Chocolate Chip Marshmallow Cookies

"The ultimate carving cookie!! I found this on another site and made a few small changes and this quickly became my favorite cookie. CAUTION: You may need to double the recipe unless you have enough will power to not taste the dough!!"
photo by Veronika V. photo by Veronika V.
photo by Veronika V.
photo by emilyevef photo by emilyevef
photo by Anonymous photo by Anonymous
photo by jameshorton4 photo by jameshorton4
photo by Heydoyou photo by Heydoyou
Ready In:




  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, brown sugar and white sugar until smooth.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
  • Mix in the chocolate chips and marshmallows.
  • Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.
  • Bake for 8 to 10 minutes in the preheated oven.
  • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Questions & Replies

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  1. Sheryll B.
    YUM YUM YUM. I use GF Baking Mix and it works and added 1 tspn Guar Gum. Took out salt. Only use 1 Tablespoon Cocoa. We have just found a good tip. Mix the marshmallows and chocolate chips to the wet mixture then add the flour etc. Mixed much better. We love them gooey. They can spread but don't over cook them.
  2. jameshorton4
    I too cut back on the chips and marshmallows; but I also added a half teaspoon of baking powder and I used a 1/4 cup cocoa and 1 bag of hot cocoa mix. This kept them from spreading and caused them to puff up with a slightly crunchy outside and chewy inside.
  3. gloria.schwartz
    Use parchment paper. Leave space between cookies. They are much better the next day after refrigeration. Even better , not gooey, eaten frozen!
  4. vegheadgirl
    I had wonderful results when cutting the white sugar to 1/4 cup, and both the marshmallows and chocolate chips to 1 cup each. I also used parchment paper on the cookie sheets to avoid the hard removal process of cooked and oozed marshmallows.
  5. bjstevens96
    This is the WORST recipe I have EVER tried. These cookies spread out OUTRAGEOUSLY into huge mud puddle looking blobs, and didn't keep a shape whatsoever. I'm guessing 2 cups of marshmallows is too much since they melted out everywhere.


I love to juice and I love to cook and bake. Married to a recovering food critic and raising 6 redheads who all love food.
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