Chocolate Marshmallow Cookie Recipe

When you are craving chocolate, these chocolate marshmallow cookies are just the treat. Rich and decadent chocolate cookies with chocolate chips and mounds of marshmallow inside, these cookies are a satisfying afternoon snack or after dinner dessert.

You can make them using any leftover homemade marshmallows cut into small pieces, but I admit I just used a bag of mini marshmallows I had in the pantry.
These cookies do take some time to make, so plan ahead. The dough requires a rest in the fridge overnight so they don’t spread too much in the oven, but they are worth the wait.

Making Chocolate Marshmallow Cookies

To make these chocolate marshmallow cookies, start by beating room temperature butter, brown, and white sugar together until combined. Next, you’ll add in the eggs and cocoa powder and beat thoroughly.
In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Then mix the dry ingredients into the wet ingredients. You want the batter to be thoroughly mixed but not overdone.
Overmixing any batter with gluten found in flour will create a tough baked good, so don’t walk away from your mixer. Once the batter is combined, stir in some good quality chocolate chips and mini marshmallows.
To prepare the cookie dough for chilling, you want to roll the dough into balls that measure 2-3 inches across. The dough is crumbly; you can wet your hands to help get the balls to form. Try to tuck the marshmallows in to the dough ball as best as you can so they don’t melt out of the cookie in the oven.
Once you have your cookie dough balls, put them on a cookie sheet or large plate in your refrigerator to chill overnight.
The next day, separate the chilled chocolate balls on a parchment or Silpat mat lined cookie sheet and bake at 375 for 9 minutes. Make sure the cookie balls are spread out on the sheet, and don’t press them down.
The trick with these cookies is to do all we can to keep these cookies from spreading and losing all the chocolate chips and marshmallows within. Once the cookies are done baking, let them cool fully on the tray before trying to move them, as they will be very soft and need to set up.
Again, these cookies take time and patience, but once you bite into them you will be happy for the effort.

Tea Pairings

I paired my chocolate marshmallow cookies with Red Velvet pu’erh tea, which truly does taste like a slice of cake. I drank it plain, but it would be wonderful with some milk. I found it didn’t need any sweetener, but a dash of honey dust never hurts if you like your tea sweetened.
If you prefer a decaf tea for some late-night snacking, Easy Like a Sunday Morning combines chocolate and lavender in a blend that I just love to make into a tea latte.