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Why You’ll Love My Recipe

The best cookies have a soft and tender center, and the marshmallow that makes up the middle of these gorgeously rich, beautifully chocolatey cookies make them a chewy delight!

The only thing that’s better than a tender and chewy chocolate cookie is one with an ooey-gooey marshmallow center! Not only are these cookies delicious, but they’re surprisingly easy to make, and they bring with them that s’mores/hot cocoa coziness that make them a perfect treat in the summertime and the holidays!

Marshmallow Cookies with one broken in half with marshmallow strung between the halves.

Karlynn’s Recipe Notes

Skill Level: These cookies are easy to make and an absolutely delicious treat!
Total Time: You can have a batch of these cookies ready in just 30 minutes!
Variations: Looking for more chocolate goodness? You can add 1/2 cup of chocolate chips (any kind!) to this recipe to make it even more decadent! To punch up the coffee richness, you can add an extra 1/2 teaspoon of instant coffee. For fun flavor variations, try using flavored marshmallows! Strawberry, peppermint, and toasted coconut would be excellent choices!
Tools For This Recipe: You will need mixing bowls, an electric hand mixer or stand mixer, and large baking sheets to make this recipe. If you want to get precise with your measurements, consider investing in a cookie scoop to help you keep your cookies consistent!

Marshmallow Cookies in a stack with one cookie sliced in half showing the marshmallow filling

What You’ll Need for Ingredients

Unsweetened Cocoa Powder: If you have it on hand for other baking, don’t use “Dutch processed” cocoa powder in this recipe! Dutch processed baking powder has had its acid content neutralized, and the baking soda in this cookie dough needs the acidity of your regular, everyday cocoa powder to rise!

Instant Coffee Granules: Adding just a touch of coffee to chocolate cake or cookie recipes makes the flavor of the cocoa extra rich and delicious! I promise, by the time everything’s baked, you won’t notice any of that coffee bitterness, especially with the gooey marshmallow centre sweetening everything up!

Marshmallows: Your everyday Jet Puffed Marshmallow (the kind you’d toss in the car to make s’mores on a camping trip) will work perfectly for this recipe! If your marshmallows are smaller than your average roasting marshmallow, you may want to skip cutting them in half; use your best judgment!

How To Make Marshmallow Cookies

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

Preheat your oven to 375°F and line two baking sheets with parchment paper.
In a medium bowl, whisk the dry ingredients together.
In a large bowl, beat together the sugars and butter until light and fluffy using a hand mixer or stand mixer with a paddle attachment. Add the eggs one at a time and combine thoroughly, then add the vanilla. Add the flour mixture to the wet ingredients gradually and mix until thoroughly incorporated.
Take 2 tablespoons of cookie dough and wrap it completely around half of a large marshmallow, then roll the dough into a ball. Make sure that the marshmallow is completely covered. Roll the cookie ball in the reserved granulated sugar. Place your sugar-rolled cookies 2 inches apart on your prepared baking sheets and bake for 10-12 minutes, until the edges of the cookies are set.

Karlynn’s Tips and Tricks for the Perfect Marshmallow Cookies

Skip the Sticky Business: This recipe calls for you to cut marshmallows in half to form the filling for your cookies, which can lead to sticky situations! The best way to make the process hassle-free is to use a pair of sharp kitchen scissors and either dip the blades into a mugful of warm water before you make each cut, or dab a little neutral oil (like canola) onto a paper towel and give the blades of your kitchen scissors a little wipe between each snip; the marshmallows should cut cleanly without leaving a sticky mess behind.
Thar She Blows: While baking, make sure to keep an eye on these cookies to make sure the marshmallow filling doesn’t bubble out too much! They’re baked when the edges are nice and set, if they start to explode, remove them from the oven to cool.

Marshmallow Cookies stacked with one broken in half with marshmallow oozing out.

Storage Instructions

These cookies are meant to be soft and chewy, so it’s important to keep them in an airtight container once they have fully cooled! They can be stored in a zip top bag or other airtight container on the counter for up to 4 days.

Freezer: Once the cookies have cooled completely, you can store them in the freezer in an airtight container for up to 3 months. When you want to eat them, let them thaw overnight in the fridge, or on the counter for several hours before serving.

The marshmallow filling in these cookies is such a delicious little surprise! When they’re still warm, you’ll get a delicious gooey stretch from them, just like you’d get from a freshly toasted s’more or a lovely mug of hot cocoa!

Give this recipe a try and let me know about your favorite ways to eat marshmallows in the comments below!

Happy Baking!

Karlynn!