Chocolate Marshmallow Cookies are not just a dessert; they are an experience! Imagine sinking your teeth into a rich, fudgy chocolate cookie, immediately followed by the delightful give of a perfectly gooey marshmallow, all enrobed in a smooth, luxurious chocolate topping. These cookies are a pure blast to make and an even greater joy to devour. They embody the perfect balance of textures and intense chocolate flavor, making them an absolute favorite for any occasion.
A Note from the Baker
These Chocolate Marshmallow Cookies Are Always A Hit Because…
- They begin with a truly **decadent chocolate cookie dough** – whether you opt for a beloved homemade recipe or the convenience of a high-quality store-bought option, the foundation is rich and full of flavor.
- Every single bite offers a sensational combination of a **sweet, gooey marshmallow and a rich, melt-in-your-mouth chocolate topping**. This dual layer of goodness elevates the simple chocolate cookie to something truly extraordinary.
- Despite their impressively sophisticated appearance, these cookies are surprisingly **simple and straightforward to prepare**. They’re perfect for bakers of all skill levels looking to create something special without the stress.
- The marshmallows in these cookies are magic – they **remain wonderfully soft and delightfully gooey** even after the cookies have completely cooled, ensuring that amazing texture with every bite, whether fresh from the oven or a day later.
- They are absolutely **perfect for any gathering**, be it a festive holiday party, a casual get-together with friends, or just a fun family baking project. These crowd-pleasing treats are guaranteed to bring smiles and satisfy even the most discerning sweet tooth!
Essential Ingredients for Chocolate Marshmallow Cookies
Crafting the perfect Chocolate Marshmallow Cookies starts with selecting the right ingredients. Each component plays a vital role in achieving that rich, fudgy cookie base, the luscious gooey marshmallow center, and the smooth chocolate topping. Here’s a detailed look at what you’ll need:
- Your Favorite Chocolate Cookie Recipe: The heart of these cookies is a fantastic chocolate base. Choose a recipe you already adore and trust, one that yields a cookie that is rich, slightly chewy, and fudgy. If you have a go-to brownie cookie recipe, that would also be an excellent choice for an extra decadent flavor profile.
- Homemade vs. Store-Bought Dough: While a homemade chocolate cookie dough offers unparalleled flavor and texture, we understand that time can be a constraint. For convenience, high-quality packaged refrigerated chocolate cookie dough works wonderfully. Look for brands known for their rich flavor and good baking consistency.
- Recommended Store-Bought Options: If you’re opting for store-bought dough, Ruby Snap’s Maris dough comes highly recommended for its exceptional taste and texture, if available in your area. For those with dietary considerations, many great alternatives exist, such as gluten-free and vegan fudgy brownie cookie doughs, which can provide a delicious and inclusive option. Always check labels to ensure they meet your specific needs.
Irresistible Topping Ingredients:
The toppings are what transform a delicious chocolate cookie into a magical Chocolate Marshmallow Cookie. Pay attention to the quality of these components for the best results:
- Large Marshmallows: Freshness is key here. Fresh marshmallows are much easier to cut cleanly, melt more smoothly onto the cookies, and ultimately provide a superior gooey texture and taste. Standard large marshmallows are ideal, cut in half to fit perfectly on top of each cookie. You can also use jumbo marshmallows cut into smaller pieces or even mini marshmallows piled together for a different effect.
- Semi-Sweet Chocolate Chips: The quality of your chocolate makes a significant difference in the final flavor of the topping. Opt for good-quality semi-sweet chocolate chips or chopped chocolate bars. The better the chocolate, the richer and more luxurious your topping will be. Dark chocolate chips can also be used for a more intense chocolate flavor, or milk chocolate for a sweeter profile.
- Coconut Oil: This ingredient is crucial for achieving a smooth, pourable chocolate topping. Coconut oil helps to thin the melted chocolate, preventing it from becoming too thick and making it much easier to spread evenly over the marshmallows. If you don’t have coconut oil, a neutral-flavored vegetable oil or even a tiny bit of butter (for flavor) can work as a substitute, though coconut oil is preferred for its neutral taste and ideal consistency.
