Irresistible Chocolate Covered Marshmallow Cookies: The Ultimate Homemade Treat

Step into a world of pure chocolate bliss with these incredible Chocolate Covered Marshmallow Cookies. Imagine a soft, rich chocolate cookie base, crowned with a fluffy, perfectly toasted marshmallow, and then generously enveloped in a smooth, decadent layer of melted chocolate. These aren’t just any cookies; they’re a delightful journey back to childhood, a bite of pure nostalgia and comfort that’s sure to become a new family favorite. They’re fun to make, surprisingly easy, and deliver an utterly delicious treat that will have everyone asking for the recipe.

This cherished recipe comes straight from my Mom’s kitchen, a testament to its timeless appeal and comforting taste. I vividly remember the joy these cookies brought me as a child, and now, it’s my turn to pass that magic on. I plan to spoil my own children with these delightful creations often, ensuring they grow up loving them as much as I did. Despite their impressive appearance and irresistible flavor, these cookies are much simpler to make than they might seem. The process is straightforward, yielding a treat that’s not only incredibly delicious but also a joy to bake.

At their heart, these are simply wonderfully soft and chewy chocolate cookies, elevated to a whole new level. The key is adding marshmallows during the final few minutes of baking, allowing them to puff up and get perfectly gooey. Once cooled, these marshmallow-topped cookies are then generously coated in a luscious layer of melted chocolate, creating a rich, multi-textured dessert that’s truly unforgettable. Both kids and adults alike will fall head over heels for these, and you can bet that every guest will be eager to get their hands on this amazing recipe!

Table of Contents

• Why you’ll love these cookies
• Ingredients you’ll need
• How to make chocolate marshmallow cookies
• Baking and Storage Tips for Perfect Cookies
• Frequently Asked Questions
• More cookies you’ll love
• Get the recipe

Why You’ll Fall in Love with These Chocolate Marshmallow Cookies

There are countless reasons why these chocolate covered marshmallow cookies stand out from the crowd and why they’re destined to become a staple in your baking repertoire. From their delightful textures to their rich flavors, every aspect of these cookies is designed to bring joy.

• The Soft, Gooey Marshmallow Center is a Fun Surprise: Each bite offers a delightful contrast. The initial crunch of the chocolate coating gives way to the chewiness of the cookie, followed by the soft, warm, and wonderfully gooey surprise of the melted marshmallow. It’s a texture experience that’s truly unique and incredibly satisfying, making these cookies an instant hit, especially with kids who adore the marshmallow element.
• Packed with Delicious Double Chocolate Flavor: If you’re a true chocolate lover, prepare to be amazed. These cookies deliver a powerful punch of chocolate, featuring a rich, deep chocolate cookie base made with unsweetened cocoa powder, beautifully complemented by the sweet, smooth melted chocolate topping. It’s a double dose of decadence that will satisfy even the most intense chocolate cravings.
• No Complicated Frosting Needed – Just Melted Chocolate: One of the best parts about this recipe is its simplicity when it comes to the topping. Forget about whipping up a separate, time-consuming frosting. The topping is simply melted chocolate, which not only saves you time and effort but also provides that authentic, rich chocolate shell everyone loves. It hardens perfectly, giving a satisfying snap before revealing the soft interior.
• Zero Dough Chill Time for Instant Gratification: Who has time to wait when a cookie craving hits? This recipe is a dream come true for impatient bakers, as it requires absolutely no dough chilling time. You can mix the dough, scoop, and bake almost immediately, meaning you’re just minutes away from enjoying warm, fresh-from-the-oven chocolate marshmallow cookies. It’s perfect for spontaneous baking sessions or when you need a quick dessert in a pinch.

Essential Ingredients for Your Chocolate Marshmallow Cookies

Gathering your ingredients is the first step to creating these delightful cookies. Most of these are pantry staples, but paying attention to a few specifics can make all the difference in the final taste and texture.

