Double Chocolate Marshmallow Cookies

Ultra-Fudgy, Gooey & Irresistibly Soft

If you’re craving a cookie that’s rich, chocolatey, and gooey in the best way, these Double Chocolate Marshmallow Cookies are the answer. Made with a deep chocolate cookie dough and stuffed with soft, melty marshmallows, every bite delivers a fudgy center with a perfectly chewy edge.

They’re easy to make, fun to bake, and absolutely addictive—perfect for holidays, bake sales, or late-night chocolate cravings.

Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat

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Double Chocolate Marshmallow Cookies

Ingredients

Ingredients:

1 cup all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1/2 cup unsalted butter, softened

1/2 cup of granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon of vanilla extract

12 large marshmallows, half way

1/2 cup chocolate ganache, for topping

Instructions

Addresses:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined

• Author: laura

Why You’ll Love These Cookies

• Double chocolate flavor in every bite

• Gooey marshmallow centers

• Soft, chewy texture with crisp edges

• Simple ingredients, bakery-style results

• Perfect for kids and adults alike

Ingredients

the Cookie Dough

• 1 cup unsalted butter, softened

• ¾ cup granulated sugar

• ¾ cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¾ cup cocoa powder

• 1 tsp baking soda

• ½ tsp salt

 the Filling

• 1½ cups mini marshmallows

• 1 cup chocolate chips or chunks

How to Make Double Chocolate Marshmallow Cookies

Preheat & Prepare

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Make the Dough

Cream butter and sugars until light and fluffy. Add eggs and vanilla, mixing well.

In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until combined.

Add Chocolate

Fold in chocolate chips.

Shape & Fill

Scoop cookie dough, flatten slightly, add marshmallows in the center, and seal with more dough.

 Bake

Bake for 10–12 minutes, until edges are set and centers remain soft.

Cool

Let cookies cool on the baking sheet for 5 minutes before transferring.

Tips for Perfect Marshmallow Cookies

• Seal marshmallows fully to prevent leaking

• Slightly underbake for gooey centers

• Use mini marshmallows for even melting

• Chill dough 20 minutes if cookies spread too much

Storage & Make-Ahead

• Room temperature: Up to 3 days in an airtight container

• Refrigerator: Up to 5 days

• Freezer: Freeze baked cookies or dough balls up to 2 months

Serving Ideas

• Serve warm with a glass of milk

• Drizzle with melted chocolate

• Sprinkle with flaky sea salt

Final Thoughts

These Double Chocolate Marshmallow Cookies are soft, fudgy, and bursting with molten marshmallow goodness. Whether you’re baking for a crowd or treating yourself, this recipe guarantees smiles with every bite.