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!

Chocolate Marshmallow Cookies stacked on top of each other.

Chocolate Marshmallow Cookies

Ready to shake up your cookie game? Give these Chocolate Marshmallow Cookies a try! They’re super yummy and easy to whip up. Plus, they’re perfect for any baking level.

Start with your go-to chocolate cookie dough (store-bought is totally fine!) and add half a marshmallow on top just before they’re done baking. After cooling, each cookie gets a decadent chocolate coating. The result? A rich, fudgy cookie with a melt-in-your-mouth gooey marshmallow center. Seriously, these are such a treat!

  • 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.

Dough balls being rolled out and baked; then marshmallows being cut in half; and placed on top of the partially baked cookies.

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.

Marshmallow being pressed down; chocolate being melted and spread over the baked 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!

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5 from 2 votes

Chocolate Marshmallow Cookies

By Chelsea Lords
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!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 20 cookies (depending on recipe used)

Ingredients 
 

Chocolate Cookies

Toppings

  • Large marshmallows, cut in half
  • 1 cup semi-sweet chocolate chips (best quality possible)
  • 1/2 teaspoon coconut (or vegetable) oil

Instructions 

  • COOKIE DOUGH and MARSHMALLOWS: Follow the directions to prepare your chosen chocolate cookie recipe. Cut large marshmallows in half with sharp kitchen scissors.
  • BAKE: 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.
  • COOL: 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 five minutes on a sheet pan; then transfer to a wire cooling rack to cool completely.
  • CHOCOLATE COATING: 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. (This amount of chocolate coating is enough for 15-20 cookies. If you have more cookies, melt additional chocolate and oil in a separate bowl.) Let chocolate harden at room temperature before enjoying.

Recipe Notes

Large marshmallows: Fresh, soft 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: The helps to thin the chocolate for a smoother topping.

Tips:

  • Stir the chocolate every 20 seconds. This helps evenly distribute heat and prevents the chocolate from seizing.
  • Ensure no water gets into the chocolate as even a small amount can make it clumpy.
  • If the chocolate is too thick and won't spread nicely over the cookies, add a bit more oil.
Nutrition information will vary widely, depending on the cookie recipe you use.

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.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Glenda says:

    This look delicious and I’m going to make these as soon as I can!

    Reply
    1. Chelsea says:

      I hope you enjoy! 🙂

      Reply