The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Chocolate Marshmallow Cookies are chewy and fudge-like on the outside and filled with gooey marshmallows on the inside.
It costs approximately $5.56 to make these cookies. The recipe makes twenty-seven cookies for about $0.20 per cookie.
Try these fun Church Window Cookies for another fun chocolate and marshmallow cookie.
Have you ever drank a cup of hot chocolate and thought to yourself, man, this would be delicious as a cookie? Me too! Make these chocolate marshmallow cookies, and you will no longer have to wonder.
These are fudgy, brownie-like cookies that are easy to make and perfect for any time of the year. I love making a batch to add to my Christmas goodie trays, but I also enjoy making them during those lazy summer days.
You can be extra and dip these cookies into a cup of hot chocolate or enjoy them next to a campfire while others deal with the mess of roasting marshmallows.
However you eat these Marshmallow Chocolate Cookies, you will definitely enjoy them!
Ingredients and Estimated Cost
Per Serving Cost: $0.20
Recipe Cost: $5.56
- 10 Tablespoons salted butter – $1.40
- 2 ⅓ cups semi-sweet chocolate chips – $1.71
- 2 cups all-purpose flour – $0.18
- ⅓ cup unsweetened cocoa powder – $0.53
- ¾ teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.01
- ⅔ cup light brown sugar – $0.30
- ⅓ cup granulated sugar – $0.27
- 2 large eggs – $0.74
- 1 ½ teaspoons vanilla extract – $0.26
- ⅔ cup mini marshmallows – $0.15
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2022.
How To Make Chocolate Marshmallow Cookies
- First, melt the butter and 1 ⅓ cup semi-sweet chocolate chips over medium-low heat in a 4-quart saucepan.
- After it is smooth, remove it from the heat and let it cool for five to ten minutes.
- Mix the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Next, whisk together the sugar, eggs, and vanilla extract in the saucepan with the melted chocolate and butter.
- Stir the flour mixture until a dough forms. Fold in the remaining cup of semi-sweet chocolate chips.
- Then, let the dough rest for twenty-five to thirty minutes.
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- Roll the dough into a ball using a two-inch cookie scoop.
- Then, press your thumb into the center of the ball and set three marshmallows in the center.
- Fold the dough over to cover the marshmallows and pat the dough into a ball.
- Set the dough balls on the baking sheets marshmallow side up and bake one sheet at a time for nine to ten minutes.
- Finally, allow the cookies to cool on the baking sheets for five to six minutes before placing them on a wire rack to cool completely before serving.
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- If you use unsalted butter, add ¼ teaspoon salt to the recipe.
Storage Tips
SERVE: You can keep these out for a few hours before they need to be covered.
STORE: Store baked cookies at room temperature in an airtight container for up to 1 week.
FREEZE: Place the cookies in a freezer-safe container or zipper-top bag and freeze for up to 6 months.
THAW: Thaw the cookies at room temperature for 2-3 hours.
Recipe FAQs
Absolutely! I love that about these cookies. You can make them ahead of time and pull them out of the freezer when you need them.
More Cookies
- Dark Chocolate Cherry Cookies
- Chocolate Peanut Butter Macarons
- Chocolate Whoopie Pies
- Pecan Snowball Cookies
- Chocolate Meringue Cookies
- S’mores Cookie Bites
- Chocolate Crinkle Cookies with Hazelnuts
- Triple Chocolate Cookies
- Slow Cooker Copycat Avalanche Cookies
- Dulce De Leche Cookies
Chocolate Marshmallow Cookies
Ingredients
- 10 Tablespoons salted butter
- 2 ⅓ cups semi-sweet chocolate chips divided
- 2 cups all-purpose flour spooned and leveled
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs beaten
- 1 ½ teaspoon vanilla extract
- ⅔ cup mini marshmallows
Instructions
MAKE COOKIE DOUGH:
- In a 4-quart saucepan, melt butter and 1 ⅓ cup semi-sweet chocolate chips on medium-low heat, constantly stirring so it doesn’t burn.
- Remove from the heat and let cool for 5-10 minutes, until lukewarm.
- Mix the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Whisk sugar, eggs, and vanilla extract into the saucepan with the melted chocolate and butter.
- Stir the flour mixture into the chocolate mixture until a dough forms.
- Fold in the remaining 1 cup of semi-sweet chocolate chips.
REST DOUGH:
- Let dough rest for 25-30 minutes (see notes). The dough will stiffen into a formable dough.
PREP OVEN AND COOKIE SHEETS:
- Move oven rack to the middle positions and preheat the oven to 350 degrees F.
- Line a cookie sheets with parchment paper or silicone baking mats.
SCOOP AND FILL DOUGH:
- Scoop with a 2-inch cookie scoop 2 tablespoons of dough and roll the dough into a ball.
- Press your thumb into the center of the ball, create a bowl in the dough and place 3 marshmallows in the center.
- Fold over the dough to cover the marshmallows.
- Pat the dough into a ball, be careful to keep the dough ball marshmallow side up.
BAKE THE COOKIES:
- Place the dough balls marshmallow side up on a baking sheet, and bake one cookie sheet at a time for 9-10 minutes. They will appear dry around the edges but slightly moist in the center (not gooey or wet).
- Repeat baking with the remaining cookie sheets.
COOL AND FINISH:
- Cool the cookies on the cookie sheet for 5-6 minutes before removing them gently to cool on a cooling rack. Cool on the wire rack completely, another 55 minutes.
Notes
- Be sure the melted butter and chocolate is cooled, or the chips added later can melt and make the cookie spread while baking.
- Place dough in the fridge for 25 minutes to stiffen if you live in a warmer climate.
- If you place the dough balls marshmallow down, the marshmallow can melt and pool onto your cookie sheet.
- Do not overbake. The marshmallow will melt and become hard, making a hard crispy cookie.
- Underbaking will result in a fragile cookie, so will eating them before they cool completely.
Judee says
I’m loving all your Christams cookie recipes which are easily adaptable to gluten free. These look easy and delicious. Thanks Visiting from Gluten Free A-Z Blog