You’ll love these easy Dark Chocolate Marshmallow Cookies. Filled to the brim with sticky marshmallows, chocolate chunks and roasted peanuts, they’re an amazing rocky road treat.
Best. Cookies. Ever. ❤️
Thin and crispy, chewy and sticky. These chocolate cookies are next level. Stuffed with mini marshmallows, roasted peanuts and chunky pieces of chocolate, they are the ultimate chocolate treat. The finishing touch is a sprinkling of sea salt.
With sticky puddles of melted marshmallows, gooey dark chocolate, and salted peanuts in EVERY bite, these cookies are a rocky road lovers’ delight.
I have always been a big, thick cookie enthusiast but lately, I’ve been craving thin and crispy cookies more and more. I could eat my Chewy Cornflake Marshmallow Cookies ALL DAY LONG.
So it was only a matter of time until I came up with a thin and chewy chocolate cookie. A sweet and salty cookie that has pretty much everything that’s good in life. And here it is in all its glory >
So how do you make a good thin and crispy cookie? First, you need the perfect ratio of butter, sugar and flour. This cookie dough doesn’t require any chilling, otherwise they will be much thicker. Baking the dough straight away will ensure they are lovely and thin.
This also means you will end up with super crispy edges and chewy pockets of melted marshmallows. And using chopped chocolate instead of chocolate chips, guarantees an overload of chocolate! #yesplease
Then there’s the roasted peanuts = my new FAVE thing to add to a cookie. They add the perfect crunch AND a touch of salt, which makes these Dark Chocolate Marshmallow Cookies simply AMAZING.
It’s like a little slice of rocky road heaven. So if you love chewy chocolate cookies with crispy corners and buttery middles, you need to try these Dark Chocolate Marshmallow Cookies.
Once these cookies are baked to perfection, you will need to let them cool completely as they are extra fragile. So be patient and you will be rewarded with an extra special chewy chocolately treat.
My only other advice, is to invite some friends over when you make these because they are irresistible! Honestly, you will not be able to stop at one – well I know I sure couldn’t!
5 REASONS WHY YOU WILL LOVE THESE COOKIES
- They’re quick and easy to make
- You don’t need to chill the cookie dough
- They’re full of chocolate and marshmallows
- They’re thin and crispy with gooey centres
MORE COOKIE RECIPES TO TRY
- Chocolate Oreo Cookies
- Classic Peanut Butter Cookies
- Cornflake Marshmallow Cookies
- Nutella Cookies
- Malted Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Dark Chocolate Marshmallow Cookies
Amazing chewy chocolate marshmallow cookies.
Ingredients
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 40 grams (1/2 cup) cocoa powder, sifted
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 30 grams (1/2 cup) mini marshmallows
- 30 grams (1/4 cup) roasted salted peanuts
- 100 grams (2/3 cup) dark chocolate chunks
- Sea salt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie or oven trays with baking or parchment paper.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy. Add vanilla and egg and mix until combined.
- Next, add cocoa powder, flour and baking soda. Beat until a soft dough forms. Add marshmallows, peanuts and chocolate to your dough and stir briefly.
- Roll the cookie dough into balls, approximately 1.5 tablespoons each, and place on prepared trays, ensuring there is enough room for the cookie to spread out.
- Bake for approximately 10-11 minutes. Sprinkle with sea salt. Leave to cool for at least 5 minutes on the tray before carefully transferring to a wire rack to cool completely.
Notes
*If you prefer your cookies thicker, you can add 35 grams (1/4 cup) more plain flour. The cookies will turn out more cakey, like my Chunky Walnut Chocolate Cookies.
Nutrition Information
This recipe was first published on Sweetest Menu in March 2017.
Gina says
I made these today and they went totally flat. New baking soda. Added a bit extra flour. I just can figure it out. I love the flavor. Any idea?
Jessica Holmes says
Hi Gina, there are many reasons why cookies go flat in the oven. In fact, I just wrote a blog post about it you might find helpful. But if you add an extra 35 grams of flour and chill the cookie dough, they would come out thicker if that’s what you prefer! Hope that helps.
