Marshmallow. Stuffed. Cookies. Does it get any better?! If you like chocolate, and you like marshmallows, then you have to make these cookies. They’re crispy on the outside, fudgy on the inside, and filled with a delicious, melty mallow. And they’re even better when they’re warm! These cookies will stay chewy for a few days thanks to the marshmallow that melts while baking, but I highly recommend eating them once they’ve been warmed up a bit.
These cookies are a pretty standard chocolate cookie – one you can customize by adding peppermint extract or a little cayenne pepper! – stuffed with a marshmallow pre-bake. I took large marshmallows and sliced them into halves. You’ll flatten your dough balls, place the marshmallow in the center, and then wrap the dough up and over the mallow. Then you’ll shape and smooth each cookie, gently dip/roll them in granulated sugar, and bake!
Some of the ingredients I love for this recipe:
Coconut sugar is my go-to low GI sweetener. It makes for a perfect better-for-you alternative to regular white sugar. I haven’t tested this recipe with any other sugar type.
Chopped chocolate adds a rich chocolate flavor and lots of moisture to these cookies. Feel free to use 6oz of your favorite milk chocolate, semisweet, or dark chocolate bar.
Marshmallows are key for that hot cocoa look and taste – at least I think so, because what’s hot cocoa without marshmallows?!
Granulated sugar (for rolling) gives these cookies an extra touch of sparkle, which I think makes them even more festive and exciting!
- 6oz semisweet dairy-free chocolate, chopped
- 1/3 cup coconut oil, measured as a solid
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 2 large eggs, room temp
- 1 cup unbleached all-purpose flour
- 1/2 cup natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 large marshmallows, cut in half
- 1/4 cup white granulated sugar for rolling (optional)
- 1-2 tbsp chocolate jimmies sprinkles for topping (optional)
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, place a medium pot with an inch of water over medium heat. In a heatproof bowl - big enough to sit on top of your pot and not touch the water - add the chopped chocolate and coconut oil. Place your bowl on the pot, stirring frequently until chocolate is totally melted. Remove from heat and set aside.
- Allow the chocolate mixture to cool for 10 minutes. Then whisk in the coconut sugar, vanilla extract, and eggs until totally combined.
- Sift in the flour, cocoa powder, baking soda, and salt. Use a large wooden spoon or spatula to gently mix the dry ingredients into the wet. Cover and refrigerate dough for 1 hour.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size. Then take each dough ball, flatten to a circle, and place half of a large marshmallow in the middle, wrapping the dough up and over the marshmallow. Smooth out the stuffed dough ball, making a disc shape instead of a ball - think hockey puck. Fill a shallow bowl with white granulated sugar, and then gently turn each dough "puck" in the sugar, avoiding the bottoms.
- Place cookies six at a time on your baking sheet and bake at 350°F for 6-8 minutes, or until cookies have spread. If you've used marshmallows without corn syrup, your cookies will not spread as much, and you may have to flatten them a bit as soon as they come out of the oven. If you used regular marshmallows (with corn syrup) then your cookies will spread and the marshmallow will melt into the cookies and puff out of the cookie cracks. I used marshmallows with corn syrup and baked my cookies until I saw the marshmallow puff up and seep out a bit, about 7 minutes.
- Allow your cookies to cool on the baking sheet for around 3 minutes before transferring to a cooling rack. Top with chocolate sprinkles for a more festive hot cocoa look!
- Store leftovers in an airtight container at room temperature.
- Different marshmallows will yield different end results. "All-natural" marshmallows without corn syrup don't tend to spread, so your cookies will be thick and the marshmallow will remain in tact inside of your cookies. Regular marshmallows made with corn syrup will spread, melt into the cookies, and leak out of the cookie cracks.
- I haven't made these cookies with any alternative ingredients (i.e. GF flours, egg replaces, or other sugars), so I cannot vouch for how they would turn out.
- Chilling the dough is key for the perfect cookie texture and shape! The dough must firm up before it can be handled enough to roll and shape.