Crispy and slightly chewy cookies studded with chunks of chocolate and stretchy marshmallow. These cookies are a fun combination of textures and super yum!
It's been a while since I posted a cookie recipe... and with halloween coming up I thought a chocolate marshmallow cookie would be perfect! You might be thinking... how? Well I guess stringy melted marshmallows just remind me of spiderwebs. Plus the combination of black and white gives me spooky vibes. That being said you'll enjoy these cookies regardless of when you make them. Who can resist the combination of marshmallow, chocolate and chewy cookie?!
Tips for the perfect cookies
The best thing about these cookies is the texture! The marshmallows in the cookie dough add an extra level of caramelisation to the cookie dough, and the resulting cookie is a combination of all textures. From gooey puddles of chocolate, crispy cookie edges, soft cookie centre and chewy pools of marshmallow this cookie has everything.
Follow these tips so that your cookies can turn out perfect!
Use room temperature butter
Ensuring your butter is at the right temperature is one of the most important steps to creating the perfect cookie. If the butter is too soft it can cause the cookies to spread into giant puddles.
Room temperature butter should be cool to the touch, but soft enough that a fingerprint can be made by pressing on the butter. The butter should have a matte appearance and a non-greasy feel. If your butter feels oily to the touch it's too soft! Put it back in the fridge to firm up a little before using.
Beat the sugars and butter together until light and fluffy
This is an important step as it incorporates air into the dough. This will prevent the cookie from getting too flat and dense.
Only add half the marshmallows
To achieve pools of marshmallows on your cookies, only add half the marshmallows to your dough. As we are using mini marshmallows they will melt into perfect puddles, but they will also melt into your cookie. The marshmallows that are added into the cookie dough will dissolve to create a chewy texture and caramelised flavour. If you add all the marshmallows not only will your cookies be super sweet, they'll also be very soft.
By only mixing in half, and studding the tops of the cookies with the remaining marshmallows after the cookie dough balls have been formed, you'll get those stretchy marshmallow puddles on top of your cookies like mine!
Chill the cookie dough
If you've read my other cookie blog posts you'll know how much I emphasise chilling your cookies dough. This is one of the most important, if not the most important tip to keep in mind. If you don't chill your cookies dough you'll be left with cookie puddles.
Chilling the cookie dough allows the butter in the cookie to firm up, resulting in a thicker cookie with a soft and chewy centre. The kind of cookie you're looking for!
Roll the cookie dough into balls
Another tip for taller cookies is rolling the dough into balls. The butters and sugars in the cookie will melt as they bake, causing the cookie to flatten out.
If you bake your cookies flat, they will get even flatter.
Rolling your cookies into balls will result in the perfect cookie thickness once baked. Don't worry, you won't be getting any spherical shaped cookies!
Ingredients
The ingredients needed to create these cookies are pretty standard, and if you don't have them already a quick run to the grocery store will fix it!
- Unsalted butter, room temperature: Unsalted butter works great in this recipe, but if you prefer a cookie that is less-sweet feel free to use salted butter. If you use salted butter don't add the pinch of salt otherwise your cookie will be too salty!
- Brown sugar: Brown sugar in cookies adds texture and chew
- White sugar: White sugar in cookies adds sweetness and a lighter texture
- Vanilla extract: This is not essential, however it will elevate the taste! If you want to be extra fancy feel free to use vanilla bean paste instead
- Egg: The binding ingredient to keep everything together
- Flour: Wouldn't be a cookie without flour! All-purpose flour/plain flour is perfect
- Baking powder: Baking powder is important for the texture of the cookies as it prevents them from getting too dense
- Baking soda: Baking soda plays the same role as baking powder, but it has more of a boost!
- Salt: Don't forget the salt when making these! As the marshmallows add extra sweetness you need to balance out the flavour with a big pinch of salt
- Dark chocolate: Use your favourite kind of chocolate in these cookies. The better the chocolate the better your cookies will taste.
- Mini marshmallows: Mini marshmallows will melt into the perfect mini puddles. Regular marshmallows are too big and will cause your cookie to turn out into a gooey mess.
- Flakey salt: The finishing touch to your cookies! A sprinkling of flakey salt over the tops of these will help balance out the sweetness
Frequently Asked Questions
- Do I have to chill the cookie dough?
Yes! If you don't chill the cookie dough they'll turn out very flat and thin.
- Can I use regular marshmallows?
