If you’re craving the kind of cookie that feels like a warm hug, these Gooey Double Chocolate Marshmallow Cookies are calling your name.

They’re soft, rich, and filled with a gooey center that takes them to the next level. Think chewy chocolate cookie meets hot cocoa bomb—just with fewer steps and way more reward.

This is the kind of cookie you make when you want something special but don’t want to fuss.

You don’t need fancy equipment (though a stand mixer is handy!), and the steps are simple enough for any home baker to follow.

Once you break into the gooey marshmallow center, you’ll be hooked.

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each one plays a role in building that chewy texture and rich chocolate flavor.

All-purpose flour: Gives structure to the cookies and helps hold the gooey marshmallow in cookie form.
Natural cocoa powder: Brings deep chocolate flavor and balances the sweetness of the marshmallow.
Baking soda: Adds lift, helping the cookies puff slightly while still holding a chewy center.
Sea salt: Enhances the chocolate and balances the sugar for that perfect cookie bite.
Brown sugar: Adds moisture and a chewy texture while giving the cookies a richer depth of flavor.
Granulated sugar: Helps the cookies spread slightly and creates crisp edges.
Unsalted butter: Creams easily and carries flavor, giving the cookies a soft, tender crumb.
Pure vanilla extract: Adds warmth and depth—don’t skip it!
Egg: Binds everything together for structure.
Egg yolk: Adds richness and extra chewiness to the dough.
Semi-sweet chocolate chips: For pools of melted chocolate throughout.
Marshmallows: Tucked inside each cookie, they melt into a gooey center for that next-level texture.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Want to make these your own? Here are some great options:

Swap in dark chocolate chunks for a richer cookie with extra melty bites.
No semi-sweet chips? Use milk chocolate or chopped baking chocolate.
Use half of a large roasting marshmallow or 4 small ones if you don’t have full-sized ones. Just press the cut side down into the dough ball.
Add 1 tsp of instant espresso powder to enhance the cocoa flavor of the cookie

How to Make Double Chocolate Marshmallow Cookies

Start by prepping your dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set that aside while we move on to the butter and sugars.

In a large mixing bowl (or bowl of a stand mixer with the paddle attachment), beat the room temperature butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer on medium speed and beat for about 1½ minutes until the mixture looks fluffy.

whisked butter and sugars, until light and fluffy

Add in the vanilla extract, egg, and egg yolk. Mix on low just until it’s all incorporated—don’t overmix. Scrape the sides and bottom of the bowl.

Slowly add your dry ingredients to the wet ingredients. Mix on low or stir in by hand until you don’t see dry streaks. Fold in the chocolate chips using a spatula.

Vanilla extract, egg and yolk added to butter and sugars

Folding in chocolate chips into the batter

Now for the fun part: scoop the dough using a large cookie scoop (about 3 tablespoons per cookie).

Press your thumb into the center of each dough ball and tuck a marshmallow inside.

Fold the dough around it, making sure it’s mostly sealed but a little marshmallow peeks through the top of each cookie.

Place the cookie dough balls on a parchment-lined baking sheet or cookie sheet and chill for at least 30 minutes. This helps keep the gooey marshmallows from melting out too early while baking.

See the images below for a comparison between chilled dough and warm dough.

Chilled cookie dough with marshmallow visible in the center

Not chilled cookie dough with marshmallow melted

Preheat your oven to 350°F. Prepare two sheet pans with parchment paper or non-stick spray. Space the chilled dough balls out about 2½ inches apart—these cookies spread a bit.

Bake for 10–12 minutes, or until the edges of the cookies are set and the centers look just slightly underdone.

Let the baked cookies cool completely on the cookie sheet before moving them to a wire rack. This helps them finish setting up without losing their gooey centers.

Expert Tips

Let your butter, egg, and yolk come to room temperature for the best cookie texture—it makes everything mix more evenly.
If your dough is sticking to your hands when stuffing the marshmallows, chill it for 10 minutes before shaping.
A kitchen scale helps ensure accurate measurements, especially for the flour and cocoa powder, if you’re not comfortable with the spoon-and-level method.
Bake one test cookie first if you want to make sure your marshmallow isn’t melting too quickly or oozing out the bottom. Chill your dough longer if the marshmallow is too melty.
Use parchment paper or a silicone baking mat—sticky marshmallows can burn if they hit bare metal.

Frequently Asked Questions

How do I keep the marshmallows from melting too much?

Make sure the dough is well chilled and that the marshmallow is sealed inside the dough. If the marshmallow touches the pan directly or gets too much heat too soon, it can melt completely.

Can I make these cookies ahead of time?

Yes! The chocolate cookie dough can be made a day in advance. Chill it in an airtight container and stuff the marshmallows just before baking.

Can I freeze these cookies?

Absolutely. Once shaped, freeze the cookie dough balls on a tray. Once solid, transfer to a freezer-safe container in a single layer or with parchment between layers. Bake from frozen, adding a minute or two to the bake time.

How long do leftover cookies last?

Store leftover cookies in an airtight container at room temperature for 4–5 days. To reheat, warm in the microwave for 8–10 seconds to bring back that gooey center.

Can I double this recipe?

Yes—this is a great recipe to double if you’re baking for a crowd. Just be sure to chill the dough in batches so the marshmallow chocolate chip cookies bake evenly.

Take a look at the links below for more “marshmallow-as-the-star” recipes, or click this link to find more new favorite cookies to try out!