Chewy Chocolate Marshmallow Cookies S’mores-Inspired Magic

I love a cookie that wiggles a little when you pick it up and leaves melted marshmallow on your fingers. Seriously, who doesn’t? If you crave that gooey, chocolatey, slightly nostalgic hit that tastes like a campfire without the smoke, you’re in the right place.

The star here is mini marshmallows—tiny clouds that turn cookies into molten, chewy delights. I first tried these on a rainy afternoon and immediately regretted not making them sooner.

You’ll get a straightforward recipe, practical tips, quick variations, and smart storage advice so your cookies stay as amazing as when they came out of the oven. Also, FYI: these behave better than some people I’ve dated. Try a brown-butter twist here if you like a nuttier edge.

Why You’ll Love This Recipe

• Gooey center with crisp edges—the best cookie combo, right?
• Simple pantry ingredients—no obscure additives or complicated tools.
• Fast to make—you’ll have cookies in under 30 minutes of active time.
• Crowd-pleaser—kids and adults both go crazy for the marshmallow surprise.
• Flexible—swap chocolate chips, add nuts, or make them gluten-free with a few tweaks.

Ingredients You’ll Need

• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup chocolate chips
• 1 cup mini marshmallows

How to Make (Step-by-Step)

STEP 1

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper if you like easy cleanup. I always use parchment—lazy cleanup makes me happy.

STEP 2

In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Use a hand mixer or a stand mixer on medium speed for about two minutes. Scrape the bowl so everything mixes evenly.

STEP 3

Beat in the eggs one at a time, then stir in the vanilla. Mix until the batter looks glossy and well combined. Don’t overmix; your cookies will thank you.

STEP 4

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add the dry mix to the creamed mixture while stirring on low speed. Stop once you see no streaks of flour.

STEP 5

Fold in the chocolate chips and mini marshmallows. Use a spatula and be gentle so the marshmallows don’t dissolve. If you like bigger pockets of marshmallow, fold fewer times—less is more here.

STEP 6

Drop by rounded tablespoons onto ungreased baking sheets. Leave about 2 inches between cookies because they spread a bit. I prefer small scoops for more cookies per batch—math works in my favor.

STEP 7

Bake for 10–12 minutes, or until set. The edges should look firm while the centers remain a little soft. Remember: they continue to cook a bit on the hot sheet.

STEP 8

Let cool on the baking sheet for a few minutes before transferring to a wire rack. Move them gently so the marshmallows don’t stretch. If you’re impatient like me, devour one warm and accept the sticky fingers.

Pro Tips for the Best Results

• Chill the dough for 20–30 minutes if your butter runs warm. This prevents excess spreading.
• Underbake slightly for a chewier center—pull them at the first moment the center looks set.
• Toast the marshmallows under the broiler for 30–60 seconds if you want that s’mores flavor. Watch them like a hawk; marshmallows burn fast.
• Use silicon baking mats if you want even browning and easier release from the sheet.
• Swap half the butter for browned butter for a deeper, nutty flavor. IMO, browned butter elevates these to bakery-level.
• Protect marshmallows from melting too fast by folding them in last and using mini marshmallows, which disperse heat more evenly.
• For crisp cookies, bake a minute longer; for soft cookies, reduce bake time slightly.
• If your dough feels too sticky, chill it or dust a little flour on your scoop.

Check out a crunchy brown-butter variation here for another texture idea.

Fun Variations & Topping Ideas

Variations:

• S’mores-style: Press a graham cracker square into each cookie before baking and add a Hershey’s piece on top after baking.
• Nutty twist: Fold in ½ cup chopped pecans or walnuts for crunch.
• Peanut butter swirl: Drop small peanut butter dollops on top and swirl lightly before baking.
• Double chocolate: Use dark chocolate chips and add 2 tbsp espresso powder for depth.

Toppings:

• Sprinkle coarse sea salt on warm cookies to heighten the chocolate.
• Dust with powdered sugar for a bakery look.
• Drizzle melted white chocolate for contrast and a fancy finish.
• Add caramel drizzle for an ooey-gooey upgrade.

Storing and Reheating

• Refrigerating: Store in an airtight container in the fridge for up to 5 days. Cold marshmallow gets firm, so bring cookies to room temperature before eating.
• Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
• Reheating: Warm a cookie for 8–10 seconds in the microwave to revive the gooey center. If you prefer, reheat a few in a 300°F oven for 5–7 minutes.
• Dough storage: Freeze cookie dough balls on a tray, then bag them. Bake from frozen; add 1–2 extra minutes to the bake time.

Leftover ideas

• Cookie ice cream sandwiches: Warm two cookies and slap in a scoop of vanilla.
• Cookie crumbles: Crush leftover cookies over yogurt or ice cream.
• Hot chocolate boost: Stir a melted cookie into hot milk for an instant mocha-marshmallow drink.
• S’mores parfait: Layer cookie chunks, chocolate pudding, and torched marshmallow for dessert in a jar.

Frequently Asked Questions (FAQ)

How do I stop marshmallows from melting completely?

Use mini marshmallows and fold them in gently at the end. Chill the dough slightly so the marshmallows don’t absorb heat too quickly.

Can I make these gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum, and you should get a very similar texture.

Can I freeze the dough?

Absolutely. Freeze scooped dough balls on a tray, then store them in a freezer bag. Bake from frozen, adding a minute or two to the bake time.

What’s the best way to keep cookies chewy?

Slightly underbake them and cool on the sheet for a few minutes. Also, store with a slice of bread in an airtight container to keep moisture in—cookie science, people.

Conclusion

These Chewy Chocolate Marshmallow Cookies hit that perfect cozy spot between nostalgia and straight-up dessert joy. You’ll appreciate how simple ingredients produce an impressive result, and you’ll probably end up making them again the next week—no judgment here. If you want another take on marshmallow cookies with a crispy twist, check out this thoughtful recipe for inspiration: Chocolate Marshmallow Cookies – Sugar Salt Magic. Leave a comment and rating below—tell me how you tweaked them or whether you went full-on s’mores mode.