These Chocolate Marshmallow Cookies are every choc-lover's dream - rich, fudgy, and packed with gooey marshmallow pockets that make every bite a little bit magic! Perfect for afternoon tea, bake sales, or a Friday night treat, they're a fun twist on a classic chocolate cookie.
If you love a chewy, chocolatey bake, try my classic Chocolate Chip Cookies or the all-time favourite Chocolate Coconut Slice next.
These Chocolate Marshmallow Cookies are the perfect mix of brownie and cookie - rich, fudgy, and slightly chewy, with gooey pockets of marshmallow in every bite. They're super easy to make (no mixer needed!) and are even better eaten warm, with crisp edges and soft, melty marshmallows.
If you love a quick chocolate fix, try my Triple Chocolate Brownies or Chocolate Crackle Malteser Slice - both are just as rich, chocolatey, and irresistibly easy.
Why You're Going To Love This Recipe
- Decadent, fudgy texture - not dry or cakey, but dense with chocolate punch.
- Hidden marshmallow pockets - surprise bites of ooze that feel indulgent.
- Simple ingredients - no weird add-ons, just what you most likely already have.
- Kid-friendly and crowd-pleasing - ideal for lunchboxes, bake sales or after-school treats.
- Freezer-friendly - make ahead or store leftovers without losing magic.
- Conventional and Thermomix - both methods are included in the recipe card.
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Cookie Ingredients
You only need a handful of easy-to-find ingredients to make these chocolate marshmallow cookies; in fact, you probably already have them in your pantry!
- Brown sugar + caster sugar - the brown sugar adds extra moisture, depth and chew.
- Mini marshmallows - if you can't find mini marshmallows, use regular marshmallows and chop them into small pieces.
Everything else (flour, egg, vanilla, salt) is standard - no need to explain every spoonful!
Variations
- Gluten-free: Replace plain flour with a 1:1 gluten-free all-purpose blend; you may want to add 1-2 tablespoon extra cocoa or reduce a tablespoon of flour to maintain fudginess.
- Extra chocolate: Fold in ¼ cup mini chocolate chips or chopped dark chocolate for extra melty nuggets in these loaded cookies.
- Nutty twist: Add chopped hazelnuts, pecans or macadamias for crunch.
- Salted marshmallow: Sprinkle flaky sea salt (flake salt) on top of each cookie just as they come out of the oven - that salty-sweet hit is divine!
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How To Make Chocolate Marshmallow Cookies
These simple chocolate mini marshmallow cookies take just 10 minutes to prepare, and require only 15 minutes of chilling time!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Mix dry - Sift flour and cocoa powder, then whisk in bi-carbonate soda and a pinch of salt. Set aside.
- Mix wet - In another bowl, whisk melted butter with brown sugar, caster sugar and vanilla until smooth.
- Add egg, then dry mix - Whisk in egg until fully incorporated. Add the dry mix into the wet mix, stir gently just until combined. Don't overmix.
- Chill dough - Refrigerate for ~15 minutes. This helps solidify the fat, so cookies don't spread too thin.
- Shape & stuff - Take a heaped tablespoon of dough, flatten it in your hand, press 5-6 mini marshmallows into the centre, then fold the edges over to seal.
- Roll & bake - roll into a ball and place on lined tray (4-5 per tray - they spread). Bake 8-10 minutes, just until the tops are cracked and marshmallows begin to peek. Leave cookies on tray for 10 minutes (they're fragile when hot), then transfer to wire rack to cool completely.
Expert Tips
- Don't overmix - Overworking develops gluten and leads to tougher cookies.
- Chill is key - Cooling the dough firms up the fat and slows spread when baking, helping maintain a thick, fudgy profile - plus, it's easier to handle!
- Seal the marshmallows well - Pinch seams closed, roll gently in hand; if weak spots, the marshmallow may ooze out.
- Space generously - These spread, so allow ample room (at least 5 cm) between balls. Place on baking paper-lined trays.
- Finish pretty - As they come from the oven, if any edges are ragged, gently push inward with a spatula so a neat cookie shape is kept.
- Allow 10 minutes on trays to firm up before placing cookies on a wire rack to cool completely.
