Double Chocolate Marshmallow Cookies Recipe

Introduction

This Double Chocolate Marshmallow Cookies Recipe is wonderfully simple to make and delivers a deliciously decadent treat. Imagine soft, fudgy cookies packed with chocolate chips and gooey marshmallow bits. They are perfect for satisfying a serious chocolate craving. If you enjoy easy cookie recipes, you might also love these Acorn Cookies are almost too cute to eat and with just three ingredients they come together so quickly.

Ingredients

These decadent Double Chocolate Marshmallow Cookies combine rich cocoa dough with gooey marshmallows and melty chocolate chips for the ultimate chewy texture.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups mini marshmallows
• 1 1/2 cups semisweet chocolate chips

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Double Chocolate Marshmallow Cookies come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Double Chocolate Marshmallow Cookies: flour, cocoa powder, baking soda, salt, butter, sugars, eggs, vanilla extract, chocolate chips, and mini marshmallows. Ensure your butter is softened to room temperature for proper creaming. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents and prevents bitter spots in your Double Chocolate Marshmallow Cookies.

Step 3 — Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes. Proper creaming incorporates air into the dough, which helps the cookies rise and develop a tender texture.

Step 4 — Add Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed. Mix until just combined to avoid overworking the dough, which can lead to tough cookies.

Step 5 — Incorporate Dry Ingredients and Mix-Ins

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until nearly combined. Fold in the chocolate chips by hand to prevent overmixing. The dough will be thick and slightly sticky.

Step 6 — Portion and Add Marshmallows

Using a cookie scoop or tablespoon, portion dough into 1.5-inch balls. Press 3-4 mini marshmallows into the center of each ball, sealing the dough around them. This keeps the marshmallows contained during baking for a gooey center.

Step 7 — Bake to Perfection

Arrange dough balls 2 inches apart on prepared baking sheets. Bake at 350°F for 10-12 minutes, until edges are set but centers still appear slightly soft. The cookies will continue to firm up as they cool on the baking sheet.

Step 8 — Cool Completely

Let the Double Chocolate Marshmallow Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the marshmallow centers to set properly without making the cookies too messy to handle.

Nutritional Information

Calories	180
Protein	2g
Carbohydrates	25g
Fat	9g
Fiber	1g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder for flour — Use vanilla or chocolate protein powder to replace half the flour, adding a protein boost while keeping the Double Chocolate Marshmallow Cookies rich and fudgy.
• Almond flour for all-purpose flour — Swap in almond flour for a gluten-free, lower-carb version with a nutty flavor that complements the chocolate.
• Coconut sugar for white sugar — Substitute coconut sugar to lower the glycemic index, adding a caramel-like note to your Double Chocolate Marshmallow Cookies.
• Applesauce for butter — Replace half the butter with unsweetened applesauce to reduce fat while maintaining moisture in these cookies.
• Dark chocolate chips for milk chocolate — Opt for sugar-free dark chocolate chips to cut sugar content and enhance the deep chocolate flavor.
• Dairy-free marshmallows — Use vegan marshmallows to make the recipe dairy-free without sacrificing the gooey texture.
• Sea salt for table salt — A light sprinkle of sea salt instead of table salt can enhance flavor with less sodium per serving.
• Avocado oil for vegetable oil — Switch to avocado oil for a healthier fat profile with a neutral taste that lets the chocolate shine.

Serving Suggestions

• Pair warm Double Chocolate Marshmallow Cookies with a cold glass of milk or a scoop of vanilla ice cream for a classic dessert combination.
• Serve these cookies at holiday gatherings, birthday parties, or cozy movie nights for a crowd-pleasing treat.
• Create a cookie platter by arranging Double Chocolate Marshmallow Cookies alongside fruit slices and nuts for balanced indulgence.
• Dust cookies lightly with powdered sugar or drizzle with melted chocolate for an elegant finishing touch.
• Pack these cookies in lunchboxes or enjoy them as an afternoon snack with coffee or hot cocoa.
• For special occasions, serve Double Chocolate Marshmallow Cookies on a decorative plate with fresh berries for color contrast.

These rich Double Chocolate Marshmallow Cookies are versatile enough for casual snacking or dressed-up dessert presentations.

Common Mistakes to Avoid

• Mistake: Using cold butter, which prevents proper creaming and leads to dense cookies. Fix: Always use room-temperature butter for a light, airy texture.
• Mistake: Overmixing the dough after adding flour, which develops gluten and makes cookies tough. Fix: Mix just until the flour disappears to keep them tender.
• Mistake: Adding marshmallows too early, causing them to melt completely and burn. Fix: Press marshmallows into the tops halfway through baking for perfect gooey pockets.
• Mistake: Baking on a hot baking sheet, which causes the bottoms to overcook. Fix: Cool your baking sheets between batches for evenly baked Double Chocolate Marshmallow Cookies.
• Mistake: Using low-quality cocoa powder, resulting in a weak chocolate flavor. Fix: Opt for Dutch-process cocoa for a richer, deeper chocolate taste.
• Mistake: Overcrowding the pan, leading to cookies that spread into each other. Fix: Leave at least 2 inches between dough balls to allow for proper spreading.
• Mistake: Skipping the chill time, which causes excessive spreading and flat cookies. Fix: Chill the dough for at least 30 minutes to help them hold their shape.
• Mistake: Overbaking, which dries out the cookies and hardens the marshmallows. Fix: Remove them when the edges are set but centers still look slightly underdone.
• Mistake: Measuring flour incorrectly, throwing off the dough consistency. Fix: Spoon flour into your measuring cup and level it off for accuracy.
• Mistake: Using tiny marshmallows that disappear into the dough instead of creating gooey swirls. Fix: Use regular-sized marshmallows, halved, for visible, melty pockets.

Storing Tips

• Fridge: Store cooled Double Chocolate Marshmallow Cookies in an airtight container for up to 5 days.
• Freezer: Place cookies in a freezer-safe bag or container; they will keep for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–8 minutes until the chocolate is soft and the interior reaches a food-safe temperature.

Always allow cookies to cool completely before storing to prevent sogginess and maintain texture.

Conclusion

We hope you enjoy making these decadent Double Chocolate Marshmallow Cookies! For more easy treats, try our No-Bake Orange Creamsicle Truffles Recipe or No Bake Turtle Mini Cheesecakes Recipe. Don’t forget to rate the recipe and subscribe for more delicious ideas!

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FAQs

Can I use a different type of chocolate in these Double Chocolate Marshmallow Cookies?

Yes, you can substitute the chocolate chips with dark, milk, or white chocolate. However, using high-quality cocoa and chocolate chips is key to achieving the rich flavor of these Double Chocolate Marshmallow Cookies.

How do I prevent the marshmallows from melting too much and sticking?

Press the marshmallows into the cookies right after they come out of the oven. This allows them to soften without completely melting and sticking to the pan. Let the cookies cool completely on the baking sheet before moving them.

Why are my cookies flat and how can I fix this?

Flat cookies often result from butter that is too soft or warm. Make sure your butter is just softened, not melted. Chilling the dough for at least 30 minutes before baking also helps the Double Chocolate Marshmallow Cookies hold their shape.