Easy Double Chocolate Marshmallow Cookies Ready in 30 Minutes

Did You Know 78% of Chocolate Lovers Are Missing This Secret Ingredient?

There’s something magical about biting into a warm, gooey chocolate cookie—especially when it’s packed with melty marshmallows. But here’s the thing: most double chocolate cookie recipes stop at cocoa powder and chocolate chips. What if I told you there’s a simple twist that transforms them into cloud-like, marshmallow-stuffed wonders? These Double Chocolate Marshmallow Cookies aren’t just rich and fudgy—they’re a nostalgic hug in dessert form.

I discovered this recipe during a rainy afternoon when my sweet tooth demanded something extraordinary. The marshmallows? They’re the game-changer. As they bake, they melt into pockets of caramelized sweetness, weaving through the dark chocolate dough like ribbons. And the best part? You probably already have everything you need in your pantry.

Why These Cookies Will Steal Your Heart (And Your Willpower)

Let’s be honest—regular chocolate cookies are delicious, but they don’t always have that “wow” factor. These Double Chocolate Marshmallow Cookies, though? They’re next-level. The marshmallows create a soft, almost brownie-like center, while the edges stay crisp and chewy. It’s the perfect contrast, like a dessert version of yin and yang.

What makes them truly special is how they play with textures. The first bite gives you that satisfying crackle of the cookie’s surface, followed by the oozy marshmallow and molten chocolate. It’s the kind of treat that makes you close your eyes and savor every second. And if you’re worried about them being too sweet? Don’t be. The deep, bittersweet cocoa balances the marshmallow’s sugar rush beautifully.

Print

Double Chocolate Marshmallow Cookies 🍫🤍 �

There’s something magical about biting into a cookie that’s rich, fudgy, and studded with melty marshmallows. These Double Chocolate Marshmallow Cookies are the stuff of dreams—crisp on the outside, gooey in the middle, and packed with pockets of marshmallow that stretch with every bite. Perfect for cozy afternoons with tea or late-night cravings, they’re my ultimate comfort bake.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened – Room temperature butter is key for that perfect creamy texture. If you forget to soften it, a quick 10-second zap in the microwave (just until slightly softened, not melted!) will do.
• 1 cup granulated sugar – For that classic sweetness and a little crispness on the edges.
• 3/4 cup packed brown sugar – The molasses in brown sugar adds depth and keeps the cookies chewy.
• 2 large eggs – Always use room-temperature eggs to avoid a grainy batter.
• 2 tsp pure vanilla extract – A splash of vanilla enhances the chocolate flavor beautifully.
• 2 cups all-purpose flour – Spoon and level it to avoid dense cookies.
• 3/4 cup cocoa powder (Dutch-processed or natural) – Dutch-processed gives a deeper chocolate flavor, but natural works too!
• 1 tsp baking soda – Helps the cookies rise just enough for that perfect texture.
• 1/2 tsp salt – Balances the sweetness and makes the chocolate pop.
• 1 1/2 cups semi-sweet chocolate chips – Because more chocolate is always better.
• 1 cup mini marshmallows – These melt into gooey pockets of joy. Pro tip: Freeze them for 10 minutes before mixing to prevent disappearing into the dough!

Let’s Bake These Dreamy Cookies

1. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 3 minutes on medium speed. Scrape down the sides of the bowl halfway through. This step is crucial for that perfect cookie texture!
2. Add eggs and vanilla. Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. The batter should look smooth and glossy.
3. Whisk dry ingredients. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This prevents lumps and ensures even distribution.
4. Combine wet and dry. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Overmixing = tough cookies, so stop as soon as no flour streaks remain.
5. Fold in the goodies. Gently stir in the chocolate chips and frozen mini marshmallows with a spatula. The marshmallows might try to stick—don’t worry, a little patience goes a long way!

At this point, your dough will be thick, chocolatey, and speckled with marshmallows. Pop it in the fridge for 30 minutes (if you can wait!) to prevent spreading. Trust me, the chill time makes all the difference for those bakery-style thick cookies.

Conclusion

There you have it—the ultimate Double Chocolate Marshmallow Cookies that are rich, gooey, and utterly irresistible! With their fudgy chocolate base, melty marshmallow center, and crisp edges, these cookies are a dream come true for any dessert lover. Whether you’re baking them for a special occasion or just because, they’re guaranteed to bring smiles (and maybe a little chocolatey mess).

Now it’s your turn! Whip up a batch, share your creations with us using #ChocolateMarshmallowMagic, or dive into more decadent recipes like our Fudgy Brownie Cookies or S’mores Cookie Bars. Happy baking! 🍫✨

FAQs

Can I use mini marshmallows instead of large ones?

Absolutely! Mini marshmallows work just as well—just press 3-4 into each cookie dough ball instead of one large one. They’ll melt into a deliciously gooey pocket.

How do I prevent the marshmallows from sticking to the baking sheet?

Parchment paper or a silicone baking mat is your best friend here. If a little marshmallow does ooze out, let the cookies cool completely before gently lifting them off the sheet.

Can I make these cookies ahead of time?

For the best texture, enjoy them fresh the same day. If needed, store cooled cookies in an airtight container with a piece of bread to keep them soft (but the marshmallow will lose some of its stretchiness).

My cookies spread too much—what went wrong?

Overly soft butter or a warm baking sheet can cause spreading. Chill the dough for 30 minutes before baking, and always bake on a cool tray (or pop it in the fridge between batches).

Can I freeze the dough?

Yes! Scoop the dough (without marshmallows), freeze on a tray, then transfer to a bag. When ready to bake, thaw slightly, add marshmallows, and bake as directed—adding 1-2 extra minutes.