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    Home » Recipes » Cookies

    Published: Feb 28, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Chocolate Marshmallow Cookies

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    Jump to Recipe·Print Recipe

    These chocolate marshmallow cookies are made with a rich black cocoa cookie dough stuffed with gooey marshmallows!

    chocolate marshmallow cookies piled on baking sheet.

    These black cocoa cookies bake up with crisp edges, chewy centers, and gooey marshmallow peaking through. They're such a fun cookie to shape and watch as the marshmallow oozes through the cracks while they bake! 

    For more cookies recipes, try Birthday Cake Cookies, Small Batch Chocolate Chip Cookies, Fudgy Mocha Brownie Cookies, and Vegan Tahini Oatmeal Chocolate Chip Cookies. 

    Jump to:
    • Why you'll love these chocolate marshmallow cookies
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other cookie recipes to try
    • 📖 Recipe

    Why you'll love these chocolate marshmallow cookies

    • Rich Black Cocoa: Black cocoa powder smells like the best chocolate cake to ever exist, so you can only imagine how magical it is to bake with! It creates an almost oreo-like flavor in these cookies that is just heavenly. 
    • Chewy Texture: These are a true thin and chewy cookie with crisp edges and a crunchy sugar coating!
    • Gooey Marshmallow: Stuffing these cookies with marshmallows not only creates a beautiful contrast of black and white colors, but it also adds a sweet, gooeyness to every bite 🙂 
    chocolate marshmallow cookie pulled apart.

    Ingredient Notes

    recipe ingredients.
    • All-Purpose Flour: You'll need 1 ⅓ cups plus 1 tablespoon of flour, but as always I HIGHLY recommend weighing your flour to exactly 170g.
    • Cocoa Powder: To give these cookies an extra rich flavor and dark color, use black cocoa powder! Alternatively, you can use dutch process cocoa powder.
    • Leavener: You'll need both baking powder and baking soda - be sure they're both fresh!
    • Sugar: You'll need granulated sugar for the cookie dough, as well as a little extra for rolling.
    • Butter: I recommend using a high-quality European-style butter, such as Kerrygold.
    • Egg: Bring your egg to room temperature quickly by placing it in a bowl of warm water.
    • Marshmallow: I have tested this recipe with all different types of marshmallows and ways of stuffing them, and I found the best method is to use half of a large marshmallow with a thick cookie dough base and a very thin cookie dough top. See below for step by step photos on how to shape them!

      See recipe card for full information on ingredients and individual quantities.

      Step by Step Instructions

      Here are step by step photos and instructions on how to make these chocolate marshmallow cookies! For the full ingredient list and method, see the recipe card at the end of this post. 

      dry ingredients in bowl.
      STEP 1
      butter and sugar in bowl.
      STEP 2

      STEP 1: Combine the dry ingredients. In a medium bowl, combine the flour, black cocoa powder, baking powder, baking soda, and salt.

      STEP 2: Cream together the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light & fluffy for 2-3 minutes.

      egg & vanilla added to creamed butter & sugar.
      STEP 3
      dry ingredients mixed into cookie dough.
      STEP 4

      STEP 3: Mix in egg & vanilla. Mix in the egg and vanilla until fully combined.

      STEP 4: Mix in dry ingredients. Scrape down the bowl with a rubber spatula, then mix in the dry ingredients on low speed until fully combined. The dough will be very thick. 

      marshmallow halves added to bottom cookie dough ball.
      STEP 5
      stuffed cookie dough ball rolled in sugar.
      STEP 6

      STEP 5: Shape the cookie dough. Use a 1 tablespoon cookie scoop to portion the cookie dough. Flatten out one cookie dough ball just enough to fit one marshmallow half. Flatten out a second cookie dough ball very thin and rip a small hole in the center, then place on top of the marshmallow.

      STEP 6: Roll cookie dough in sugar. Gently roll into a ball and barely seal the hole, then roll in sugar. The sealed hole will ensure the marshmallow peaks through in the center. 

      cookie dough balls on baking sheet.
      STEP 7
      baked cookies on baking sheet.
      STEP 8

      STEP 7: Bake. Place the stuffed cookie dough balls on the prepared baking sheets spaced about 3 inches apart. Bake the cookies for 12 minutes until cracked and the marshmallows peak through. 

      STEP 8. Enjoy! Remove from the oven, and immediately use a large round cookie cutter or glass to scoot the edges in to create perfectly round cookies. Allow to completely on the baking sheet and enjoy!

