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Stuffed with tons of chocolate and gooey marshmallow in the middle, these cookies have a soft center, crispy edges and a thick chocolate drizzle on top. They're a dream for anyone who can't get enough chocolate. When they're done baking the marshmallow is big and fluffy, and the chocolate glaze makes them look super fancy—even though you whipped them up at home.
I stumbled on this idea on a gloomy Saturday and now we make them all the time. My family always squabbles over the last one and once our neighbor even offered to mow our lawn every month if I'd share these treats!
Irresistible Cookie Essentials
- Heavy cream: Blends with chocolate for a smooth, shiny ganache.
- Bittersweet chocolate chips: Melt into the topping and bring chocolate goodness.
- Premium marshmallows: Turn gooey and stringy for the center bite.
- Pure vanilla extract: Levels up the chocolate taste.
- Large eggs: Keep everything together and give softness.
- Granulated sugar: Brings crispiness along the edges.
- Dark brown sugar: Adds rich sweetness and chewiness.
- Unsalted butter: Adds fluff when beaten with sugar first.
- Fine sea salt: Makes the chocolate taste more interesting.
- Baking soda: Gives those cookies their spread and rise.
- Dutch-processed cocoa powder: Gives a bold chocolate color and flavor.
- All-purpose flour: Holds the cookies together and keeps them chewy.
Cookie Steps Unwrapped
- Ganache Drizzle:
- After the cookies are cool, pour that melted chocolate ganache across the tops.
- Cooling Pause:
- Let cookies chill out on the pan five minutes, then move them to a rack so they don't fall apart.
- Marshmallow Fluff Up:
- Pop back in for two minutes till the marshmallows look huge and puffy.
- Stick the Marshmallows:
- Shove a marshmallow half right into the center of each hot cookie, then return to bake again.
- Bake Round One:
- Bake for about 10-12 minutes, just till the outsides are set but the middle is still squishy.
- Dough Scooping:
- Spoon out dough, leave about two inches between each on your tray.
- Mixing Time:
- Slowly add flour mix, stir till it's all together.
- Add Eggs and Vanilla:
- Tip in the eggs and vanilla, beat till it all looks blended.
- Butter and Sugar Creaming:
- Whip butter and the sugars together for 3 or 4 minutes till they're light and fluffy.
- Whisk Dry Mix:
- In a bowl, whisk together flour, cocoa, salt, and baking soda till mixed well.
- Oven Setup:
- Turn on the oven to 350°F, cover pans with parchment so nothing sticks.
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After helping me press the marshmallows last Christmas, my son said it was his favorite part—and now he grabs the job every time we bake these together.
Chocolate Swap Tips
Dutch cocoa makes these extra dark and chocolatey. Good marshmallows help loads with chewiness, and if your butter’s at room temp, the cookies bake up nice and thick.
Fun Ways To Share
Set out while still warm next to strawberries or other fruit. They’re great over a scoop of vanilla pudding or wrapped up with a sweet note for someone special.
Make It Yours
Mix in orange peel and cardamom for a holiday twist, or try cacao nibs if you like a little crunch. Use flavored marshmallows—think raspberry or cinnamon—for something wild.
Keep ‘Em Tasty
Pop cooled cookies in an airtight jar with parchment so they don’t stick. Leave 'em out of the fridge—they'll dry out in there. Warm just a tad if you want the marshmallow gooey again.
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Back when I did bakery work in college, the pastry chef would always say, “Bake one first.” That trick has helped me dodge ruined batches more times than I can count.
Frequently Asked Questions
- → Can I use mini marshmallows instead of large ones?
- Totally! If you only have mini marshmallows, just plop 3 or 4 of them into the middle of each cookie instead of half a big one. Keep baking for about two extra minutes after you add them. The cookies will look different with a little cluster on top, but they'll still have that gooey goodness.
- → How do I know when the cookies are done baking?
- When the edges hold their shape and the center looks just a bit soft, you're good. Bake 10-12 minutes first, then after sticking marshmallows in, let them go for another 2 minutes until the marshmallows look puffed but not toasted. Choco cookies are already dark, so don't rely on color—slightly underdone is perfect since they'll finish setting while cooling.
- → How do I make chocolate ganache for these cookies?
- Making ganache is easy! Dump half a cup of any chocolate chips in a bowl with 2 or 3 tablespoons of heavy cream. Microwave 20 seconds at a time, stirring in between, until melted and smooth. If it's too thick, splash in more cream. Too runny? Add some chips. Let it hang out for five minutes, then drizzle over cool cookies.
- → Why did my marshmallows slide off the cookies?
- If your marshmallows won't stay put, the cookies might've been way too hot or not baked enough before you added them. Let the edges set first, smoosh the marshmallow into the middle (cut side down), and only bake 1–2 more minutes so it puffs but doesn't melt everywhere.
- → Can I freeze these cookies?
- You sure can freeze the cookies! But it's best to freeze them before topping with marshmallows. Bake the cookies, cool them off, and freeze in a closed container up to three months. Ready to eat? Just thaw and warm in a 350°F oven a few minutes, then add marshmallows and finish. Full cookies can be frozen too, though the marshmallow might get a little weird after.