Surprisingly easy brownie-like chocolate marshmallow cookies are a fun twist on a classic double chocolate cookie! Chewy, chocolate-y, and sweet.
These are not the ultra crinkly, idealised brownie cookies – honestly, for the average reader to successfully make those instagram cookies is a bit ridiculous. Every step needs to be timed absolutely perfectly, the temperature needs to be just right, and the oven can’t be off at all. (And there’s no taste difference, let’s be real.)
They are, though, truly excellent chocolate marshmallow cookies with a brownie-like texture. There’s definitely some crinkling there and a wonderfully chewy, fudgy interior. The marshmallows brown slightly during baking and the whole thing ends up tasting like hot chocolate in cookie form.
With just a dozen ingredients, including salt, these make good use of that half bag of mini marshmallows you forgot about in the summer. It’s a mix of the best of summer and winter – campfire with curling up by the fireside, roasted marshmallows and hot chocolate.
P.S. the baking paper looks a bit funny because it’s reused. Did you know that you can use parchment paper multiple times? We use it until it starts falling apart before composting.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.
Ingredients
Method
Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
Place the butter and chocolate into a small saucepan (use a double boiler if needed) and melt over very low heat. Whisk to combine and set aside to cool slightly.
Place the flour, cocoa, baking powder, baking soda, salt, and vanilla powder (if using, not extract) into a bowl and whisk to combine. Set aside.
Add the sugar and eggs to a large bowl and beat with an electric mixer for five minutes, or until very smooth and light in colour.
Beat the cooled melted chocolate into the sugar and egg mixture until combined.
Stir in the flour mixture with a wooden spoon or spatula until just mixed – don’t over mix. The dough will be very soft, almost like cake batter.
Gently fold the chocolate and mini marshmallows into the dough. Cover and let the dough rest for thirty minutes.
Scoop the dough out onto the prepared baking sheets, leaving about 5cm (2 in.) between each cookie. Bake for 10-12 minutes, or until the cookies are cracked and the edges are just firm to the touch.
Cool the cookies for about ten minutes on the pan before removing to cool fully on a rack. These will keep in an airtight container for about a week and freeze well.
Tips and Notes
The butter and chocolate mixture are shown being melted in a small saucepan, rather than with a bain-marie. If you have an induction stovetop that can be heated very minimally, it’s fine to use a saucepan and melt over the lowest temperature. Otherwise go for a double boiler to avoid burning the chocolate.
The chocolate used is 55% cacao solids, and this makes for a properly brownie-like cookie. Higher cacao solids will mean a less sweet cookie – it may not have the same texture, but it’ll still be good. It’s a bit of a toss-up depending on how much of a sweet tooth you have.
It’s not mandatory that the dough rests before baking, but it will make for a much better cookie. If you’re impatient, you can bake immediately. If you want a better texture, then wait half an hour before scooping and baking.
To get a head start on holiday baking or if you just like to have a stash in the freezer, note that these freeze spectacularly. They’re almost as good straight from the freezer as they are fresh – pair with sweet cream ice cream for some fantastic ice cream sandwiches.
Substitutions
We haven’t tested these with GF flour, but these gluten-free brownie cookies would be a good option – just add marshmallows to the mix. A blend, like the one from Bob’s Red Mill, would probably work here, though (but it’s untested).
Use a good vegan butter for a dairy-free option.
As mentioned, this recipe uses 55% chocolate, which is about equal to semi-sweet chips or baking chocolate. You can use darker chocolate if preferred but don’t switch to milk chocolate for the cookie base (any type of chips/chunks can be mixed in).
Regular marshmallows can be used for the minis if you chop them up. We used Dandies for a vegetarian option.
More Chocolate Desserts
Chocolate Chunk Ginger Cake
Chocolate Loaf Cake with Earl Grey Poached Pears
Rocky Road Candy Bars
Chocolate Cinnamon Rolls
Chocolate Peppermint Patties
More Cookie Recipes
Chocolate Shortbread Sandwich Cookies
Sugar and Spice Cookies
Pecan Shortbread Cookies
Brown Butter Sesame Seed Cookies
Bourbon Vanilla Bean Shortbread Cookies
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Recipe
Chocolate Marshmallow Cookies
Surprisingly easy brownie-like chocolate marshmallow cookies are a fun twist on a classic double chocolate cookie! Chewy, chocolate-y, and sweet.
Ingredients
- ½ cup (113 g) butter
- 1 ½ cups (240 g) semi-sweet chocolate chips, divided
- 1 cup (200 g) sugar
- 2 large eggs, room temperature
- 1 cup (150 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp vanilla powder (or 1 tsp extract, see note)
- ½ cup (60 g) mini marshmallows
Instructions
- Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
- Place the butter and half of the chocolate (¾ cup or 120g) into a small saucepan (use a double boiler if needed) and melt over very low heat. Whisk* to combine and set aside to cool slightly.
- Place the flour, cocoa, baking powder, baking soda, salt, and vanilla powder (if using, not extract) into a bowl and whisk to combine. Set aside.
- Add the sugar and eggs to a large bowl and beat with an electric mixer for five minutes, or until very smooth and light in colour.
- Beat the cooled melted chocolate into the sugar and egg mixture until combined.
- Stir in the flour mixture with a wooden spoon or spatula until just mixed – don’t over mix. The dough will be very soft, almost like cake batter.
- Gently fold the remaining chocolate and mini marshmallows into the dough. Cover and let the dough rest for thirty minutes.
- Scoop the dough out onto the prepared baking sheets, leaving about 5cm (2 in.) between each cookie.
- Bake for 10-12 minutes, or until the cookies are cracked and the edges are just firm to the touch.
- Cool the cookies for about ten minutes on the pan before removing to cool fully on a rack. These will keep in an airtight container for about a week and freeze well.
Notes
* If using vanilla extract, use 1 tsp and add it to the chocolate mixture after melting.
If you have a fan-forced oven, both batches can be baked at once. Otherwise do one pan at a time.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 185mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 3g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
Maria João Fragoso says
As soon as I pored in the milk, it whittled… I’m so sad :(
Alexandra Daum says
Hi Maria, not sure what you mean by whittled? If it’s looking curdled, it’s probably just the coconut oil getting hard due to cold milk or other ingredients and they’ll still bake up fine.
Robyn says
I made these and they turned out awesome. The chocolate I had was a little bit of leftover semi-sweet chocolate chips and a bag of 70% cocoa chocolate chunks, so it was a tad less sweet but it still tasted fantastic. I did not have vanilla powder and then forgot to put vanilla extract in, and again, they still tasted awesome.
Alexandra Daum says
I’m so happy to hear that, thanks Robyn!