DOUBLE CHOCOLATE MARSHMALLOW COOKIES are the kind of dessert that make you pause after the first bite. Imagine sinking your teeth into a warm cookie that’s crisp around the edges, soft and fudgy in the middle, with pockets of gooey marshmallow that stretch as you pull it apart. The bittersweet kick of coffee enhances the deep cocoa flavor, while the melted chocolate chips add bursts of sweetness in every bite.
This recipe is inspired by café-style cookies but with a playful twist that feels both nostalgic and decadent. It’s a treat that feels fancy enough for entertaining yet simple enough for a cozy weekend bake.
What makes these cookies extra special is the balance of flavors and textures, rich chocolate paired with the slight bitterness of coffee, creamy butter with a fluffy marshmallow center, chewy dough with molten pockets of sweetness. They’re perfect for a mid-afternoon pick-me-up, a holiday cookie platter, or even a homemade gift for a fellow chocolate lover.
If you’re searching for a recipe that delivers comfort, indulgence, and a little surprise with each bite, these Double Chocolate Marshmallow Cookies a permanent spot in your baking rotation.
INGREDIENT DETAILS
All-Purpose Flour (1 ½ cups)
Provides structure for the cookies, helping them hold shape while staying soft inside.
Brown Sugar (½ cup)
Adds moisture and a subtle molasses depth, making the cookies chewy.
White Sugar (¼ cup)
Balances sweetness and contributes to crisp edges.
Butter (½ cup, room temperature)
Creates richness, tender crumb, and flavor. Creaming with sugar helps form a light, fluffy base.
Cocoa Powder (½ cup)
Gives the cookies their dark chocolate flavor and deep color.
Chocolate Chips (½ cup + extra for topping)
Add bursts of melty chocolate and enhance the overall richness.
Marshmallows (½ cup + ⅓ cup for filling)
Soften into gooey centers that mimic s’mores-like pockets of sweetness.
Coffee or Instant Espresso Powder (2 tsp)
Intensifies the chocolate flavor and adds depth.
Egg (1, room temperature)
Binds ingredients together while providing richness and moisture.
Vanilla Extract (1 tsp)
Rounds out the sweetness with warm, aromatic flavor.
Baking Soda (1 tsp)
Helps the cookies rise and stay soft with a light texture.
Salt (½ tsp)
Balances sweetness and enhances chocolate and coffee flavors.
INGREDIENT ALTERNATIVES
All-Purpose Flour
Gluten-free all-purpose blend
Whole wheat flour (denser texture)
Brown Sugar
Coconut sugar
Dark brown sugar (stronger molasses note)
White Sugar
Raw cane sugar
Powdered sugar for a softer bite
Butter
Margarine
Coconut oil (slight flavor shift)
Cocoa Powder
Dutch-processed cocoa for richer flavor
Hot cocoa mix (sweeter, lighter chocolate taste)
Chocolate Chips
Chopped dark chocolate chunks
White or milk chocolate chips for variation
Marshmallows
Halved large marshmallows
Coffee / Espresso Powder
Decaf coffee
Omit for a caffeine-free version
Egg
Flaxseed egg (1 tbsp ground flax + 3 tbsp water)
Unsweetened applesauce (¼ cup)
Vanilla Extract
Almond extract
Rum extract for a boozy twist
Baking Soda
Baking powder (use 1 ½ tsp)
Salt
Sea salt flakes for a gourmet finish
Omit if using salted butter
DOUBLE CHOCOLATE MARSHMALLOW COOKIES
Description
These indulgent cookies combine rich cocoa, espresso notes, and molten marshmallow centers for the ultimate café-style treat, baked fresh at home.
Ingredients
Instructions
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In a medium mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Beat in the egg and vanilla until smooth.
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Sift in the flour, cocoa powder, baking soda, coffee, and salt. Mix until just combined, then fold in the chocolate chips and marshmallows. Cover the bowl and refrigerate the dough for 1–2 hours, or overnight for best flavor.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a medium ice cream scoop, portion the chilled dough. Flatten each slightly, press a few marshmallows in the center, then fold the dough around to encase the filling. Roll into balls and place on the baking sheet, spacing well apart.
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Top each dough ball with a few extra chocolate chips. Bake for 12 minutes on the middle rack, until the cookies are set at the edges but still soft in the center.
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Remove from the oven and cool on the tray for 2–3 minutes before transferring to a wire rack. Enjoy warm while the marshmallows are still gooey.
