Chocolate Marshmallow Cookies

If you’re looking for a delightful, easy-to-make treat that’s as fun to eat as it is to bake, then these marshmallow cookies are exactly what you need! Soft, chewy, and topped with gooey marshmallows, these cookies have a rustic charm and a texture that’s to die for. Whether you’re whipping up a batch for a special occasion or simply craving something sweet, this recipe will quickly become a favorite in your kitchen.

Jump to Recipe

One of the best parts about this recipe? The dough doesn’t need to be chilled before baking, which means you can satisfy your cookie cravings that much faster. In addition, keeping the marshmallow on top of the cookie, instead of sealing it inside like in many other recipes, gives these cookies a unique, chewy, almost taffy-like texture. It also creates a beautifully rustic look that makes each cookie feel a little extra special.

Ingredients for Marshmallow Cookies

Here’s what you’ll need:

• 1/2 cup coconut oil: Adds moisture and a subtle sweetness.
• 1 1/4 cups all-purpose flour: The base for the perfect cookie texture.
• 1/2 cup cocoa: For rich, chocolatey flavor.
• 3/4 tsp baking soda: Helps the cookies rise.
• 1/2 tsp salt: Balances out the sweetness.
• 2/3 cup brown sugar: Keeps the cookies soft and adds depth of flavor.
• 1/4 cup chocolate chips or sliced almonds: For added texture and a flavor boost.
• 1 egg: Binds the ingredients and adds richness.
• 1 tsp vanilla extract: Enhances all the flavors.
• 3/4 cup marshmallow fluff: Mixed into the dough for gooey goodness.
• 6 halved marshmallows for topping: Toasted on top for that irresistible golden finish.

Do you prefer butter in your chocolate marshmallow cookies? Go ahead and substitute with churned butter at home.

Directions

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This is the perfect temperature to bake your cookies, allowing them to rise slightly while staying soft and chewy.

Step 2: Mix the Wet Ingredients

Step 3: Prepare the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa, baking soda, salt, and your choice of chocolate chips or sliced almonds. Stir everything together until it’s evenly distributed.

Step 4: Combine and Mix

Step 5: Form the Cookie Dough Balls

Using a spoon or cookie scoop, divide the dough into 12 even portions. Roll each portion into a ball and place them on a parchment-lined baking sheet. These cookies will spread slightly while baking, so leave enough space between them.

Step 6: Top with Marshmallows

Gently press a halved marshmallow into the top of each cookie dough ball. Press just enough to secure it in place without squishing it down too much. Flatten the dough balls slightly to help them spread evenly in the oven.

Step 8: Cool and Serve

Once baked, let the cookies cool on the baking sheet for about 5 minutes to allow the marshmallows to set. Afterward, transfer the cookies to a cooling rack to finish cooling completely. Or, enjoy them warm for an extra gooey marshmallow treat!

Why This Recipe Works So Well

One of the key reasons I love this marshmallow cookie recipe is its simplicity. The fact that the dough doesn’t need to be chilled means you can go from mixing to baking in no time. Chilling dough is often necessary to prevent spreading, but this recipe avoids that step entirely while still yielding perfectly shaped cookies.

Another aspect I love is how this recipe keeps the marshmallow on top of the cookie, instead of hiding it inside. This makes the marshmallow puff up and toast while baking, giving the cookies a chewier, more taffy-like texture. Not only does this enhance the flavor and texture, but it also creates a more rustic appearance, which adds to the homemade charm. Each bite is filled with gooey, chocolatey goodness, paired with the perfect marshmallow topping.

Customizing Your Cookies

This recipe is versatile and can be adapted to suit your preferences. Here are a few ideas:

• Extra Chocolate: Add more chocolate chips or even white chocolate chips for a sweeter bite.
• Nutty Additions: Substitute the almonds with walnuts or pecans for a richer flavor.
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend, and ensure your marshmallows and chocolate chips are gluten-free too.
• Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water), vegan marshmallows, and chocolate chips, or check out these vegan marshmallow cookies.

Final Thoughts

These marshmallow cookies are everything you want in a treat: quick to make, chewy, chocolatey, and just the right amount of gooey. Whether you’re baking them for a special occasion or just because, they’re sure to impress anyone who tries them.

With no need to chill the dough and the marshmallows proudly sitting on top, this recipe offers a delightful twist on traditional marshmallow cookies. So, next time you’re in the mood for something sweet, give these cookies a try—you won’t regret it!

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Enjoy your delicious, homemade cookies, and don’t forget to share them (or keep them all to yourself)!