Cookies With Marshmallows Chocolate

Name: Cookies With Marshmallows Chocolate
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: American
Ingredients: 1 1/2 cups ready-made chocolate chip cookie dough; 1/2 cup dark chocolate chips; 3 tablespoons whipping cream; 1/2 teaspoon pure vanilla extract; 1 cup tiny marshmallows; 2 tablespoons smashed peppermint candy or colorful sprinkles, for decoration

Recipe by Sam Rivera · Updated December 2025

There's something undeniably magical about biting into a cookie that's crisp on the outside and gloriously gooey on the inside-especially when it's loaded with chocolate and pillowy marshmallows. These Chocolate Marshmallow Cookie Cups are the ultimate cozy treat for holiday gatherings, cookie swaps, or just a nostalgic afternoon snack. The contrast of textures-crunchy cookie shell, melted chocolate, and warm marshmallow-creates an irresistible bite that's pure comfort in every cup. Plus, they're so fun to make and decorate, kids and adults alike will love rolling up their sleeves to help.

What Makes This Recipe Special

Ready-made cookie dough shortcut: Using store-bought dough saves time without sacrificing texture-just ensure it's high-quality for the best results.
Homemade chocolate ganache twist: The warm chocolate filling is made fresh in minutes by melting dark chocolate chips with whipping cream for a richer, smoother consistency than pre-made chocolate.
Marshmallow magic: Mini marshmallows are toasted just until puffed and golden, creating a delightful, slightly caramelized top that contrasts perfectly with the cool ganache beneath.
Edible decorations: Swap peppermint for colorful sprinkles, crushed nuts, or even a drizzle of white chocolate for a festive touch that feels custom-made.

⏱ 75 mins

American

Servings 4

Ingredients

1 1/2 cupsready-made chocolate chip cookie dough

1/2 cupdark chocolate chips

3 tablespoonswhipping cream

1/2 teaspoonpure vanilla extract

1 cuptiny marshmallows

2 tablespoonssmashed peppermint candy or colorful sprinkles, for decoration

Nutrition

350 caloriesCalories

Per serving · Values are estimates

Instructions

Coat a 12-cup mini muffin tin lightly with baking spray or soft butter to make removal easy.

Add around 1 tablespoon of dough into every muffin cup. Push down and around the sides to create a small bowl shape.

Heat your oven to 350°F (177°C). Pop the cookie cups in and bake for 12-15 minutes until the edges turn golden and middles firm up.

Right after taking them out, push down the centers with a spoon back or small glass bottom to make deeper cups. Let them cool fully in the tin.

Mix chocolate chips with whipping cream in a microwave-safe container. Heat for 30 seconds at a time, mixing between bursts, until smooth. Mix in the vanilla.

Pour or squeeze the melted chocolate mix into each cooled cookie shell, leaving a bit of room at the top for the marshmallows.

Pile some tiny marshmallows on each cup. Put the tray back in the oven for 2-3 minutes so the marshmallows puff up and turn slightly golden.

Scatter crushed peppermint or sprinkles on top while the marshmallows are still warm. Let the chocolate cool a bit, then enjoy them warm or at room temp.

Essential Tips

Don't overbake the cups

Bake the cookie shells until the edges are just golden and the centers look set but still soft. Overbaking makes them too firm, and the marshmallows won't puff as nicely. Aim for 12-15 minutes at 350°F.

Press centers while warm

After baking, immediately press the centers of the cookie cups with a spoon or small glass to create deeper wells. This step is crucial for holding more filling and marshmallows without spillage.

Cool completely before filling

Let the cookie cups cool fully in the tin before adding the chocolate ganache. Warm shells can melt the chocolate too quickly, causing it to run over the edges or sink into the cookie.

Heat ganache gently

Melt chocolate chips and cream in 30-second bursts in the microwave, stirring between each, to avoid scorching. Overheating can cause the chocolate to seize or separate, ruining the smooth texture.

Toast marshmallows just right

Only bake the marshmallows for 2-3 minutes-just enough to puff and lightly brown the tops. Overtoasting can turn them bitter or hard, while undertoasting leaves them gummy.

