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 or dark 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 (see note 3)
- 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, in a medium, heatproof bowl, melt the chocolate and coconut oil together using the double boiler method (see note 1). Once the chocolate is smooth, remove from the heat and set aside to cool for 10 minutes.
- After allowing the chocolate to cool, whisk in the coconut sugar, vanilla extract, and eggs until totally combined.
- Sift the flour, cocoa powder, baking soda, and salt into the chocolate mixture. Use a large wooden spoon or spatula to gently mix until everything is combined. Cover and refrigerate dough for 1 hour.
- Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a shallow bowl with white granulated sugar and set aside.
- Begin scooping dough balls 2 Tbsp in size. 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 (like a hockey puck). Then gently turn each dough "puck" in the granulated sugar (optional).
- Place cookies, six at a time, on your baking sheet. Bake at 350°F for 6-8 minutes, or until cookies have spread and begun to crack. If you've used marshmallows without corn syrup, your cookies won't spread (see note 3).
- Immediately top your baked cookies with chocolate sprinkles for a more festive hot cocoa look! Allow the cookies to cool on the baking sheet for around 3 minutes before gently transferring to a cooling rack.
- Store leftovers in an airtight container at room temperature.
- Double boiler method - 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.
- 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.
- 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 (I used these!!), 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 replacers, or other sugars), so I cannot vouch for how they would turn out - let me know if you try something different and succeed!