Triple Chocolate Marshmallow Cookies

These Triple Chocolate Marshmallow Cookies are not for the faint-hearted! Thick, chewy, and packed with chocolate, topped with gooey marshmallows.

These chewy chocolate cookies are the ultimate comfort snack. They are thick, intense, 'smack-you-in-the-face-with-chocolate' cookies. I've made my fair share of dainty and elegant cookies such as my Dark Chocolate Sea Salt Cookies and my Coconut Pecan Cookies... this is not that. This is the kind of decadent cookie you want to sit down with a full glass of whole milk and savor every morsel.

The chocolate marshmallow cookie recipe comes together super easily and doesn't require any chill time. You can also keep some pre-scooped balls of cookie dough in the freezer to bake up quickly anytime you need a chocolate hit or something to cheer you up. There is so much chocolate in these delicious cookies that they are joining my 'chocolate lovers favorites' list, along with my Baked Chocolate Cheesecake and Triple Chocolate Mousse Cake.

If you are a big fan of chocolate and marshmallows together - you may want to try my homemade Chocolate Marshmallows recipe, or maybe my S'mores Brownies.

Jump to:

• Ingredients
• How to Make Chocolate Marshmallow Cookies
• Variations
• Equipment
• Storage
• Summary
• More Chocolate Recipes
• Recipe

Ingredients

​To make these gooey chocolate cookies you'll only need simple ingredients you'll find in any classic double chocolate cookie recipe, plus some marshmallows for extra deliciousness! 

• Dark Chocolate - We are going to melt the dark chocolate and actually put it in the cookie dough, this is what makes them super fudgy cookies that are intensely chocolatey. Make sure you are using real chocolate, not chocolate chips or a chocolate candy bar. 

• Sugar - We'll use a combination of sugar in this cookie recipe. The first is just regular white sugar, make sure to use superfine (caster sugar in the UK).

• Light Brown Sugar - The other sugar is light brown sugar, this will add flavor and help to make a chewy cookie. This is the golden brown sugar that looks a little like sand. Not to be confused with demerara or muscovado sugar.

• Butter - Use unsalted butter as we are going to be adding salt to the recipe. If you use salted butter just add a little less salt later. Make sure your butter is at room temperature before starting.

• Egg - Use a large egg and always free-range if you can. This should also be at room temp.

• Vanilla - Even though these are chocolate cookies, the vanilla will add some depth of flavor. Use vanilla extract or vanilla bean paste, try to avoid vanilla essence.

• Cocoa Powder - Dutch Process cocoa powder will give the best results in terms of texture and flavor. There are two main types of cocoa powder, Dutch Process and natural unsweetened cocoa powder. Natural unsweetened cocoa powder will work but the cookies might turn out a little claggy.

• Flour - Use all-purpose flour (plain flour) for these cookies, this will provide the right structure.

• Espresso Powder - I urge you not to skip this ingredient, it does absolute wonders for these chocolate cookies! Espresso powder is a super finely ground coffee powder. It may also be called 'instant espresso'.

• Baking Powder - Baking powder will help with texture and shape. Do not replace it with baking soda.

• Salt - As with the espresso powder, the salt really makes these cookies amazing so don't skip it! You can use regular table salt or flaky sea salt.

• Milk Chocolate Chips - This recipe does not scrimp on the chocolate chips If you don't have milk chocolate chips you can also chop up a chocolate bar into small chunks.

• Dark Chocolate Chips - As with the milk chocolate, if you don't have chips you can chop a bar up into chocolate chunks.

• Marshmallows - You can use whatever marshmallows you can get your hands on. I have tested the recipe with both mini marshmallows and regular marshmallows cut into quarters - both work great.

See recipe card for quantities.

How to Make Chocolate Marshmallow Cookies

This is a really great recipe if you need an intense chocolate hit quickly.  The chocolate chip marshmallow cookies come together so easily so you'll have your tasty treat in no time! 

