These Chocolate Marshmallow Cookies are soft and chewy chocolate cookies that are loaded with chocolate chips and gooey marshmallows. These dark chocolate cookies get their color from two types of cocoa powders! If that wasn't enough, they’re also gluten free, nut free, egg free and easily vegan!
Unlike many eggless cookies, these marshmallow chocolate cookies stay soft for days all thanks to our secret ingredient, molasses just like in our dark chocolate chip cookies!
For more chocolate cookie recipes, try my Chocolate Cookies and Cream Cookies, my Eggless Chocolate Cookies, Double Chocolate Chip Cookies, Chocolate Sandwich Cookies, Chocolate Thumbprint Cookies and Double Chocolate Brownie Bites.
Reasons To Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- The cookies are soft, chewy and oozing with chocolate inside!
- Marshmallows- The inside is stuffed with a marshmallow!
- Chocolate Chips- They are loaded and topped with chocolate chips!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Chocolate Blossom Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Molasses: The secret ingredient! I use a tablespoon of unsulphured molasses like in my Dark Chocolate Chip Cookies. Without it, the cookies will dry up within a day. For a recipe without it, try my Chocolate Chocolate Chip Cookie Bars!
- Marshmallows: I use gluten free/vegan like in my Chocolate Chip Marshmallow Cookies!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make These Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
- Only use gluten free/nut free/vegan marshmallows.
How to Make this recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
- Use 2 tablespoons of milk.
- Make sure to also use packed cups of cocoa powder.
- You still need to chill the dough due to the lack of eggs.
How to Make this recipe with Eggs
- Use 1 ¼ packed cups of flour (210 grams).
- Use 2 tablespoons of milk.
- Eliminate the cornstarch water and add 1 egg.
- Eliminate the molasses.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Marshmallow Cookies
Here are the step by step instructions to make these cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, cocoa powders, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2 minutes.
Step 4: Add in the other wet Ingredients
Beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Step 6: Fold in the Chocolate Chips
Fold in ¾ cup chocolate chips using a spatula.
Step 7: Chill the Dough and Preheat the Oven
Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
When the dough is almost done chilling, preheat your oven and line a baking sheet with parchment paper.
Step 8: Scoop the Dough
Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate.
There should be 12 scoops. It will be quite sticky.
Step 9: Stuff the Cookies
Take one of the scoops and press your thumb into the center of the dough ball to make a well.
Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side.
You want to leave a little opening at the top so as it bakes, the marshmallow can peek through.
Step 10: Add additional Chocolate Chips
Pour the additional ½ cup chocolate chips onto a small plate.
Press the top of the cookie (with the marshmallow hole) into the chocolate chips.
If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.
Step 11: Bake
Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time.
Pop the extra dough balls into the fridge while these are baking. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes.
Step 12: Cool
Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
Also, use a spatula to reshape your cookies if they spread a bit.
After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven. If you try to take them off too soon, they will break apart. After 5 minutes, transfer them to a cooling rack.
Repeat this entire process with the rest of the dough.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cookies too dry and bitter.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin. Chilling overnight is the best.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag.
If doing this, there is no need to chill it again, prior to baking.
Or you can freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless and gluten free cookies, they stay fresh for several days!
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Yes you must cut them in half. Otherwise they are just too large and create a giant mess.
I prefer to use half of a large marshmallow because it creates a nice marshmallow pool which you don't get with the mini ones.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want the chocolate and marshmallow gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
I don’t recommend freezing the cookies after they've been baked due to the marshmallow.
Other Chocolate Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Chocolate Marshmallow Cookies
Ingredients
- 1 ¼ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- ½ cup cocoa powder (I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 1 tablespoon unsulphured molasses
- 1 ¼ cups chocolate chips
- 6 normal size marshmallows cut in half to make 12 halves
Instructions
- In a large bowl, whisk together the gluten free flour, cocoa powders, the baking soda and the kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2 minutes.
- Beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
- With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
- Fold in ¾ cup chocolate chips using a spatula.
- Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate.
- There should be 12 scoops. It will be quite sticky.
- Take one of the scoops and press your thumb into the center of the dough ball to make a well.
- Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side.
- You want to leave a little opening at the top so as it bakes, the marshmallow can peek through.
- Pour the additional ½ cup chocolate chips onto a small plate.
- Press the top of the cookie (with the marshmallow hole) into the chocolate chips.
- If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.
- Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time. Pop the extra dough balls into the fridge while these are baking.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes.
- Once out of the oven, you can poke at the marshmallow using a sharp knife to make it even more melted and liquidy.
- Also, use a spatula to reshape your cookies if they spread a bit.
- After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven. If you try to take them off too soon, they will break apart.
- After 5 minutes, transfer them to a cooling rack.
- Repeat this entire process with the rest of the dough.
Molly
Un-be-fk-ing-leav-a-ble !
Guys ! Make these omg they are just so good!
Followed exact, used Kim’s gf flour blend. I ate 3 of them straight from
The tray. Make these! 10 stars
Lee
Oh my gosh thank you so much!!!
kirsten
hoping to make these for a party this weekend. can i use regular flour or have these only been made with gluten free flour?
Lee
Hi Kirsten! You should be able to make them with regular flour. Sadly I cannot test it due to celiac disease but if using regular flour, I would make sure to use 1 1/4 cups of packed flour. Also I would lessen the milk to 2 tablespoons and only use 1/2 tablespoon of molasses. This is because many times AP flour is thinner than some gf flours. I hope this helps!
kirsten
this worked so well so for anyone wanting to try it just do it it’s so worth it!!!
liv
are you able to use eggs instead of the cornstarch and water??
Lee
hi! You should be able to use 1 egg instead of the cornstarch water. However, there might be too much liquid so you may want to eliminate the molasses. The molasses helps the cookies stay soft for days but the egg should help with that. Sadly my son is allergic to eggs so I am unable to test the recipe with them. Hope that helps!
Donna
Haven’t made these yet, but I have to. Chocolate and marshmallow are my faves.
Alene
You clearly have a child or children! Lol! Marshmallows are not something I keep in my pantry. I do smile when I see what you've chosen to bake sometimes.
Nancy DiPaola
the combination of the chocolate and marshmallow is a wonderful blend,
Lee
Glad you loved the combo!
John
These are so good! Easy to make and delicious!
Lee
Thank you!