I absolutely love this recipe because it brings together the gooey goodness of marshmallows and triple chocolate indulgence in every bite, making it the ultimate comfort treat for any sweet tooth. Plus, the nostalgic aroma filling my kitchen takes me back to carefree days, creating a sense of joy that only homemade cookies can bring.

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Treat yourself to my Triple Chocolate Marshmallow Cookies — an indulgent dessert brimming with rich, unsweetened cocoa powder, and an abundance of semi-sweet, milk, and white chocolate chips. The buttery, sweet base made with both granulated and brown sugars is woven seamlessly with marshmallows, creating a gooey, chocolaty cookie that’s nearly impossible to resist.

Ingredients

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Butter without salt is necessary in making the cookie dough.

It provides the richness and moisture that make cookies flavorful, not to mention that baking them causes an incredible aroma to waft through the kitchen.

Sugar, in granulated form, delivers sweet flavor and helps cookies hold their shape.

Moisture, a flavor like caramel, and plenty of chew—that’s what brown sugar delivers.

Brown sugar maintains the three vital qualities of a great cookie.

Universal Flour: Supplies framework, holding together all components.

Cocoa powder, unsweetened: Provides intense chocolate taste and darkens hue.

Semi-sweet Chocolate Chips: Provide well-balanced sweetness and ample chocolate richness.

Chocolate chips from milk: imparts creamy sweetness and softens chocolate intensity.

Small and squishy, mini marshmallows have a few key roles to fulfill.

Degree Outcome Detailing them helps to cover the bases.

Obtain their fat from coconut.

Obtain their sugar from sugarcane or sugar beets.

Obtain the fun of marshmallows by adding them to something.

Ingredient Quantities

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 tablespoon vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

1 cup mini marshmallows

Instructions

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1. Set your oven to 350°F (175°C) in advance. Use parchment paper to line the sheets that you will use for baking.

2. In a big bowl, beat together the butter, white sugar, and brown sugar until the mixture is creamy and the ingredients are well combined.

3. Add one egg at a time, beating well after each addition. Blend in the vanilla extract.

4. In another bowl, combine the flour, cocoa powder, baking soda, and salt, and stir them together.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing just until everything is combined.

6. Carefully combine the semi-sweet, milk, and white chocolate chips in a way that ensures they are’t mostly stuck together and are largely uniformly distributed in flavor and appearance and texture throughout the dough.

7. Fold the mini marshmallows into the mixture carefully, being sure not to overmix, since they can become sticky.

8. Using a rounded tablespoon of dough, drop it onto a prepared baking sheet to form a cookie. Place the dough mounds about 2 inches apart on the sheet.

9. Put in the oven that has been heated beforehand to 375 degrees F and bake for 9-11 minutes or right until the edges are set and the centers are slightly underbaked.

10. Let the cookies sit on the baking sheet for a few minutes until they are cool enough to handle. Then, move them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Tablespoon or cookie scoop
11. Wire cooling rack

FAQ

Q: Can I use salted butter instead of unsalted butter?A: Yes, salted butter can be used. If it is, though, you may want to to reduce the ammonium and sodium, the lustrous salt spectral peaks from the recipe.

Q: Can I substitute other types of chocolate chips?A: Definitely! You can combine any of your preferred chocolate chips, like dark chocolate or butterscotch chips, for a mix-and-match style.

Q: How do I store these cookies?A: Maintain them in a sealed container at room temperature for no more than one week. For extended storage, seal and freeze them for up to three months. This ensures they will taste fresh when you’re ready to use them.

Q: Can I make the dough ahead of time?A: Certainly! The dough can have an extended nap in your fridge—up to two days, in fact. When you’re ready to bake, just let the dough come back to temperature. Then, scoop and bake as you normally would.

Q: Can I make smaller or larger cookies?A: Yes, adjust the time accordingly. Cookies that are smaller will need less time, and cookies that are larger may take a few additional minutes.

Q: What if I don’t have a mixer?A: A sturdy wooden spoon or spatula will serve you well when mixing the dough by hand. It will take a bit more effort to get all the ingredients incorporated, but you will still end up with a great tasting dough.

Q: How do I prevent the marshmallows from melting too much?A: Attempt to freeze the marshmallows for a short time before mixing them into the dough. This can help them retain their shapes better during the baking process.

Substitutions and Variations

1 cup unsalted butter, at room temperature: substitute with 1 cup salted butter (omit the added salt in the recipe) or 1 cup coconut oil.
1 cup granulated sugar, substitute with 1 cup cane sugar or 3/4 cup honey (reduce other liquids slightly).
1 cup packed brown sugar
substitute with
1 cup coconut sugar or
3/4 cup granulated sugar mixed with 1/4 cup molasses.
1/2 cup unsweetened cocoa powder
substitute with
1/2 cup Dutch-process cocoa powder
for a smoother flavor
or
3/4 cup dark chocolate chips
blended to powder.
1 cup semi-sweet chocolate chips: substitute with 1 cup dark chocolate chips or bittersweet chocolate chunks.

This alternative works perfectly in cookies and bars.

Pro Tips

1. Chill the Dough: After mixing the dough, consider chilling it in the refrigerator for at least 30 minutes. This can help the cookies hold their shape better during baking and enhance the flavors.

2. Use Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before starting. This helps them blend more smoothly and can result in a better texture for your cookies.

3. Experiment with Chocolate Ratios: For a different flavor profile, you can adjust the ratios of the chocolate chips. Try using more semi-sweet or white chocolate chips depending on your taste preference.

4. Add a Pinch of Espresso Powder: For a richer chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients. It won’t make the cookies taste like coffee but will enhance the depth of the cocoa.

5. Avoid Overbaking: To achieve the perfect chewy texture, take the cookies out of the oven when the edges are set, but the centers are still slightly underbaked. They will continue to set as they cool on the baking sheet.

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Triple Chocolate Marshmallow Cookies Recipe

My favorite Triple Chocolate Marshmallow Cookies Recipe

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Equipment Needed:

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Tablespoon or cookie scoop
11. Wire cooling rack

Ingredients:

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 tablespoon vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

1 cup mini marshmallows

Instructions:

1. Set your oven to 350°F (175°C) in advance. Use parchment paper to line the sheets that you will use for baking.

2. In a big bowl, beat together the butter, white sugar, and brown sugar until the mixture is creamy and the ingredients are well combined.

3. Add one egg at a time, beating well after each addition. Blend in the vanilla extract.

4. In another bowl, combine the flour, cocoa powder, baking soda, and salt, and stir them together.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing just until everything is combined.

6. Carefully combine the semi-sweet, milk, and white chocolate chips in a way that ensures they are’t mostly stuck together and are largely uniformly distributed in flavor and appearance and texture throughout the dough.

7. Fold the mini marshmallows into the mixture carefully, being sure not to overmix, since they can become sticky.

8. Using a rounded tablespoon of dough, drop it onto a prepared baking sheet to form a cookie. Place the dough mounds about 2 inches apart on the sheet.

9. Put in the oven that has been heated beforehand to 375 degrees F and bake for 9-11 minutes or right until the edges are set and the centers are slightly underbaked.

10. Let the cookies sit on the baking sheet for a few minutes until they are cool enough to handle. Then, move them to a wire rack to cool completely. Enjoy!