- Storage & freezing - Store in an airtight container for up to 5 days. You can freeze cooked cookies (cooled) for up to 1 month (layer with parchment). You can also freeze unbaked dough balls and bake straight from the freezer (add 1-2 extra minutes of bake time).
- Rewarm tip - To soften a chilled cookie, microwave it for 5-10 seconds, and the marshmallow will melt into absolute bliss.
Chocolate Marshmallow Cookie FAQs
Absolutely! Just chop the marshmallows up before placing them in the cookie dough.
If seams aren't well sealed or the dough is too thin, marshmallows expand faster than the dough can hold them. Ensure you pinch and roll the dough into a tight ball so no gaps remain.
You can, but expect more spreading and thinner cookies, whereas you want fudgy, thicker ones. Chilling the dough makes it so much easier to work with when folding around the marshmallows too!
Absolutely. Just double all ingredients and bake batches separately (don't overcrowd trays). Chill time may need a little extension.
More Marshmallow Recipes
If you're as obsessed with marshmallows as most kids are, you'll love these other ooey-gooey treats! Try these luscious recipes for more marshmallow-packed goodness that's just as fun (and delicious) to make.
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Chocolate Marshmallow Cookies
Ingredients
- 190 g (1 ¼ cups) plain flour
- 50 g (½ cup) cocoa powder
- 1 teaspoon bi-carbonate soda
- pinch salt
- 125 g butter melted
- 140 g (⅔ cup) brown sugar
- 55 g (¼ cup) caster sugar
- 2 tsp vanilla extract
- 1 egg
- 50 g (1 cup) mini marshmallows
Instructions
- Preheat the oven to 160 degrees celsius (fan forced). Line 2-3 flat baking trays with baking paper and set aside.
- Sift the plain flour and cocoa powder into a bowl. Add the bi-carbonate of soda and salt and stir to combine. Set aside. If using a Thermomix: Place the flour, cocoa powder, bi-carbonate soda and salt into the bowl. Sift for 10 seconds, Speed 8. Set aside.
- In a separate bowl, use a whisk to mix the melted butter with the brown sugar, caster sugar and vanilla extract. If using a Thermomix: melt the chopped butter for 3 minutes, 80 degrees, Speed 2. Add the brown sugar, caster sugar and vanilla and mix for 10 seconds, Speed 6. Scrape down the sides of the bowl.
- Add the egg to the melted butter mixture and whisk to combine. If using a Thermomix: add the egg and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the flour mixture to the egg mixture and stir with a spoon until combined. If using a Thermomix: add the flour mixture and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 5 seconds or until combined.
- Chill the dough in the fridge for 15 minutes.
- Take a heaped tablespoon of the mixture, form into a ball and then flatten in your hand. Place 5-6 mini marshmallows in the centre and press the mixture over to cover.
- Place 4-5 of the balls onto each baking tray - leaving a large gap to allow for spreading.
- Bake for 8-10 minutes or until the cookies are crinkly and the marshmallow has just started to peek through.
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Don't overmix - Overworking develops gluten and leads to tougher cookies.
- Chill is key - Cooling the dough firms up the fat and slows spread when baking, helping maintain a thick, fudgy profile - plus, it's easier to handle!
- Seal the marshmallow well - Pinch seams closed, roll gently in hand; if weak spots, the marshmallow may ooze out.
- Space generously on paper lined trays - These spread, so allow ample room (at least 5 cm) between balls.
- Finish pretty - As they come from the oven, if any edges are ragged, gently push inward with a spatula so a neat cookie shape is kept.
- Cooling - the cookies are soft and fragile whilst warm from the oven, so leave them on the trays for 10 minutes before moving to a wire cooling rack to cool completely.
- Storage - Store the cookies in an airtight container for up to 5 days.
- Freeze - You can freeze cooked cookies (cooled) for up to 1 month (layer with parchment). You can also freeze unbaked dough balls and bake straight from freezer (add 1-2 extra minutes bake time).
- Rewarm tip - To soften a chilled cookie, microwave 5-10 seconds so marshmallow softens - absolute bliss!
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