Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies have a fudgy, chocolate cookie base, layered with gooey marshmallow fluff, and topped with a coating of dark chocolate. You will love these marshmallow cookies!

Y'ALL- these cookies. If I could marry a cookie, these might be the ones. Chocolate Marshmallow Cookies are my new obsession and I'm not ashamed to admit it

I was inspired by a little bakery I used to live by and they turned out just like them! These marshmallow cookies are rich, fudgy, sweet, and super decadent.

What are Chocolate Marshmallow Cookies?

A simple, basic chocolate cookie dough- which might seem boring, but I promise the combination of that and a layer of marshmallow fluff is out of this world. You bake the cookies plain and once they have cooled, you dollop some fluff on top, spread it out, and dip those bad boys in dark chocolate. It's basically chocolate/marshmallow heaven.

These marshmallow cookies are a little messy to make, but they are totally worth the sticky fingers!

Ingredients Needed:

• Flour: All-purpose flour used here to keep our cookies soft and chewy.
• Cocoa Powder: Any good quality unsweetened cocoa powder works great here.
• Baking powder: Using baking powder here instead of baking soda!
• Butter: Make sure your butter is room temperature, this will help when creaming it together with the sugars.
• Sugar: A mixture of granulated and brown sugar here, but if you only have one or the other feel free to swap them out.
• Marshmallow fluff: Get a big ol' container! For this recipe, you're going to want to use marshmallow fluff. Fluff is used here to spread over the top and easily dip in chocolate. You might be able to melt regular marshmallows on the stovetop/microwave, but I didn't test it, and buying fluff would honestly be easier.
• Chocolate chips or melting chocolate: I used dark chocolate but milk or semi-sweet works well too! Use whatever you prefer.

Step by Step Instructions

Step 1: In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, use an electric mixer to cream the butter and both sugars until light and fluffy, about 2-3 minutes. Add in the vanilla and eggs and combine. Slowly add the dry ingredients to the wet. Mix until just combined.

Step 2: Scoop about 1.5 tablespoon dough onto a cookie sheet and bake for 10-12 minutes. Keep the dough in the fridge while waiting for the next batch. Cookies should cool completely before putting fluff on top.

Step 3: Once your cookies have cooled completely, arrange them on a parchment paper-lined cookie sheet or plate (something that you can fit in the fridge or freezer so cookies can set). I used a cookie sheet like the pictures below.

Using a tablespoon measuring spoon, scoop 1 tablespoon of fluff onto the center of each cookie. Take a butter knife and spread the fluff out across the top of the cookie best you can (they don't have to be perfect)! I like to do this in batches, so I will scoop fluff onto 3-4 cookies and then use the knife to spread those out and repeat. After I get about a dozen of them done, I stick them in the fridge or freezer to set while doing the next batch of 12. This helps the fluff stay in place, or else it would continue to run all over the pan.

Step 4: After your cookies have been smothered in marshmallow fluff and set in the fridge/freezer, it's time to dip them in chocolate: start with about half of your chocolate chips in a microwave-safe bowl and melt for 30 seconds. Continue in 10-second increments until completely melted and smooth. You can add and melt more chocolate at any point you feel you need more.

Step 5: Dunk the top of each cookie in the chocolate until the marshmallow is covered. Shake off excess chocolate and place the cookies back on the cookie sheet to dry. Place in the fridge or freezer until the chocolate is set (15-20 minutes in the freezer, 25-30 min in the fridge). I also do this step in batches, so I will do about 12 cookies at a time and then put them in the fridge/freezer, and move on to my next batch of 12.

Tips and Tricks:

• Make sure you make room in your fridge or freezer for these to set before starting- you're going to be pulling them in and out in between putting the marshmallow fluff on top, as well as the chocolate layer.
• Use a cookie scoop to scoop the perfect-sized cookies!
• Don't overbake the cookies- they will continue to bake as they cool on the pan.
• Make sure the cookies are cool before putting the fluff on top. Warm cookies will make the fluff super melty!
• Don't worry if the fluff is super messy, you're going to dip the tops in chocolate anyway so it doesn't really matter what they look like.

What's the best way to dip these cookies in the chocolate?

I found that using a deep bowl or 2-cup measuring cup (vs a shallow bowl/plate) and dunking them in that was easiest! I also just used my hands to be honest- while messy, it was the easiest way to just dip the tops and not lose the cookies in the bowl of chocolate. You could try using a fork to dip them in if you don't want to dirty your fingers!

Storing and freezing

These marshmallow cookies can be stored in an airtight container at room temperature for up to 3 days, and in the fridge for a week. They can be frozen for up to 2 months.

Want to try other cookie recipes?

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