• Butter: I recommend using unsalted butter. This gives you complete control over the salt content in your cookies, allowing the other flavors to shine without being overly salty. If you only have salted butter, reduce the added salt in the recipe by half a teaspoon. Ensure your butter is at room temperature for optimal creaming.
• Granulated Sugar: Essential for sweetness and also plays a crucial role in creating a tender crumb and helping the cookies spread just right.
• Eggs: Large eggs, also at room temperature, bind the ingredients together, add moisture, and contribute to the cookie’s structure and richness.
• Vanilla Extract: A splash of pure vanilla extract enhances the chocolate flavor, adding a warm, aromatic depth that makes these cookies irresistible.
• All-Purpose Flour: The structural backbone of our cookies. Make sure to measure it correctly (see tips below) to avoid dense or dry cookies.
• Unsweetened Natural Cocoa Powder: This is key for the deep chocolate flavor in the cookie base. Make sure to use natural cocoa powder, not Dutch-processed, as they react differently with baking soda. Natural cocoa powder gives a slightly reddish hue and a more intense chocolatey taste.
• Baking Soda: Our leavening agent, it reacts with the natural acids in the cocoa powder to give the cookies their rise and characteristic chewy texture.
• Salt: A small amount of salt balances the sweetness and brings out the full flavor of the chocolate.
• Marshmallows: You’ll need about 3 dozen standard-sized marshmallows. These are the magical ingredient that creates the gooey center. Using smaller marshmallows is also an option for a more delicate touch.
• Chocolate or Chocolate Chips (for melting): For the ultimate chocolate coating, choose high-quality dark or semi-sweet chocolate. Chocolate bars chopped into pieces melt more smoothly than chocolate chips, which often contain stabilizers to hold their shape. However, chips will work in a pinch.

How to Make Irresistible Chocolate Marshmallow Cookies: A Step-by-Step Guide

Making these decadent cookies is a straightforward process, broken down into a few simple steps. Follow these instructions for perfect results every time:

1. Prepare Your Rich Chocolate Cookie Dough: This recipe utilizes the creaming method, which is essential for light and fluffy cookies. Begin by beating the softened butter and granulated sugar together in a stand mixer (or with a hand mixer) until the mixture is visibly lightened in color and fluffy. This typically takes 3-4 minutes and incorporates air, contributing to the cookie’s tender texture. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract. Finally, gradually add the dry ingredients (flour, cocoa powder, baking soda, and salt) to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. You’ll end up with a wonderfully soft and pliable chocolate dough.
2. Bake the Chocolate Cookie Base: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Use a cookie scoop (a medium #40 scoop, about 1.5 tablespoons, is ideal for these) to portion out rounded tablespoons of dough onto the prepared sheet, spacing them a couple of inches apart. Roll the dough into smooth balls. Bake for approximately 8 minutes, or until the edges are set and the tops of the cookies begin to show small cracks. They might still look slightly underdone in the center, but that’s perfect!
3. Add the Gooey Marshmallow Topping: This is where the magic happens! As soon as the cookies come out of the oven, immediately place one marshmallow on top of each warm cookie. The residual heat will start to soften the marshmallows. Return the baking sheet to the oven for an additional 2 minutes. The marshmallows will puff up beautifully and become incredibly soft and gooey. Once you remove them, gently use your fingers (or the back of a spoon) to press the warm marshmallows down slightly, just to flatten them a little and ensure they adhere well to the cookie. Let the cookies cool completely on the baking sheet before moving on. This step is crucial for the chocolate topping.
4. Cover with Decadent Melted Chocolate: While the cookies cool, prepare your chocolate topping. Melt the chopped chocolate (or chocolate chips) using either the microwave (in 30-second intervals, stirring well each time, until smooth) or, for best results, a double boiler (see detailed tip below). Once the chocolate is melted and smooth, use a spoon or a small offset spatula to generously spread the melted chocolate over the marshmallow-topped cookies, ensuring the marshmallow is fully covered. For a slightly glossy finish, stir in 1 teaspoon of vegetable oil per cup of melted chocolate. Allow the chocolate-covered cookies to set up. You can place them in the refrigerator for about 15-20 minutes to speed up the setting process, especially if you’re eager to enjoy them.

Then, the most important step: enjoy your homemade chocolate marshmallow cookies! They are truly best when the chocolate has just set and the marshmallow is still wonderfully soft.

Baking and Storage Tips for Perfect Chocolate Marshmallow Cookies

Achieving bakery-quality cookies at home is all about the details. Here are some invaluable tips to ensure your chocolate marshmallow cookies turn out perfectly every time, along with advice for keeping them fresh:

