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    Home » Dessert

    Chocolate Marshmallow Cookies

    Published: Apr 5, 2022 · Modified: Sep 1, 2022 by Lee · This post may contain affiliate links · 13 Comments .

    Jump to Recipe Jump to Video

    Each one of these Chocolate Marshmallow Cookies is a soft and chewy chocolate cookie that’s loaded with chocolate chips and a gooey marshmallow. Not only are these gluten free chocolate cookies but they’re nut free, eggless and easily dairy free (vegan)!

    Looking down at a chocolate cookie with a gooey marshmallow center.

    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! 

    If you’re looking for more chocolate cookie recipes, try Eggless Chocolate Cookies, Double Chocolate Chip Cookies, Chocolate Sandwich Cookies, Chocolate Thumbprint Cookies and Double Chocolate Brownie Bites.

    Jump to:
    • Reasons To Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Chocolate Marshmallow Cookies 
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing 
    • Other Chocolate Cookie Recipes You'll Love
    • 📖 Recipe
    • Chocolate Marshmallow Cookies
    Looking at the cookie torn apart.

    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 one because it’s nut safe but it does contain dairy.
    • Butter/ Vegan Baking Stick- Only use softened. If you use melted, the cookies will spread too much.
    • Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
    • Dark Brown Sugar- I use this instead of granulated for added moisture. 
    • Milk- Use any milk of your choosing for added moisture.
    • Molasses: I use an entire tablespoon of unsulphured molasses. Without this secret ingredient, the cookies will dry up once they’re cool. 

    See my recipe card below for a complete list of the ingredients with measurements.

    A plate of gluten free chocolate marshmallow cookies sits seductively.

    Substitutions and Variations

    How to Make These Vegan

    • Use a gluten free flour that’s free from dairy.
    • Instead of butter, use a vegan baking stick.
    • Only use a non dairy milk.
    • Make sure the chocolate chips you use are gluten free/nut free/vegan.
    • Only use gluten free/nut free/vegan marshmallows.

    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 steps 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.

    Whisking together the dry ingredients.
    Step 1

    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.

    Cornstarch and water in a glass bowl.
    Cornstarch and water in a glass bowl mixed thoroughly.

    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.

    Butter and sugar mixed together.
    Step 3
    The liquid ingredients in a bowl with a spatula.
    Step 4

    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.

    Mixing the dry and wet ingredients to make a chocolaty batter.
    Step 5

    Step 6: Fold in the Chocolate Chips

    Fold in ¾ cup chocolate chips using a spatula. 

    Adding hundreds of chocolate chips it the batter.
    Mixing the chocolate chips thoroughly into the batter.

    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.

    Batter with a dollop of fresh marshmallow embedded in the center.

    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 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. 

    A cookie with a bite taken up to the halfway point.

    Expert Baking Tips

    • Use Softened Butter/ Vegan Baking Stick- Do not use melted butter. Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking. 
    • 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.
    • Chill the Dough-I know this seems like a step you could skip if you’re in a rush, but please don’t. Cookies without eggs spread way more than cookies with eggs. If you don’t chill the dough for 2.5 hours, the cookies will spread and be flat and thin.
    • 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

    Do I have to chill the dough?


    Yes. If you don’t the cookies will spread into a giant mess.

    Can I make the dough ahead of time?


    You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge. 

    If doing this, there is no need to chill again prior to baking.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but these do stay soft a few days after.

    If made ahead of time, I would make them no earlier than the night before but they are best the first day.

    Can I use another sugar instead of dark brown?


    I don’t recommend using a different sugar. 

    Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.

    Can I add less chocolate chips?

    Yes, of course! Add as little or much as you like.

    Do I have to add the molasses?

    No you do not. However, the cookies will not be very soft the next day. 

    You could always lessen the amount of the molasses by half.

    If you decide to leave it out, I would follow my super popular Eggless Chocolate Cookie recipe instead as the cookie base. It makes the cookies without molasses and makes less, so you don't have to worry about them drying up the next day.

    Do I have to cut the marshmallows in half?

    Yes. Otherwise they are just too large and create a giant mess.

    Can I use mini marshmallows instead?