Unfortunately not, regular marshmallows are too big and will melt into large puddles in your cookies. This'll prevent your cookie from holding together.
- Can I use chocolate chips?
Yes you can! However, keep in mind that chocolate chips won't give you puddles of chocolate, but rather small chunks throughout
- How long do these last?
Store these in an airtight container at room temperature for up to 3 days, or a week in the fridge
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Chocolate Marshmallow Cookies
Crispy and slightly chewy cookies studded with chunks of chocolate and stretchy marshmallow. These cookies are a fun combination of textures and super yum!
- Prep Time: 15 mins
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 1x
- Category: Cookie
- Method: Easy
- Cuisine: American
Ingredients
- 120g Unsalted butter (½ cup), room temperature
- 90g Brown sugar (½ cup)
- 100g White sugar (½ cup)
- 1 tsp Vanilla extract
- 1 Egg
- 200g All-purpose flour (1 ⅔ cup)
- ½ tsp Baking powder
- ½ tsp Baking soda
- Big pinch of salt
- 110g Dark chocolate (3.8oz), 70% cocoa
- 50g Mini marshmallows (1.7oz)
- Flakey salt
Instructions
- Combine butter, brown sugar and white sugar in the bowl of a stand mixer, beat for 1-2 minutes until light and fluffy
- Add the egg and vanilla, and beat until well combined
- Combine flour, baking soda, baking powder and salt together in a bowl, whisk to combine
- Add flour mixture to the butter and mix on low until just combined
- Add chocolate and half the marshmallows, mix until just combined
- Chill the dough for a minimum of 1 hour
- Preheat the oven to 180C/355F
- Line one large or two smaller baking sheets with baking paper
- Portion into 12 balls and place 3 inches /7cm apart
- Press the remaining marshmallows into the cookie balls, flattening slightly
- Bake for 13 mins or until golden brown
- Cool, sprinkle with flakey salt and enjoy!
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KStep
Catherine!
Sorry it’s been a while. These are amazing!!! So delicious, the texture is perfect and I can definitely taste the super yum!!!! Thank you for sharing your recipes! Hope all is well! Take care!!!
And as always,
Kindest regards,
KStep
Catherine Zhang
Hi KStep, I've missed you! Hope you've been doing well and glad you're enjoying the recipes as usual 🥳
Serinah
Hi Catherine,
When should we add in the big pinch of salt? It’s not in the recipe.
Thanks!
Serinah
Catherine Zhang
Hi Serinah, you can add it with the rest of the dry ingredients 🙂 Recipe has been fixed up now!
Charlie
Hi Catherine, these (like all your recipes) are delicious!
As another person mentioned, the instructions are missing the pinch of salt (which I assumed should be added to the flour/dry stuff mix in place of one of the "baking soda" entries). They are also missing the vanilla, which I assumed goes in somewhere around the egg.
Thanks for another great addition to my cookie library!
Catherine Zhang
Hi Charlie! So glad you liked them. Thank you for the feedback too, the recipe has been fixed up!
Jiah
I've tried so many cookie recipes but yours is really really goood! This is the chewy gooey crisp goood cookie everyone should try bakinh. Thank you for the recipes you share. God Bless! Love from PH.
Catherine Zhang
Hi Jiah, you're welcome!
Anne
is there a way to make this using margarine instead of butter?
Catherine Zhang
Hi Anna, I haven't tried it before but I don't see why it wouldn't work 😊
Jenny
From the U.S: Excellent recipe! I have tried a lot of recipes in search of the perfect CCC and this is the best big CCC. This one bakes up crispy on the outside, chewy on the inside. By the next day, the crisp is gone, of course, but the cookie is still chewy and satisfying! The marshmallows are a great addition for chewiness. Mine didn't brown until 17 minutes in the oven. I also forgot the salt on top. I'll check out your other recipes, thanks!
Catherine Zhang
So glad you loved these!
Jenny
I forgot to add to my review that the butter was completely room temperature soft (oily) but the cookies still turned out well. The dough was refrigerated overnight. Also, I put the whole egg into warm water for 10 minutes so it wouldn't cool the butter to make it chunky. The egg should be room temp, not straight from the refrigerator.
Catherine Zhang
love this tips!!
Jenna
If I wanted to use cocoa powder to replace some of the flour (like hot cocoa cookies), would you recommend 1/3 or 1/2 cup? Thanks!
Catherine Zhang
Replace 1/4 cup of the flour 😊