Chocolate Marshmallow Cookies are soft chocolate sugar cookies topped with a chocolate square and marshmallow for a sweet, chocolate treat. Try my Dirty Chocolate Cookies for another chocolate cookie favorite.
Chocolate Marshmallow Cookies
In this recipe, the chocolate cookie is topped with a little bit of sugar. Then, it is baked for a few minutes before it is topped with a piece of chocolate and a marshmallow. Finally, the cookie is broiled for a minute or two. The chocolate is melted and the marshmallow has a roasted appearance in these chocolate marshmallow cookies.
Chocolate Marshmallow Cookies Ingredients
This chocolate marshmallow cookie recipe does have a few untraditional ingredients like confectioners’ sugar (in the cookie!), cream of tartar, and oil. However, it all comes together perfectly to create the best sugar cookie you will try!
Cream of Tartar: Cream of tartar is not a cream at all, but a powdery acid. It can be found in the baking aisle, near the spices, in your local grocery store. It is important in this recipe because it reacts with the baking soda as a leavening agent. This reaction causes the cookies to puff up a little bit and be nice and soft.
Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
How to Store
These cookies can be stored in an airtight container at room temperature for 3 to 4 days. They also freeze very well and will last for about 1 month in an airtight, freezer safe container.
Chocolate Marshmallow Cookies
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1¼ cups (250 g) granulated sugar, plus more for pressing dough with a kitchen glass
- ¾ cup (94 g) confectioners' sugar
- ¾ cup (163.5 g) vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 4½ cups (562.5 g) all-purpose flour
- 1 cup (118 g) dutch process cocoa powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 8 ounces (4 ounces each) semi-sweet chocolate baking squares, broken into 32 pieces
- 16 regular marshmallows, cut in half
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer, combine the butter, granulated sugar, and confectioners’ sugar. Mix until just combined.
- Drizzle in oil and pour in eggs, water, and vanilla extract. Mix well.
- In another bowl, whisk together flour, cocoa, salt, baking soda, and cream of tartar.
- Slowly add the flour mixture to the butter mixture and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.
- Using an ice cream/cookie scoop, scoop out golf-ball-size portions on the lined cookie sheet.
- Roll out each cookie dough ball until it is smooth and round.
- Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
- Bake for 7 minutes. Remove from the oven. Note: The cookies will not be completely baked at this point. They will be broiled an additional minute or two after the chocolate and marshmallows are added.
- Gently press a piece of chocolate on top of each cookie. Top with half of a marshmallow.
- Broil the cookies for another 1-1 1/2 minutes (watching them carefully so they don’t get too dark).
- Let the cookies cool for 5-10 minutes before serving.
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