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Triple chocolate marshmallow cookies on a light marble surface with melted chocolate chunks, toasted marshmallows, and gooey fudgy centers.
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Triple Chocolate Marshmallow Cookies

These triple chocolate marshmallow cookies are thick, fudgy, chewy, and packed with rich chocolate flavor from dark chocolate, cocoa powder, semisweet chocolate chips, and melty chocolate chunks. Gooey mini marshmallows create soft toasted pockets throughout each bakery-style cookie for the ultimate chocolate lover’s dessert.
Course Cookies, Dessert
Cuisine American
Keyword bakery style chocolate cookies, bakery style cookies, brownie cookies, chewy chocolate cookies, chocolate lovers cookies, chocolate marshmallow dessert, dark chocolate marshmallow cookies, fudgy chocolate cookies, gooey marshmallow cookies, gourmet chocolate cookies, homemade chocolate cookies, marshmallow chocolate cookies, marshmallow stuffed cookies, triple chocolate cookies, triple chocolate marshmallow cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chill time 1 hour
Total Time 1 hour 37 minutes
Servings 18 cookies
Calories 240kcal
Cost $12 for entire recipe

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 3 ounces dark chocolate 60–70%, melted and cooled

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt

Mix-Ins

  • 1/2 cup semisweet chocolate chips
  • 1/3 cup chopped dark chocolate
  • 1/4 cup white chocolate chips
  • 1/2 cup mini marshmallows

Instructions

  • In a saucepan over medium heat, melt the butter. Continue cooking for 3–4 minutes, stirring frequently, until golden brown bits form and the butter smells nutty. Remove from heat and cool for 10 minutes.
  • Melt the dark chocolate in the microwave using short intervals, stirring until smooth. Let cool slightly.
  • In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and glossy.
  • Add the egg, egg yolk, and vanilla extract. Whisk until fully combined.
  • Stir in the melted dark chocolate.
  • In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
  • Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
  • Fold in the semisweet chocolate chips, chopped dark chocolate, white chocolate chips, and mini marshmallows.
  • Cover the dough and chill for at least 1 hour.
  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • Scoop dough balls using about 3 tablespoons of dough each and place them 2 inches apart on the baking sheet.
  • Tuck exposed marshmallows into the dough to prevent burning.
  • Bake for 10–12 minutes until the edges are set and the centers still look slightly soft.
  • Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Chill the Dough for Thick Bakery-Style Cookies

Chilling the cookie dough for at least 1 hour helps control spreading and creates thick, chewy triple chocolate marshmallow cookies with soft centers and crisp edges. Cold dough also helps keep the marshmallows from melting too quickly during baking.

Use High-Quality Chocolate

For the richest flavor, use high-quality dark chocolate between 60–70% cacao. Combining melted chocolate, cocoa powder, chocolate chips, and chocolate chunks gives these cookies their deep triple chocolate flavor and fudgy brownie-like texture.

Prevent Burnt Marshmallows

Mini marshmallows work best because they distribute evenly throughout the dough. Tuck exposed marshmallows into the center of each dough ball before baking to prevent burning and sticky sugar leakage on the pan.

Slightly Underbake for Gooey Centers

The cookies may look slightly underdone in the center after baking, but they continue setting as they cool on the baking sheet. This keeps the centers soft, chewy, and fudgy instead of dry.

Browned Butter Adds Extra Flavor

Browning the butter creates rich caramel and toffee notes that pair perfectly with the chocolate and marshmallow flavors. Allow the browned butter to cool slightly before mixing to avoid melting the sugars too quickly.

For Perfectly Round Cookies

Immediately after baking, use a large round cookie cutter or glass to gently swirl around the warm cookies for bakery-style perfectly round edges.

Storage Tips

Store triple chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or cookie dough balls for up to 2 months.