This recipe was originally created by and featured on Truffle Nation.

They are soft, gooey, and everything a chocolate marshmallow cookie should be! If you are in for a treat, you must try this unique recipe, which is super easy to make and loaded with flavors!

When I hear marshmallows, winter is all I can think about! Especially hot chocolate (*yumm*).

Why not make a cookie from chocolate and marshmallow? Cookies with marshmallows oozing out when eaten with double the chocolate flavor, doesn’t it sound exciting? I would rush to make these! 

Why You’ll Love This Recipe? 

• Soft and Fudgy: The fact that marshmallows and chocolate chunks are embedded in the cookie makes it irresistible. The texture of the cookie is so soft and fudgy that you’ll love eating it every day. 

• Double Chocolate: The cookies have a double chocolate flavor. You ask how? It has Dutch cocoa powder and dark chocolate chunks, giving it the most chocolatey flavor ever. 

• Kid’s Favorite: I can vouch that this cookie will become a hit amongst everyone, especially kids. Children love marshmallows, so they will definitely love eating these particular cookies. 

Important Ingredients Used In The Recipe

• Mini marshmallows: I tried using mini and half-cut big marshmallows but found that mini ones give the best result. 

• Dutch cocoa powder, being alkalized, has a more intense chocolate flavor than natural ones. 

• Egg: Egg helps add moisture and aeration to the cookies, making them soft and gooey. 

• Dark chocolate: I have added chopped dark couverture chocolate twice in the cookies. Once folded in the dough and later placed on top. This will give an immense chocolatey experience. 

How To Make Chocolate Marshmallow Cookies

• Do the prep: collect all the ingredients required for the recipe. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicone mat. 

• Creaming: Beat butter, castor, and brown sugar together until light and fluffy. 

• Wet Ingredients: Add the egg and vanilla essence to the creamed butter mixture. Mix well. 

• Dry ingredients: Sieve dry ingredients, i.e., flour, baking powder, cocoa powder, and salt. Add them to the creamed mixture and combine to form a dough. Also, add chopped dark chocolate (a) to the dough. 

• Marshmallows: now shape the cookies by making balls from the dough weighing 80g each. Press them a little and put a few mini marshmallows. Wrap the dough and rolls so that the marshmallows are fully covered. 

• Garnish: place all the marshmallow-filled cookies onto the lined baking tray. Place some more marshmallows and Chopped dark chocolate on top to garnish. 

• Freeze: Allow the cookies to freeze by placing the tray into the freezer for 15 minutes. 

• Bake: Finally, bake the cookies at 180C (OTG mode: upper rod + lower rod + fan) for 15-18 minutes. 

Chef’s Tips For The Recipe

Shaping

Ensure that the marshmallows are sealed inside the dough properly. This will make the gooey filling once baked. 

Dark chocolate

You may use dark compound chocolate in place of couverture if you’d like.

Baking

Do not overbake the cookies. They are meant to be soft, chewy, and fudgy. Overbaking will ruin the texture needed. 

How To Store Chocolate Marshmallow Cookies

Store the baked cookies in an airtight box at room temperature for up to a week. 

If you have extra cookie dough, you can cling-wrap it and store it in the freezer for up to 2 months.

More Easy Recipes

If you love this recipe, then do check my other recipes: Fluffy Marshmallows Swirl Brownies and Eggless Mocha Cake

Frequently Asked Questions 

Are S’mores and chocolate marshmallow cookies the same? 

No, S’mores are a classic dessert with marshmallows sandwiched between two Graham crackers. The inspiration for marshmallow-filled cookies came from S’mores only. 

This recipe was originally posted on Truffle Nation.