These Triple Chocolate Marshmallow Cookies are not for the faint-hearted! Thick, chewy, and jam-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 Orange and Ginger Cookies... this is not that. This is the kind of cookie you want to sit down with a full glass of whole milk and savor every morsel.
The 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 Chocolate Banana Squares.
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.
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 (also known as golden sugar). 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 the 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 recipe tested with both mini marshmallows and large marshmallows cut into quarters - both work great.
See recipe card for quantities.
- Preheat your oven to 325°F / 170°C and line a cookie sheet with parchment paper.
- Break the dark chocolate into small pieces and put them into a small bowl. Melt in the microwave in 30-second increments until totally melted, stirring in between each round. Set it aside to cool a little bit.
- In a large mixing bowl, beat together the butter, white sugar and brown sugar until fluffy. You can use a stand mixer with a paddle attachment, electric mixer or just do this by hand.
- Add the melted chocolate and mix until combined.
- Add the egg and vanilla extract and beat until combined.
- Sift the dry ingredients into a separate bowl, including flour, cocoa powder, espresso powder, baking soda, and salt.
- Add the flour mixture into the batter. Stir until a soft dough forms and there are no lumps of flour.
- Pour in all the chocolate chips and mix until they are evenly distributed throughout the cookie dough.
- Scoop large cookie dough balls using a cookie scoop or use a tablespoon and roll with your hands. Space them out evenly on the cookie sheet and press down on them gently to flatten them out just a little.
- 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.
- 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. Leave to cool on the sheet for a few minutes before transferring to a cooling rack.
Note: The first time I recipe tested this chocolate cookie recipe I tried putting the marshmallows mixed into the dough. I was hoping for gooey mini marshmallows all through the middle of the cookie, but the heat of the sugar in the cookie dough kind of melted the marshmallow bits right into the dough. It did give the cookies some nice crispy edges, but it didn't give me the gooey cookies I was looking for. I found much better results placing the marshmallows on top of the chocolate chip cookie dough, that way they got all toasty and gooey and didn't melt into the dough.
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!
Store the 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.
If you have a serious sweet tooth and a hankering for a chocolate hit, these triple chocolate marshmallow cookies are the answer.
Triple Chocolate Marshmallow Cookies
- Cookie Sheet
- 125 g Dark Chocolate
- ⅓ cup Light Brown Sugar (65g)
- ⅓ cup White Sugar (67g)
- 1 stick Butter (113g)
- 1 Egg
- 1 teaspoon Vanilla Extract
- ⅓ cup Cocoa Powder (35g)
- 1 ¼ cups All-purpose Flour (150g)
- 1 teaspoon Espresso Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Milk Chocolate Chips (170g)
- 1 cup Dark Chocolate Chips (170g)
- 1 cup Marshmallows
- Preheat your oven to 325°F / 170°C and line a baking sheet with parchment paper.
- Break the dark chocolate into small pieces and melt in the microwave in 30-second increments until totally melted, stirring in between each round.125 g Dark Chocolate
- In a separate bowl, beat together the butter, white sugar and brown sugar until fluffy.⅓ cup Light Brown Sugar, 1 stick Butter, ⅓ cup White Sugar
- Add the melted chocolate and mix until combined.
- Add the egg and vanilla extract and beat until combined.1 Egg, 1 teaspoon Vanilla Extract
- Add in the flour, cocoa powder, espresso powder, baking soda and salt. Mix until a soft dough forms and there are no lumps of flour.⅓ cup Cocoa Powder, 1 ¼ cups All-purpose Flour, 1 teaspoon Espresso Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Pour in all the chocolate chips and mix until they are evenly distributed throughout the cookie dough.1 cup Milk Chocolate Chips, 1 cup Dark Chocolate Chips
- Scoop large balls of cookie dough using an ice cream scoop or use a tablespoon and roll with your hands. Space them out evenly on the cookie sheet and press down on them gently to flatten them out just a little.
- 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 marshamallows, put them straight on. If you have full-sized marshmallows, cut them into quarters before pressing them into the top of the dough.1 cup Marshmallows
- Bake 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. Leave to cool on the sheet for a few minutes before transferring to a cooling rack.