Chocolate Marshmallow Cookies have a fudgy, chocolate cookie base, layered with gooey marshmallow fluff, and topped with a coating of dark chocolate. The perfect combination!
Y'ALL- these cookies. If I could marry a cookie, these might be the ones.
I am completely and totally obsessed with these, and I don't even like marshmallow fluff like that.
This cute little bakery right by my apartment (the Batch House- if you haven't been and you live in Charlotte, you must go. Like right now. Stop reading and go) used to make these cookies she called Luna cookies. They were a chocolate cookie on the bottom, a big dollop of marshmallow on top of the cookie, and then coated in a chocolate shell. I dreamed about those cookies.
I haven't seen her put them on the menu in MONTHS which obvi made me sad. So I decided to try and make my own!
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 cookies are a little messy to make, but they are totally worth the sticky fingers!
What you need to make these cookies:
- 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.
- Vanilla extract: always!
- Eggs: 2 eggs will give your cookies
- Marshmallow fluff: Get a big ol' container!
- Chocolate chips or melting chocolate: I used dark chocolate but milk or semi-sweet works well too! Use whatever you prefer.
Like I said above, these cookies are a bit messy to make, but they are SO GOOD I promise you won't mind one bit!
Other cookies to try!
Chocolate Marshmallow Cookies
- 2¼ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 2 sticks unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
- 10 oz marshmallow fluff (I bought a large container)
- 1 package dark chocolate chips (for melting)
- 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 per cookie), scoop 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.
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 tbsp 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.