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These marshmallow cookies are a soft chocolate-filled cookie with a melty marshmallow middle. You won’t be able to resist these chewy chocolate cookies!
Marshmallow Cookies
The best cookies have a soft and tender center making these a chewy delight! The marshmallow middle is always soft and gooey making every bite a tender mix of chocolate and soft marshmallow.
Cookie Tips
- You can also add 1/2 cup chocolate chips to this recipe
- Try using flavored marshmallows in the center, like strawberry!
- If you love more coffee flavor add an extra 1/2 teaspoon of instant coffee
Easy Ingredients
This is a sum up of the ingredients to give you an idea, please use the recipe card below for full instructions.
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa
- 1 Teaspoon Instant coffee granules
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar firmly packed
- 1 cup butter
- 2 large eggs
- 2 teaspoons vanilla
- 12 large marshmallows (sliced in 1/2 to make 24)
- ½ cup granulated sugar
How To Store Marshmallow Cookies
These cookies are soft and chewy so it is important that you keep them in an airtight container once they are fully cooled. You can put them in a ziploc bag or keep them on the counter in an airtight container for up to 4 days. You can store these in an airtight container in the freezer for up to 1 month, thawing them at room temperature for several hours before serving.
Happy Baking!
Love,
Karlynn
Marshmallow Cookies
Ingredients
- 2½ cups flour
- ¾ cups unsweetened cocoa
- 1 teaspoon instant coffee granules
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 cup butter
- 2 large eggs
- 2 teaspoons vanilla
- 10 large marshmallows sliced in half
Topping
- ½ cup granulated sugar
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, cocoa, instant coffee, baking soda, and salt together. Set aside.
- In a large mixer bowl with your paddle attachment, beat the sugars & butter until light & fluffy.
- Add in the eggs. Beat well, then add in the vanilla.
- Add the flour mixture slowly to the butter mixture and mix until thoroughly incoporated.
- Place the 1/2 cup of granulated sugar in a small bowl and set aside.
- Take 2 tablespoons of cookie dough and then wrap it completely around half of a large marshmallow. Roll the dough into a ball around the marshmallow so that the marshmallow is completely covered.
- Roll the cookie ball in the sugar mixture then place on parchment paper lined cookie sheet 2 inches apart.
- Place on the prepared baking sheets at least 1.5 inches apart. If the cookie dough seems warm, cool the cookies on the cookie sheet for 5 minutes in the fridge, then bake.
- Bake for 10-12 minutes until the edges of the cookies are baked and set. Make sure the marshmallow doesn't bubble out of the cookies too much, if they start to explode remove them from the oven.
- Cool on the cookie sheets.
- Store in a closed container at room temperature for up to 4 days, or freeze in an airtight container for up to 3 months.
Notes
- Try using flavored marshmallows in the center, like strawberry!
Nutrition
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