If you love the combination of rich chocolate and gooey marshmallows, then these chocolate marshmallow cookies are going to be your new obsession. They bring together the best of both worlds—a deeply chocolatey cookie base studded with melty chocolate chips and swirls of fluffy marshmallow magic. The marshmallows soften and caramelize slightly in the oven, creating pockets of sweet, chewy delight with every bite.

Whether you’re baking for a cozy night in, a festive gathering, or just because, these cookies deliver that perfect mix of comfort and indulgence.

Gooey Chocolate Marshmallow Cookies

Why You’ll Love This Recipe

Irresistibly gooey: Marshmallows melt and caramelize to create chewy, gooey bursts of sweetness throughout.
Chocolate lovers’ dream: With cocoa powder, chocolate chips, and a soft buttery base, these cookies are rich without being overpowering.
Fun and playful texture: The contrast of soft marshmallow and tender cookie makes every bite exciting.
Easy to make: Simple steps with classic ingredients, no fancy equipment required.
Perfect for sharing: Great for holiday parties, bake sales, or just sharing with friends and family.

If you’re ready to bake cookies that taste like a warm hug with a chocolatey twist, keep reading.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

Dry Ingredients:

1 ¾ cups (220 g) all-purpose flour
½ cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-Ins:

½ cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
⅓ cup (60 g) marshmallow fluff (optional, for swirl effect)

Instructions

Prep the oven and ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure out all your ingredients.
Mix the dry ingredients
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl to evenly distribute the cocoa and prevent lumps.
Cream butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add wet ingredients
Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl.
Combine wet and dry
Gradually mix the dry ingredients into the wet mixture in 2-3 additions, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
Fold in chocolate chips
Gently fold in the semi-sweet chocolate chips.
Add marshmallow swirl
Carefully fold in the mini marshmallows and dollops of marshmallow fluff (if using). Try to keep the marshmallow streaks visible for a beautiful swirl effect.
Scoop and bake
Use a cookie scoop or tablespoon to place dough onto baking sheets, spacing cookies about 2 inches apart. Bake for 8-10 minutes until edges are set but centers are still soft.

Tip: Watch the marshmallows as they bake—they may ooze and caramelize slightly, adding a toasty, sweet flavor.

Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

Swap semi-sweet chips for white or dark chocolate for different flavor profiles.
Add chopped nuts like walnuts or pecans for crunch.
Sprinkle sea salt on top before baking for a sweet-salty twist.
Use vegan butter and egg replacer to make dairy-free and vegan-friendly.

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for up to 5 days. To revive a bit of gooeyness, warm them in the microwave for 10-15 seconds before serving. These cookies freeze well too — just thaw at room temperature before enjoying.

Frequently Asked Questions

Can I omit the marshmallow fluff?

Yes! The fluff just enhances the swirl and gooey texture but isn’t essential.

Can I use regular-sized marshmallows?

Mini marshmallows work best for even distribution, but you can chop large marshmallows into small pieces.

Why do my cookies spread too much?

Make sure your butter is softened but not melted, and chill the dough slightly if needed.

Can I use a stand mixer?

Absolutely! It’s perfect for creaming butter and sugars.

How do I keep the cookies chewy?

Don’t overbake them; take them out when edges are set but centers are still soft.

Can I double this recipe?

Yes, just double the ingredients and bake in batches.

Are these cookies gluten-free?

Not as written, but you can substitute gluten-free flour blends.

How long do the cookies last?

Best enjoyed fresh but keep well for up to 5 days in an airtight container.

Can I add other mix-ins?

Sure! Chopped nuts, toffee bits, or dried fruit all work well.

What’s the best way to store leftover cookies?

Use an airtight container at room temperature, or freeze for longer storage.