Pin it
Double Chocolate Marshmallow Cookies blend velvety chocolate cookie dough with pillowy marshmallow centers and glossy ganache for an indulgent treat that satisfies intense chocolate cravings. The contrast between the slightly crisp cookie edges and the gooey marshmallow middle creates a textural masterpiece that chocolate enthusiasts dream about. When the warm cookies emerge from the oven with perfectly puffed marshmallows and receive their finishing touch of rich chocolate drizzle, they transform into bakery-worthy creations that look professionally crafted yet come from your own kitchen.
I discovered this recipe during a rainy weekend experiment and have made them monthly since. My entire family fights over the last cookie, and my neighbor once offered to shovel our driveway all winter in exchange for a monthly batch!
Essential Cookie Components
- All-purpose flour: Provides structure while maintaining chewiness.
- Dutch-processed cocoa powder: Creates deep, rich chocolate flavor.
- Baking soda: Reacts with sugar acidity for gentle lift.
- Fine sea salt: Enhances chocolate complexity.
- Unsalted butter: Incorporates air during creaming for ideal texture.
- Dark brown sugar: Adds molasses notes and moisture.
- Granulated sugar: Helps crisp edges and structure.
- Large eggs: Binds ingredients while adding tenderness.
- Pure vanilla extract: Complements chocolate depth.
- Premium marshmallows: Create gooey, stretchy centers.
- Bittersweet chocolate chips: Melt smoothly for ganache.
- Heavy cream: Creates glossy, silky ganache.
Cookie Creation Journey
- Oven Preparation:
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Dry Ingredient Assembly:
- Whisk flour, cocoa powder, baking soda, and salt until uniform.
- Butter Transformation:
- Cream butter with both sugars for 3-4 minutes until fluffy.
- Egg Integration:
- Add egg and vanilla, mixing until combined.
- Methodical Mixing:
- Add dry ingredients gradually, mixing until incorporated.
- Cookie Formation:
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Initial Baking Period:
- Bake for 10-12 minutes until edges set but centers remain soft.
- Marshmallow Placement:
- Press halved marshmallows into centers and return to oven.
- Marshmallow Transformation:
- Bake for 2 more minutes until marshmallows puff.
- Strategic Cooling:
- Cool on sheets for 5 minutes before transferring to wire racks.
- Ganache Artistry:
- Drizzle cooled cookies with melted chocolate ganache.
Pin it
The marshmallow center became my son's favorite part after I let him help make these last Christmas. He insists on being the official 'marshmallow presser' whenever we bake them now.
Chocolate Selection Secrets
Dutch-processed cocoa creates deeper flavor and darker color than natural cocoa. High-quality marshmallows improve texture, and properly softened butter ensures perfect cookie height.
Delightful Serving Ideas
Arrange warm cookies on a dessert board with fresh berries. Serve atop vanilla custard for an elegant dessert or package in gift bags with a handwritten recipe card.
Creative Adaptations
Add orange zest and cardamom for holiday flair, or fold in cacao nibs for texture contrast. Use flavored marshmallows like cinnamon or raspberry for an unexpected twist.
Perfect Preservation
Store cooled cookies in an airtight container at room temperature with parchment between layers. Avoid refrigeration to prevent hardening. Reheat briefly to restore gooey centers.
Pin it
When I worked at a bakery in college, our pastry chef taught me to always test-bake one cookie first. That simple habit has saved many batches from disaster.
Frequently Asked Questions
- → Can I use mini marshmallows instead of large ones?
- Yes, you can substitute mini marshmallows in these Double Chocolate Marshmallow Cookies. Instead of half a large marshmallow, place 3-4 mini marshmallows clustered in the center of each cookie. The baking time remains the same - about 2 minutes after adding the marshmallows to the partially baked cookies. Mini marshmallows will create a slightly different appearance with multiple small puffs rather than one larger mound, but the delicious taste and gooey texture will still be there.
- → How do I know when the cookies are done baking?
- Double Chocolate Marshmallow Cookies are ready when the edges are set but the centers still look slightly soft after the initial 10-12 minute bake. After adding the marshmallows and baking for 2 more minutes, the marshmallows should be puffed up but not completely melted or browned. It's better to slightly underbake these cookies than overbake them, as they'll continue to set up while cooling on the baking sheet. Remember that chocolate cookies can be tricky to judge by color alone since they're already dark.
- → How do I make chocolate ganache for these cookies?
- For a simple chocolate ganache to drizzle over your Double Chocolate Marshmallow Cookies, place ½ cup of chocolate chips (semi-sweet, dark, or milk chocolate) in a microwave-safe bowl with 2-3 tablespoons of heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is just melted and the mixture is smooth. If the ganache seems too thick to drizzle, add a little more cream; if it's too thin, add a few more chocolate chips and stir until melted. Let it cool for 5 minutes before drizzling over cooled cookies.
- → Why did my marshmallows slide off the cookies?
- If the marshmallows slid off your Double Chocolate Marshmallow Cookies, there are a few likely causes. First, the cookies might have been too hot when you added the marshmallows, causing them to melt too quickly. Second, the cookies may have been underbaked in the initial baking, not providing a firm enough base. To prevent this issue, make sure the cookies have a set edge before adding marshmallows, press the marshmallow halves firmly into the center of each cookie (cut side down), and don't overbake after adding the marshmallows - just 1-2 minutes is enough to puff them without liquefying them.
- → Can I freeze these cookies?
- Double Chocolate Marshmallow Cookies can be frozen, but with some special considerations. For best results, freeze the cookies before adding the marshmallow topping. Bake the chocolate cookie base, cool completely, then freeze in an airtight container for up to 3 months. When ready to serve, thaw the cookies at room temperature, then reheat in a 350°F oven for 3-4 minutes. Add the marshmallow halves and continue with the recipe as written. While you can freeze the fully assembled cookies, the marshmallow texture may change slightly upon thawing.