Our chocolate marshmallow cookies are the ultimate treat for any occasion! Enjoy the sweet combination of toasted marshmallow and a chocolate candy bar on top. Perfect for picnics or parties, these cookies are a guaranteed crowd-pleaser.
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Marshmallow Cookies
Cake mix cookies are my favorite type of cookies to bake. Those soft, puffy cookies just make me so happy. Plus, there are so many ways you can change them up.
I love that you can add different things to these easy cookies to change them up each time. A few of our favorites are these cookies and cream cookies, these Snickers stuffed cookies, and these chocolate M&M cookies.
I decided to make more chocolate cookies since we had another chocolate cake mix in the pantry. But I added a toasted marshmallow and a candy bar to change it up.
Why This Recipe Works
Chocolate and marshmallow make these easy cake mix cookies look and taste amazing. With one bite of this chocolate marshmallow cookie, you will be hooked on the amazing texture and taste. It's like a hot chocolate in cookie form.
- Easy to Make. To make this cookie dough, you will only need a handful of basic ingredients and your trusty mixer!
- Fun to Customize. Get creative and change it up every time with different candy bars. Try a cookies and cream bar or a Reese's peanut butter cup.
- Soft and Chewy. These marshmallow-topped cookies stay soft for days!
Main Ingredients
Get ready to make the most delicious chocolate marshmallow cookies. You can quickly make cookies by using common pantry ingredients and adding marshmallows and Hershey's bars.
- Chocolate Cake Mix - You will only use the dry powder in this cookie recipe.
- Unsalted Butter - Be prepared and set it out ahead of time! This simple step will ensure that it's soft and easy to mix in.
- Cream Cheese - This is my secret ingredient that gives our cake mix cookies a soft and fluffy texture.
- Large Egg - Provides the moisture needed to create a soft cookie dough.
- Toppings - Large marshmallows and mini Hershey's candy bars give these cookies a sweet and gooey texture and s'mores look.
BruCrew Tip: Use the rest of the marshmallows to make these peanut butter fluffernutter cookies.
How to Make Chocolate Marshmallow Cookies
Get ready to be amazed by how simple it is to make these delicious marshmallow cookies. Simply mix the dough, pop it in the fridge, and let the oven work magic. It's truly as easy as that.
- Make the dough. Mix together the box of cake mix, butter, cream cheese, egg, and vanilla extract until a light and fluffy dough forms.
- Refrigerate the dough. Place the bowl in the fridge and chill the cookie dough for at least 60 minutes.
- Roll and bake. Scoop the dough into 36 even balls and place 12 on a baking sheet. Bake for 8 minutes.
- Add the toppings. Place a cut marshmallow on top of the hot cookies. Place them back in the oven under the broiler for 1-2 minutes. Let them cool on the pan for 2-3 minutes. Then, remove and press a small candy bar into the top of each one.
Storage Recommendations
Keep the cooled cake cookies in an airtight container on the counter at room temperature. They will stay soft and delicious for 4-5 days.
Tips and Tricks
- Want more chocolate? Add ¾ cup miniature chocolate chips to the cookie dough before chilling.
- Chill the dough for at least 60 minutes. You can roll it earlier, but it will stick to your hands more. They also stay puffier when they bake with chilled dough.
- While the dough is chilling, cut your marshmallows in half and break apart the candy bars.
- Roll the dough into 36 even dough balls. I find it easiest to roll the dough into one giant log and then cut that into 3 even pieces. Each of those pieces needs to be cut into 12 even chunks.
- Keep an eye on the cookies while the marshmallows are toasting in the oven. They can and will go from golden brown to burnt in a matter of seconds.
- Place the cookies on a wire rack to cool completely before storing them in a container.
- Use a sheet of parchment or wax paper between the layers of cookies because it will keep them from sticking together.
FAQs
Yes, any cake mix will work for this cookie recipe. The chocolate and marshmallow combo tastes great with vanilla, chocolate, or strawberry.
This particular cake mix cookie recipe makes 36 cookies. They are the perfect size for the toasted marshmallow.
