Toasted Marshmallow Chocolate Cookies | Thick, Fudgy & Homemade
These toasted marshmallow chocolate cookies are thick, chewy, and packed with rich chocolate flavor. Each cookie is filled with semi-sweet chocolate chunks and topped with a soft homemade marshmallow, toasted until golden brown. Think of a bakery-style chocolate cookie with a little bit of that campfire marshmallow magic, made entirely from scratch in your own kitchen.
They're especially fun to make during the fall and winter months, when the kitchen is busy with baking and everyone is craving something warm and chocolatey. I love serving them alongside a mug of homemade hot cocoa, and they're a wonderful addition to a holiday cookie tray. If you enjoy making old-fashioned sweets from scratch, you might also love my homemade marshmallows, and my Crinkle-Topped brownie cookies.
Quick Look: Toasted Marshmallow Chocolate Cookies
🍫 Hands-On Time: About 20 minutes to mix and shape the cookies
⏰ Dough Chill: 30-60 minutes
🍪 Bake Time: 10-12 minutes per batch
🤎 Yield: 10-12 large cookies
🏡 Make Ahead: Prepare the marshmallows and cookie dough in advance for easier baking
🔥 Flavor Profile: Rich Dutch cocoa, buttery chocolate, sweet vanilla marshmallow, and a beautifully toasted finish
🏡 Homestead Touch: Homemade marshmallows meet from-scratch chocolate cookies for a cozy treat that tastes like something straight from an old-fashioned bakery!
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Jump to:
- Quick Look: Toasted Marshmallow Chocolate Cookies
- Why You'll Love These Cookies
- Ingredients
- How to Make Toasted Marshmallow Chocolate Cookies
- Substitutions and Variations
- Equipment
- Storage and Make Ahead
- Top Tip: Add the Marshmallows After Baking
- Frequently Asked Questions
- Closing Thoughts from the Homestead
- Other Cookies To Try:
- Marshmallow Chocolate Cookies with Toasted Homemade Marshmallows
Why You'll Love These Cookies
- Rich chocolate flavor: Dutch-process cocoa powder, semi-sweet chocolate chunks, and a little espresso powder create a wonderfully chocolatey cookie.
- Thick and chewy: The combination of brown sugar and granulated sugar gives these cookies a soft center and delicious chewy edges.
- Homemade marshmallow topping: Instead of baking the marshmallows inside the cookies, they're added after baking so they stay soft and fluffy.
- A smaller batch: This recipe makes about a dozen generous cookies, perfect for a special dessert without filling the kitchen with several dozen.
- Beautiful presentation: The toasted marshmallow tops make these cookies especially pretty for holiday gatherings and cookie trays.
Ingredients
These cookies use familiar baking ingredients, but a few small details make a big difference in their flavor and texture.
For the Chocolate Cookies
- Salted butter: Provides richness and helps create a tender cookie. Soften it before mixing, but don't melt it.
- Dark brown sugar: Adds moisture, chewiness, and a hint of molasses flavor.
- Granulated sugar: Balances the brown sugar and helps the cookies spread appropriately.
- Egg: One whole egg binds the dough and keeps the recipe simple.
- Vanilla extract: Rounds out the chocolate flavor.
- All-purpose flour: Gives these large cookies enough structure to hold their shape.
- Dutch-process cocoa powder: Creates a deep, rich chocolate flavor and dark color.
- Instant espresso powder: Just one teaspoon enhances the chocolate without overpowering it with coffee flavor.
- Baking soda and baking powder: Help the cookies rise and develop their texture.
- Salt: Balances the sweetness and enhances the chocolate.
- Semi-sweet chocolate chunks: Create little pockets of melted chocolate throughout the cookies.
For the Marshmallow Topping
- Homemade vanilla marshmallows: Cut into thick pieces approximately the diameter of a quarter. You'll need one for each cookie.
I use my homemade marshmallow recipe, which is made without corn syrup. I've also included the marshmallow ingredients and instructions in the printable recipe card below so you can print everything together.
See the recipe card at the bottom of this post for exact measurements.
How to Make Toasted Marshmallow Chocolate Cookies
Step 1: Make the Chocolate Cookie Dough
Cream the softened butter, dark brown sugar, and granulated sugar together for 2-3 minutes, until light and creamy. Add the egg and vanilla, mixing until smooth.
Step 2: Prepare the Homemade Marshmallows
Prepare a batch of homemade marshmallows and allow them to set completely. Cut into thick, quarter-sized pieces, making sure you have one for each cookie.
Use room-temperature marshmallows for this recipe. They don't need to be frozen because we aren't baking them. The warmth of the freshly baked cookies will help soften the marshmallows and hold them in place.
Step 3: Shape and Bake the Cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a large cookie scoop, portion the chilled dough into 10-12 cookies, leaving plenty of space between them. Gently flatten each portion and make a shallow indentation in the center with your thumb or the back of a measuring spoon.
