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Fudgy Marshmallow Cookies

Looking for a sweet treat? These cookies hit the spot!

What’s better than a chocolate chip cookie? A double-chocolate chip cookie, obviously. And what’s even better than that? A fudgy marshmallow cookie! This indulgent recipe takes chocolate cookie dough and adds in not only chocolate chips but a swirl of marshmallow fluff as well.

Surprisingly, the marshmallow fluff actually makes these cookies airier and lighter – which means you can have three of them in one sitting, right? Right.

Now, don’t get me wrong, these cookies are definitely sugary-sweet, but they aren’t necessarily heavy and cloying like some cookie recipes can be.

You’ll start by preheating the oven to 350°F. Line a baking sheet with parchment paper and set aside. Next, cream butter and sugars together using either a hand mixer or a stand mixer. Scrape down the bowl and add in the egg and vanilla, beating until well combined.

In another bowl, sift your dry ingredients together. The cookie dough consists of the usual suspects – flour, cocoa, baking soda, etc., as well as a few surprise ingredients. One unexpected ingredient is espresso powder. Trust me on this one, it pairs perfectly with the dark chocolate chips. The bitterness in the espresso is perfectly balanced with the ultra-sweet marshmallow fluff!

Next, gently fold in the chocolate chips. Then, fold the marshmallow fluff into the batter, incorporating just a little bit at a time to get a marbled effect. Be careful not to overmix.

Fair warning – the marshmallow fluff can be sticky and hard to work with, but be patient! It might help to only mix a little fluff at a time into the dough, then scoop that out, and repeat the process.

You’ll place the cookie dough balls on the prepared baking sheets about 2 inches apart and bake for 10-12 minutes. The center should be soft while the edges are a bit firmer. Let cool for 10 minutes before serving!

2 dozen cookies

10m prep time

12m cook time

4.5
Rated 4.5 out of 5
Rated by 2 reviewers
Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 1/3 cups flour
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon cinnamon
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup marshmallow fluff
Preparation
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Cream butter and sugars together using either a hand mixer or a stand mixer. Scrape down the bowl and add in the egg and vanilla, beating until well combined.
  3. In another bowl, sift together flour, cocoa powder, espresso powder, cinnamon, baking soda, cornstarch, and salt. Add the dry ingredients into the butter mixture, stirring until just combined.
  4. Gently fold in the chocolate chips. Then, fold the marshmallow fluff into the batter, incorporating just a little bit at a time to get a marbled effect. Be careful not to overmix.
  5. Scoop out the cookie dough and form dough balls about 1-inch in diameter. Place on prepared baking sheets about 2 inches apart.
  6. Bake 10-12 minutes. The center should be soft while the edges are a bit firmer. Let cool for 10 minutes before serving.

Recipe adapted from Broma Bakery.