This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
These chewy chocolate marshmallow cookies are rippled with gooey ribbons of marshmallow fluff AKA the perfect complement to a classic double chocolate cookie. What’s not to like?
Chocolate Marshmallow Cookies
Ugh you GUYS. These cookies are HEAVEN. I’m talking chewy, gooey chocolate cookies loaded with chocolate chips and swirled with marshmallow fluffy. You’ll love them because they’re super easy, unique, and perfectly chocolatey without being too rich!
What are chocolate marshmallow cookies?
Simply make a basic chocolate cookie dough, fold in more chocolate because more chocolate is always the answer, and then swirl with marshmallow fluff. I love a double chocolate cookie just as much as we all do (which is A LOT), but sometimes too much chocolate can feel a little heavy. Now don’t get me wrong, these chocolate fluff cookies are every bit as indulgent as you think they are, but adding a little fluffy, gooey, vanilla-y fluff into the mix not only makes for a beautiful cookie, but also makes this treat feel a little lighter.
Which makes me feel better about eating, you know, like 5 of them.
Ingredients for Chocolate Marshmallow Cookies
Lucky for you, you probably have most of the ingredients you’ll need for these marshmallow-y cookies in your pantry already. Made entirely from pantry staples + fluff (a necessity), these unique cookies take classic ingredients and put a fun spin on them!
Butter: Make sure your butter is at room temperature! This will help you cream the butter and sugar together into a super light and fluffy base.
Sugar: We used a mixture of brown and white sugar, but if you only have one on hand, feel free to sub in what you have!
Egg: One egg will keep these chocolate marshmallow cookies fudgy while still providing a good structure!
All Purpose Flour: Ahh flour. Regular old all purpose flour will keep these chocolate fluff cookies soft and chewy.
Cocoa powder: We love Rodelle’s cocoa powder, but any high quality cocoa will work!
Baking Soda: Baking soda will give these unique cookies the perfect rise!
Chocolate Chips: Double chocolate cookies need two kinds of chocolate. You can use chocolate chips or chopped up chocolate bars!
Espresso Powder: Repeat after me, “espresso powder will NOT make my cookies taste like coffee!” Espresso powder will just deepen the chocolate flavor. If you don’t have it, it’s okay to leave it out, but it really does deepen the flavor profile.
Fluff is a tricky ingredient to bake with. Now if you’ve made our fluffernutter peanut butter cookies before (they rock), then you’ll know how temperamental straight marshmallow fluff swirled in cookies can be. But SO WORTH IT. The key to keeping your fluff intact and not just watering down your batter with sugar, is working it as little as possible. Follow these tips and you’ll be golden. Err…or chocolate?
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), but this is your MANTRA for these chocolate fluff cookies. The whole time you’re adding in the fluff just chant to yourself, “do not over mix, do not over mix.” and only let the fluff marble a little bit with the cookie dough!
Add the fluff in increments: You can always add more fluff, but you can never go back. I like to add the fluff in increments to about a quadrant of the dough. This allows you to have more control over how much marshmallow ends up in each cookie!
Refrigerate the cookie dough balls: I love to scoop out the dough balls and then pop them in the freezer for 15 minutes before 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!
We think you’ll love these chewy chocolate marshmallow cookies. Enjoy every last bite!
In a stand mixer fit with paddle attachment, cream the butter and sugars together until the mixture becomes light and airy, about 2 minutes. Scrape down the bowl and add in the egg and vanilla, beating until well combined.
In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the chocolate chips, being careful not to over mix the dough.
Spoon about 1/4 of the fluff into the batter and fold once or twice. You fluff will get marbled and incorporate into the dough when you scoop the cookies out, so you want to make sure not to over mix the fluff in. Use a large cookie scoop to scoop out about 1 inch cookie dough spheres around the areas of the dough that has fluff in it. Place the cookies on the prepared cookie sheet about 2 inches apart. Continue to add in the marshmallow fluff in increments every few cookies to make sure each cookie has a good amount of fluff without over incorporating the fluff. 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.