Bake for approximately 10-12 minutes, until the edges are set and the centers still look slightly soft.
Immediately after removing the cookies from the oven, place a homemade marshmallow in the center of each one. Gently press it into the indentation and allow the cookies to rest on the warm baking sheet for 2-3 minutes.
The residual heat softens the underside of the marshmallow without melting it away.
Step 4: Toast the Marshmallow Tops
Once the cookies are firm enough to transfer, move them to a nonflammable, heatproof surface away from the parchment paper.
Using a kitchen torch, lightly toast the marshmallow tops until golden brown and caramelized. Keep the flame moving so the sugar browns evenly without burning.
Allow the cookies to cool slightly before serving.
Substitutions and Variations
Chocolate chips: Semi-sweet chocolate chips work in place of chocolate chunks. I prefer chunks because they create larger pockets of melted chocolate.
Dark chocolate: For a less sweet cookie, replace the semi-sweet chocolate with dark chocolate chunks.
Espresso powder: You can leave it out if you don't have any. The cookies will still have a rich chocolate flavor.
Store-bought marshmallows: If you aren't making homemade marshmallows, you can use regular store-bought marshmallows cut to fit the center of each cookie.
Equipment
You don't need many special tools to make the chocolate cookies themselves, but a few items make the process easier.
- Stand mixer or hand mixer: For creaming the butter and sugars.
- Cookie scoop: Helps portion evenly sized cookies.
- Baking sheet and parchment paper: For baking the cookies.
- Kitchen torch: For toasting the marshmallow tops.
I prefer a kitchen torch rather than placing these cookies under the broiler. It gives you more control over the browning without exposing the marshmallows to prolonged heat.
Storage and Make Ahead
These cookies are especially good the day they're made, when the marshmallow topping is soft and the chocolate chunks are still a little melty.
Store completely cooled cookies in an airtight container at room temperature for up to 2-3 days. Arrange them in a single layer if possible so the marshmallow tops don't stick together.
To make ahead: Prepare the chocolate cookie dough up to 48 hours in advance and keep it covered in the refrigerator. The homemade marshmallows can also be made ahead and stored separately until you're ready to bake.
For the prettiest presentation, add and toast the marshmallows shortly before serving.
Top Tip: Add the Marshmallows After Baking
When I first started developing these cookies, I tried stuffing homemade marshmallows inside the dough and baking everything together.
The marshmallows melted almost completely, leaving empty pockets in the cookies instead of the gooey centers I had imagined. Even adding them during the last couple of minutes in the oven caused them to melt too much.
The solution was much simpler: bake the cookies completely, add the marshmallows while the cookies are still hot, and toast the tops with a kitchen torch.
You get the beautiful toasted finish without losing the marshmallow.
Frequently Asked Questions
Can I make these cookies without espresso powder?
Yes. The espresso powder enhances the chocolate flavor, but you can omit it without changing the other ingredients.
Do I need to freeze the marshmallows first?
No. Because the marshmallows are added after baking, room-temperature marshmallows work better for this method.
Can I make the cookies without a kitchen torch?
Yes, although the marshmallows won't have the same golden toasted tops. The cookies are still delicious with the soft marshmallow topping.
Can I freeze the cookie dough?
Yes. Portion the dough into cookie-sized scoops, freeze until firm, then transfer to a freezer-safe container. Thaw in the refrigerator before shaping and baking.
Why do the cookies need an indentation?
The indentation creates a small place for the marshmallow to sit. It helps keep the topping centered instead of sliding off the rounded cookie.
Closing Thoughts from the Homestead
This recipe took a few tries to get right, and the marshmallows were the biggest challenge. I wanted a beautiful chocolate cookie with a generous homemade marshmallow on top, but every time I put the marshmallows in the oven, they seemed to disappear.
Sometimes the best solution in the kitchen is the simplest one. Once I stopped trying to bake the marshmallows and started adding them to the hot cookies instead, everything came together.
I love that these cookies bring together two recipes I enjoy making from scratch. They're rich enough to feel like a special treat, and making a dozen large cookies feels just right for an afternoon of baking.
Serve them with a cold glass of milk or a warm mug of cocoa, and enjoy every chocolatey bite.
Other Cookies To Try:
Marshmallow Chocolate Cookies with Toasted Homemade Marshmallows
Ingredients
Marshmallows (Or skip this step and purchase the large ones)
- 2 tablespoons unflavored gelatin 2 envelopes Knox
- 8 tablespoons cold water for blooming gelatin
- 2 cups granulated sugar
- ½ cup cold water for the sugar syrup
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ¼ cup powdered sugar for dusting
- ¼ cup Cornstarch for dusting (equal parts with powdered sugar)
- 1 tablespoon butter for greasing the marshmallow pan
Chocolate Cookie Dough
- ½ cup salted butter softened
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour spooned and leveled
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chunks
Instructions
MAKE THE HOMEMADE MARSHMALLOWS
- Prepare the Pan: Lightly grease a 9×13-inch baking pan with butter. Mix equal parts powdered sugar and cornstarch, then generously dust the bottom and sides of the pan. Reserve the remaining mixture for coating the marshmallows after cutting.
