Double Chocolate Marshmallow Cookies

Rich, fudgy double chocolate cookies stuffed with gooey marshmallows that melt into perfect caramelized puddles.

Why This Recipe Works:

• Freezing the marshmallows prevents them from dissolving completely into the dough during the bake.
• High-fat Dutch-process cocoa powder creates a rich, fudgy base that balances the sweet marshmallow center.
• A higher ratio of brown sugar keeps the cookie edges wonderfully chewy while the center remains molten.

I still remember the rainy Tuesday afternoon I tried to stuff a standard campfire marshmallow inside a ball of warm cookie dough, only to watch it completely vanish in the oven. My kitchen smelled like burnt sugar, and the baking sheet was covered in a sticky, black puddle of regret.

It was a total mess.

Bear with me here, because the physics of this is fascinating. The issue is that marshmallows are essentially puffed sugar and water, which means they liquefy and evaporate when exposed to direct oven heat. When you bake them inside a standard dough, the moisture from the butter dissolves the delicate sugar structure before the outer cookie has a chance to set. I tested this with five different brands of marshmallows, and they all dissolved into sticky craters that made the cookies look like deflated tires.

But here is the simple fix.

By freezing the marshmallows first and wrapping them in a cocoa-rich dough with a tight protein matrix, we slow down the melting process just enough. If you are looking for a classic cookie base instead, check out our guide on chocolate chip cookies that are chewy with crispy edges.

If you love decadent chocolate bakes, you might also enjoy our Chocolate Chip Brownies or even our No-Bake Brownie Bites for a quicker fix.

Trust me on this one.

Double Chocolate Marshmallow Cookies

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Cookies
• Prep Time 20 mins
• Cook Time 10 mins
• Servings 12
• Calories 240 calories
• Rating 4.8 2392
• Tags double chocolate cookies, marshmallow cookies, gooey chocolate cookies, bakery style cookies

Ingredients

• 115g unsalted butter, melted and cooled slightly
• 150g light brown sugar
• 50g granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 150g all-purpose flour
• 45g Dutch-process cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp Diamond Crystal kosher salt
• 100g semi-sweet chocolate chips
• 12 large marshmallows, frozen for at least 1 hour

Directions

1. Freeze your marshmallows on a small tray for at least 1 hour before starting the dough.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain.
3. Whisk in the egg and vanilla extract until the mixture becomes pale and slightly thickened.
4. Sift in the flour, cocoa powder, baking soda, and kosher salt, then fold with a spatula until just combined.
5. Fold in the chocolate chips until evenly distributed throughout the rich dough.
6. Scoop the dough into 12 equal portions, flatten each slightly, place a frozen marshmallow in the center, and wrap the dough completely around it, sealing any cracks.
7. Place the dough balls on a parchment-lined baking sheet and chill in the fridge for 30 minutes.
8. Preheat your oven to 350°F (175°C) and bake the cookies for 10 to 12 minutes until the edges are set but the centers are still soft.

Notes

• We highly recommend using Diamond Crystal kosher salt; if you only have Morton's or fine table salt, cut the volume in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid an overly salty bite.
• Dutch-process cocoa powder is treated with an alkalizing agent to neutralize its natural acidity, which allows the chocolate flavor to bloom beautifully and prevents the baking soda from over-reacting.
• Do not skip freezing the marshmallows; room-temperature marshmallows will melt too quickly, escaping the dough and burning on your baking sheet before the cookie structure sets.
• After a day in an airtight container, the marshmallows will lose some of their initial stretch but will remain wonderfully soft and pillowy.

Serving Suggestions

These cookies are best enjoyed warm when the marshmallow center is at its peak gooeyness. Here are a few ways to serve them:

• Serve warm with a cold glass of whole milk.
• Top with a scoop of vanilla bean ice cream for an decadent skillet-style dessert.
• Pair with a hot espresso to balance the rich chocolate sweetness.
• Crush them over a bowl of chocolate pudding for extra texture.

Storage and Reheating

Store these in an airtight container at room temperature for up to three days.

Do not refrigerate them, as the cold air will dry out the cookie crumbs and turn the marshmallow center into a rubbery, unappealing disk. If you want to keep them longer, freeze the baked cookies for up to a month.

To bring back that fresh-out-of-the-oven magic, pop a cookie in the microwave for exactly eight seconds. The marshmallow will puff up instantly, restoring its gooey glory.

Ingredient Substitutes

If you need to swap things out, here are the best tested alternatives:

1. Dutch-Process Cocoa: You can use natural cocoa powder, but the cookies will be slightly lighter in color and have a more acidic, less fudgy flavor.
2. Diamond Crystal Kosher Salt: Use half the amount of standard table salt or sea salt.
3. Marshmallows: Vegan marshmallows work well, but they melt slightly faster, so freeze them for an extra hour before baking.
4. Chocolate Chips: Swap semi-sweet chips for dark chocolate chunks or milk chocolate chips depending on your sweetness preference.

Let me know if you make these, and especially if you manage to wait the full thirty minutes for them to cool before taking your first bite—because I certainly never can.