    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.

    How do I fix misshapen 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 or use a large circle cookie cutter.

    If using a cookie cutter, place it over the cookies and rotate quickly in a circle.

    I don't have egg allergies. Can I make this with eggs?

    Sadly I cannot test this due to my son's allergies and I have developed the recipe with lots of added moisture to make up for the lack of eggs.

    If you wanted to try, I would:

    - Use 1 ¼ packed cups of flour
    - Use 2 tablespoons milk of choice
    - Eliminate the cornstarch water and add 1 egg
    - Eliminate the molasses

    I don't have Celiac Disease. Can I make this with AP Flour?

    Yes. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:

    - Use 1 ¼ cups of packed AP flour (210 grams) 
    - Use 2 tablespoons milk of choice

    Chocolate Marshmallow cookies on parchment paper with one torn in half.

    Storing and Freezing 

    Storing

    Keep any extra chocolate marshmallow cookies 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.

    Freezing

    You can freeze the dough of these chocolate marshmallow cookies. Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag. 

    You can keep the dough frozen for up to 30 days. Thaw the dough in the fridge the night prior to using.

    I don’t recommend freezing the cookies after they've been baked due to the marshmallow.

    Other Chocolate Cookie Recipes You'll Love

    • Dark Chocolate Chip Cookies
    • Dark Chocolate Sugar Cookies
    • Eggless Chocolate Cookies
    • Chocolate Blossom Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Looking down at a chocolate cookie with a gooey marshmallow center.

    Chocolate Marshmallow Cookies

    Author: Lee
    Each one of these Chocolate Marshmallow Cookies is a soft and chewy chocolate cookie that's loaded with chocolate chips and a soft gooey marshmallow. Not only are these gluten free chocolate cookies but they're nut free, eggless and easily dairy free (vegan)!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 13 mins
    Total Time 28 mins
    Course Dessert
    Cuisine American
    Servings 12 Large Cookies
    Calories 291 kcal

    Ingredients
     
     

    • 1 ¼ cups gluten free flour
    • 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 1 stick unsalted butter or vegan baking stick, softened
    • 1 ¼ cups dark brown sugar
    • 2 heaping tablespoon of cornstarch mixed with 3 tablespoons of water
    • 1 teaspoon pure vanilla extract
    • ¼ cup milk of choice
    • 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 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.

    Video

    Notes

    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving.
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Do not freeze cookies after they are baked.

    Nutrition

    Calories: 291kcalCarbohydrates: 47gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 206mgPotassium: 120mgFiber: 3gSugar: 33gVitamin A: 245IUCalcium: 44mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      April 05, 2022 at 9:06 am

      5 stars
      These are so good! Easy to make and delicious!

      Reply
      • Lee

        April 05, 2022 at 2:18 pm

        Thank you!

        Reply
    2. Nancy DiPaola

      April 05, 2022 at 10:37 pm

      5 stars
      the combination of the chocolate and marshmallow is a wonderful blend,

      Reply
      • Lee

        April 06, 2022 at 9:28 am

        Glad you loved the combo!

        Reply
    3. Alene

      April 07, 2022 at 10:22 pm

      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.

      Reply
    4. Donna

      April 24, 2022 at 8:10 pm

      5 stars
      Haven’t made these yet, but I have to. Chocolate and marshmallow are my faves.

      Reply
    5. liv

      May 10, 2022 at 4:42 pm

      are you able to use eggs instead of the cornstarch and water??

      Reply
      • Lee

        May 11, 2022 at 9:30 pm

        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!

        Reply
    6. kirsten

      July 27, 2022 at 3:51 pm

      hoping to make these for a party this weekend. can i use regular flour or have these only been made with gluten free flour?

      Reply
      • Lee

        July 27, 2022 at 10:21 pm

        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!

        Reply
        • kirsten

          August 08, 2022 at 9:30 am

          this worked so well so for anyone wanting to try it just do it it’s so worth it!!!

          Reply
    7. Molly

      September 01, 2022 at 4:09 pm

      5 stars
      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

      Reply
      • Lee

        September 02, 2022 at 12:03 am

        Oh my gosh thank you so much!!!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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