This double chocolate marshmallow cookie has become my go-to when I want a treat that feels indulgent but is effortless to make. I first developed this version on a rainy afternoon when I had a craving for something deeply chocolatey but with a playful marshmallow surprise. The dough is rich with unsweetened cocoa, creating that dark chocolate backbone, while mini marshmallows tucked inside the batter melt into little pockets of goo. When I bake a tray, the whole house fills with the scent of cocoa and caramelizing sugar—my kids line up like clockwork and the plate is usually empty within an hour.

What makes this cookie special is the contrast of textures: slightly firm edges, a soft, chewy center, and the occasional toasted marshmallow on top that adds a light crunch and caramel note. I learned early on that the marshmallows can be folded in gently so they don't completely dissolve into the dough, leaving delightful little clouds of sweetness. These cookies are fast to pull together—about 15 minutes of active prep and 10 to 12 minutes in the oven—making them perfect for last-minute dessert plans or a comforting afternoon bake.

Ingredients

• Unsalted butter: 1 cup (2 sticks), softened to room temperature. Using good-quality butter (like KerryGold or Plugrá) gives a richer flavor and better texture.
• Granulated sugar: 1 cup. Provides structure and helps the edges set.
• Brown sugar: 1 cup packed. Light brown sugar adds moisture and a subtle caramel note—don’t substitute entirely with white sugar or cookies will be drier.
• Eggs: 2 large, at room temperature. Room-temp eggs emulsify better and create a chewier interior.
• Vanilla extract: 1 teaspoon. Use pure vanilla for best flavor—imitation vanilla will work but flavor is noticeably different.
• All-purpose flour: 2 cups. Spoon and level the flour when measuring to avoid dense cookies.
• Unsweetened cocoa powder: 3/4 cup. Dutch-process yields a rounder chocolate flavor; natural cocoa gives a brighter, slightly acidic bite.
• Baking soda: 1 teaspoon, for lift and chew.
• Salt: 1/2 teaspoon. Balances the sweetness and enhances chocolate flavor.
• Mini marshmallows: 2 cups. Use classic mini marshmallows—they toast and soften beautifully inside the dough.
• Semisweet chocolate chips: 1 1/2 cups. Use quality chips or chopped chocolate for better melt and texture.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat to prevent sticking and promote even browning. Position racks in the center and upper-middle of the oven so the tops of the marshmallows get a light caramelization without burning. Cream the sugars and butter: In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar until pale and fluffy—about 2 to 3 minutes with an electric mixer on medium speed. This step incorporates air for a tender crumb and helps the cookies spread evenly while maintaining chewiness. Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition so the mixture emulsifies. Stir in 1 teaspoon vanilla extract. If using a stand mixer, scrape the bowl once to ensure even mixing and prevent streaks of flour later. Combine dry ingredients: Whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl. Sifting the cocoa helps remove lumps and produces a smoother dough. Bring dough together: Gradually add the dry ingredients to the wet mixture on low speed, or fold by hand, until just combined. Overmixing develops gluten and leads to tougher cookies—stop as soon as no dry streaks remain. Fold in marshmallows and chips: Gently fold in 2 cups mini marshmallows and 1 1/2 cups semisweet chocolate chips. Be careful not to squish the marshmallows during mixing; a gentle hand keeps them airy so they toast inside the cookie rather than dissolve completely. Portion the dough: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, spacing about 2 inches apart. For more consistent sizing, use a medium cookie scoop. If you want smaller cookies, reduce baking time by 2–3 minutes. Bake and rest: Bake for 10 to 12 minutes, or until edges are set but centers still look slightly soft. The marshmallows on top will puff and begin to brown. Allow cookies to cool on the baking sheet for 5 minutes so they finish setting, then transfer to wire racks to cool completely.

Storage Tips

To keep the cookies soft, store them at room temperature in an airtight container with a slice of bread—replace the bread every day or two. For longer storage, freeze completely cooled cookies in a single layer on a tray, then transfer to a freezer bag or container with parchment between layers; they will keep for up to 3 months. Reheat frozen cookies in a 300°F oven for 5–7 minutes to revive that just-baked texture, or microwave for 10–15 seconds for a quick warm treat. If the marshmallows become sticky in storage, brief reheating will revive their toasty exterior.

Ingredient Substitutions

If you prefer a darker, smokier chocolate note, swap semisweet chips for chopped 60–72% dark chocolate—use the same weight. For a slightly chewier cookie, substitute 1/4 cup of the flour with an equal amount of rolled oats finely ground. If you need to avoid dairy, use vegan butter and dairy-free chocolate chips; texture will be slightly different and marshmallows must be vegan-certified (some brands contain gelatin). To make these gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it for structure.

Serving Suggestions

Serve warm with a glass of cold milk for nostalgic comfort or pair with a scoop of vanilla or salted caramel ice cream for a dessert mash-up. These cookies also work well broken into chunks over a warm brownie sundae or crumbled into a cookie butter parfait. For gatherings, arrange on a platter with assorted cookies and garnishes like sea salt flakes or a drizzle of melted chocolate for visual appeal. They are especially lovely during movie nights, bake sales, or as a sweet addition to holiday cookie exchanges.

Cultural Background

These cookies are a playful American take on the classic chocolate chip cookie, blending two beloved sweets—chocolate chip cookies and toasted marshmallows—into one. Toasted marshmallows are a nostalgia-laden element in American campfire and holiday traditions; combining them with dense, cocoa-rich dough evokes s'mores without the graham cracker. Over time, bakers have experimented with mixing chocolate forms and marshmallow textures, producing these gooey, tray-bake favorites that travel well and evoke warm, communal moments.

Meal Prep Tips

For easy weekday treats, portion dough into rounded tablespoon balls and freeze on a tray. Once frozen, store in a labeled freezer bag. When ready to bake, place dough on a prepared sheet and add 1–2 minutes to the bake time. You can also prebake larger cookies 1–2 minutes less and finish baking when needed for fresher results. For school lunches, pack smaller cookies and include a mini napkin to prevent sticky marshmallow transfer.

These double chocolate marshmallow cookies have a way of making ordinary days feel special. Share them with neighbors, tuck a few into lunchboxes, or savor one slowly with a cup of coffee. Baking a batch is both a simple ritual and an opportunity to create memories—now, pull out a bowl and try them for yourself.