These chocolate marshmallow cookies are fudgy, chewy chocolate cookies topped with gooey marshmallows and melted chocolate. An edible version of a mug of hot cocoa!
Chocolate Covered Marshmallow Cookies
Chocolate marshmallow cookies are made with real cocoa and chocolate chips and are as rich and fudgy as you’d think! They’ve got the texture of Texas sheet cake cookies with a surprise marshmallow on top, just like hot chocolate cookies.
If you’re like and a bit chocolate-obsessed, then these cookies are right up your alley! Bake a fresh batch for any occasion throughout the year, but they’re especially delightful as a Christmas cookie.
Why I Love These Cookies
- Rich and chocolaty. Add festive sprinkles or candy cane for the holidays!
- Easy to make and freezer-friendly. Simple to make with ingredients that most of us keep on hand at all times. So make a couple of batches and freeze one.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Baking staples: Softened unsalted butter, granulated sugar, large eggs, vanilla extract, baking powder, and sea salt.
- Unsweetened cocoa powder: Use Dutch-processed cocoa powder or natural cocoa powder, whatever you have on hand.
- All-purpose flour: Also a baking staple, but I wanted to emphasize how important it is to measure the flour correctly. Spoon it into the measuring cup, then level it using the flat edge of a knife. This prevents using too much flour which will lead to a dense cookie.
- Large marshmallows: Cut in half; these will stick onto the tops of the cookies.
- For the chocolate on top: Melted to cover the marshmallows. That way, when you bite into the cocoa marshmallow cookies, it’s like a little surprise!
How to Make Chocolate Marshmallow Cookies
In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugar until light and fluffy, and then add the eggs, vanilla, and then the cocoa powder. Mix until smooth.
In a separate mixing bowl, whisk the dry ingredients. This includes the flour, baking powder, and salt. Once combined, slowly add the dry ingredients to the wet ingredients and mix until just combined. Chill the dough for about 30-60 minutes.
Scoop dough onto 2 parchment-lined baking sheet then lightly press down on the cookie dough ball. Bake for 6 minutes, then place a marshmallow cut side down on top of each one and bake 2 minutes. Remove from oven and gently press down on melted marshmallows before removing to a wire rack to cool.
Chocolate Topping
Melting chocolate chips can be done either in the microwave or on the stovetop. I’ve got a few tips and tricks on how to melt chocolate perfectly every time. Spread a thin layer of melted chocolate on top of the marshmallows.
For a variation, you can also add chocolate buttercream on top to add an extra depth of flavor. They don’t look quite as pretty, but I love the double chocolate layer (although it does take a little bit more work).
Recipe Tips and Variations
- Take a shortcut and follow my instructions for making cake mix cookies using a box of deviled food cake. Continue with steps 6 and 7 for cocoa marshmallow cookies.
- Add an extra layer of chocolaty goodness with a chocolate frosting. Mix 1/2 cup of salted butter with 2 1/2 tablespoons of unsweetened cocoa powder, 3-4 tablespoons of milk, and 2 cups of powdered sugar.
- Add crushed candy canes on top to make them festive.
- Colored sprinkles would also be great to match any theme.
- Add a different kind of chocolate on top. Swap the melted semi-sweet chocolate for dark chocolate, milk chocolate, or white chocolate.
- Flaked sea salt. A sprinkle of coarse salt for a sweet and salty bite is always a hit!
More chocolate recipes include German chocolate cookies, peanut butter stuffed chocolate cookies and peppermint brownies.
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Chocolate Marshmallow Cookies
Video
Ingredients
- ¾ cup (170 grams) unsalted butter , softened
- 1 ½ cups (300 grams) granulated sugar
- 1 cup (80 grams) unsweetened cocoa powder
- 4 large eggs
- 2 ½ teaspoons vanilla extract
- 2 ¼ cups (292 grams) all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 18 large marshmallows , sliced in half
Chocolate
- ½ cup chocolate chips , or melting wafers
Instructions
Cookies
- Preheat thee oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar. Mix in eggs, and vanilla. Add cocoa powder and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Refrigerate the dough for 30-60 minutes.
- Using a medium cookie scoop (or about 2 Tablespoons), scoop the dough onto the baking sheets. Roll the dough balls and then lightly press the tops of the dough ball flat with your palm.
- Bake 6 minutes. Place 1 marshmallow on top of each cookie and then bake 2 more minutes. Remove from oven and let sit on pan 3 minutes. Gently press the marshmallows down and then move to a cooling rack.
Chocolate
- Place the chocolate chips in a small bowl, melt in 30 second increments stirring until smooth. Using a spoon or knife, spread a thin layer of melted chocolate just on top of the marshmallows (not too thick). Allow to harden.
Notes
2 ½ TB unsweetened cocoa powder, 3-4 TB milk and 2 cups powdered sugar. Freezer instructions: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
These will keep at room temperature on the counter for up to 3 days when stored airtight so they don’t dry out.
Yes! Once they have cooled and the chocolate has hardened, transfer them to a freezer bag. I suggest layering them with parchment paper if you’ve got them stacked. Keep them frozen for up to 3 months and then thaw them at room temperature before eating them again.
Categorized as: American, Chocolate Cookies, Christmas, Cookies, Desserts
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Very delicious. My family actually loved them with just the chocolate layer, but the frosting ones were tasty too. – Alisha, recipe tester
So glad you enjoyed the chocolate marshmallow cookies!