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!
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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! Regular marshmallows won't do the trick for this recipe, it's got to be fluff.
- 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.
Common Questions:
Can I use regular marshmallows instead of fluff?
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.
Any grocery store should have marshmallow fluff, you can typically find it in the baking aisle near the marshmallows (and sometimes near the peanut butter).
Many times if your cookies flatten out during the baking process, that could mean a few different things. Your butter might have been too warm- you want to make sure the butter is soft/room temperature, but not too warm (difficult, I know). You should be able to make an indent in the butter, but the outside of the butter wrapper shouldn't be greasy.
The other reason might have been you measured the flour incorrectly. Make sure to spoon and level the flour for the best results.
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.
More marshmallow recipes:
- S'mores Cookie Cups
- S'mores Skillet Cookies
- Brown Butter Rice Krispie Treats
- Peanut Butter Rice Krispie Treats
More cookies recipes:
- Small Batch Sugar Cookies
- Funfetti Chocolate Chip Cookie Cake
- Oatmeal Creme Pies
- Orange Creamsicle Cookies
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📖 Recipe
Chocolate Marshmallow Cookies
Equipment
Ingredients
- 2¼ cup all-purpose flour spooned and leveled
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks unsalted butter at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoon vanilla extract
- 2 large eggs
- 10 oz marshmallow fluff (I bought a large container)
- 10 oz bag dark chocolate chips (for melting)
Instructions
- Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
Make the cookies:
- In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, 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, scraping the sides of the bowl when needed. Mix until just combined.
- Using a medium cookie scoop (about 1.5 tbsp), scoop dough onto a cookie sheet and bake for 10-12 minutes (Keep the dough in the fridge while waiting for the next batch). Remove from the oven and allow to cool on the pan for about 5 minutes, then transfer to a wire cooling rack. Cookies should cool completely before putting fluff on top.
Add marshmallow fluff:
- 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 above.
- Here comes the messy part! 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 melt/run all over the pan.
Dip in chocolate:
- 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. Dunk the top of each cookie in the chocolate until the marshmallow is covered. Shake off excess chocolate and place back on the cookie sheet to dry. Put the cookies back 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.
Notes
- 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
- Use a cookie scoop to scoop the perfect sized cookies
- Don't overbake the cookies, you want soft cookies and 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 matter what they look like!
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