Marshmallow-Stuffed Chocolate Cookies are rich, soft, and deeply chocolaty treats with a delightful surprise inside—a warm, gooey marshmallow center. These cookies offer the perfect balance of fudgy texture and sweet, melt-in-your-mouth filling, making them an irresistible dessert for both kids and adults.
Why You’ll Love This Recipe
These cookies elevate traditional chocolate cookies by adding a nostalgic marshmallow core that creates a delicious contrast of textures. The outer cookie is thick and chewy, while the center becomes molten and creamy when warm. They are simple to prepare, visually appealing, and ideal for parties, holidays, or any time you crave a unique, indulgent treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- chocolate chips (optional)
- large marshmallows or marshmallow halves
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and smooth.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Gradually stir in the dry ingredients until a soft dough forms.
- Fold in optional chocolate chips for extra richness.
- Cut large marshmallows in half if needed.
- Scoop a portion of cookie dough, flatten it slightly, and place a marshmallow piece in the center.
- Wrap the dough completely around the marshmallow, ensuring it is fully sealed to prevent leaking.
- Place dough balls on the prepared baking sheet and bake for 10–12 minutes, or until the edges are set.
- Allow cookies to cool slightly before transferring them to a rack.
Servings and Timing
Makes approximately 16 cookies
Preparation Time: 15 minutes
Baking Time: 10–12 minutes
Total Time: about 25 minutes
Variations
- Double Chocolate Version: Add extra chocolate chips inside the dough for a more intense chocolate flavor.
- Mint Marshmallow Surprise: Use mint-flavored marshmallows for a refreshing twist.
- Salted Caramel: Add a small caramel square with the marshmallow for a layered filling.
- Mini Marshmallow Center: Use several mini marshmallows instead of one large one.
- Hot Cocoa Cookie: Add hot cocoa mix to the dough for a sweeter, more nostalgic flavor.
Storage/Reheating
Store cookies in an airtight container for up to 4 days.
To reheat, warm a cookie in the microwave for 8–10 seconds to soften the marshmallow center.
Freeze baked cookies for up to 2 months, thawing at room temperature before serving.
FAQs
Why did my marshmallow leak out?
Ensure the dough completely encases the marshmallow with no exposed edges.
Can I use mini marshmallows?
Yes, using several mini marshmallows works perfectly and melts evenly.
Why are my cookies dry?
Dryness may result from overbaking or adding too much flour; measure flour accurately.
Can I freeze the dough?
Yes, shape the stuffed dough balls and freeze; bake from frozen with a slightly longer time.
Can I use cocoa mix instead of cocoa powder?
Unsweetened cocoa powder is recommended for proper texture and flavor.
How do I ensure a gooey center?
Do not overbake; remove cookies as soon as the edges set.
Can I use marshmallow fluff?
No, fluff melts too quickly and will not hold a center.
What type of butter works best?
Unsalted butter allows for better control of flavor and salt levels.
Can I make them smaller?
Yes, simply use smaller marshmallow pieces and adjust baking time as needed.
Are these cookies good for gifting?
Yes, they stay soft and appealing, especially when freshly baked.
Conclusion
Marshmallow-Stuffed Chocolate Cookies offer an irresistible combination of rich chocolate flavor and a delightful gooey center. Simple to make yet indulgent in taste, they are perfect for special occasions or everyday enjoyment. With their soft texture and melted marshmallow surprise, these cookies bring an elevated twist to classic chocolate baking.
PrintMarshmallow-Stuffed Chocolate Cookies
Soft, rich chocolate cookies with gooey marshmallow centers, creating a molten, s’mores-like surprise in every bite.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Total Time: 26 mins
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 large marshmallows, halved
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients to form a soft dough. Stir in chocolate chips if using.
- Scoop out tablespoon-sized portions of dough, flatten each one, and place a marshmallow half in the center.
- Wrap the dough around the marshmallow completely, sealing edges well.
- Arrange cookie balls on the baking sheet, leaving space between them.
- Bake for 9–11 minutes, until the cookies are set but still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for 15 minutes if it feels too soft to wrap around marshmallows.
- Use mini marshmallows for smaller cookies.
- For extra richness, roll dough balls in sugar before baking.
- Ensure marshmallows are fully enclosed to prevent leaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg