Cookies, Brownies & Bars

Chocolate Cookies With Marshmallow

If you think of cookies as a kids-only snack, I want you to rethink that concept.

INCOMING: Chocolate cookies with marshmallow. From me to you.

I’m talking chewy, gooey chocolate cookies loaded with chocolate chips and swirled with gooey ribbons of marshmallow fluff.

Ingredients for Chocolate Cookies With Marshmallow

Lucky You! We take basic ingredients and put a fun spin on them:

  • Unsalted Butter: At room temperature, please and thank you. This will help you cream the butter and sugar together into a light and airy cookie-base.
  • Sugar: I wanted this marshmallow stuffed cookie to be chewier and more flavorful, hence why we use more brown sugar than white sugar. (Think warm molasses flavor Hmmm)
  • Egg: For structure.
  • All-Purpose Flour: Ahh flour, the base of everything.
  • Unsweetened Cocoa powder: Any high-quality cocoa will work!
  • Baking Soda: A rising agent + creates a soft and fluffy cookie.
  • Milk powder: It gives cookies a distinct chewiness as well as a subtle caramel flavor that takes a cookie from good to amazing.
  • Chocolate Chips: Chocolate cookies need two kinds of chocolate. You can use chocolate chips or chopped up chocolate bars!
  • Espresso Powder: Espresso powder will NOT make your cookies taste like coffee! It will only deepen the chocolate flavor.
  • Marshmallow Fluff: Get yourself a big ol’ container of the good stuff!
  • Salt + vanilla: Amp up that flavor profile.

A marshmallow chocolate cookies recipe, right here, right now:

Chocolate Marshmallow Cookies

INCOMING: A marshmallow chocolate cookies recipe. From me to you. I’m talking chewy, gooey chocolate cookies loaded with chocolate chips and swirled with gooey ribbons of marshmallow fluff.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert, Snack
Cuisine: American
Servings: 12


  • 120 g Unsalted butter, room temperature
  • 100 g Light brown sugar
  • 40 g Granulated sugar
  • 1 Whole Egg
  • 1 tsp Vanilla extract
  • 170 g All-purpose flour
  • 35 g Unsweetened Cacao Powder
  • 1/2 tsp Espresso powder
  • 1/2 tsp Baking soda
  • 2 Tbsp Nonfat milk powder OR 2 tsp Cornstarch
  • 1 tsp Salt
  • 170 g Chocolate Chips
  • 100 g Marshmallow fluff


  • Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper and set aside.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and granulated sugar together on medium speed until light and airy, about 2 minutes.
  • Scrape down the bowl and add in the egg and vanilla, beating until well combined.
  • In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking soda, dried milk powder (or cornstarch), and salt. Next, add to the wet ingredients, then beat on low speed until just combined. Beat in the chocolate chips, being careful not to over mix the dough.
  • Spoon the marshmallow fluff into the batter and fold once or twice with a spatula. The fluff will get marbled into the dough when you scoop the cookies out, so you want to make sure not to over mix the fluff in. 
  • Use a cookie scoop to scoop around the areas of the dough that has fluff in it. Place the cookies on the prepared cookie sheet about 5 cm (2 inches) apart.
    place some extra fluff on top of the cookies for some extra marbling effect.
  • Bake for 10-12 minutes, being sure to keep an eye on the bake as every oven is different. The key is a soft center, but a firmer edge. Let cool on a rack for 10 minutes before serving.

Fluff is a tricky ingredient to bake with. The key to keeping your fluff intact is working it as little as possible. Follow these tips and you’ll be golden.

Don’t over mix the batter: You should never over mix cookie dough once you’ve added the dry ingredients (it will lead to tough, dry cookies). Use a spatula and let the fluff marble a little bit with the cookie dough!

Do not over bake. These cookies are meant to be slightly under-baked. Keep your eyes on the oven and remove the cookies when the edges are set but the center is still soft. The cookies will continue to bake on the cookie sheet once it’s removed from the oven.

*Optional* Chill in the freezer: Not you, the cookies. Place them in the freezer 30 minutes prior to baking. This helps the cookies and the fluff to spread less and also helps the fluff not melt or brown so quickly in the oven!


They stay fresh for days! The cookies stay gooey and chewy long after they come out of the oven. Just store the cookies tightly covered at room temperature and enjoy one whenever the craving strikes. These cookies are freezer-friendly as well!

If you make this marshmallow chocolate cookies recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.



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