Ultra Gooey Double Chocolate Marshmallow Cookies

Double Chocolate Marshmallow Cookies: The Ultimate Dessert Indulgence

In under 30 minutes, you can have the most decadent, fudgy double chocolate marshmallow cookies fresh from the oven. These are perfect for when that late-night sweet craving hits or when you need to bring a showstopper to a weekend gathering. Think rich, dark cocoa melding with gooey toasted marshmallow in every single bite.

I first tested this recipe on a rainy afternoon in a tiny Lisbon kitchen, and the result was pure magic. The cookies disappeared before they even had a chance to cool. There is something about the contrast of deep chocolate and airy, caramelized marshmallow that feels both nostalgic and elegant. No complicated techniques here, just straightforward, honest baking that delivers every time.

Why You’ll Love This Recipe

• Ready in under 30 minutes from start to finish, ideal for spontaneous dessert cravings.
• Ultra fudgy texture with crisp edges and a soft, chewy center that stays moist for days.
• Double the chocolate means deep, rich flavor that satisfies even the most intense chocolate lovers.
• Gooey marshmallow pockets create a delightful surprise in every cookie, reminiscent of campfire s’mores.
• Simple pantry ingredients and minimal cleanup make this a stress-free baking project any day of the week.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup dark chocolate chunks
• 1 1/2 cups mini marshmallows

Instructions

• Preheat your oven to 350°F and line two baking sheets with parchment paper.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
• Fold in the semi-sweet chocolate chips and dark chocolate chunks using a spatula.
• Gently fold in the mini marshmallows, taking care not to break them up too much.
• Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10 to 12 minutes, until the edges are set and the tops look slightly cracked. The centers will appear soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips

• Chill the dough for 20 minutes before baking if you want thicker, more structured cookies that spread less.
• Use a cookie scoop to ensure even sizing and uniform baking across all batches.
• For extra gooey marshmallow pockets, press a few extra mini marshmallows onto the tops of the cookies right after they come out of the oven.
• Do not overbake. The cookies will continue to set as they cool, so pull them out when the edges are firm but the center still looks slightly underdone.
• If your marshmallows stick to the baking sheet, use a silicone mat or non-stick parchment for easy release.

Variations

• Swap the dark chocolate chunks for white chocolate or peanut butter chips for a different flavor profile.
• Add 1/2 cup of chopped toasted pecans or walnuts for a crunchy texture contrast.
• Use gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free friendly.
• For a minty twist, stir in 1/2 teaspoon of peppermint extract along with the vanilla.

Frequently Asked Questions

• Can I freeze the cookie dough? Yes, scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 2 to 3 minutes to the bake time.
• Why did my cookies spread too much? This usually happens if the butter was too soft or if the dough was not chilled. Next time, chill the dough for at least 30 minutes before baking.
• Can I use regular-sized marshmallows instead of mini? You can, but cut them into quarters so they distribute evenly throughout the dough.
• How should I store these cookies? Keep them in an airtight container at room temperature for up to 5 days. A slice of bread in the container helps keep them soft.
• Can I make these cookies without eggs? Yes, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.
• My marshmallows melted into puddles. What went wrong? Your oven might have been too hot, or the marshmallows were too close to the edge of the cookie. Bake at the recommended temperature and place marshmallows more toward the center of each dough ball.

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.