How To Make Chocolate Marshmallow Cookies: A Step-by-Step Guide
Creating these delightful cookies is an enjoyable and straightforward process. Follow these detailed steps to achieve perfect Chocolate Marshmallow Cookies every time:
- 1. Prepare the Cookie Dough: Begin by preparing your chosen chocolate cookie dough. If using a homemade recipe, follow all instructions for mixing, chilling (if required), and forming the cookie balls. If using store-bought dough, simply slice or scoop according to package directions. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 2. Partially Bake the Cookies: Place your prepared cookie dough balls on the lined baking sheet, leaving adequate space between them. Bake the cookies according to your recipe’s instructions, but set a timer to remove them from the oven approximately 2 minutes *earlier* than the recommended total bake time. The cookies should be mostly set but still slightly soft in the center. This partial bake allows the marshmallows to melt perfectly without overbaking the cookie.
- 3. Add Marshmallows and Finish Baking: While the cookies are partially baking, use sharp kitchen scissors to cut large marshmallows in half. Once the cookies are removed from the oven, immediately and gently press one marshmallow half onto the top of each warm, partially baked cookie. Return the cookies to the oven for an additional 2 minutes, or until the marshmallows are puffed up and slightly golden. Be careful not to overbake, as marshmallows can burn quickly.
- 4. Cool the Cookies and Prepare for Topping: After the final bake, remove the cookies from the oven. While still warm, use the back of a spoon to gently press down on the melted marshmallows, slightly flattening them into a more even layer on top of the cookie. This creates a nice, stable surface for the chocolate topping. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack to cool completely. This step is crucial for the chocolate topping to set properly.
- 5. Create the Smooth Chocolate Topping: Once the cookies are fully cooled, it’s time for the chocolate topping. In a microwave-safe bowl, combine your semi-sweet chocolate chips and coconut oil. Microwave in 20-second increments, stirring thoroughly after each interval, until the chocolate is completely melted and beautifully smooth. Stirring frequently prevents scorching and ensures a consistent, glossy texture.
- 6. Top the Cookies and Let Harden: Place the cooled, marshmallow-topped cookies back on a clean, lined baking sheet or a piece of parchment paper. Gently spoon the melted chocolate mixture over each marshmallow-topped cookie, allowing it to drip down slightly over the edges for a rustic, appealing look. Let the chocolate-topped cookies sit at room temperature until the chocolate has completely hardened and set. This may take an hour or two, or you can speed up the process by refrigerating them for 15-20 minutes.
Expert Tips for Perfect Chocolate Marshmallow Cookies
Achieving bakery-quality Chocolate Marshmallow Cookies is easy with a few insider tips. These pointers will help ensure your cookies are absolutely perfect every time, from the fudgy base to the glossy chocolate topping:
- Stir Chocolate Frequently When Melting: When melting chocolate chips with coconut oil, consistent stirring is your best friend. Stir the mixture every 15-20 seconds in the microwave. This technique helps to evenly distribute the heat throughout the chocolate, preventing hot spots that can cause it to seize (become grainy and stiff) or burn. Patience here leads to a silky-smooth, glossy chocolate topping.
- Avoid Any Water Contact with Chocolate: Chocolate is notoriously sensitive to water. Even a tiny drop of water introduced into melting chocolate can cause it to seize instantly, turning it into a clumpy, unusable mess. Ensure your bowl, spoon, and any utensils used are completely dry. If using a double boiler, make sure the bottom of your bowl doesn’t touch the simmering water, and no steam escapes into the chocolate.
- Adjust Chocolate Consistency with Oil: The goal is a chocolate topping that’s thin enough to spread nicely but thick enough to coat. If your melted chocolate appears too thick and isn’t flowing smoothly over your Chocolate Marshmallow Cookies, don’t hesitate to add a tiny bit more coconut oil (1/4 teaspoon at a time), stirring well after each addition until you reach the desired pourable consistency. Conversely, if it’s too thin, a tiny amount of additional chocolate chips might thicken it slightly, though it’s easier to thin than thicken.