Yes, they are a great cookie to make 1-2 days ahead of time because they stay soft for days. You can also make the dough ahead of time. Just keep it in a covered container in the fridge until you need/want cookies.
More Chocolate and Marshmallow Treats
- Chocolate Covered Marshmallows
- Marshmallow Fluff Brownies
- Rocky Road Dessert
- Brownie Marshmallow Crunch Bars
- S'mores Peanut Butter Cup Brownie Bites
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Recipe
Chocolate Marshmallow Cookies Recipe
Our chocolate marshmallow cookies are the ultimate treat for any occasion! Enjoy the sweet combination of toasted marshmallow and a chocolate candy bar on top. Perfect for picnics or parties, these cookies are a guaranteed crowd-pleaser.
Ingredients
- 1 chocolate cake mix
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 18 large marshmallows, cut in half
- 9 miniature Hershey bars, broken into 36 pieces
Instructions
- Beat the cake mix, butter, egg, vanilla, and cream cheese until a soft dough comes together. Refrigerate the dough for 60 minutes.
- Preheat the oven to 350°. Roll the dough into 36 even dough balls.
- Place 12 dough balls on a cookie sheet and bake for 8 minutes. Remove from the oven and press half a marshmallow into the top of each cookie.
- Increase your oven temp to broil and return the cookies to the oven for 1-2 minutes, watching very carefully so they do not burn.
- Remove the cookies from the oven and let cool on the pan for 2 minutes before removing them gently to a piece of parchment paper on the counter.
- Press a chocolate bar piece into the tops of each marshmallow. Let sit until the chocolate sets back up.
- Lower oven temperature to 350 degrees and repeat with the remaining dough balls until all have been baked.
Notes
- Want more chocolate? Add ¾ cup miniature chocolate chips to the cookie dough before chilling.
- Chill the dough for at least 60 minutes. You can roll it earlier, but it will stick to your hands more. They also stay puffier when they bake with chilled dough.
- While the dough is chilling, cut your marshmallows in half and break apart the candy bars.
- Roll the dough into 36 even dough balls. I find it easiest to roll the dough into one giant log and then cut that into 3 even pieces. Each of those pieces needs to be cut into 12 even chunks.
- Keep an eye on your cookies while the marshmallows are toasting. They can go from golden brown to burnt in a matter of seconds.
- Place the cookies on a wire rack to cool completely before storing them in a container.
- Use a sheet of parchment or wax paper between the layers of cookies because it will keep them from sticking together.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 21mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
*This post was first published in April 2017. It was updated and republished in August 2023.
Lily
Hi. I tried this recipe but I couldn't roll the though as its quite sticky and runny. Upon baking, it turns out quite flat. Where did I go wrong and what can be done?
Jocelyn
Did you add the ingredients for the cake mix too? That's the only way I can think of that would make it runny. This recipe only uses the cake mix. It should be thick and stiff when you beat in the butter, cream cheese, and egg. Refrigerating it helps to keep it stiff so you can roll it.
Lily
No, I didnt add in ingredients for the cake mix. Only uses the cake mix. Could it be that I used moist choc cake mix? As it was the only one available.
Jocelyn
Hmmmm...no the cake mix shouldn't make a difference. I'm really stumped as to why it was runny. Did you melt the butter? I just use softened butter and cream cheese.
Lily
Im stumped too. Yes my butter and cream cheese was softened, not melted.
cakespy
These look easy yet completely dreamy. The stuff of childhood dreams but delicious at any age!
2pots2cook
Oh dear ! You speak my language ! Thank you so much !
carrian
I'm always up for a fat and fluffy marshmallow cookie!!!!!
Grace
These look like such a guilty indulgence. Would surely satisfy my sweet tooth.
Sharlana
Omg, these look so good! Do you think the recipe would work using a gluten free chocolate cake mix?
Jocelyn
I have actually never tried a gluten free cake mix, but I think it would just fine for these kind of cookies. Keep me posted if you try them!