Chocolate-covered chocolate marshmallow cookies are fun, easy, and a tasty treat. These soft chocolate cookies topped with marshmallows and melted chocolate are favorite from my childhood!

pile of chocolate marshmallow cookies on a plate

This recipe is from my Mom, and I plan to spoil my kids with them often so they’ll love them as much as I did growing up. They’re simpler to make than they may seem, and they’re also so fun and delicious.

They’re just these soft and chewy chocolate cookies topped with marshmallows during the last few minutes of baking and then covered in melted chocolate. Kids and adults alike will love them, and everyone is going to want the recipe!

Table of Contents

chocolate marshmallow cookies on a plate with chocolate chips

Why you’ll love these cookies

  • The soft marshmallow center is such a fun surprise.
  • These cookies have tons of delicious chocolate flavor. Perfect for all of you chocolate lovers!
  • No recipe is needed for the chocolate topping, it’s just melted chocolate (and not a separate chocolate frosting).
  • There’s no dough chill time, and no waiting.

Ingredients you’ll need

  • Butter— you can use unsalted or salted butter, but I prefer unsalted for more control over flavor.
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Unsweetened natural cocoa powder— not Dutch-processed cocoa powder
  • Baking soda
  • Salt
  • Marshmallows
  • Chocolate or chocolate chips— for melting
chocolate marshmallow cookie dough

How to make chocolate marshmallow cookies

  1. Prepare chocolate cookie dough. These cookies are made using the creaming method, where you beat the butter and sugar until creamy and fluffy, then add eggs and vanilla, and finally the dry ingredients. Mix to make a soft dough.
  2. Bake cookies. Scoop onto a parchment paper lined sheet pan and bake at 350°F until the tops of the cookies start to crack, about 8 minutes.
  3. Add marshmallows. Remove the cookies from the oven and top each with a marshmallow. Return them to the oven immediately and bake for 2 minutes more. Marshmallows will be soft and puffy, use your fingers to press them a little flat on top.
  4. Cover with melted chocolate. Melt chocolate in the microwave or over a double boiler, and spread over the tops of the cookies. Let cookies set up for a bit before serving.

Then, enjoy!

putting marshmallows and melted chocolate onto cookies

baking tip:How to use a double boiler to melt chocolate

A double boiler makes melting chocolate easy! It’s made up of two pots, with the larger pot containing hot water and the smaller pot fitting inside to use the steam for heating. You can buy a specific double boiler melting pot to place over a saucepan, but any heat-proof bowl such as a glass, silicone or metal bowl will work.
  1. Fill the bottom pot with 1-2 inches of water and bring to a low simmer, it should not boil.
  2. Place the top pot on top and add chocolate.
  3. Stir frequently as the steam from the bottom pot warms the chocolate from below.
  4. Remove the top pot when the chocolate has almost completely melted, but a few small pieces remain. Continue to stir until until it’s fully melted and smooth.
Be sure to keep an eye on the chocolate! Do not overheat it let it sit on the double boiler after it’s melted as it may scorch and seize. Seized chocolate is hard, grainy, and can’t be used or saved.
More Baking Tips »
  • Start with butter at the right temperature. It should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. If it’s shiny or melty at all, the butter is too warm and your cookies may spread.
  • Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link).
  • My favorite size cookie scoop for these cookies is a medium #40 spring-loaded scoop which measures 1.5 tablespoons.
  • These pre-cut parchment sheets are perfect for cookie baking.
  • If cookies come out slightly misshapen, use a spatula to press them back into a circle right after they come out of the oven.
  • The chocolate topping on these cookies will have a matte finish when set because we took the easy way and didn’t temper it. To give it a bit of gloss, stir 1 teaspoon of vegetable oil into the melted chocolate before topping cookies.
  • Storage tips: These cookies will keep at room temperature for about a week, but are best within a few days of baking.
chocolate marshmallow cookie with a bite taken out of it

More cookies you’ll love

Get the recipe

pile of chocolate marshmallow cookies on a plate
4.86 from 7 reviews

Chocolate Marshmallow Cookies

Servings: 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
These chocolate covered chocolate marshmallow cookies are fun, easy, and a tasty treat. A favorite from my childhood!
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Ingredients
 

  • ¾ cup (170 grams) unsalted butter
  • 1 ½ cups (300 grams) sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • ⅔ cup (57 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Approximately 3 dozen marshmallows
  • 1 cup (200 grams) dark or semi-sweet chocolate (7 oz), chopped or use chips

Instructions
 

  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium high speed until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing after each. Add the vanilla.
  • In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the mixer all at once and mix on low until just combined.
  • Scoop by the rounded tablespoon onto the prepared sheet pan. Roll into balls.
  • Bake until cookie tops start to crack, about 8 minutes.
  • Remove from the oven and immediately top each cookie with a marshmallow. Return the pan to the oven and bake an additional 2 minutes. Remove cookies from the oven and use your fingers to flatten the marshmallows a little. Let cool completely.
  • Place the chopped chocolate in a heat proof bowl and set over a pan of barely simmering water. Let chocolate melt, stirring frequently, and remove as soon as no lumps remain. Use a spoon to cover each cooled cookie with chocolate. Put in the fridge to firm up.
  • Store cookies in an airtight container at room temperature. Cookies are best if consumed the day they are made, but will keep for several days.

Video

Calories: 117kcal, Carbohydrates: 17g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 68mg, Potassium: 63mg, Fiber: 1g, Sugar: 10g, Vitamin A: 94IU, Calcium: 8mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This recipe was originally published May 2018.