A deep chocolate cookie dough stuffed with a sweet surprise is a treat to delight your inner child! Bake these marshmallow-stuffed chocolate cookies today to share with your favorite people. You’ll love their smiles!
Marshmallow Stuffed Chocolate Cookies have a delicious marshmallow center. The nostalgic flavors of marshmallows and chocolate make these cookies a hit with every crowd. Eaten warm, the marshmallow center pulls with each bite for an almost campfire treat. If you wait until they cool, the filling provides a variation in texture and a pleasing twist to this sweet treat.
What are marshmallow-stuffed chocolate cookies?
These chewy chocolate cookies are drizzled with melted chocolate before serving, which gives them a beautiful presentation. Since they’re made with two layers of cookie dough, they are LARGE cookies! You’ll be able to make about 14 cookies.
Make a double batch to share with a crowd!
The ingredients for this chocolate marshmallow cookies recipe are easy to find at your local grocery store.
- Butter: Use unsalted butter in this recipe to control the amount of salt added.
- Brown sugar: Light brown sugar is perfect for this recipe.
- Granulated sugar: White sugar helps make those delicious crispy edges.
- Eggs: Large eggs give these cookies moisture.
- Flour: All-purpose flour works well for these cookies.
- Cocoa powder: Unsweetened cocoa powder
- Cornstarch: I use cornstarch and all-purpose flour because I almost always have both on hand. If you’d rather use cake flour, you may use 2 1/4 cups of cake flour instead of the all-purpose flour and cornstarch.
- Salt: Kosher salt is the best for baking. If you use table salt, you’ll need to use less or the cookies will end up very salty.
- Baking soda
- Baking powder
- Marshmallows: I recommend using Dandie’s brand of vegan marshmallows. Those marshmallows spread less during baking, so rarely does a cookie leak. I’ll share tips to prevent cookie leaks below.
- Chocolate chips: Melted for drizzling over the tops of the cookies.
How to make marshmallow stuffed cookies:
Here’s a brief overview of how to make these thick chocolate cookies. See the recipe card below for the specific recipe instructions.
Cream together the butter and sugar until light and fluffy, then continue to beat for about a minute more. You may do this either with a stand mixer bowl fitted with the paddle attachment or a hand mixer and a large mixing bowl.
Stir in the eggs one at a time, scraping the sides of the bowl with a rubber spatula after each addition.
Sift together the flour, cocoa powder, cornstarch, salt, baking powder, and baking soda in a separate bowl.
Slowly mix the dry ingredients into the wet ingredients and stir on low speed until just combined. Use a wooden spoon to combine any remaining flour on the bottom of the bowl.
Use a medium cookie scoop to scoop two level scoops. Flatten the cookie dough balls slightly and place a marshmallow in the center, then press the other half of the dough over the marshmallow.
Place the cookie on a lined sheet pan or cutting board and refrigerate while you preheat the oven. You may also pause baking, loosely cover the cookies with plastic wrap, and refrigerate for up to 2 days.
Preheat the oven to 400 F and line two baking sheets with parchment paper.
Bake the cookies for 10-12 minutes, until the edges are just set.
Remove the cookies from the oven and allow the cookies to cool on the baking sheet or wire rack.
If desired, melt some chocolate candy coating in a microwave-safe bowl and drizzle it on the tops of the cookies, then top them with colorful sprinkles.
Serve the cookies warm or at room temperature, or store them in an airtight container once completely cool. Cookies are best if enjoyed within 5 days.
Tips for success:
Here are a few tips for success and variations you can try to make these the best marshmallow stuffed chocolate cookies you’ve ever had.
- Vegan marshmallows work best, but you can try mini marshmallows too.
- These cookies will look underbaked, this is expected and what makes them deliciously gooey.
- Large regular marshmallows don’t work as well as vegan ones since they melt too quickly and aren’t gooey when you bite into the cookies.
How to form the cookie balls
It’s pretty easy to form the chocolate cookie dough.
Scoop out two tablespoons of cookie dough with a small ice cream scoop. You want each ball of dough to be about a tablespoon. Use your hand to gently flatten one ball and place a marshmallow in the center.
Gently flatten another round and mold the other piece over the top of the marshmallow.
To prevent leaks, seal all the edges tightly. Make sure you wrap the cookie dough tightly around the marshmallow and seal any seams. Gaps will lead to leaks or gaps in the cookies.
Want to try even more stuffed cookie recipes?
I love surprise inside cookies!
Here are a few more recipes: Peanut Butter Cup Stuffed Chocolate Chip Cookies, Oreo-Stuffed Chocolate Chip Cookies, and Double Chocolate Chip Cookies (technically, they’re triple chocolate, but who’s counting?)
How to store:
On the counter: Keep these cookies in an airtight container on the counter for up to five days.
Reheat: You can slightly reheat cookies in the microwave to get gooey marshmallows again. They will only need about 10-15 seconds.
Freeze: Freeze the unbaked balls of cookie dough in a container or plastic bag in the freezer for up to three months. Freshly baked cookies are extra special, so it’s not recommended to freeze them after they’re baked.
I hope you love these marshmallow stuffed chocolate cookies, darlings. Happy baking!
- 16 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 4 tablespoons cornstarch (see notes)
- 1 teaspoon kosher salt, if using sea salt, use only 3/4 teaspoon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 14-15 marshmallows (see notes)
- Optional: Melted chocolate candy coating and sprinkles for decoration
- Cream together the butter and sugar until light and fluffy, then continue to beat about a minute more. You may do this either with a stand mixer fitted with the paddle attachment or a hand mixer and a large mixing bowl.
- Stir in the eggs one at a time, scraping the sides of the bowl after each addition.
- In a separate bowl, sift together the flour, cocoa powder, cornstarch, salt, baking powder, and baking soda.
- Slowly mix the dry ingredients into the wet ingredients and stir on low speed until just combined.
- Use a medium cookie scoop to scoop 2 level scoops per cookie. Flatten one slightly and place a marshmallow in the center, then press the other half of the dough over the marshmallow. Seal the cookie well, pressing the dough around the marshmallow and leaving no open seams.
- Place the cookie on a lined baking sheet or cutting board and refrigerate while you preheat the oven. You may also pause baking, loosely cover the cookies with plastic wrap, and refrigerate up to 2 days.
- Preheat the oven to 400 F and line two baking sheets with parchment paper.
- Bake the cookies for 10-12 minutes, until the edges are just set.
- Remove the cookies from the oven and allow the cookies to cool on the baking sheet.
- If desired, melt some chocolate candy coating and drizzle it on the cookies, then top with sprinkles in your desired colors for a little decoration.
- Serve the cookies warm or at room temperature, or store them in an airtight container once completely cool. Cookies are best if enjoyed within 5 days.
- I recommend using Dandie's brand vegan marshmallows. I find that those marshmallows spread less during baking, so there's almost never a cookie that leaks
- I use the cornstarch and all-purpose flour because I almost always have both on hand. If you'd rather use cake flour, you may use 2 1/4 cups of cake flour instead of the all-purpose flour and cornstarch.
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Nutrition Information:Yield: 14 Serving Size: 16 cookies (approximately)
Amount Per Serving: Calories: 351Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 217mgCarbohydrates: 52gFiber: 1gSugar: 32gProtein: 4g
These nutrition values are estimates. Exact values will vary depending on the ingredients, brands, and quantities used.