These chocolate marshmallow cookies bring together the best of both worlds—rich, fudgy chocolate paired with a gooey, toasted marshmallow topping. Each bite is a perfect balance of crisp edges, a soft, chewy center, and a luscious layer of melted chocolate beneath a fluffy marshmallow. Whether served fresh out of the oven or enjoyed at room temperature, these cookies are an irresistible treat for any occasion. Perfect for holidays, gatherings, or a cozy night in, they offer a nostalgic campfire-inspired experience in the form of a decadent baked good.
Ingredient Breakdown
A carefully balanced mix of ingredients gives these cookies their signature texture and deep chocolate flavor. The combination of all-purpose flour and Dutch-processed cocoa powder creates a sturdy yet tender base, with the cocoa lending an intense, smooth chocolate taste. Baking soda and cream of tartar work together as leavening agents to create a slight lift, preventing the cookies from becoming too dense. The interplay of unsalted butter and vegetable oil results in a soft, melt-in-your-mouth texture while maintaining the necessary structure. Granulated sugar provides the right level of sweetness and a slight crispness on the exterior, while confectioners’ sugar enhances the tenderness of the dough. Eggs, water, and vanilla extract bind the ingredients together and add moisture, ensuring the cookies remain soft and rich. The crowning elements—semi-sweet chocolate and marshmallows—bring the perfect finishing touch, melting into a glossy, gooey topping that elevates these cookies into a truly indulgent experience.
Step-by-Step Preparation Guide
Preparing the Dough
Softened butter is blended with both granulated and confectioners’ sugar, creating a smooth and airy base. Slowly drizzling in vegetable oil ensures the fat is evenly distributed, contributing to the cookies’ delicate yet rich texture. Eggs, water, and vanilla extract follow, adding moisture and enhancing the overall flavor. In a separate bowl, flour, cocoa powder, salt, baking soda, and cream of tartar are whisked together to evenly distribute the dry ingredients. This mixture is then gradually incorporated into the wet ingredients until the dough forms a cohesive, pliable consistency that easily pulls away from the sides of the bowl.
Shaping the Cookies
Portioning the dough evenly is crucial for uniform baking. Using a cookie or ice cream scoop ensures each cookie is the same size, helping them bake consistently. Rolling each dough ball between your hands smooths out imperfections, giving them an even texture once baked. To create the perfect indentation for the chocolate and marshmallow, the bottom of a glass is dipped in granulated sugar and used to gently press down the center of each cookie. This step ensures that the marshmallow will sit neatly on top without sliding off.
Baking the Cookies
Preheating the oven to 350°F ensures the dough bakes at the right temperature, allowing the cookies to set properly while maintaining a soft, fudgy interior. They are baked for 7 minutes, leaving them slightly underbaked so they can withstand an additional round of heat when the toppings are added. At this stage, the cookies will be soft and slightly domed but will firm up once the chocolate and marshmallows are introduced.
Adding the Chocolate and Marshmallow
Once the cookies are removed from the oven, a piece of semi-sweet chocolate is pressed onto each warm cookie, allowing it to melt slightly and adhere. A marshmallow half is then placed on top, ensuring it is positioned securely in the center. To achieve the perfect golden-brown finish, the cookies are placed under the broiler for 1 to 1 ½ minutes, just long enough to toast the marshmallows without burning them. Close monitoring is essential, as marshmallows can quickly go from lightly toasted to overly charred.
Cooling & Serving
Allowing the cookies to rest for 5-10 minutes after broiling helps the chocolate set slightly while keeping the marshmallow soft and gooey. This short cooling period also ensures the cookies hold their shape when transferred to a serving dish. These cookies are best enjoyed slightly warm, when the chocolate is still melted and the marshmallow has a soft, pillowy texture.
Recipe Tips & Frequently Asked Questions
How to adjust the dough for softer or crispier cookies:
A slight increase in butter results in a softer texture, while an extra tablespoon of flour yields a firmer bite.
Choosing the right type of chocolate for melting and flavor balance:
Semi-sweet chocolate offers a rich yet balanced sweetness, but dark chocolate can be used for a deeper cocoa intensity.
Preventing the marshmallows from burning under the broiler:
Keeping a close eye and rotating the tray ensures even browning. For extra control, a kitchen torch can be used instead.
Storing leftovers and how to reheat for a fresh-from-the-oven taste:
Store in an airtight container at room temperature for up to three days. A quick 10-second microwave burst restores the gooey texture.
Can I make the dough ahead of time?
The dough can be refrigerated for up to 24 hours or frozen for up to three months. Let it come to room temperature before baking.
Why do my cookies spread too much or not enough?
Too much oil can cause excessive spreading, while too much flour can make them too dense. Measuring ingredients precisely ensures the perfect texture.
Can I use different types of marshmallows?
Mini marshmallows can be used, but large marshmallow halves provide a more even, gooey topping.
How do I prevent the chocolate from melting too much?
