Chocolate Marshmallow Cookies

These chocolate marshmallow cookies will remind you of the joys of roasting marshmallows over a campfire – all in one bite!

I blame my husband for introducing the kids to ramen. Although I have boosted ramen to gourmet level with my spicy pork ramen, the kids still love the cheap instant stuff.

I do blame myself for introducing these sinfully sweet concoctions to my kids. Root beer float? Yeah, that was me. Kit kat ice cream cake? Me again. Kool aid cake? Um… me.

The joys and ease of a chocolate mug cake? Guilty. Me.

So it’s no surprise that I introduced these double chocolate marshmallow cookies to my kids, as well. Guilty as charged.

Why you have to make this recipe

My kids love s’mores. It’s one of the rites of summer, toasting marshmallows over a campfire. Because of their love of all things chocolatey and gooey, I made s’mores on a stick and even a s’mores smoothie.

So why not add marshmallow goodness to cookies?

This is not a chocolate chip cookie recipe with marshmallows thrown in there for good measure. The base of the cookie has cocoa powder, as well, making this a double chocolate chip cookie recipe.

So gooey, chocolate base cookie studded with chocolate chips (or chunks in this case) and marshmallows – what’s not to love?

Ingredients you need

• Cocoa powder: For deep chocolate flavor, choose a high quality cocoa powder. You can also use dark cocoa powder, too.
• Chocolate chips: You can use milk chocolate, bittersweet, semisweet or dark chocolate chips
• Marshmallows: You can use the mini marshmallows or cut the larger marshmallows into 4 pieces.
• Pantry staples: all purpose flour, brown sugar (light or dark), salt, vanilla extract
• Whole wheat goodness: I add some whole wheat flour and wheat bran to these cookies. It not only gives you fiber and nutrients, but also adds a bit of nuttiness to the flavor.
• Refrigerator staples: butter, egg

Step-by-step directions

1. In a large bowl, whisk together both flours, the wheat bran, cocoa powder and salt. Set aside.

2. Using a stand mixer with a paddle attachment, cream brown sugar and butter together until smooth.

3. Add the egg and vanilla extract. Mix to combine.

4. Slowly add in the flour mixture into the butter mixture until just blended.

5. Gently stir the marshmallows and chocolate chips in by hand.

6. Using two small spoons, scoop out 2 TBS of dough onto a baking sheet lined with parchment paper or silpat mat. Keep dough 2-inches apart on the baking sheet.

7. Bake for 17-20 minutes at 350ºF, until edges are firm and marshmallows are browned.

8. Remove from oven and let cookies rest on the cookie sheet for 3 minutes. Then transfer to a cooling rack until cool completely, about 10 minutes.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!