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Chocolate Marshmallow Cookies

Delicious and soft chocolate cookies with mini marshmallows sprinkled in. Add in any kind of baking chips you prefer to make it just the way you like it!
Prep Time45 mins
Active Time10 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, chocolate cookies, cookies, soft cookies
Author: The Cozy Plum


  • Stand mixer with paddle attachment, or handheld mixer
  • Cookie sheet
  • Parchment paper
  • 2 inch cookie scoop


  • ½ cup unsalted butter, room temperature 113 g
  • ½ cup brown sugar, lightly packed 100 g
  • ¼ cup white sugar 50 g
  • 1 large egg
  • 1 teaspoon vanilla bean paste or extract
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour 120 g
  • ¼ cup cocoa powder 26 g
  • teaspoon salt
  • 3 oz peanut butter chips or white chocolate chips
  • ¾ cup mini marshmallows
  • Flaky finishing salt


  • Start by placing your peanut butter or white chocolate chips in the freezer.
  • In a bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) cream together the butter and sugars until light and fluffy, about 3 - 4 minutes on medium speed. Add the egg and vanilla and mix until combined, then scrape down the sides.
  • On low speed, add in the dry ingredients until just combined and scrape down the sides, if needed.
  • Add 2 oz of the cold peanut butter chips to the batter and mix on low until just combined, then place the whole bowl in the fridge for 30 minutes.
  • Preheat the oven to 350 degrees F, and line two cookie sheets with parchment paper.
  • Remove the dough from the fridge. Using a 2 inch cookie scoop, roll the dough into balls and add to your prepared sheet pan. Only cook 6 cookies per pan, as they are rather large. To the top and sides of your dough balls, gently push in about 4-5 mini marshmallows and 4-5 peanut butter or white chocolate chips.
  • Bake for 10-12 minutes and sprinkle with flaky sea salt when done. Allow to cool for 1-2 minutes on the pan, then remove to a wire rack to cool completely.


These cookies store, covered, at room temperature for three days.