Last updated on January 14, 2026
After a long day of school and work, family dinnertime can quickly transform into an overwhelming, chaotic event. Whether it’s managing homework, picky eaters, or the last-minute dash to find something everyone will actually enjoy, weeknight cooking can be stressful. That’s where these Chocolate Marshmallow Cookies come to the rescue. This delightfully easy recipe is not only family-approved but also comes together in no time, giving you that much-needed relief during the week.
A Quick Look at This Chocolate Marshmallow Cookies Recipe
If you’re looking for a sweet solution to the after-school rush, these Chocolate Marshmallow Cookies are just what you need. With rich cocoa and gooey mini marshmallows, they hit the mark for both kids and adults. You’ll be pleased to know that these cookies can be made quickly, leaving you with minimal cleanup. Plus, their easy prep makes them perfect for busy weeknights, ensuring that you can whip up a treat that everyone will love without breaking a sweat.
Ingredients You’ll Need for Chocolate Marshmallow Cookies
Essentials
To make these indulgent Chocolate Marshmallow Cookies, you’ll need some common grocery items that you may already have in your pantry:
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
- 165 g plain (all-purpose) flour (1 ¼ cups / 5.8oz)
- 55 g Dutch-processed cocoa powder (½ cup / 2oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- ⅔ cup light brown sugar (135g / 4.8oz)
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup mini marshmallows
Optional Add-ons
For some extra flair or flavor, consider these optional ingredients:
- 1 teaspoon demerara sugar (optional, for sprinkling)
- A few chopped nuts or chocolate chips mixed into the dough
Substitutions and Shortcuts
Don’t have all the ingredients? No problem! Here are a few time-saving swaps and alternatives you can consider:
- Substitute unsalted butter with margarine or a plant-based butter alternative.
- If you’re out of Dutch-processed cocoa, regular cocoa powder works fine, though the flavor may be slightly different.
- You can use pre-made cookie dough if you’re really pressed for time — just ensure it’s chocolate-flavored for the best results!
How to Make Chocolate Marshmallow Cookies Step-by-Step
- Prep the butter: Melt the butter in a microwave-safe bowl, then allow it to cool slightly.
- Heat the oven: Preheat your oven to 180°C (350°F) or 160°C for a fan-forced oven. Line two large baking trays with baking paper for easy cleanup.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This combines everything and ensures even flavor.
- Combine butter and sugars: In a large mixing bowl, whisk the melted butter with the brown sugar and white sugar until they’re well blended.
- Add egg and vanilla: Stir in the egg and vanilla extract, whisking until the mixture is smooth.
- Incorporate dry ingredients: Gradually fold in the dry ingredient mixture using a spatula, just until combined. It’s okay if there are a few lumps; don’t overmix!
- Rest the dough: Let the cookie dough sit for 10 minutes. This allows it to firm up slightly, which makes it easier to work with.
- Shape the cookies: Scoop about 2 tablespoons of dough and roll each portion into a ball (or use a cookie scoop). Create a small dent in the center and place 6 mini marshmallows inside, pinching the edges to seal them in.
- Roll and place on baking tray: Lightly roll the cookie ball between your hands to smooth it out, placing it on the lined baking trays with about 2 inches of space between each cookie.
- Sprinkle and bake: If you’re using demerara sugar, sprinkle a little on top of each cookie. Bake in the preheated oven for 9-10 minutes.
- Shape them perfectly (optional): Once they’re out of the oven, use a round cookie cutter slightly larger than the cookie to shape them while they’re warm. This step is optional but recommended for a nice finish.
- Cool down: Let the cookies cool on the trays for 10-15 minutes before moving them to a wire rack to cool completely. They will firm up as they cool.
Common Mistakes to Avoid
Let’s face it: cooking can sometimes feel stressful. Avoiding a few common pitfalls can save you time and energy when making these delicious Chocolate Marshmallow Cookies.
Mistake 1: Overmixing the Dough
When you combine the dry and wet ingredients, be gentle! Overmixing can lead to tougher cookies, which nobody wants. Just fold the mixture until everything is combined — lumps are okay!
