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+ servings

Chocolate Marshmallow Cookies

These chocolate covered chocolate marshmallow cookies are fun, easy, and a tasty treat. A favorite from my childhood!
Chocolate marshmallow cookies
Print Recipe
5 from 1 vote


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


  • 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.


Sodium: 68mg, Calcium: 8mg, Vitamin A: 94IU, Sugar: 10g, Fiber: 1g, Potassium: 63mg, Cholesterol: 16mg, Calories: 117kcal, Saturated Fat: 3g, Fat: 5g, Protein: 2g, Carbohydrates: 17g, Iron: 1mg
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