- Don’t Overbake the Cookie Base: The key to a fudgy chocolate cookie is to avoid overbaking. Removing them 2 minutes early before adding marshmallows ensures they remain soft and chewy, providing the perfect contrast to the gooey marshmallow and chocolate.
- Use Fresh Marshmallows: As mentioned, fresh marshmallows are easier to cut and melt better. Stale marshmallows tend to be harder and don’t get as delightfully gooey.
- Room Temperature for Setting: While you can refrigerate the cookies briefly to speed up the setting of the chocolate, allowing them to harden at room temperature often results in a better texture for the chocolate, preventing it from becoming too brittle.
Storage Solutions for Your Cookies
To keep your Chocolate Marshmallow Cookies fresh and delicious, proper storage is essential. Wait until the cookies are completely cool and the chocolate topping is fully set before storing them. Place them in an airtight container, separating layers with parchment paper to prevent sticking and ensure the chocolate topping remains pristine. Store them at room temperature for up to five days. For the absolute best taste and texture, these cookies are truly exceptional when enjoyed on day one or two.
Freezing Instructions:
For longer storage, Chocolate Marshmallow Cookies can be frozen. Once completely cooled and the chocolate is set, arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes until firm. Then, transfer them to a freezer-safe airtight container, again separating layers with parchment paper. They can be frozen for up to 2-3 months. Thaw at room temperature before serving.
Explore More Delicious Cookie Recipes:
If you loved these Chocolate Marshmallow Cookies, you’re in for a treat with these other fantastic cookie recipes. Each one offers a unique flavor and texture profile, perfect for expanding your baking repertoire:
- Coconut Oil Chocolate Chip Cookies: A healthier twist on a classic, offering tender cookies with a delicate flavor.
- Fudge-Striped Cookies: Recreate this beloved store-bought favorite with a homemade touch.
- Swig Sugar Cookies: Soft, chewy sugar cookies with a delightful frosting, perfect for any occasion.
- Lemon Cookies: Bright and zesty, these cookies are a refreshing change for citrus lovers.
- Maple Cookies: Indulgent cookies infused with the warm, comforting flavor of maple syrup.
Chocolate Marshmallow Cookies Recipe
Chelsea Lords
30
30
20 cookies
Video
Watch the step-by-step video guide for making Chocolate Marshmallow Cookies:
View Recipe Video
Equipment
- Sheet pan (15″ x 10″) lined with parchment paper
- Microwave-safe bowl
- Wire cooling rack
- Sharp kitchen scissors
Ingredients
- Chocolate cookie dough (see Note 1 for options)
- Large marshmallows, halved
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil (or vegetable oil)
Instructions
- Follow your chosen chocolate cookie recipe’s directions to prepare the dough. Use sharp kitchen scissors to cut large marshmallows in half.
- Bake the cookies according to your recipe’s instructions, but remove them from the oven 2 minutes earlier than the recommended bake time. Lightly press a marshmallow half onto the top of each partially baked cookie. Return the cookies to the oven and bake for an additional 2 minutes, or until marshmallows are lightly puffed.
- After baking, remove the cookies from the oven. Use the back of a spoon to gently press down on the melted marshmallows, slightly flattening them. Allow the cookies to cool for 5 minutes on the sheet pan, then transfer them to a wire cooling rack to cool completely.
- Once cookies are completely cool, place them back on a lined baking sheet. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second increments, stirring thoroughly after each, until the chocolate is completely melted and smooth. Gently spoon the melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate harden at room temperature before enjoying.
Recipe Notes
Nutrition Note: Please be aware that the nutritional information provided will vary significantly based on the specific chocolate cookie recipe or brand of dough you choose to use. The data below is an approximation.
Storage: Store fully cooled cookies in an airtight container with parchment paper placed between layers to prevent sticking. For optimal freshness and taste, these cookies are best enjoyed within 2 days of baking.
Nutrition
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Calories: 308 kcal
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Carbohydrates: 50.6 g
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Protein: 2.7 g
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Fat: 11.4 g
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Cholesterol: 2.3 mg
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Sodium: 143.9 mg
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Fiber: 1.5 g
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Sugar: 35.1 g
Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on ingredients used and specific brands.
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