Easy Double Chocolate Marshmallow Cookies Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Marshmallows in Cookies? Here’s Why They’re Missing Out

There’s a quiet rebellion happening in kitchens everywhere—a fear of marshmallows in cookies. Too sticky, too messy, too unpredictable, they say. But what if I told you that the secret to the most decadent, melt-in-your-mouth double chocolate marshmallow cookies lies in embracing that very chaos? These aren’t just cookies; they’re tiny pockets of joy, where crackly cocoa shells give way to clouds of toasted marshmallow, and every bite feels like a hug from your oven.

I get it. Marshmallows can be temperamental. One minute they’re holding their shape, the next they’re oozing like lava. But that’s the magic! When baked just right, they transform into caramelized puffs, weaving ribbons of sweetness through rich, fudgy dough. And let’s talk about that dough—deeply chocolatey, with a hint of espresso to elevate the cocoa, and just enough salt to make your taste buds sing. It’s the kind of recipe that turns skeptics into believers, one gooey bite at a time.

Picture this: a rainy afternoon, your kitchen smelling like a patisserie, and a tray of these cookies fresh from the oven. The marshmallows are golden and slightly crisp on top, their centers still soft as whipped cream. You break one open, and it stretches like taffy, revealing layers of dark chocolate bliss. This, my friends, is what cookie dreams are made of—and it’s easier to achieve than you think.

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Double Chocolate Marshmallow Cookies 🍫🤍 🍪

There’s something magical about biting into a cookie that’s rich, fudgy, and stuffed with melty marshmallow goodness. These Double Chocolate Marshmallow Cookies are the ultimate indulgence—crispy on the outside, gooey on the inside, and packed with chocolate in every bite. Whether you’re baking for a cozy night in or sharing them with friends, these cookies are guaranteed to disappear fast!

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened – The base of any great cookie! Make sure it’s softened but not melted for the perfect texture.
• 1 cup granulated sugar – For that classic sweetness we all love.
• 1 cup packed brown sugar – Adds depth and a hint of caramel flavor.
• 2 large eggs – Room temperature eggs blend better into the dough.
• 2 tsp pure vanilla extract – A must for that warm, comforting aroma.
• 2 ¼ cups all-purpose flour – The foundation of our cookie dough.
• ¾ cup cocoa powder – Go for high-quality cocoa—it makes all the difference!
• 1 tsp baking soda – Helps the cookies rise just enough.
• ½ tsp salt – Balances the sweetness and enhances the chocolate.
• 1 ½ cups chocolate chips (dark or semi-sweet) – Because double chocolate means double the fun!
• 1 cup mini marshmallows – The star of the show! They melt into gooey pockets of joy.

Step-by-Step Instructions

1. Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Don’t rush this step—it creates the perfect cookie texture!
2. Add eggs and vanilla. Crack in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is beautifully combined.
3. Whisk dry ingredients. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures no lumps and even distribution of flavors.
4. Combine wet and dry. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated. Overmixing can make the cookies tough, so stop as soon as the flour disappears.
5. Fold in the chocolate chips. Use a spatula to gently stir in the chocolate chips, saving a handful to press on top of the cookies later for extra chocolatey goodness.

At this point, your dough should be thick, glossy, and oh-so-chocolatey. But we’re not done yet—next comes the marshmallow magic! Stay tuned for the second half of this recipe, where we’ll shape, bake, and enjoy these dreamy cookies.

Conclusion

These Double Chocolate Marshmallow Cookies are the ultimate treat for anyone who loves a rich, gooey, and indulgent dessert. With their fudgy chocolate base, melty marshmallow center, and crisp edges, they’re sure to satisfy your sweet tooth and impress anyone lucky enough to try them. Whether you’re baking for a special occasion or just craving something decadent, this recipe is a guaranteed hit.

Ready to whip up a batch? Don’t forget to snap a photo and tag us—we’d love to see your creations! And if you’re craving more chocolatey goodness, check out our Chocolate Lovers’ Collection for more irresistible recipes.

FAQs

Can I use mini marshmallows instead of large ones?

Absolutely! Mini marshmallows work just as well—just press a few into each cookie dough ball before baking. They’ll melt together into a deliciously gooey center.

How do I store these cookies to keep them fresh?

Store them in an airtight container at room temperature for up to 3 days. If the marshmallow makes them sticky, place a sheet of parchment paper between layers.

Can I freeze the cookie dough for later?

Yes! Shape the dough into balls (without the marshmallow), freeze on a tray, then transfer to a freezer bag. When ready to bake, thaw slightly, add the marshmallow, and bake as directed—just add an extra minute or two.

My cookies spread too much—what went wrong?

This usually happens if the butter was too soft or the dough wasn’t chilled enough. Make sure to refrigerate the dough for at least 30 minutes, and don’t skip the step of rolling the dough balls tall (not wide) to prevent excess spreading.

Can I make these gluten-free?

Definitely! Swap the all-purpose flour for a 1:1 gluten-free flour blend, and ensure your cocoa powder is gluten-free. The texture will be just as delicious.