This recipe for Double Chocolate Marshmallow Cookies has been a household favorite ever since I first mixed cocoa into a classic cookie dough and tossed in a bag of mini marshmallows. I discovered the idea on a snowy afternoon when I wanted something chocolate-forward but with a nostalgic campfire note. The cookies come out chewy, fudgy in the center, and studded with molten marshmallows and chocolate chips that make every bite sing. The edges set while the centers remain soft, giving a contrast of tender interior and lightly crisped rim that is impossible to resist.

I remember testing this batch for the first time with a few friends gathered around the kitchen island. When the first pan came from the oven and the marshmallows browned just enough to caramelize on top, everyone paused and then dove in. We ate them warm with milk and coffee, and the consensus was unanimous: the marshmallows elevated the texture while the extra chocolate chips kept the flavor deep and satisfying. These cookies are my answer when I want something that feels both comforting and a little bit luxurious without fuss.

Ingredients

• Unsalted butter: 1 cup (2 sticks), softened. Use a high-quality unsalted butter like Plugra or Land O Lakes for consistent flavor and control over salt.
• Granulated sugar: 1 cup. Provides structure and a bit of crisp to the edges.
• Packed brown sugar: 1 cup. Adds moisture and a deeper, caramel-like flavor that supports the cocoa.
• Large eggs: 2. Egg adds richness, structure, and moisture; use room temperature eggs for even mixing.
• Vanilla extract: 1 teaspoon. Pure vanilla enhances the chocolate notes.
• All-purpose flour: 2 cups. Measure by spooning into the cup and leveling to avoid dense cookies.
• Unsweetened cocoa powder: 3/4 cup. Dutch-processed cocoa gives a mellower, darker flavor; natural cocoa leads to a brighter chocolate note.
• Baking soda: 1 teaspoon. Helps the cookies spread slightly and develop a tender crumb.
• Salt: 1/2 teaspoon. Balances sweetness and highlights chocolate.
• Mini marshmallows: 2 cups. They melt into pockets of goo and toast beautifully on top.
• Semisweet chocolate chips: 1 1/2 cups. Use high-quality chips such as Ghirardelli or Guittard for best texture and flavor.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and encourage even browning. Position oven racks in the center and upper-middle to rotate if needed. Cream sugars and butter: In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, about 2 to 3 minutes with a hand mixer or 2 minutes in a stand mixer fitted with a paddle. Scrape down the bowl to ensure even incorporation; this step adds air so cookies remain tender. Add eggs and vanilla: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in the vanilla extract. This sequence helps emulsify the batter and improves texture. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until uniform. Sifting the cocoa can help prevent clumps and will result in a smoother dough. Combine wet and dry: Gradually blend the dry ingredients into the creamed mixture on low speed, mixing just until combined. Overmixing at this stage develops gluten and can lead to tougher cookies, so stop as soon as you see no streaks of flour. Fold in mix-ins: Gently fold in the mini marshmallows and semisweet chocolate chips with a spatula. Work quickly so marshmallows do not melt into the dough; if dough becomes too sticky, chill for 10 to 15 minutes to firm up. Portion the dough: Drop dough by rounded tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between cookies to allow for spread. For more uniform cookies use a medium cookie scoop. Bake: Bake for 10 to 12 minutes or until the edges are set but the centers remain soft. The centers will continue to firm as the cookies cool. For smaller cookies reduce baking time by 2 to 3 minutes. Cool: Allow cookies to cool on the baking sheet for 5 minutes; this allows them to finish setting while the marshmallows settle. Transfer to wire racks to cool completely. If you like extra toasty marshmallow tops, blast the surface briefly with a kitchen torch or place under a hot broiler for 15 to 30 seconds while watching closely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 48 hours to preserve the soft center. For longer storage, layer between sheets of parchment and refrigerate for up to a week or freeze for up to 3 months. When freezing dough portions, flash-freeze scooped dough on a tray for an hour, then transfer to a freezer bag. Reheat cookies in a 300°F oven for 5 minutes or microwave a single cookie for 10 to 12 seconds to revive that freshly baked warmth and gooey marshmallow texture.

Ingredient Substitutions

If you need to swap ingredients, use coconut oil or a plant-based butter substitute to make the dough dairy-free, though texture will be slightly different and flavor may be richer. Replace eggs with a commercial egg replacer or two tablespoons of ground chia seeds mixed with six tablespoons of water for each egg, but expect a denser cookie. For gluten-free options, use a 1-to-1 gluten-free baking flour blend; allow the dough to rest chilled so it holds together when baked. Dark chocolate chips can replace semisweet for a more intense chocolate profile.

Serving Suggestions

Serve warm with a cold glass of milk or a steaming cup of coffee. For an elevated dessert, stack two cookies with a scoop of vanilla ice cream for an impromptu sandwich and press quickly in the freezer for five minutes. Garnish with a sprinkle of flaky sea salt to highlight the chocolate and caramelized marshmallow notes, or add chopped toasted walnuts or pecans for crunch.

Cultural Background

This concept blends classic American cookie baking with the nostalgic campfire ritual of toasting marshmallows. Chocolate and marshmallow pairings date back to early 20th-century confectionery practices and evolved into iconic desserts such as s'mores. These cookies are a modern mash-up, translating the s'mores experience into a portable, bakery-style treat that nods to Americana while embracing contemporary baking techniques.

Seasonal Adaptations

In winter add a pinch of cinnamon or a teaspoon of instant espresso powder to deepen warmth and complement cocoa. For summer, fold in chopped dried strawberries and white chocolate chips for a lighter contrast. Around the holidays, swap semisweet chips for peppermint baking chips and top with crushed candy canes for visual impact and seasonal flavor.

Meal Prep Tips

Make a double batch and freeze half of the dough scoops for future baking. Portion dough into individual silicone muffin liners for tidy storage and to avoid sticking. Label bags with the date and bake from frozen for about 11 to 13 minutes, checking visually for set edges. This method gives you fresh-baked cookies on demand with minimal effort.

These cookies are a reminder that small tweaks—like adding cocoa to the dough and tossing in marshmallows—can transform a classic into something memorable. Bake a tray for yourself and a tray to give away; sharing these always leads to new conversations and requests for the recipe. Enjoy the warmth and gooey chocolatey happiness.