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Make these delicious Marshmallow Chocolate Cookies, inspired by your favorite hot cocoa and mini marshmallows. Can you imagine dipping them in milk? Yum!

Ingredients
Why Do You Chill Cookie Dough?
Recipe

Marshmallow Chocolate Cookies Recipe by Christian Guzman

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Ingredients

I knew I could find something to do with this big bag of mini dehydrated marshmallows. They’re perfect for a nice cup of hot chocolate, but there were so many in this bag. Adding them to double chocolate chip cookies is the perfect solution!

These cookies are double chocolate since I’ve used both Hershey’s Unsweetened Cocoa Powder and dark chocolate morsels. You can never have too much chocolate, right?

Marshmallow Chocolate Cookies in front of a window on a bright sunny day

For best results, I recommend that you chill the dough. All that mixing makes the butter too soft. If you try to bake it immediately, the cookies will spread out, becoming thin and crispy. There’s nothing wrong with thin and crispy cookies, of course. It’s just not what I wanted here.

Chill the dough. When you take it out and begin making the cookies. If the dough doesn’t want to stick together, it’s a little too cold. Check it every 10 minutes at room temperature, just until it sticks together.

add mini marshmallows to the tops of the chocolate cookies while still warm — Press the mini marshmallows into the cookies while still warm.

Behind The Scenes

style photo shoot for Hot Chocolate Cookies

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I love making cookies and you can browse all my Cookie Recipes here. Or, check out a few of my favorites:

Recipe

Marshmallow Chocolate Cookies

Make these delicious Marshmallow Chocolate Cookies, inspired by your favorite hot cocoa and mini marshmallows.

Christian Guzman

Prep Time 12

Cook Time 48

Chilling Time 4

Total Time 5

Serving Size cookies

Equipment

Baking Sheets
Parchment Paper

Ingredients

255 grams All Purpose Flour (about 2 ⅛ cups, spoon and fill) *see note
⅔ cup Unsweetened Cocoa Powder like Hershey's Naturally Unsweetened
1 teaspoon Salt
1 teaspoon Baking Soda
½ teaspoon Baking Powder
1 cup Unsalted Butter 2 sticks, softened
1 cup Brown Sugar packed
½ cup Granulated Sugar
2 large Eggs
2 teaspoons Vanilla Extract
1 ½ cups Dark Chocolate Morsels
1 cup Mini Dehydrated Marshmallows divided

Instructions

Whisk together flour, cocoa, salt, baking soda and baking powder in medium bowl until well combined. Set aside.
Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add flour mixture, about ½ cup at a time, mixing well after each addition.
On low speed, add morsels and ⅔ cup ONLY marshmallows. Stir until just mixed.
Cover in airtight container or plastic wrap and refrigerate for a minimum of 4 hours, overnight is better.
Preheat oven to 350℉.
With 1.5" cookie scoop (or about 1 ½ tablespoon or so per cookie), drop on parchment paper lined cookie sheet, about 2 inches apart. No need to roll into a circle or flatten. The cookies need to stay in a round shape, though. So, if they're not staying together, the dough is probably too cold. Allow to sit on the counter until the dough is able to retain its shape. Check every 10 minutes until it's ready.
Place cookies in preheated oven for 11-13 minutes. Cookies will still appear to be fudgy in the middle. They will continue cooking outside the oven. Do not overcook.
Remove from oven and immediately press in the remaining marshmallows. You can add more, if you like. Let cool enough to remove from pan then allow to cool completely on wire rack before storing.

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Notes

The total estimated time considers 6 cookies being baked at a time. If you have larger baking sheets or a larger oven, you will be able to bake more at a time to finish sooner.

The cookies still look uncooked in the center right after removing. As they cool, the middle sinks a little. This is what keeps the cookie chewy in the center.

If you don’t chill the dough, the cookies will spread. They will be thin and crunchy. Still tasty, but not chewy.

Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don’t know how packed your flour has become. If you don’t have a scale, stir the flour lightly then use the spoon and fill method instead. If you use too much flour, your recipe will be too dry and crumbly.

Nutrition Facts

Marshmallow Chocolate Cookies

Amount Per Serving (0 g)

Calories 237 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 8g50%

Sodium 165mg7%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 17g19%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®

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