Grace says
Hi! Just wondering if you have a recommendation for subbing the natural cocoa powder with Dutch processed. The general recommendation is to use the same amount and then switch out the baking soda for double the amount of baking powder. Do you think that would be okay?
Jessica Holmes says
Hi Grace, I haven’t tried this substitution myself so I can’t say, I’m sorry.
Ellis says
I never normally leave reviews, but felt the need to today because I’ve made these twice now and they’re so tasty!
Jessica Holmes says
Love hearing that Ellis! Thank you for your kind review!
Patricia says
WOW!! I bake shameful amounts of cookies and this is one of the best recipes I’ve ever found! I used US measurements and they turned out perfect. The only changes I made were using cake flour instead of regular (I prefer the slightly finer consistency of the baked cookies) and I added the marshmallows in the last 5 mins of baking so they didn’t melt away. These will be made again. Next time I might omit peanuts and add peppermint cocoa or add white chocolate chips again. It seems like a very versatile recipe. Thanks so much!
Jessica Holmes says
Thanks so much for the lovely feedback Patricia! I’m so glad you enjoyed the cookies!
K says
hi do i have to sift the dry ingredients?
Jessica Holmes says
Hi, you can but you probably won’t notice much of a difference with cookies. Hope you enjoy them!
Fai says
Hi thanks for sharing this lovely recipe.
I would like to know if it’s a way to make the cookies last longer like other crispy cookies that last for months.?
Jessica Holmes says
Hi, not that I know of unfortunately – these ones are best fresh!
Ethan says
These are really great! Thanks!
Jessica Holmes says
So glad you enjoyed them Ethan!
Matt says
I’m looking to freeze the dough and bake cookies as and when desired, any tips or thoughts.?
Jessica Holmes says
Hey Matt, yes that should be fine! Just thaw the cookies slightly before baking. And roll the dough into balls before freezing to make it easier when you’re ready to bake!
Thais Oliveira says
May I use pieces of regular size marshmallow instead of mini marshmallows? I don’t live in the U.S. and I’m having difficult in finding mini marshmallows here.
Jessica Holmes says
Hi Thais, yes you can but I recommend chopping them up. If you leave them too big, they spread out a lot in the oven and make big puddles – I’ve learnt from experience! Haha
Allie says
These were tasty! But did you flatten your cookies before cooking? Mine were still round balls at the end of cooking, which left them super crispy on the edges and nearly raw in the middle – once I started flattening them they were more uniform.
Jessica Holmes says
Hi Allie, no these cookies should flatten naturally in the oven. If yours didn’t spread, it’s likely you added too much flour and/or cocoa powder. Make sure you measure the dry ingredients by weight to get the most accurate results. It can also depend on your butter temperature – make sure it’s at room temperature before starting.
Viv says
Is 320F the correct temp for the oven?
Jessica Holmes says
Hi Viv, yes that’s typically what I use – 160C/320F. But you can adjust the temp/cooking time as you see fit.
Chrissy says
If I don’t add the peanuts (allergy issue), would I need to add more salt to balance out the sweetness in the recipe?
Jessica Holmes says
Hi Chrissy, absolutely. You can leave out the nuts and add a pinch of salt. I’ve done this before when I’ve run out of nuts and they are still lovely!
Linda says
Can I know how long can store this cookies in a jar
Jessica Holmes says
Hi Linda, thanks for your question. I’d probably say around 3 days, but they don’t often last that long 😉
Valerie says
I really like the flavor of these cookies but both times I’ve made them the marshmallows totally melted into the cookies. I’m not overcooking them – the cookies were still quite fudgy. I prefer the texture with the extra 1/4 cup of flour added.
Jessica Holmes says
Hi Valerie, so glad you like them! I’ve actually heard that from a few people and I think it’s the different brand of marshmallows. Some seem to melt much faster in the oven. Maybe try a different brand? Also the smaller the better.
Josh says
These cookies are amazing!
Jessica Holmes says
Thanks Josh!
Orlene says
These cookies were simply out of this world! Delicious…
Jessica Holmes says
So glad you enjoyed them Orlene!