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Marshmallow Chocolate Cookie

Soft, chewy cookies that combine rich chocolate with pillowy marshmallows, creating the perfect after-school treat with gooey marshmallow stretches.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 24
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 3/4 cup chocolate chips

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. Beat softened butter with both sugars until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then vanilla extract, ensuring each egg is fully incorporated before adding the next.
  5. Gradually mix flour mixture into butter mixture until just combined.
  6. Gently fold in mini marshmallows and chocolate chips.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake 10-12 minutes until edges are set but centers still look slightly underdone.

Notes

Don't overbake - cookies continue cooking on hot pans after removal. Use mini marshmallows to prevent burning. Avoid pressing down dough balls. Store in airtight containers for up to one week or freeze for up to three months. Can substitute butter with coconut oil for dairy-free version or use gluten-free flour blend.