• Butter Temperature is Crucial: Your butter should be at the perfect “room temperature” consistency. This means it’s soft enough that a gently pressed finger will leave an indent, but not so soft that your finger can easily press all the way through, and definitely not shiny or melty. If your butter is too warm, your cookie dough might be too soft, leading to cookies that spread excessively during baking.
• Measure Flour Accurately: Precision in baking is paramount. Always measure flour correctly. The spoon and level method (spooning flour into a measuring cup and leveling off the top with a straight edge) is highly recommended and used for all my recipes. Scooping directly from the bag can compact the flour, resulting in too much flour and dry, crumbly cookies.
• Invest in a Good Cookie Scoop: For uniform cookies that bake evenly and look professional, a cookie scoop is a game-changer. My personal favorite size for these cookies is a medium #40 spring-loaded scoop, which holds about 1.5 tablespoons of dough.
• Parchment Paper is Your Friend: Using pre-cut parchment sheets makes cookie baking and cleanup a breeze. It prevents sticking, ensures even browning, and makes transferring cookies much easier.
• Reshape Warm Cookies for Perfection: If your cookies come out of the oven slightly misshapen, don’t worry! Immediately after removing them from the oven, use a spatula or the rim of a round cookie cutter (larger than the cookie) to gently press and swirl them back into perfect circles. This simple trick makes a huge difference in presentation.
• Achieving a Glossy Chocolate Finish: The “easy way” of melting chocolate will result in a matte finish once set. If you desire a beautiful, glossy chocolate coating, simply stir 1 teaspoon of neutral-flavored vegetable oil (like canola or grapeseed) into your melted chocolate before topping the cookies. This slightly thins the chocolate and adds shine without affecting flavor.
• Optimal Storage for Freshness: These cookies are undeniably at their best within a few days of baking, but they will keep well at room temperature in an airtight container for about a week. To prevent them from drying out, consider placing a slice of bread in the container; it helps keep them moist.
• Freezing for Future Enjoyment: You can also freeze these cookies! Once the chocolate topping is completely set, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 2-3 months. Thaw at room temperature before serving.
• Flavor Variations: Feel free to get creative! Add a sprinkle of sea salt flakes over the melted chocolate for a sophisticated touch. Mix in a teaspoon of peppermint extract to the melted chocolate for a festive twist, or sprinkle with chopped nuts for added crunch.

Frequently Asked Questions About Chocolate Marshmallow Cookies

Here are some common questions you might have when making these delightful cookies:

• Can I use mini marshmallows instead of standard ones?
  Yes, absolutely! Mini marshmallows work wonderfully. You might need to use 2-3 mini marshmallows per cookie to get a good coverage. Keep an eye on them in the oven, as they might puff up and brown a little faster than larger marshmallows.
• What kind of chocolate is best for melting?
  For the smoothest and easiest melting, I recommend using high-quality chocolate baking bars (dark or semi-sweet) that you chop yourself. These typically contain less stabilizers than chocolate chips, which are designed to hold their shape. However, good quality chocolate chips will also work, just be sure to stir them frequently to prevent seizing.
• My cookies spread too much. What went wrong?
  Several factors can cause cookies to spread. Ensure your butter wasn’t too warm (it should be soft, not greasy). Your oven temperature might be slightly off (an oven thermometer is a great investment). Also, make sure you’re measuring your flour correctly and not accidentally using too little.
• How do I prevent the chocolate from seizing?
  To prevent chocolate from seizing (becoming hard and grainy), avoid getting any water or steam into it while melting. Use a clean, dry bowl and spatula. If using a double boiler, ensure the bowl doesn’t touch the water below. If using a microwave, melt in short bursts and stir well.
• Can I make the cookie dough ahead of time?
  Yes, you can! The chocolate cookie dough can be prepared and stored in an airtight container in the refrigerator for up to 3 days. When ready to bake, let it come to room temperature slightly for easier scooping, then proceed with the recipe.
• Are these cookies good for gifting?
  These chocolate marshmallow cookies make fantastic gifts! Their unique appearance and irresistible flavor are always a hit. Just make sure they are completely set before packaging them in an airtight box or tin.

More Delicious Cookie Recipes You’ll Adore

If you’re a fan of these chocolate marshmallow cookies, then you’re definitely going to love exploring more of our amazing cookie recipes. Each one is crafted to bring joy to your kitchen and your taste buds!

Get the Full Recipe for Chocolate Marshmallow Cookies

This delightful recipe was originally published in May 2018 and has been a beloved favorite ever since. We hope you enjoy making and sharing these wonderful cookies as much as we do!

4.84 from 6 reviews

Chocolate Marshmallow Cookies

Servings:

36
cookies

Prep Time:

15 minutes
mins

Cook Time:

10 minutes
mins

Total Time:

25 minutes
mins

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

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Instructions

 

• Preheat oven to 350°F (175°C). 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.

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Calories:
117
kcal

,

Carbohydrates:
17
g

,

Protein:
2
g

,

Fat:
5
g

,

Saturated Fat:
3
g

,

Cholesterol:
16
mg

,

Sodium:
68
mg

,

Potassium:
63
mg

,

Fiber:
1
g

,

Sugar:
10
g

,

Vitamin A:
94
IU

,

Calcium:
8
mg

,

Iron:
1
mg

Cuisine:
American

Course:
Dessert

Author:
Annalise Sandberg

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