Chocolate Marshmallow Cookie Recipe

Chocolate Marshmallow Cookie Recipe
When you are craving chocolate, these chocolate marshmallow cookies are just the treat. Rich and decadent chocolate cookies with chocolate chips and mounds of marshmallow inside, these cookies are a satisfying afternoon snack or after dinner dessert.
These delicious chocolate marshmallow cookies are filled with homemade marshmallows and chocolate chips. Pair them with your favorite dessert tea!
You can make them using any leftover homemade marshmallows cut into small pieces, but I admit I just used a bag of mini marshmallows I had in the pantry.
These cookies do take some time to make, so plan ahead. The dough requires a rest in the fridge overnight so they don’t spread too much in the oven, but they are worth the wait.

Making Chocolate Marshmallow Cookies


To make these chocolate marshmallow cookies, start by beating room temperature butter, brown, and white sugar together until combined. Next, you’ll add in the eggs and cocoa powder and beat thoroughly.
In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Then mix the dry ingredients into the wet ingredients. You want the batter to be thoroughly mixed but not overdone.
Overmixing any batter with gluten found in flour will create a tough baked good, so don’t walk away from your mixer. Once the batter is combined, stir in some good quality chocolate chips and mini marshmallows.
To prepare the cookie dough for chilling, you want to roll the dough into balls that measure 2-3 inches across. The dough is crumbly; you can wet your hands to help get the balls to form. Try to tuck the marshmallows in to the dough ball as best as you can so they don’t melt out of the cookie in the oven.
Once you have your cookie dough balls, put them on a cookie sheet or large plate in your refrigerator to chill overnight.
The next day, separate the chilled chocolate balls on a parchment or Silpat mat lined cookie sheet and bake at 375 for 9 minutes. Make sure the cookie balls are spread out on the sheet, and don’t press them down.
The trick with these cookies is to do all we can to keep these cookies from spreading and losing all the chocolate chips and marshmallows within. Once the cookies are done baking, let them cool fully on the tray before trying to move them, as they will be very soft and need to set up.
Again, these cookies take time and patience, but once you bite into them you will be happy for the effort.
Image shows a plate of chocolate marshmallow cookies next to a bag of Red Velvet pu'erh dessert tea, and a teaspoon and cup of tea. Everything sits on a black cloth on a wooden background.

Tea Pairings


I paired my chocolate marshmallow cookies with Red Velvet pu’erh tea, which truly does taste like a slice of cake. I drank it plain, but it would be wonderful with some milk. I found it didn’t need any sweetener, but a dash of honey dust never hurts if you like your tea sweetened.
If you prefer a decaf tea for some late-night snacking, Easy Like a Sunday Morning combines chocolate and lavender in a blend that I just love to make into a tea latte.
Image shows a plate of chocolate, marshmallow-filled cookies on a white plate against a cloth background.


Chocolate Marshmallow Cookies



Ingredients:
  • 3/4 cup room temperature butter
  • 1/2 cup brown sugar
  • 1/4 + 2 tablespoons white sugar
  • 1/2 cup cocoa powder
  • 2 egg yolks
  • 1 cup + 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup mini marshmallows

Directions:
Beat room temperature butter and sugars together until combined.
Add egg yolks and beat until combined.
Add cocoa powder and beat until combined.
In a separate bowl, combine flour, salt, baking powder, and baking soda.
Blend dry ingredients into wet ingredients until combined, do not overmix.
Mix in chocolate chips and mini marshmallows.
Roll dough into 2–3 inch balls, wetting hands as necessary to get dough to stick.
Tuck the marshmallows into the dough as best you can to inhibit leaking.
Chill dough balls overnight.
Preheat oven to 375 degrees.
Place chilled cookie dough onto lined baking sheet, giving them 3 inches space. Don’t press the balls down.
Bake for 9 minutes. Cookies will be doughy and soft to the touch.
Let cookies cool and set completely on cookie tray before moving.
Keep in a covered container.

Mary Hadzimichalis

Mary is a creative kitchen and garden witch with a passion for tea. She lives on the Chesapeake Bay in Maryland with her husband and three cats. Her baking, creating, gardening, and women's healthcare advocacy can be followed on Instagram.
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