Gooey Double Chocolate Marshmallow Cookies
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.
Servings: cookies
Equipment
- 1 Electric mixer
- 1 Cookie sheet
- 1 sheet parchment paper
- 1 3 tablespoon cookie scoop
Ingredients
- 2 cups all-purpose flour measured with spoon & level method
- 1/2 cup cocoa powder measured with spoon & level method
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter room temperature
- 2 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 cup chocolate chips semi-sweet
- 20 regular marshmallows
Instructions
- 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.2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon sea salt
- 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.1 cup brown sugar, 1/2 cup granulated sugar, 1 cup unsalted butter
- 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.2 teaspoon pure vanilla extract, 1 large egg, 1 large egg yolk
- 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.1 cup chocolate chips
- 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.20 regular marshmallows
- 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 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.
Notes
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 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
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 & 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.