Adding the chocolate pieces just before broiling, rather than immediately after baking, can help them retain their shape better.
What to Serve With This Recipe
These cookies are best enjoyed with complementary flavors and textures.
Classic Pairings: A glass of cold milk, a warm cup of cocoa, or a strong coffee enhances the richness of the chocolate.
Dessert Combinations: Serve alongside a scoop of vanilla or caramel ice cream for a contrast of warm and cold textures.
Creative Twists: Use these cookies to make ice cream sandwiches, or crumble them over chocolate pudding for an extra layer of decadence.
Chocolate marshmallow cookies bring together the comforting flavors of childhood favorites with the sophisticated richness of deep chocolate. The balance of crisp edges, a fudgy center, and a perfectly toasted marshmallow creates an unforgettable bite. Whether served fresh from the oven or stored for later enjoyment, these cookies are a delightful treat that combines nostalgia with gourmet indulgence. Experimenting with different types of chocolate, toppings, and serving styles ensures that each batch remains exciting and delicious.
Ingredients
4 ½ cups (562.5 g) all-purpose flour
1 cup (118 g) Dutch-processed cocoa powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon cream of tartar
1 cup (2 sticks / 227 g) unsalted butter, softened
1 ¼ cups (250 g) granulated sugar, plus extra for pressing the dough
¾ cup (94 g) confectioners’ sugar
¾ cup (163.5 g) vegetable oil
2 large eggs, room temperature
2 tablespoons water
1 teaspoon vanilla extract
8 ounces (4 ounces each) semi-sweet chocolate baking squares, broken into 32 pieces
16 regular marshmallows, cut in half
Instructions
Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper. Set aside.
In the bowl of a stand mixer, combine softened butter, granulated sugar, and confectioners’ sugar. Mix just until incorporated.
Slowly drizzle in the vegetable oil, followed by the eggs, water, and vanilla extract. Blend until the mixture is smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, baking soda, and cream of tartar until evenly distributed.
Gradually add the dry ingredients to the butter mixture, allowing the mixer to incorporate them fully. Continue mixing until the dough pulls away from the sides of the bowl, forming a cohesive mass.
Using a cookie or ice cream scoop, portion out the dough into golf-ball-sized rounds and place them on the lined baking sheet. Roll each dough ball between your palms to create a smooth, even shape.
Press the bottom of a clean kitchen glass into granulated sugar, then gently flatten each dough ball, ensuring the center is slightly more compressed than the edges. Repeat for all cookies.
Bake for 7 minutes, then remove the cookies from the oven. They will still be slightly underbaked at this stage, as they will undergo additional broiling.
Carefully press a piece of semi-sweet chocolate onto the center of each cookie, then top with half of a marshmallow.
Place the baking sheet under the broiler for 1 to 1 ½ minutes, keeping a close watch to prevent the marshmallows from browning too much.
Allow the cookies to cool for 5-10 minutes before serving. The chocolate will remain slightly melted, creating a rich, gooey texture with every bite.
Chocolate Marshmallow Cookies Recipe
Ingredients
- 4 ½ cups 562.5 g all-purpose flour
- 1 cup 118 g Dutch-processed cocoa powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 cup 2 sticks / 227 g unsalted butter, softened
- 1 ¼ cups 250 g granulated sugar, plus extra for pressing the dough
- ¾ cup 94 g confectioners’ sugar
- ¾ cup 163.5 g vegetable oil
- 2 large eggs room temperature
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 8 ounces 4 ounces each semi-sweet chocolate baking squares, broken into 32 pieces
- 16 regular marshmallows cut in half
Instructions
- Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper. Set aside.
- In the bowl of a stand mixer, combine softened butter, granulated sugar, and confectioners’ sugar. Mix just until incorporated.
- Slowly drizzle in the vegetable oil, followed by the eggs, water, and vanilla extract. Blend until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, baking soda, and cream of tartar until evenly distributed.
- Gradually add the dry ingredients to the butter mixture, allowing the mixer to incorporate them fully. Continue mixing until the dough pulls away from the sides of the bowl, forming a cohesive mass.
- Using a cookie or ice cream scoop, portion out the dough into golf-ball-sized rounds and place them on the lined baking sheet. Roll each dough ball between your palms to create a smooth, even shape.
- Press the bottom of a clean kitchen glass into granulated sugar, then gently flatten each dough ball, ensuring the center is slightly more compressed than the edges. Repeat for all cookies.
- Bake for 7 minutes, then remove the cookies from the oven. They will still be slightly underbaked at this stage, as they will undergo additional broiling.
- Carefully press a piece of semi-sweet chocolate onto the center of each cookie, then top with half of a marshmallow.
- Place the baking sheet under the broiler for 1 to 1 ½ minutes, keeping a close watch to prevent the marshmallows from browning too much.
- Allow the cookies to cool for 5-10 minutes before serving. The chocolate will remain slightly melted, creating a rich, gooey texture with every bite.
