Chocolate Marshmallow Cookies

Rich, fudgy, and swirled with pockets of gooey marshmallow, these Chocolate Mallow Cookies are a dreamy twist on a classic chocolate cookie. Made with simple pantry ingredients and requiring just a short chill before baking, they’re perfect for when you want an indulgent homemade treat without a lot of fuss.

Each cookie bakes up soft and chocolatey with just the right balance of sweetness, making them ideal for sharing, gifting, or enjoying fresh from the oven with a glass of milk.

Difficulty: Easy
Prep time: 10 minutes
Chill time: 10 minutes
Bake time: 10-12 minutes
Servings: 18-24 cookies

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2⅓ cups all-purpose flour
• ¾ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 (7-ounce) container marshmallow fluff

Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.

In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy.

Add in the eggs and vanilla. Mix well, scraping down the sides often.

Add in the flour, cocoa, baking soda and salt. Mix thoroughly, scraping down the sides as needed.

Fold in the marshmallow fluff just until evenly distributed. Do not overmix.

Using a large ice cream scoop, divide the cookie dough between the baking sheets.

Chill the formed dough in the freezer for about 10 minutes just prior to placing in the oven.

Bake in the preheated oven for approximately 10-12 minutes or until the centers are set. Allow to cool.

Serve them warm for a more indulgent experience, or enjoy them at room temperature as a chewy, chocolatey dessert that’s perfect for sharing with family and friends.

Cookies should be stored in an airtight container at room temp for up to 3 days.