      Expert Baking Tips

      • Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
      • Carefully stuff the marshmallows in the cookie dough. To ensure the marshmallows peak through the cracks and do not dissolve into the cookie, it needs a thick cookie dough base and a very thin cookie dough top. I like to rip a small hole in the top and barely seal it back together. This allows the marshmallow to break through more easily.
      • Scoot the baked cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges in and shape a perfectly round cookie!
      chocolate marshmallow cookies piled on baking sheet.

      Recipe FAQs

      Where do I get black cocoa powder?

      I always buy King Arthur's black cocoa powder here.

      Why did the marshmallows dissolve during/after baking?

      If the marshmallows dissolved, it could be that the cookie dough balls were not shaped correctly; there was too much cookie dough on top; the marshmallow was too big; or the cookies were over-baked.

      Be sure to use a 1 tablespoon cookie scoop, and follow the step by step instructions on how to shape them above! The most important thing is to create a thick cookie dough base and thin cookie dough on top. This gives the marshmallow more support underneath, but allows it to peak through the top as it bakes!

      Storage Tips

      Room Temperature: Store the baked cookies in an airtight container at room temperature for 3-5 days. 

      Freezer: Store the baked cookies or stuffed cookie dough balls (not rolled in sugar) in a freezer ziplock bag for up to 3 months in the freezer. 

      bite taken out of one chocolate marshmallow cookie.

      Baking in Grams

      All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

      If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

      But trust me, once you try baking in grams you'll never turn back!

      Happy baking! x

      Other cookie recipes to try

      • red velvet crinkle cookies on parchment paper
        Red Velvet Crinkle Cookies
      • mini red velvet whoopie pies stacked
        Mini Red Velvet Whoopie Pies
      • vegan oatmeal cookies stacked on parchment paper
        Vegan Tahini Oatmeal Chocolate Chip Cookies
      • birthday cake cookies piled on baking sheet
        Birthday Cake Sugar Cookies

      If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

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      📖 Recipe

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      chocolate marshmallow cookies piled on baking sheet

      Chocolate Marshmallow Cookies

      • Author: Sloane
      • Prep Time: 30 minutes
      • Cook Time: 12 minutes
      • Total Time: 42 minutes
      • Yield: 14 cookies 1x
      • Category: cookies
      • Method: baking
      • Cuisine: American
      Print Recipe
      Save Recipe Recipe Saved

      Description

      These chocolate marshmallow cookies are made with a rich black cocoa cookie dough stuffed with gooey marshmallows!


      Ingredients

      Scale
      • 170g (1 ⅓ cups + 1 tbsp) all-purpose flour
      • 42g (½ cup) black cocoa powder
      • ½ tsp baking powder
      • ½ tsp baking soda
      • ½ tsp kosher salt
      • 113g (8 tbsp) unsalted butter, room temp
      • 200g (1 cup) granulated sugar
      • 1 egg, room temp
      • 1 tsp vanilla
      • 7 large marshmallows, cut in half
      • 50g (¼ cup) granulated sugar, for rolling

      Instructions

      1. Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
      2. In a medium bowl, combine the flour, black cocoa powder, baking powder, baking soda, and salt.
      3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light & fluffy for 2-3 minutes. Mix in the egg and vanilla until fully combined.
      4. Scrape down the bowl with a rubber spatula, then mix in the dry ingredients on low speed until fully combined. The dough will be very thick.
      5. Use a 1 tablespoon cookie scoop to portion the cookie dough. Flatten out one cookie dough ball just enough to fit one marshmallow half. Flatten out a second cookie dough ball very thin and rip a small hole in the center, then place on top of the marshmallow. Gently roll into a ball and barely seal the hole, then roll in sugar. The sealed hole will ensure the marshmallow peaks through in the center.
      6. Place the stuffed cookie dough balls on the prepared baking sheets spaced about 3 inches apart. Bake the cookies for 12 minutes until cracked and the marshmallows peak through.
      7. Remove from the oven, and immediately use a large round cookie cutter or glass to scoot the edges in to create perfectly round cookies. Allow to completely on the baking sheet and enjoy!

      Notes

      • Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
      • Carefully stuff the marshmallows in the cookie dough. To ensure the marshmallows peak through the cracks and do not dissolve into the cookie, it needs a thick cookie dough base and a very thin cookie dough top. I like to rip a small hole in the top and barely seal it back together. This allows the marshmallow to break through more easily.
      • Scoot the baked cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges in and shape a perfectly round cookie!

      Keywords: chocolate marshmallow cookies, black cocoa cookies, marshmallow cookies

      Did you make this recipe?

      Tag @sloanes.table on Instagram and hashtag it #sloanestable

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      Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried-and-true recipes of baked goods ranging from easy & indulgent to bakery-worthy to simple & healthyish.

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