Marshmallow-Stuffed Chocolate Cookies

Soft chocolate cookies filled with gooey marshmallow centres.

Why You’ll Love This Recipe

They offer a molten, indulgent centre paired with a deeply chocolaty cookie exterior.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Flour

• Cocoa powder

• Baking soda

• Butter

• Sugar

• Eggs

• Chocolate chips

• Marshmallows

Directions

1. Prepare chocolate cookie dough.

2. Flatten dough portions and wrap around marshmallows.

3. Bake until set around the edges.

Servings and Timing

Makes 12 cookies.

Variations

• Use flavoured marshmallows.

• Add nuts.

Storage/Reheating

Best eaten warm but keeps 3 days.

FAQs

(10 provided upon request)

Conclusion

These cookies offer a delightful contrast of textures and rich chocolate flavour.

Marshmallow-Stuffed Chocolate Cookies

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Soft, rich chocolate cookies with a gooey marshmallow center, creating a molten, campfire-inspired treat in every bite.

• Author: Mariem
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 12 large marshmallows (cut in half)
• 1 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the egg and vanilla extract until combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture until a soft dough forms. Fold in chocolate chips if using.
6. Take about 2 tablespoons of dough, flatten it, place half a marshmallow in the center, and wrap the dough around it to seal.
7. Place dough balls on the baking sheet spaced evenly apart.
8. Bake for 10–12 minutes, until the cookies are set but still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.

Notes

• Chill dough for 15 minutes if it becomes too sticky to shape.
• Use mini marshmallows (3–4 per cookie) for easier assembly.
• Do not overbake—cookies will firm up as they cool.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 14g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: marshmallow cookies, chocolate cookies, stuffed cookies, gooey center cookies