Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies are the ultimate indulgence when you’re craving something rich, gooey, and irresistibly comforting. With luscious cocoa, melted marshmallow swirls, and crisp yet soft texture, this recipe brings the best of a classic cookie and a toasted marshmallow treat together in one bite. Whether you bake them for a cozy evening, a friends gathering, or simply just because you deserve a sweet treat, these cookies deliver on flavor, ease, and crowd-pleasing appeal.

Why You’ll Love This Recipe

You’ll love this recipe because it combines the fudgy depth of chocolate with the fluffy, sweet surprise of marshmallow — creating a cookie that tastes like dessert in every bite. The espresso powder enhances the chocolate flavor without making them taste like coffee, and the marshmallow fluff gives a fun twist and texture you don’t always get in a standard cookie. Plus, they’re simple enough to whip up in one bowl (with a few parts) and bake in just around ten minutes. They offer warm, gooey centers and slightly crisp edges — the kind of cookie that makes you close your eyes and savor. And when friends or family see the marshmallow swirl, they’ll be impressed and asking for more.

Ingredients

• ½ cup unsalted butter, room temperature
• ⅓ cup light brown sugar, packed
• ⅓ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1⅓ cups all-purpose flour
• ½ teaspoon espresso powder
• ⅓ cup Dutch-processed cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chips
• ½ cup marshmallow fluff

Step-by-Step: How to Make Chocolate Marshmallow Cookies

1. Preheat your oven to 350 °F (about 175 °C). Prepare a baking sheet by lining it with parchment paper, then set it aside.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, light brown sugar, and granulated sugar together until the mixture becomes light and airy (about 2 minutes). Scrape down the bowl.
3. Mix in the egg and vanilla extract, beating until everything is fully incorporated.
4. In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt.
5. Add the dry ingredients into the butter-sugar-egg mixture, stirring until just combined (do not over-mix).
6. Gently fold in the chocolate chips, being careful not to over-mix the dough.
7. Spoon about ¼ cup of the marshmallow fluff and fold it into the dough just once or twice—you want the fluff to get marbled into the dough rather than fully incorporated, so each cookie has visible ribbons of marshmallow.
8. Using a large cookie scoop, scoop about 1-inch diameter spheres of dough around areas that include the fluff so each cookie gets a good amount. Arrange the cookie dough on the lined baking sheet, spacing them about 2 inches apart. Continue adding marshmallow fluff in increments for each few cookies to ensure good distribution.
9. Bake for 10–12 minutes, watching carefully: the goal is a soft center and firmer edges. Ovens vary, so keep an eye on them starting at 10 minutes.
10. Remove from oven and allow to cool on the baking sheet for a few minutes, then transfer to a wire rack for 10 minutes before serving.
11. Devour!

Helpful Tips

• Ensure the butter and egg are both at room temperature so they blend smoothly and the dough is consistent.
• Don’t over-mix once you add the flour — over-mixing can lead to tougher cookies.
• The marshmallow fluff should be folded in lightly to maintain the swirl effect; if you mix it fully in, you lose the visual effect and gooey pockets.
• Use parchment paper (or a silicone mat) so the cookies release easily.
• Let the cookies cool slightly on the sheet before moving them — the centers need a moment to set.
• If you like an even gooier center, bake toward the 10-minute mark; for a slightly firmer cookie, go toward 12 minutes.
• Store the dough in the fridge for 15–20 minutes if it seems too soft to scoop easily.

Substitutions and Variations

• Flour substitute: You can replace the all-purpose flour with a 1-to-1 gluten-free flour blend if you need a gluten-free version (make sure the blend contains a binder like xanthan gum).
• Chocolate chips: Swap in dark chocolate chunks or white chocolate chips for a change of flavor.
• Marshmallow: Instead of marshmallow fluff, you could gently fold in mini marshmallows (but they’ll melt differently, possibly creating more spread).
• Extra flavor: Add ½ teaspoon cinnamon or a pinch of chili powder for a subtle twist.
• Nutty version: Fold in chopped toasted pecans or walnuts for extra texture.
• Vegan variant: Use vegan butter and a flax egg (1 Tbsp flax meal + 2½ Tbsp water) and ensure vegan marshmallow fluff, if available.

Storage Instructions

• After baking, store the cookies in an airtight container at room temperature for up to 3 days.
• To keep them fresh longer, you can freeze the baked cookies (once fully cooled) in a freezer-safe bag or container for up to 3 months. To serve, thaw at room temperature or briefly warm in the oven at 300 °F for a few minutes.
• You can also freeze the dough: scoop the dough balls and freeze on a tray until solid, then transfer to a freezer bag. When ready, bake from frozen (add 1–2 minutes to bake time).

Nutritional Information

Here’s an approximate estimation per cookie (assuming about 18 cookies from this batch):

• Calories: ~150–170 kcal
• Fat: ~8–10 g
• Saturated fat: ~5–6 g
• Carbohydrates: ~18–20 g
• Sugars: ~10–12 g
• Protein: ~2 g
• Fiber: ~1–2 g
  (Note: Actual values will vary depending on the specific brands/ingredients you use.)

Serving Suggestions

• Serve warm, just out of the oven, so the marshmallow and chocolate are still gooey — pairing nicely with a glass of cold milk or a hot cup of coffee.
• For extra indulgence, top each cookie with a dollop of extra marshmallow fluff and a few chocolate chips.
• Plate them with some fresh berries or sliced fruit to balance the sweetness.
• Pack them in a cute cookie tin or box for gift-giving—they travel nicely when cooled.
• These cookies also work well as dessert after dinner, or as part of a cookie platter for a party or holiday gathering.

Frequently Asked Questions About Chocolate Marshmallow Cookies

Q: Can I use plain marshmallows instead of marshmallow fluff?
Yes, you can use mini marshmallows or chopped regular marshmallows, but the texture and distribution will be somewhat different. Marshmallow fluff is more easily swirled into the dough to create ribbons, whereas mini marshmallows may melt more fully and spread, leading to less distinct marshmallow pockets.

Q: Why is espresso powder included in the recipe?
The espresso powder doesn’t make the cookies taste like coffee; instead, it enhances the depth of the chocolate flavor, making the cocoa taste richer and more intense. It’s a small but effective trick in baking to amplify chocolate.

Q: My cookies spread too much. What did I do wrong?
If cookies spread too much, it could be because the dough was too warm when scooped (chill it briefly), or the butter was too soft/melting. Also ensure your baking soda measurement is correct (not excess). Parchment or silicone mats help too.

Q: Can I make the dough ahead of time?
Absolutely. You can prepare the dough, cover it tightly and refrigerate for up to 24 hours—it often improves flavor. If chilled, you may need to add 1–2 minutes extra bake time. You can also freeze the dough as described above.

Q: How do I keep the centers gooey without under-baking the edges?
This is a balancing act. Bake toward the shorter end of time (about 10 minutes) and allow the residual heat on the baking sheet and the rack to finish the centers. If you wait too long before baking or bake too long, the centers will set too much. A softer center is the goal.

Conclusion

Thank you so much for exploring this Chocolate Marshmallow Cookies recipe with me! I genuinely love how easy yet decadent this recipe is — the rich cocoa, the melted marshmallow ribbons, the chocolate chip goodness — it all comes together in a way that feels both comforting and special. I hope you enjoy baking (and eating) these cookies as much as I do. They’re perfect for sharing with loved ones, indulging solo, or surprising a friend. May your oven be warm, your kitchen smell amazing, and your first bite bring a smile. Happy baking and thanks for being part of this food-loving community — enjoy every gooey, chocolaty bite!

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