Chocolate Marshmallow Cookies (Soft & Gooey)

Soft cocoa cookies topped with warm, pillowy marshmallow for a simple chocolate dessert with a gooey finish.

Chocolate marshmallow cookies bring together two familiar flavors in one generous cookie. The cocoa dough bakes first, then a marshmallow half goes on top for a brief return to the oven. This keeps the marshmallow visible and soft instead of letting it disappear into the dough. Serve them slightly warm for a stretchy center, or let them cool for easier packing.

Why You’ll Love These Chocolate Marshmallow Cookies

• Rich chocolate flavor: Cocoa powder flavors the entire cookie.
• Two textures: A tender base supports a soft marshmallow top.
• Easy shaping: Scoop the dough rather than rolling or cutting it.
• A fun finish: A little chocolate drizzle makes them party-ready.

Chocolate Marshmallow Cookies Recipe

Prep Time: 25 minutes
Chilling Time: 30 minutes
Cook Time: 11–13 minutes per batch
Yield: About 24 cookies
Course: Dessert
Oven Temperature: 350°F

Ingredients

For the Cookies

• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons whole milk
• 1½ cups all-purpose flour, spooned and leveled
• ½ cup unsweetened natural cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 12 standard large marshmallows, cut in half crosswise

Optional Chocolate Drizzle

• ⅓ cup semisweet chocolate chips
• 1 teaspoon neutral oil

Baking Tip: Use standard large marshmallows rather than jumbo ones. Cut them with lightly oiled kitchen scissors, and keep the halves separate so their sticky sides do not join back together.

How to Make Chocolate Marshmallow Cookies

Step 1: Cream the Butter and Sugars

Beat the butter, brown sugar, and granulated sugar in a large bowl for about 2 minutes, until creamy and slightly lighter. Scrape down the sides and bottom of the bowl. Beat in the egg and vanilla, then the milk, just until evenly mixed. The butter should be pliable but not melted or oily.

Step 2: Add the Dry Ingredients

Whisk the flour, cocoa, baking soda, and salt in a separate bowl. Break up cocoa lumps or sift the mixture if needed. Add to the butter mixture in two additions, mixing on low speed until a soft dough forms. Finish with a spatula, scraping the bottom so there are no hidden flour pockets.

Cover and refrigerate for 30 minutes. The short chill firms the butter and makes the dough easier to scoop. If you chill it overnight, let it sit briefly before portioning. Do not add extra flour simply to make the freshly mixed dough feel stiff.

Step 3: Scoop and Bake the Bases

Heat the oven to 350°F and line two baking sheets with parchment. Scoop portions of about 1½ tablespoons and space them 2 inches apart. Gently round any ragged edges without flattening the balls completely. Bake one sheet at a time on the middle rack for 9–10 minutes, until the edges are set and the tops have lost their wet shine.

The centers should still feel soft. Cocoa makes browning hard to see, so judge the surface and edges rather than waiting for a color change. While the first batch bakes, arrange the marshmallow halves near the stove so you can top the cookies promptly.

Step 4: Add the Marshmallows

Remove the baking sheet and place one marshmallow half, cut side down, in the center of each cookie. Press very lightly so it adheres without crushing the base. Return the pan to the oven for 2–3 minutes, just until the marshmallows swell and soften.

Do not use the broiler for this step. Marshmallows can scorch very quickly, and their sugar becomes extremely hot. Let the cookies rest on the pan for 8–10 minutes, then move them carefully to a wire rack. Avoid touching the hot topping.

Step 5: Finish and Serve

For the optional drizzle, melt the chocolate chips and oil in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth. Drizzle thin lines over the cooled cookies. Let the chocolate set before stacking or packing. Leave the cookies plain if you want the marshmallow flavor to stand out.

For a gooey serving texture, enjoy a cookie while it is slightly warm, after the topping has cooled enough to eat comfortably. The marshmallow becomes firmer and less stretchy as it cools, but the cookie base stays tender.

Tips for the Best Cookies

• Measure cocoa accurately: Too much can make the dough dry and bitter.
• Keep the first bake short: The cookies continue baking after the topping is added.
• Use cool baking sheets: Warm pans cause uneven spreading.
• Let them settle: A thin spatula supports the soft bases during transfer.

Delicious Variations to Try

Add ½ cup miniature chocolate chips to the dough for extra chocolate. For a s’mores-inspired finish, sprinkle a teaspoon of finely crushed graham crackers over each softened marshmallow before cooling. A small pinch of flaky salt on the optional drizzle balances the sweetness. Keep bulky additions modest so the bases can support their toppings.

How to Store Chocolate Marshmallow Cookies

Store cooled cookies in a single layer in an airtight container at room temperature for up to 3 days. If layering is necessary, separate with parchment; the marshmallow may stick. Freeze the baked, cooled cookie bases without toppings for up to 2 months. Thaw, warm briefly at 350°F, add marshmallow halves, and bake just until softened.

Frequently Asked Questions

Can I use mini marshmallows?

Use a small cluster on each base, but watch closely because they melt faster than a large half.

Why are my cookies dry?

Overmeasured flour or cocoa and overbaking are common causes. Spoon and level the dry ingredients and check early.

Can I make the dough ahead?

Yes. Refrigerate it tightly covered for up to 2 days before scooping and baking.