These Chocolate Marshmallow Cookies are the perfect cake mix cookies! A double chocolate cookie with a gooey marshmallow center, these are excellent treats any time of year!
Double Chocolate Chip Marshmallow Cookies
While we all love a classic chocolate chip cookie, sometimes you have to take it to the next level. These delicious Chocolate Marshmallow Cookies are the gooey chocolate cookies you’ve been waiting for!
Like a mug of hot chocolate in cookie form, these chewy chocolate marshmallow cookies are the perfect cookie for any occasion. Whether you’re baking Christmas cookies, doing a cookie swap, baking for a birthday party, or want to satisfy your sweet tooth, these will be a huge hit.
This is a great recipe for both novice bakers and skilled bakers alike. While you end up with a decadent cookie, the steps to get there are incredibly simple. Even my kids can make them. So the next time you have a craving for delicious cookies, give these a try!
- You can use canola oil, coconut oil, or olive oil instead of vegetable oil.
- Marshmallow fluff and marshmallow creme will both work for this recipe.
- I used Betty Crocker Dark Chocolate Fudge cake mix, but you can use any brand of dark chocolate cake mix available.
- Chocolate chunks and chocolate curls can be easy substitutes for chocolate chips.
- You can use an electric mixer for this recipe, but you shouldn’t need to.
- If your frozen fluff balls begin to thaw and get too sticky before you’ve finished adding them to the cookies, put them back in the freezer for a few minutes and they’ll harden back up.
How To Make Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies Ingredients:
1 box dark chocolate fudge cake mix 15.25 oz
1 jar marshmallow fluff 16 oz
1 cup milk chocolate chips
2 large eggs
1/2 cup vegetable oil
Large mixing bowl
Small cookie scoop
Medium cookie scoop
2 large cookie sheets
Hand mixer or stand mixer (optional)
Wire rack (optional)
Step 1: Line two cookie sheets with parchment paper and set one aside.
Step 2: On one prepared baking sheet, use a small cookie scoop to scoop out 12 marshmallow fluff balls.
You can place up to 12 balls on the same baking tray as long as they don’t spread too much as you are placing them on the sheet. Place your tray into the freezer for 1 hour.
Step 3: In a large bowl, combine the box cake mix, eggs, and oil, and mix them thoroughly.
Step 4: On the second prepared cookie sheet, use the medium-sized cookie scoop to make 12 cookie dough balls in a single layer, separated by an inch or two. Chill the dough on the cookie sheet for at least 30 minutes.
Step 5: Once both your chocolate cookie dough and marshmallow fluff balls are ready, take them out and put them on the counter. Preheat the oven to 350 degrees F.
Step 6: Take a large marshmallow fluff ball and place it in the center of one cookie dough ball.
Form the cookie dough around the marshmallow until it is almost entirely covered. It is fine if you can still see some fluff peeking out of the top.
Repeat this for each of the cookies. You will need to use both baking sheets to bake all of the cookies.
Step 7: Sprinkle the chocolate chips on top of the cookies. You may want to push them into the top of each cookie just a little bit so that they don’t fall off.
Step 8: Bake the cookies for 12-15 minutes or until you see a bit of a golden brown around the edges.
Step 9: Allow the baked cookies to cool on the baking sheets or a wire cooling rack. Enjoy!
How To Store Leftover Chocolate Marshmallow Cookies
Store any leftovers in an airtight container on the counter for up to 5 days. Because these cookies are topped with sticky marshmallow, you may want to place wax paper or parchment paper between layers of cookies.
How To Freeze Chocolate Marshmallow Cookies
Allow the cookies to cool to room temperature. Place the cookies into a freezer-safe container or bag, separating layers with wax paper or parchment paper. Freeze for up to 3 months for best results.
Why Should The Cookie Dough Be Refrigerated?
Making sure that your cookie dough is refrigerated before baking is an important part of keeping your chewy chocolate cookies risen.
When you refrigerate the dough, it allows the fats to cool. This will help you keep the thicker round cookie shape you’re hoping for. If you don’t refrigerate the dough, your chocolate chip cookies will likely spread very thin and flat while baking.
Why Do I Have To Freeze The Marshmallow Fluff?
There are two reasons why you need to freeze the fluff. First, for the same reason as chilling the cookies, freezing them will keep the balls from cooking down and spreading too thin.
Second, and most importantly for you, it will allow you to manage the fluff balls without having them be too sticky. After freezing, you should be able to add your gooey center to the dough before it begins to melt and get tacky, which is a huge bonus when you’re working with a sticky substance!
Can I Use Anything Other Than Marshmallow Fluff?
I don’t recommend using regular marshmallows or vegan marshmallows in this recipe to replace the marshmallow fluff. They will not melt the same way and you won’t get the exact cookies you are hoping for.
If you don’t have access to marshmallow fluff or marshmallow creme, you could try using Smucker’s marshmallow topping. It may not freeze or bake quite the same way, but it should give you a better result than standard marshmallows.
Are You Looking For More Amazing Cookie Recipes? Here Are Some Of My Favorites:
- Key Lime Cookies
- Eggnog Snickerdoodle Cookies
- Salted Caramel Triscuit Cookies
- Hot Chocolate Cookies With Marshmallow Glaze
- Cinnamon Roll Cookies With Cream Cheese Glaze
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- 1 box dark chocolate fudge cake mix 15.25 oz
- 1 jar marshmallow fluff 16 oz
- 1 cup milk chocolate chips
- 2 large eggs
- 1/2 cup vegetable oil
- Line two cookie sheets with parchment paper and set one aside.
- On one prepared sheet, use a small cookie scoop to scoop out 12 marshmallow fluff balls. You can place up to 12 balls on the same baking tray as long as they don't spread as you are placing them on the sheet. Place your tray into the freezer for 1 hour.
- In a large bowl, combine the box cake mix, eggs, and oil, and mix them thoroughly.
- On the second prepared cookie sheet, use the medium-sized cookie scoop to make 12 cookie dough balls, separated by an inch or two. Chill the dough on the cookie sheet for at least 30 minutes.
- Once both your cookie dough and marshmallow fluff balls are ready, take them out and put them on the counter. Preheat the oven to 350 degrees F.
- Take a marshmallow fluff ball and place it in the center of one cookie dough ball. Form the cookie dough around the marshmallow until it is almost entirely covered. It is fine if you can still see some fluff peeking out of the top. Repeat this for all of the cookies.
- Sprinkle the chocolate chips on top of each of the cookies. You may want to push them into the dough just a bit so that they don't fall off.
- Bake the cookies for 12-15 minutes or until you see a bit of a golden brown around the edges.
- Allow the cookies to cool on the baking sheets or a wire cooling rack. Enjoy!
You will need to use two baking sheets to bake all of the cookies.
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Amount Per Serving: Calories: 427Total Fat: 21gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 42mgSodium: 179mgCarbohydrates: 58gFiber: 1gSugar: 43gProtein: 4g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.