1. Preheat your oven to 325°F / 170°C and line a cookie sheet with parchment paper.  You may want to use two cookie sheets so you can get a second batch of cookies in the oven while the first batch bakes (you probably won't be able to fit all the cookies on one cookie sheet). 
2. Break the dark chocolate into small pieces and put them into a small bowl. Melt chocolate in the microwave in 30-second increments, stirring in between each round. Set it aside to cool a little bit.
3. In a large mixing bowl, beat together the room temperature butter, white sugar, and brown sugar until fluffy. You can use a stand mixer with a paddle attachment, an electric mixer or just do this by hand with a wooden spoon. 
4. Add the melted chocolate into the large bowl and mix until combined.  The chocolate shouldn't be too warm by this point, if it feels hot to the touch then let it cool a little longer before continuing, or it may melt the butter. 
5. Beat in the remaining wet ingredients - the egg and vanilla.  Make sure your egg is at room temperature
6. Sift the dry ingredients into a separate bowl, including flour, cocoa powder, espresso powder, baking soda, and salt.
7. Add the flour mixture to the batter. Stir until a soft dough forms and there are no lumps of flour.  Make sure you scrape down the sides of the bowl. 
8. Pour in all the chocolate chips and mix until they are evenly distributed throughout the cookie dough.
9. Scoop large cookie dough balls using a cookie scoop or a tablespoon and roll with your hands. Space them out evenly on the prepared baking sheets and press down on them gently to flatten them out just a little.  There is no need to chill these chocolate chip cookies before baking. 
10. Put marshmallows on top of the cookies and push them into the cookie dough a little so they won't slide off. If you are using mini marshmallows, put them straight on. If you have full-sized marshmallows, cut them down to the size you want. I find a marshmallow half or quarter to be a great size. Push them a little into the top of the chocolate cookie dough so they don't slide off in the oven.  
    
    Note: I experimented with distributing the marshmallows through the dough, along with the chocolate chips, but I found that they kind of melted into the cookie dough when baking and tasted more like a decadent traditional chocolate chip cookie as the marshmallows were lost.  
    
    By putting them on top of the cookie, the marshmallows will get all toasty and gooey to make proper double chocolate marshmallow cookies! 
    
11. Bake cookies for 17 minutes. The cookies will still be soft but they should be dry to the touch.
    
    If you want perfectly round cookies, use a large circular cookie cutter to 'scoot' the cookies into shape as soon as they come out of the oven to make the perfect cookie shape. Leave to cool on the sheet for a few minutes before transferring the baked cookies to a cooling rack.
    
    Or you can skip the wire rack entirely and enjoy your hot chocolate cookies right away for an indulgent, melty, gooey cookie experience!  This is definitely my favorite way to enjoy these chewy chocolate marshmallow cookies! 

Variations

Add White Chocolate - You could also add some white chocolate chips into the mix if you wanted to go one step further.

Add Nuts - Add some walnuts or pecans for a perfect crunch in your triple chocolate marshmallow cookies.

Skip the Marshmallows - If you just want a really delicious recipe for really good chocolate cookies, then just leave out the marshmallows. It is still one of my favorite cookies without the marshmallow!

Equipment

• Cookie Sheet
• Cookie Scoop
• Large Bowl
• Wooden Spoon

Storage

Store the chocolate marshmallow cookies in an airtight container at room temperature. They should last 3-5 days.

You can also freeze the raw cookie dough in the freezer so you can put them in the oven at any time for chocolate emergencies. I like to store balls of dough in the freezer so I can put them straight onto cookie sheets and bake. But you could also wrap a large chunk of dough in some plastic wrap and let it thaw out before scooping and baking. If baking from frozen, just add an extra 3 minutes to the baking time in the recipe.

Summary

If you have a serious sweet tooth and a hankering for a chocolate hit, these triple chocolate marshmallow cookies are the answer.  When it comes to homemade cookies, it doesn't get more decadent than these! 

More Chocolate Recipes

If you love chocolate desserts as much as I do, check out some of these other chocolate recipes:

Recipe