- Bloom the Gelatin: Pour 8 tablespoons of cold water into a small bowl. Sprinkle the gelatin evenly over the surface and let sit for approximately 5 minutes. The gelatin should absorb the water and become thick and spongy.
- Prepare the Sugar Syrup: In a heavy-bottomed saucepan, combine 2 cups granulated sugar with ½ cup cold water. Heat over medium heat, stirring for approximately 5 minutes until the sugar has completely dissolved.
- Add the Gelatin: Stir the bloomed gelatin into the hot sugar syrup until dissolved. Bring the mixture to a full boil, boil for 30 seconds, then immediately remove from the heat. Watch carefully, as hot sugar syrup can bubble rapidly.
- Cool the Syrup: Carefully pour the hot mixture into the bowl of a stand mixer. Allow it to rest for approximately 10 minutes to cool slightly. The syrup will still be hot, so avoid touching or splashing it.
- Whip the Marshmallows: Add the salt and vanilla extract. Using the whisk attachment, begin mixing on low speed to avoid splashing, then gradually increase to high. Whip for approximately 7 minutes, until the mixture is thick, glossy, bright white, and roughly doubled in volume. If using a handheld mixer, whipping may take 10-12 minutes.
- Let the Marshmallows Set: Immediately transfer the fluffy mixture into your prepared baking pan. Spread evenly with a lightly greased spatula. Allow to set at room temperature for approximately 35-45 minutes, or until firm enough to cut without sticking excessively.
- Cut and Coat: Dust a knife or pizza cutter with the reserved powdered sugar mixture. Turn the marshmallow slab onto a dusted surface and cut into pieces approximately the diameter of a quarter. Keep the pieces fairly thick so they create a generous topping. Lightly coat the cut surfaces to prevent sticking.
- Freeze the Marshmallows: Arrange at least 24 pieces in a single layer on a parchment-lined tray, leaving space between them. Freeze for 1-2 hours before using. Keep frozen until the cookies are ready for their topping. Reserve any extra marshmallows for hot cocoa or snacking.
Make the Chocolate Cookie Dough
- Cream the Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine ½ cup softened salted butter, ¾ cup packed dark brown sugar, and ¼ cup granulated sugar. Beat on medium speed for 2-3 minutes until light and creamy. Scrape down the sides of the bowl as needed.
- Add the Egg and Vanilla: Add 1 large room-temperature egg and 2 teaspoons pure vanilla extract. Beat until fully incorporated and the mixture is smooth.
- Combine the Dry Ingredients: In a separate mixing bowl, whisk together 1½ cups all-purpose flour, ⅓ cup Dutch-process cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt. Whisk thoroughly to distribute the cocoa powder, espresso, and leavening evenly.
- Make the Chocolate Cookie Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing, which can make the cookies tough. The dough should be thick and slightly sticky.
- Fold in the Chocolate Chunks: Add ¾ cup semi-sweet chocolate chunks and gently fold them into the dough with a rubber spatula until evenly distributed.
- Chill the Dough: Cover the mixing bowl and refrigerate for 30-60 minutes, until the dough is firm enough to scoop and shape without sticking excessively to your hands.
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper and position an oven rack in the center of the oven.
- Scoop and Shape the Cookies: Divide the chilled dough into approximately 10-12 large portions, spacing them at least 2-3 inches apart on the prepared baking sheets. Gently flatten each portion into a thick round, then use your thumb or the back of a small measuring spoon to make a shallow indentation in the center. Do not press all the way through the dough.
- Bake the Chocolate Cookies: Bake for approximately 10-12 minutes, until the edges are set but the centers still look slightly soft. Avoid overbaking, as the cookies will continue to firm up on the hot baking sheet after removal from the oven.
- Add the Homemade Marshmallows: Immediately after removing the cookies from the oven, place one room-temperature, quarter-sized homemade marshmallow into the indentation of each cookie. Press gently to secure it without flattening the cookie. Allow the cookies to rest on the warm baking sheet for 2-3 minutes so the residual heat can soften the bottom of each marshmallow and help it adhere.
- Toast the Marshmallow Tops: Once the cookies are firm enough to move, carefully transfer them to a nonflammable, heatproof surface away from the parchment paper. Using a kitchen torch, gently toast the marshmallow tops until golden brown and lightly caramelized. Keep the flame moving to prevent scorching.
- Cool and Serve: Allow the cookies to cool for another 5 minutes before serving. Enjoy slightly warm for soft, gooey marshmallow tops and melted chocolate chunks.
