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?!
At-a-Glance Specs – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 9 cookies | 15 minutes | 15 minutes | Easy | 3 days airtight, 1 week chilled |
Optional – My Favourite Extras That Add a Little Magic
A few add-ins that I’ve tested in the TuCha kitchen when I wanted a small twist.
- A spoonful of cocoa powder for a deeper chocolate note
- A handful of chopped roasted nuts for extra crunch
- A pinch of instant espresso to lift the chocolate
- White chocolate chunks for contrast
- A little caramel drizzle on top after baking
Chef Tip: Keep extras small so they fold into the dough without weighing it down.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
Easy swaps if your pantry looks a bit empty.
- Salted butter works if you skip the added salt
- Light brown sugar can stand in for dark brown sugar
- Milk chocolate can replace dark chocolate for a sweeter cookie
- Vanilla bean paste works the same as extract
- Vegan marshmallows hold their shape well if you’re dairy-free
Chef Tip: Stick to mini marshmallows no matter what. Larger ones melt too fast and create gaps.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Issue | What’s Happening | Quick Fix |
|---|---|---|
| Cookies spreading too much | Butter too soft | Chill dough longer or add 1–2 teaspoons extra flour |
| Marshmallows vanish inside | Heat dissolves them fully | Press extra marshmallows on top before baking |
| Cookies too dry | Overmixed dough | Mix only until combined |
| Edges burning | Oven running hot | Drop temp by 10°C and bake longer |
| No chocolate puddles | Chocolate too small | Use chopped chocolate instead of chips |
Comparison Snippet – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture & Flavour | Why Make It |
|---|---|---|
| Chocolate Marshmallow Cookies | Crisp edges, soft centre, chewy marshmallow pockets | Simple comfort with playful texture |
| S’mores Cookies | More graham and caramel notes | Great when you want that campfire flavour |
| Double Chocolate Chunk Cookies | Rich, dense and more cocoa-heavy | Perfect for deep chocolate cravings |
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.
Love a classic bake? Try my soft and chewy chocolate chip cookies—a perfect comparison batch!
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
Variations – Fun Twists and Flavours
Mocha Marshmallow Cookies
Add a teaspoon of instant espresso to the dough. The coffee brightens the chocolate without making it taste like a latte.
Black & White Cookies
Mix half dark chocolate and half white chocolate. It gives a lovely swirl of melted contrast through the centre.
Caramel Core Cookies
Freeze small caramel cubes and press one inside each dough ball. The caramel melts slowly and forms a soft centre.
Toasted Marshmallow Tops
After baking, give the tops a quick torch. It adds a light campfire flavour that reminds me of late-night testing sessions at TuCha.
Salted Nut Crunch Cookies
Fold in chopped almonds or pecans. Nuts add structure and balance the sweetness of the marshmallows.
Spooky Halloween Version
Add a little black cocoa to tint the dough darker. The marshmallow strands look like natural webs when they melt.
For chunky, bakery-style inspiration, check out my iconic Levain bakery chocolate chip cookies
Serving Suggestions – How I Like to Present These for Maximum ‘Wow’
Serve Them Warm With Ice Cream
A slightly warm cookie with a scoop of vanilla ice cream melts just enough to create a soft, creamy puddle around the edges. It turns a simple cookie into a cosy dessert.
Stack Them Café-Style
Place them in a loose stack on a sheet of baking paper or a wooden board. It has that relaxed bakery feel you see in small cafés around Sydney or Koreatown.
Add a Clean Chocolate Drizzle
Once the cookies have cooled, drizzle a thin line of melted dark chocolate across the tops. It gives a neat, polished finish without making them feel fussy.
Pair With a Milk Tea or Latte
I love serving these with a chilled milk tea or an oat latte. The creamy drink softens the sweetness of the marshmallow and rounds out the chocolate.
Break One Open When Serving
Present a plate with one cookie already pulled apart so the marshmallow stretch is visible. It’s simple but instantly draws everyone in.
Finish With a Fresh Pinch of Flakey Salt
Right before serving, add a light pinch of flakey salt. It brightens the chocolate and keeps the cookie from feeling too sweet, especially on day two.
If you love sweet-meets-salty bakes, my salted brown butter chocolate chip cookies are pure heaven.
Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches
Using Butter That’s Too Soft
If your butter feels oily or glossy, the cookies will spread too far and lose their shape. Start with butter that’s soft but still cool with a matte finish.
Mixing All the Marshmallows Into the Dough
When all the marshmallows are folded inside, most of them melt away. Save half for the tops so you get those chewy, stretchy pools once baked.
Skipping the Chill Time
Warm dough spreads too quickly in the oven. Chilling firms the butter and gives you a thicker cookie with a softer centre.
Overbaking Until They Feel Firm
Cookies set as they cool. Pull them out when the edges look golden but the centres still look a touch soft. They finish cooking on the tray.
Relying Only on Chocolate Chips
Chocolate chips are designed to hold their shape. If you want glossy melted puddles, use chopped chocolate to create those larger melty pockets.
Moving the Cookies Too Early
Marshmallow is delicate when hot and can tear if moved straight away. Let the cookies cool on the tray so the centres have time to settle.
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
Can I freeze the cookie dough?
Yes, absolutely. Roll the dough into balls first, freeze them on a tray, then pop them into a bag. You can bake them straight from frozen — just add a couple more minutes in the oven so they bake through.
How do I stop the marshmallows from disappearing?
Mini marshmallows melt fast, so the trick is pressing extra on top of each dough ball. Those stay visible and give you the stretchy pools you want, even if the marshmallows inside melt away.
Why did my cookies turn out flat?
Your butter was likely too soft or the dough wasn’t chilled long enough. Even an extra 20–30 minutes of chilling makes a big difference to how well the cookies hold themselves.
Can I make these without a mixer?
Yes, you can. A wooden spoon and soft butter will do the job. Just make sure you don’t overmix once the flour goes in, or the cookies can get tough.
Can I make them smaller for gifting or cookie boxes?
Definitely. Make smaller dough balls and reduce the baking time by a few minutes. I usually bake one test cookie to make sure the timing feels right for the size.
How should I store them so they stay soft?
Keep them in an airtight container, and if they start to dry out, add a small slice of bread. The cookies draw in the moisture from the bread and stay soft for longer.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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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 (1/2 cup), room temperature
- 90g Brown sugar (1/2 cup)
- 100g White sugar (1/2 cup)
- 1 tsp Vanilla extract
- 1 Egg
- 200g All-purpose flour (1 2/3 cup)
- 1/2 tsp Baking powder
- 1/2 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!
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
Hi KStep, I’ve missed you! Hope you’ve been doing well and glad you’re enjoying the recipes as usual ????
Hi Catherine,
When should we add in the big pinch of salt? It’s not in the recipe.
Thanks!
Serinah
Hi Serinah, you can add it with the rest of the dry ingredients 🙂 Recipe has been fixed up now!
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!
Hi Charlie! So glad you liked them. Thank you for the feedback too, the recipe has been fixed up!
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.
Hi Jiah, you’re welcome!
is there a way to make this using margarine instead of butter?
Hi Anna, I haven’t tried it before but I don’t see why it wouldn’t work ????
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!
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.
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!
I really want to try this cookie but I did this for a school project