Chocolate Marshmallow Cookies are a blast to make and even better to eat! Rich, fudgy cookies topped with gooey marshmallows and smooth chocolate. The best!
Author note
These Chocolate Marshmallow Cookies Are Always A Hit Because…
- They start with chocolate cookie dough—homemade or store-bought!
- You get a gooey marshmallow and rich chocolate topping in every bite.
- They look fancy but are actually so simple to make.
- The marshmallow stays soft and gooey even after the cookies cool.
- Perfect for parties, holidays, or anytime you want a fun, crowd-pleasing treat!
Chocolate Marshmallow Cookie Ingredients
- Favorite chocolate cookie recipe: Choose a recipe that you love! If you’re short on time, packaged refrigerated dough works great.
- Store-bought dough: If using store-bought dough, we love Ruby Snap’s Maris dough if it’s available. If you need to consider allergies, we like these Gluten-Free, Vegan Cookies.
Toppings:
- Large marshmallows: Fresh marshmallows are easier to cut, melt into the cookie better, and taste best.
- Semi-sweet chocolate chips: Quality matters. The better the chocolate, the better the flavor.
- Coconut oil: This helps to thin the chocolate for a smoother topping.
How To Make Chocolate Marshmallow Cookies
- Prepare the dough: Use your favorite chocolate cookie recipe.
- Partially bake: Start baking according to the recipe, but remove 2 minutes early.
- Add marshmallows: Press half a marshmallow on each cookie and finish baking. Cool cookies.
- Make chocolate topping: Microwave chocolate and oil until smooth.
- Top the cookies: Spoon melted chocolate over cooled cookies.
Recipe Tips
- Stir frequently: Stir the chocolate every 20 seconds. This helps evenly distribute heat and prevents the chocolate from seizing.
- Avoid water: Ensure no water gets into the chocolate as even a small amount can make it clumpy.
- Thin consistency: If the chocolate is too thick and won’t spread nicely over the Chocolate Marshmallow Cookies, add a bit more oil.
Storage
Wait until fully cool before adding to an airtight container. Separate layers with parchment paper.
Store at room temperature for up to five days. Best eaten on day one or two!
More Cookie Recipes:
- Coconut Oil Chocolate Chip Cookies
- Fudge-Striped Cookies
- Swig Sugar Cookies
- Lemon Cookies
- Maple Cookies
Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies are rich, fudgy, and topped with gooey marshmallows and smooth chocolate—simply irresistible!
Equipment
- Sheet pan (15″ x 10″) lined
Ingredients
Toppings
- Large large marshmallows halved
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil or vegetable oil
Instructions
- Follow the directions to prepare your chosen chocolate cookie recipe. Cut large marshmallows in half with sharp kitchen scissors.
- Bake the cookies as per your recipe’s instructions but subtract 2 minutes from the recommended bake time. Remove the cookies from the oven. Lightly press a marshmallow half onto the top of each cookie. Return the cookies to the oven and bake for an additional 2 minutes.
- After baking, remove the cookies from the oven. Use the back of a spoon to gently press down on the marshmallows, slightly flattening them. Allow the cookies to cool for 5 minutes on a sheet pan; then transfer to a wire cooling rack to cool completely.
- Place the cookies back on a lined baking sheet. In a microwave-safe bowl, combine the chocolate chips and oil. Microwave in 20-second increments, stirring after each, until the chocolate is completely melted and smooth. Gently spoon the melted chocolate over each cooled marshmallow-topped cookie. Let chocolate harden at room temperature before enjoying.
Recipe Notes
Note 1: Use your favorite chocolate cookie recipe or one of mine: Chocolate Cookies, Brownie cookies, or Chocolate caramel cookies. You can also use pre-made cookie dough, like Ruby Snap’s Maris dough.
Nutrition Note: The nutrition information will vary widely, depending on the cookie recipe you use.
Storage: Store fully cooled cookies in an airtight container with parchment paper between layers. These cookies are best eaten within 2 days.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 50.6g | Protein: 2.7g | Fat: 11.4g | Cholesterol: 2.3mg | Sodium: 143.9mg | Fiber: 1.5g | Sugar: 35.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
This look delicious and I’m going to make these as soon as I can!
I hope you enjoy! 🙂