeze for up to 1 month.
- Bake from frozen, adding 1 to 2 extra minutes if needed.
Baked cookies can also be frozen for up to 2 months. Thaw at room temperature and warm slightly before serving.
Troubleshooting & FAQ
Why did the marshmallow leak out?
The marshmallow may not have been fully covered with dough. Make sure there are no open seams before baking.
Can I use mini marshmallows?
Yes, but the result will be different. Use a few mini marshmallows in the center of each dough ball, then seal the dough tightly around them.
Can I add chocolate chips?
Yes. Add 1 cup of chocolate chips to the dough for extra chocolate flavor.
Why are my cookies dry?
The cookies may have too much flour or may have been overbaked. Measure flour carefully and remove the cookies when the edges are set but the centers still look soft.
Can I make the dough ahead?
Yes. You can refrigerate the dough for up to 24 hours before shaping and baking.
Chocolate Cookies With Marshmallow
Soft chocolate cookies rolled in sugar and stuffed with gooey marshmallows for a rich, chewy, bakery-style treat.
Ingredients
For the chocolate cookie dough
- 1/2 cup light brown sugar
- 1 cup granulated sugar, plus extra for rolling
- 2 sticks unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
For the filling
- 1 bag marshmallows, slightly smaller than jumbo size
Instructions
- In a large bowl, beat softened butter, light brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla extract. Mix until smooth.
- Add cocoa powder, baking soda, salt, and all-purpose flour.
- Mix until a thick chocolate cookie dough forms.
- Cover and chill the dough for 30 minutes.
- Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper.
- Add a small amount of granulated sugar to a separate bowl for rolling.
- Scoop a portion of dough and flatten it slightly in your hand.
- Place one marshmallow in the center of the dough.
- Wrap the dough completely around the marshmallow and seal the edges well.
- Roll the dough ball in granulated sugar.
- Place dough balls on the prepared baking sheet, leaving space between each cookie.
- Bake for 10 to 12 minutes, or until the edges look set and the centers are still soft.
- Let cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.
Notes
Make sure the marshmallow is fully sealed inside the cookie dough before baking. If any marshmallow is exposed, it may melt out onto the baking sheet.
