Chocolate marshmallow cookies
These chocolate marshmallow cookies are deliciously a gooey cookie full of chocolate chips and marshmallows. They’re so easy to make, they’re perfect for kids and beginner bakers.
Chocolate marshmallow cookies are an ooey gooey chocolatey, marshmallow delight. They are a cookie version of a classic rocky road – or a rocky road cookie if you like.
My kids love making cookies. They’re so easy to make and once you’ve got a great basic cookie recipe they’re fun to adapt with different flavours. These came about after we made some no bake rocky road and my kids wanted to make something else with the left over chocolate and marshmallows.
How can kids help to make chocolate marshmallow cookies?
Cookies are generally a great bake for kids as they are so simple and these marshmallow cookies are no exception. Once your kids have mixed everything together your kids can help form the cookies around the marshmallow centre and then pop them onto the baking trays.
There’s no need for rolling or cutting out biscuit shapes or decorating anything. Nothing could be easier, or quicker to make.
How do you stop the marshmallows from melting in the cookies?
The marshmallows are likely to melt a wee bit when you bake these cookies. Don’t worry too much if that happens though because even if you can’t see big lumps of marshmallow, the melted marshmallow is what makes them deliciously ooey and gooey.
There are a few things you can do however, to stop the marshmallows from melting as much if you like. You can try freezing them for half an hour before you add them to the cookie dough. Also, be sure to tuck the marshmallows in to your cookie mixture. Any marshmallows left sticking out the sides and touching the baking trays will be the first to melt.
Lastly, if you like the look of more intact marshmallows on top of the cookies, you can easily ‘cheat’ and pop a few on top after they come out of the oven. If you do it straight away, the heat of the cookie will melt the base of the mini marshmallow enough that it will stick to the cookies.
How do I stop my cookies going flat when they bake?
Cookies do spread a bit in the oven but if you don’t want them becoming too flat make sure you use butter and not margarine or baking spread. Also, put them in the fridge to chill for at least 15 minutes before you put them in the oven.
How long do chocolate marshmallow cookies keep?
These cookies will keep in an airtight container for a few days. If you want to keep them for longer you can freeze them (wrapped up well) for 2-3 months.
What can I use if I don’t have any self raising flour?
Self raising flour should be easy to find in any supermark here in the UK, but if you don’t have any you can use an equal amount of plain or all-purpose flour and add a teaspoon of baking powder and a pinch of salt.
What else can I make with a bag or marshmallows?
If you’ve still got some marshmallows left, you can use them up in:
Easy rocky road
Tiffin
Easter rocky road
Mint Aero rocky road
Chocolate rice krispies
Useful equipment
You might need the following baking tools/gadgets to make these chocolate marshmallow cookies
Digital scales
Freestanding mixer
Hand held mixer
Mixing bowl
Measuring cups
Measuring spoons
Wire rack
As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.
Ingredients
100g (1/2 cup) butter, softened
150g (3/4 cup) brown sugar
1 egg
½ tsp vanilla extract
175g (1 cup) self raising flour
20g (1/4 cup) cocoa powder
50g (1/4 cup) chocolate chips
50g mini marshmallows (approx)
How to make chocolate marshmallow cookies
Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking or greaseproof paper.
Beat the sugar and butter together
Get your kids to measure out the butter and sugar and pop them in a free-standing mixer or large mixing bowl. The butter needs to be soft, so if you keep yours in the fridge and it’s still too hard, cut it into a few pieces and pop it in the microwave for a few seconds to soften it. Make sure you don’t melt it.
Beat the butter and sugar together with the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons, until it is light and fluffy.
Add the egg and vanilla extract
Get your kids to break the egg into a small bowl, just in case any rogue shell goes in, before adding it to your mixing bowl. If you do get some shell in, use a larger piece of shell or a teaspoon to fish it out – it will stick to that better than it will your finger.
Add the vanilla to your mixing bowl. Younger children might need your help to hold the ½ teaspoon while they pour the vanilla in or vice versa.
Mix it all together until it is well combined. The mixture will be a bit sloppy at this point.
Add the flour and cocoa powder
Get your kids to measure out the flour and cocoa powder then add them to your mixing bowl.
Mix it all together until you have a nice soft dough.
Add the chocolate chips
Finally, measure out the chocolate chips and add them to your mixing bowl. Mix them in with a spatula or wooden spoon until they are well spread out through the dough.
Make the cookies
Take a spoon of cookie dough and roll it into a ball. Flatten it and add five or six mini marshmallows to the centre. Fold the cookie dough around to enclose the marshmallows in the centre, making sure you can’t see any poking out. Roll the cookie dough into a ball again then pop it on your prepared baking tray.
Repeat with the remaining cookie dough, leaving space between them on the baking trays as they’ll spread a bit in the oven.
Chill your cookies in the fridge for at least 15 minutes so they don’t spread too much in the oven.
Bake the marshmallow cookies in the oven for about 10 minutes. They’re ready when they have crisped up on the edges.
Remove the cookies from the oven and leave them to cool on the baking trays. After a few minutes, you can remove them from the baking trays and put them on a wire rack to cool completely.
Serve and enjoy!
Chocolate marshmallow cookies
Ingredients
Equipment
Method
- Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking or greaseproof paper.
- Measure out the butter the sugar and pop it in a free-standing mixer or large mixing bowl. Beat the butter and sugar together with the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons, until it is light and fluffy.
- Break the egg into a small bowl before adding it to your mixing bowl.Add the vanilla to your mixing bowl. Mix it all together until it is well combined.
- Measure out the flour and cocoa then add that to your mixing bowl. Mix it all together until you have a nice soft dough.
- Finally, measure out the chocolate chips and add them to your mixing bowl. Mix them in with a spatula or wooden spoon until they are well spread out through the dough.
- Spoon out a walnut size amount of cookie dough and roll it into a ball. Flatten it and add 5-6 mini marshmallows to the centre. Enclose the marshmallows in the cookie dough and roll it back into a ball making sure the marshmallows aren't poking out the sides. Pop the cookies onto the prepared baking trays, spaced apart as they'll spread a bit in the oven. Chill your cookies in the fridge for at least 15 minutes so they don't spread too much.
- Bake the chocolate marshmallow cookies in the oven for about 10 minutes. They're ready when the have crisped up on the edges.
- Remove the cookies from the oven and leave them to cool on the baking trays. You can remove them from the baking trays and put them on a wire rack to cool completely.
Pin it for later
Similar recipes
If you liked these chocolate marshmallow cookies, you’ll love our fudge cookies, our other easy cookie recipes as well as our favourite easy bakes for kids.
This recipe was first published in March 2021, and remade with a slightly amended recipe and new images in March 2025.
Leave a Reply