
Chewy, gooey chocolate cookies loaded with mini marshmallows and semisweet chips, crowned with toasty marshmallows for an irresistible treat.

This double chocolate marshmallow cookie recipe has been my go to when I want something that feels indulgent but is quick enough for weeknight baking. I first discovered this combination one rainy afternoon while trying to use up a bag of mini marshmallows leftover from s'mores. The resulting cookie is rich and chewy with a tender center, studded with chocolate chips and soft marshmallow pockets that toast beautifully on top while baking.
The dough uses cocoa powder right in the batter so the chocolate flavor is built into every bite rather than just coming from chips. The contrast between slightly crisp edges and a pillowy center keeps these cookies addictive. Family and friends always request them for gatherings because they travel well and can be portioned into smaller or larger cookies easily. These are the cookies I bring to potlucks when I want to impress without fussing for hours.
Every time I bake a batch the kitchen fills with a warm chocolate aroma that draws people in. My kids love when the marshmallows puff up and caramelize on top and my friends often ask for the recipe after the first bite. These cookies became a holiday favorite because they feel festive and special without complicated steps.

My favorite aspect is how the marshmallows transform during baking becoming slightly caramelized on top while staying pillowy inside. When I bring these to a party they are the first to go and several friends have told me these are their new favorite cookie because of the melty internal marshmallow surprise.
Store cooled cookies in an airtight container at room temperature for up to three days to maintain chewiness. If you need longer storage, freeze in single layers separated by parchment paper in a rigid container for up to three months. To refresh slightly stale cookies, warm them in a 300 degree Fahrenheit oven for 3 to 4 minutes or microwave a single cookie for 8 to 10 seconds to revive softness. When freezing dough portion on a tray until set then transfer to a zipper bag to prevent sticking and make baking from frozen effortless.

If you prefer a different fat, you can swap salted butter but reduce added salt slightly. For a dairy free version use a high quality vegan butter and dairy free chocolate chips and the cookies will remain chewy though flavor will vary. To reduce sweetness use dark chocolate chips instead of semisweet which adds bitterness and depth. For a gluten free option substitute a 1 to 1 gluten free flour blend but allow a small rest time after mixing so the flour hydrates and the dough holds together better.
Serve warm with a glass of cold milk for a classic pairing or pair with a robust coffee for adult gatherings. Garnish with a sprinkle of flaky sea salt right after baking to accentuate the chocolate. These cookies work well on dessert boards alongside fresh berries and nuts for contrast. For a playful treat sandwich two cookies with vanilla ice cream for an instant ice cream cookie sandwich that is sure to please at parties.
Chocolate chip cookies are a classic American creation that evolved into many variations. Adding cocoa powder to the dough creates a double chocolate profile that became popular with home bakers seeking bolder flavors. Toasted marshmallows evoke campfire memories and s'mores which are rooted in American outdoor cooking traditions, making these cookies a fusion of two beloved sweets. This combination bridges nostalgic flavors with modern cookie techniques to create a familiar yet elevated experience.
In winter add a pinch of ground cinnamon or cayenne for warmth and a subtle kick. For summer swap mini marshmallows with chopped toasted marshmallows to reduce stickiness in warm weather or fold in dried cherries for a bright contrast. Around holidays try adding peppermint chips and use peppermint marshmallows for a festive twist. The dough also takes mix ins like chopped nuts or toffee bits for seasonal variations without altering baking time significantly.
For efficient prep, portion dough onto a sheet tray and freeze until firm then transfer to a labeled freezer bag so you can bake exactly the number needed. Make dough the day before and keep chilled for up to 24 hours to deepen the flavor as the cocoa hydrates. When preparing for a crowd, bake multiple sheets and cool on racks while rotating trays for even results. Use parchment or silicone mats to reduce cleanup and to prevent marshmallows from sticking to the pan.
These cookies bring warmth to the table and are perfect for sharing. Make a batch, experiment with small substitutions, and enjoy the smiles they inspire.
Measure flour by spooning into the cup then leveling to avoid dense cookies.
Use room temperature eggs for better emulsification and a more even texture.
Chill dough balls briefly if you want thicker cookies with less spread.
Watch marshmallows closely the last few minutes as they can caramelize quickly.
This nourishing double chocolate marshmallow cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, dough portions freeze well for up to three months. Bake from frozen adding 1 to 2 minutes to the bake time.
Bake until edges are set and centers still look soft, about 10 to 12 minutes. Centers will firm as they cool.
This Double Chocolate Marshmallow Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius and position racks in the center for even baking.
Beat butter granulated sugar and brown sugar until light and fluffy about 2 to 3 minutes to incorporate air for a lighter texture.
Beat in eggs one at a time then stir in vanilla to keep the mixture smooth and emulsified.
Whisk together flour cocoa powder baking soda and salt to remove lumps and distribute leavening evenly.
Gradually add dry ingredients to the wet mixture until just combined then fold in marshmallows and chocolate chips gently to avoid melting marshmallows.
Drop rounded tablespoonfuls onto ungreased sheets and bake for 10 to 12 minutes until edges are set and centers still soft. Allow to cool on the sheet for 5 minutes then transfer to a wire rack.
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