An ooey, gooey chocolate lover’s dream, these Chocolate Chunk Marshmallow-Filled Cookies are perfect with a glass of milk. Share them at a party, gift to friends, or savor at snacktime. You’ll want to stuff your cookie jar full with these irresistible Chocolate Chunk Marshmallow-Filled Cookies.
Inspired by a steaming mug of hot cocoa, these Chocolate Chunk Marshmallow-Filled Cookies combine rich chocolaty goodness with sweet marshmallows. A soft, rich brownie-like cookie studded with chocolate chunks is stuffed with mini marshmallows and baked to perfection. You’ll bite into an intensely fudgy cookie with a melted marshmallow center, and we promise it’s the ultimate treat!
Cookie Baking Essentials
You’ll love how easy this Chocolate Chunk Marshmallow-Filled Cookies recipe is. To get started, you’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Stainless Steel Spatula Spoon. The dough needs to be chilled for a few hours, so be patient.
Once chilled, transfer the dough to a GoodCook Nonstick 13×16″ Cookie Sheet with a GoodCook Stainless Steel Cookie Scooper, perfect for forming dough into perfect spheres. Cool the hot cookies on a GoodCook Cooling Rack.
Let’s get baking!
Bake & Share
Happy Cookies Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Chocolate Chunk Marshmallow-Filled Cookies
An ooey-gooey chocolate lovers dream!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons milk
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup semi-sweet chocolate chunks/chips
- Mini marshmallows
In a large bowl or stand mixer with a paddle attachment, mix butter until smooth. Add both sugars to the bowl, mix on medium speed until fluffy. Beat in the eggs, adding one at a time and scraping down the sides of the bowl after each addition. Mix until fully incorporated. Add in the vanilla and milk.
In a separate bowl, whisk together the flour, cocoa, soda, and salt. On a low speed, slowly add the dry ingredients to the butter mixture until combined. Mix in the chocolate chips.
Cover the cookie dough with a plastic wrap, and place in the refrigerator for 3 hours. This allows the dough to be handled easily, and prevents over-spreading of the cookie.
After 3 hours, preheat oven to 350 F. Grease 2 large sheet pans.
Once chilled, remove the dough from the refrigerator and form 24 balls. Each ball should be 1 heaping Tablespoon, about the size of a ping pong ball. Gently flatten the dough into a small disc with your fingers. Take one disc and place 7 marshmallows in the center. Place a second disc on top, pinch the sides together to seal the 2 discs so the marshmallows are hidden inside. Be careful not to leave cracks, as the marshmallow will escape and become crispy once baked.
Bake 6 cookies on one sheet pan for 8-10 minutes. Over cooking will cause the marshmallows to dissolve. Let rest on pan for 5 minutes then remove to a cooling rack to cool completely.
Recipe inspired by: https://sallysbakingaddiction.com/2016/07/18/salted-dark-chocolate-cookies/