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.

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 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. Add in the vanilla extract, egg, and egg yolk. Mix on low just until it’s all incorporated. Slowly add your dry ingredients to the wet ingredients. Mix on low.

Fold in the chocolate chips using a spatula. 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. Preheat your oven to 350°F. Prepare two sheet pans with parchment paper or non-stick spray. Space the chilled dough balls out.

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.