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Double Chocolate Marshmallow Cookies

Will Coleman
Cook Time:
10 mins
Prep Time:
20 mins
16 cookies

Chef notes

Whenever I feel like baking on a whim, I turn to cookies. I usually have all the ingredients on hand, and they’re a great foundation for creativity. My deep love for rich fudge brownies and chewy chocolate chip cookies inspired this recipe. The cookies are enriched with the flavors of sweet, toasted marshmallows and a mouthful of slightly bitter cocoa powder. You can add crushed peppermint candy to these to make them even more wintry.

Storage tip: Store the cookies in an airtight container at room temperature for up to 5 days, and they will remain chewy and fresh. I recommend storing it in a single layer, in between parchment paper.


  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 packed cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 16 large marshmallows
  • mini chocolate chips, for serving
  • flaky sea salt, for serving



Using a stand mixer with the paddle attachment or a large bowl and spoon, cream together the butter, granulated sugar, and brown sugar for 3 to 5 minutes, until soft peaks form. Then, add in the eggs and vanilla extract, and mix until combined.


Meanwhile, in a separate bowl, combine the flour, cocoa powder, salt, baking powder and baking soda.


Once thoroughly combined, slowly add the dry ingredients with the wet and mix until well combined and there are no flour streaks.


Transfer the cookie dough to the refrigerator and chill for at least 30 minutes.


Prepare two large baking sheets with parchment paper and set aside. Arrange the oven rack in the center of the oven and preheat the oven to 350 F.


Once the dough has been refrigerated, using a 1/4 measuring cup or medium cookie scoop, portion the dough out and place it onto the prepared baking sheets. Be careful to keep each cookie 1½ inches apart from one another. Gently place a marshmallow in the center of each cookie, then bake for 8 to 10 minutes, or until the cookies have evenly spread out and the marshmallow is golden brown.


Sprinkle the mini chocolate chips and flaky sea salt onto the cookies and allow them to cool for at least 10 minutes before serving.