Chocolate Marshmallow Cookies

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. 

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 chocolate 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 chocolate cookies with marshmallows not only creates a beautiful contrast of black and white colors, but it also adds a sweet, gooeyness to every bite 🙂 

Ingredient Notes

• 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 (rather than mini marshmallows) 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 cookies stuffed with marshmallows! For the full ingredient list and method, see the recipe card at the end of this post. 

STEP 1: Combine the dry ingredients. In a large bowl, whisk together 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.

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

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

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. 

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!

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. 

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