Chocolate Marshmallow Cookies taste like a chocolate chip cookie and brownie mixed together to form the best chocolate cookie on earth. AKA: Hot Chocolate Cookies. You and your family will want to make these all holiday season long. They taste like cake cookies, moist in the middle and almost rocky road cookies. These are the ultimate Christmas cookies.
These Double Chocolate Cookies can be made any time of the year, but work perfectly for Thanksgiving and Christmas. You can pair this delicious chocolate cookie recipe with my French Vanilla Hot Chocolate With Sweet Cream or my Irish Cream Coffee recipe. Turn up the desserts this holiday and make these fantastic mouth-watering Chocolate Marshmallow Cookies with my Organic Turkey Breast recipe or my Delicious Healthy Leftover Turkey Soup recipe.
Jump to:
🍪Ingredients For Double Chocolate Marshmallow Cookies
What you'll need for Marshmallow Chocolate Cookies
🍪Ingredients For Chocolate Marshmallow Cookies:
- Dark Chocolate Chips (Guittard Baking Chips are my favorite and make the best chocolate)
- White Chocolate Chips
- All Purpose Flour
- Cacao Powder or Cocoa Powder
- Baking Powder
- Salt
- Grassfed Butter (I use Kerry Gold Butter for everything)
- Brown Sugar
- Eggs
- Vanilla Extract
- Marshmallows or mini marshmallows
See recipe card below for quantities
You will need a lot of chocolate chips for this chocolate chips cookies recipe. These double chocolate marshmallow cookies will be a crowd-pleaser!
🍪How To Make Chocolate Marshmallow Cookies
These chocolate cookies with marshmallows are like a marshmallow and chocolate explosion in your mouth. This marshmallow and chocolate decadence is so good, your friends will be asking where you got this chocolate cookies with marshmallow recipe.
Marshmallow stuffed chocolate cookies are the epitome of a scrumptious winter cookie! These taste like Smores and Rocky Road cookies combined.
Step 1: Preheat oven to 350-degrees Fahrenheit
Step 2: Melt the ½-cup of dark chocolate and the ½-cup of white chocolate gently in a stainless steel bowl over boiling water in a pot on the stovetop.
Step 3: Beat the butter and sugar together until thick and creamy. Add in the eggs. Add the cooled melted chocolate and vanilla extract. Mix until the ingredients are well mixed.
Step 4: Sift the flour, Cacao powder or cocoa powder, baking soda, and salt together into a bowl and sift together. Fold the dry ingredients into the wet ingredients. Add the 1-cup dark chocolate chips and the 1-cup white chocolate chips and mix until combined. Do not overmix the batter.
Pro Tip: Let the dough sit in the fridge to chill for 5-minutes, but don't let the dough sit too long. We are using melted chocolate so if the dough sits for too long it will harden.
Step 5: Scoop the cookie dough with a cookie dough scooper into 1-inch balls on a lined cookie sheet. Bake at 350-degrees Fahrenheit for 8-minutes. The cookies should resemble brownies and should be cake-like in the middle.
These chocolate chip cookies also make the best cookie dough balls!
Step 6: Once baked, top with a few small marshmallows and pop the cookies back into the oven for 3-minutes. Remove the cookies from the oven and let cool for 5-minutes on the baking sheet then carefully, using a spatula, transfer the cookies to cooling racks. Let the cookies cool for 15-minutes and enjoy!
Pro Tip 2: The cookies should be cake-like in the middle. Do not over-mix the batter and do not overbake the cookies. If you don't let the cookies cool properly on the baking sheet, they will fall apart before you transfer them to the cooling racks. Be patient and let the cookies cool on the baking sheet and then on the cooling racks. Patience is key here and so worth it!
🍪 Smores Cookie Questions: How Do You Keep Marshmallows From Melting In Cookies?
The best way to keep marshmallows from melting in cookies is to follow the recipe steps and add the marshmallows on top of the cookies at the very end of baking and pop the cookies back into the oven for three minutes.
How To Store Cookies:
Baked cookies will stay fresh for three days in an airtight container at room temperature or in the refrigerator.
Could I use mini marshmallows instead of marshmallow bits?
You can totally use mini marshmallows, marshmallow bits, or regular marshmallows. I don't recommend using marshmallow fluff as it will melt into the batter.
📖 Recipe
Chocolate Marshmallow Cookies
Ingredients
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
- 1 cup all purpose flour
- 2 tablespoon cacao or cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon room temperature butter
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 2 cups marshmallows
Instructions
- Preheat oven to 350-degrees farenheit
- Melt the ½-cup of dark chocolate and the ½-cup of white chocolate gently in a stainless steel bowl over boiling water in a pot on the stovetop.
- Beat the butter and sugar together until thick and creamy. Add in the eggs. Add the cooled melted chocolate and vanilla extract. Mix until the ingredients are well mixed.
- Sift the flour, Cacao powder, baking soda, and salt together into a bowl and sift together.
- Fold the dry ingredients into the wet ingredients. Add the 1-cup dark chocolate chips and the 1-cup white chocolate chips and mix until combined. Do not overmix the batter.
- Let the dough sit in the fridge to chill for 5-minutes, but don't let the dough sit too long. We are using melted chocolate so if the dough sits for too long it will harden.
- Scoop the cookie dough with a cookie dough scooper into 1-inch balls on a lined cookie sheet.
- Bake at 350-degrees farenheit for 8-minutes. The cookies should resemble brownies and should be cake-like in the middle.
- Once baked, top with a few small marshmallows and pop the cookies back into the oven for 3-minutes.
- Remove the cookies from the oven and let cool for 5-minutes on the baking sheet then carefully, using a spatula, transfer the cookies to cooling racks.
- Let the cookies cool for 15-minutes and enjoy!
Notes
Nutrition
PIN THIS RECIPE FOR LATER
Comments
No Comments