Mistake 2: Skipping the Cooling Step
Allowing the cookie dough to rest for 10 minutes might seem like an unnecessary step, but it’s not! This brief period helps the cookies keep their shape and makes the dough easier to work with.
Mistake 3: Not Utilizing Parchment Paper
If you skip lining your baking tray, you’re in for a messy cleanup. Using parchment paper not only prevents sticking but also means fewer dishes to wash later. Keep it easy!
Serving Suggestions for Chocolate Marshmallow Cookies
These Chocolate Marshmallow Cookies are delightful on their own, but why not make them a bit more special? Here are a few easy serving suggestions that require minimal prep and provide an extra touch that kids will love.
Kid-Friendly Sides
Pair these cookies with simple sides that kids adore, such as fresh fruit or yogurt. A side of strawberries or sliced apples adds some freshness and nutrition.
Easy Add-ons
Serve the cookies alongside a scoop of vanilla ice cream or a warm mug of hot chocolate for that ultimate cozy experience. These combinations elevate snack time without any extra effort.
Minimal Prep
For a quick afternoon treat, arrange the cookies on a platter and sprinkle some colorful sprinkles on top. It results in an eye-catching display that kids can’t resist!
This quick and easy Chocolate Marshmallow Cookies recipe not only saves you valuable time but also requires minimal effort to bring comfort and joy to your family. Flexibility in the ingredients means it suits even the pickiest of eaters, making it a fantastic addition to your busy weeknight meals. I hope you and your family enjoy these cookies as much as ours do, and I’m always here to help you find new favorites to make together!
FAQs About Chocolate Marshmallow Cookies
1. How long do Chocolate Marshmallow Cookies take to make?
Chocolate Marshmallow Cookies can be prepared and baked in about 30 minutes total, making them a quick option for an after-school treat or last-minute dessert.
2. How do I store Chocolate Marshmallow Cookies?
After cooling, store Chocolate Marshmallow Cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
3. Can I make adjustments to the recipe for my kids?
Absolutely! You can easily substitute mini marshmallows with larger marshmallows, or even candy pieces. This flexibility makes the Chocolate Marshmallow Cookies great for satisfying various taste preferences.
4. What if I want to make a larger batch of Chocolate Marshmallow Cookies?
You can double the ingredients to make more cookies. Just be sure to adjust your baking trays and possibly bake in batches to avoid overcrowding the oven.
5. Can I freeze the dough for Chocolate Marshmallow Cookies?
Yes! You can freeze the assembled cookie dough balls before baking. Just place them on a tray, freeze until solid, and then transfer them to a freezer bag. When you’re ready to bake, simply add a couple of extra minutes to the baking time.
Chocolate Marshmallow Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Easy and quick Chocolate Marshmallow Cookies filled with rich cocoa and gooey mini marshmallows, perfect for busy weeknights.
Ingredients
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
- 165 g plain (all-purpose) flour (1 ¼ cups / 5.8oz)
- 55 g Dutch-processed cocoa powder (½ cup / 2oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- ⅔ cup light brown sugar (135g / 4.8oz)
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup mini marshmallows
- 1 teaspoon demerara sugar (optional, for sprinkling)
Instructions
- Melt the butter in a microwave-safe bowl, then allow it to cool slightly.
- Preheat your oven to 180°C (350°F). Line two large baking trays with baking paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, whisk the melted butter with the brown sugar and white sugar until blended.
- Stir in the egg and vanilla extract, whisking until smooth.
- Gradually fold in the dry ingredient mixture using a spatula until combined. Some lumps are okay.
- Let the cookie dough rest for 10 minutes.
- Scoop about 2 tablespoons of dough, roll into a ball, and create a small dent in the center for mini marshmallows.
- Place the cookie balls on the lined baking trays with space in between.
- If using, sprinkle demerara sugar on top of each cookie. Bake for 9-10 minutes.
- Let cookies cool on the trays for 10-15 minutes before transferring to a wire rack.
Notes
Allowing the dough to rest helps maintain cookie shapes and makes it easier to work with. Use parchment paper for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, chocolate, desserts, quick recipes, family-friendly
