Chocolate Marshmallow Cookies

These black cocoa cookies bake up with crisp edges, chewy centers, and gooey marshmallow peaking through. They’re such a fun cookie to shape and watch as the marshmallow oozes through the cracks while they bake! 

Why you’ll love these chocolate marshmallow cookies

• Rich Black Cocoa: Black cocoa powder smells like the best chocolate cake to ever exist, so you can only imagine how magical it is to bake with! It creates an almost oreo-like flavor in these cookies that is just heavenly. 
• Chewy Texture: These are a true thin and chewy cookie with crisp edges and a crunchy sugar coating!
• Gooey Marshmallow: Stuffing these cookies with marshmallows not only creates a beautiful contrast of black and white colors, but it also adds a sweet, gooeyness to every bite

Ingredients

• 170g (1 ⅓ cups + 1 tbsp) all-purpose flour
• 42g (½ cup) black cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 113g (8 tbsp) unsalted butter, room temp
• 200g (1 cup) granulated sugar
• 1 egg, room temp
• 1 tsp vanilla
• 7 large marshmallows, cut in half
• 50g (¼ cup) granulated sugar, for rolling

Step by Step Instructions

Here are step by step photos and instructions on how to make these chocolate marshmallow cookies! For the full ingredient list and method, see the recipe card at the end of this post. 

STEP 1: Combine the dry ingredients. In a medium bowl, combine the flour, black cocoa powder, baking powder, baking soda, and salt.

STEP 2: Cream together the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light & fluffy for 2-3 minutes.

STEP 3: Mix in egg & vanilla. Mix in the egg and vanilla until fully combined.

STEP 4: Mix in dry ingredients. Scrape down the bowl with a rubber spatula, then mix in the dry ingredients on low speed until fully combined. The dough will be very thick. 

STEP 5: Shape the cookie dough. Use a 1 tablespoon cookie scoop to portion the cookie dough. Flatten out one cookie dough ball just enough to fit one marshmallow half. Flatten out a second cookie dough ball very thin and rip a small hole in the center, then place on top of the marshmallow.

STEP 6: Roll cookie dough in sugar. Gently roll into a ball and barely seal the hole, then roll in sugar. The sealed hole will ensure the marshmallow peaks through in the center. 

STEP 7: Bake. Place the stuffed cookie dough balls on the prepared baking sheets spaced about 3 inches apart. Bake the cookies for 12 minutes until cracked and the marshmallows peak through. 

STEP 8. Enjoy! Remove from the oven, and immediately use a large round cookie cutter or glass to scoot the edges in to create perfectly round cookies. Allow to completely on the baking sheet and enjoy!

Storage Tips

Room Temperature: Store the baked cookies in an airtight container at room temperature for 3-5 days. 

Freezer: Store the baked cookies or stuffed cookie dough balls (not rolled in sugar) in a freezer ziplock bag for up to 3 months in the freezer. 

Notes

• Use a cookie scoop. Use a 1-tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
• Carefully stuff the marshmallows in the cookie dough. To ensure the marshmallows peak through the cracks and do not dissolve into the cookie, it needs a thick cookie dough base and a very thin cookie dough top. I like to rip a small hole in the top and barely seal it back together. This allows the marshmallow to break through more easily.
• Scoot the baked cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges in and shape a perfectly round cookie!