Smart Swaps & Variations

Peppermint Patty Twist Add 1/4 teaspoon peppermint extract to the ganache and top with crushed peppermint candies for a classic holiday flavor.

Peanut Butter Ganache Replace half the chocolate chips with smooth peanut butter for a nutty, salty-sweet variation that's a crowd-pleaser.

White Chocolate Dream Use white chocolate chips and top with mini marshmallows and a sprinkle of crushed pistachios or dried cranberries for a festive, colorful twist.

Gluten-Free Use a gluten-free cookie dough and ensure all other ingredients (like chocolate chips) are certified gluten-free to accommodate dietary needs.

What to Serve With This

Warm apple cider or hot chocolate: The spiced sweetness pairs beautifully with the rich, gooey cookies.
Vanilla ice cream: Serve warm cookies a la mode for an indulgent dessert that feels like a hug in a bowl.
Coffee or chai tea: The bitterness balances the sweetness, making these cookies perfect for an afternoon pick-me-up.
Holiday charcuterie board: Arrange alongside peppermint bark, gingerbread cookies, and cheese for a festive snacking spread.

Storage & Reheating

Storage

Store cookie cups in an airtight container at room temperature for up to 3 days. The ganache and marshmallows are best fresh, so avoid stacking them to prevent squishing.

Reheating

To restore warmth and gooeyness, microwave for 10-15 seconds or bake at 300°F for 3-5 minutes until the marshmallows are puffed again. Avoid over-reheating, or the marshmallows will toughen.

Expert Chef Tips

Use a cookie scoop to portion dough evenly: This ensures consistent baking and uniform cookie cups, making it easier to fill and decorate.
Chill the dough slightly before baking: If your dough is too soft, pop the muffin tin with dough in the fridge for 10 minutes before baking to prevent spreading.
For extra depth, add a pinch of espresso powder to the ganache: Just 1/4 teaspoon enhances the chocolate flavor without making it taste like coffee.

Equipment You’ll Need

Mini muffin tin (12 cups)
Microwave-safe bowl or double boiler for ganache
Cookie scoop or tablespoon for portioning dough
Parchment paper (optional, for easier cleanup)

Nutritional Benefits

Each cookie cup provides 350 calories, with about 18g of carbohydrates and 5g of protein, making them a satisfying but indulgent treat.
Dark chocolate (used in the ganache) contains antioxidants like flavonoids, which may support heart health when consumed in moderation.
Mini marshmallows add minimal fat but contribute to the gooey texture; opt for low-sugar versions if reducing added sugars.
Whipping cream in the ganache provides calcium and vitamin D, though portions are small-enjoy as part of a balanced diet.

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Frequently Asked Questions

Can I use homemade cookie dough instead of store-bought?

Absolutely! Use your favorite chocolate chip cookie dough recipe and chill it for 30 minutes before portioning. This helps the dough hold its shape better when baking in the muffin tin.

What if I don't have a mini muffin tin?

A regular muffin tin works, but the cookies will be larger. Adjust baking time to 15-18 minutes and reduce the filling quantities slightly to avoid overflow.

Can I make these ahead of time?

Yes! Bake the cookie cups up to 2 days ahead and store them in an airtight container. Add the ganache and marshmallows just before serving to keep them fresh and gooey.

How do I prevent the marshmallows from sinking into the ganache?

Let the ganache cool slightly before adding marshmallows, but not so much that it hardens. Pour it into the cookie cups while still pourable, then immediately add marshmallows to help them sit on top.

Can I use milk chocolate or semi-sweet chocolate chips?

Milk chocolate will make the ganache sweeter and creamier, while semi-sweet adds a deeper, richer flavor. Dark chocolate (60-70%) is recommended for balance with the marshmallow sweetness.

Why did my marshmallows turn hard instead of puffy?

Overbaking is the most common cause. Toast marshmallows for only 2-3 minutes until just golden, and ensure your oven is properly calibrated. Also, check that your marshmallows aren't stale or dried out.

Can I make these vegan?

Yes! Use vegan cookie dough, dairy-free chocolate chips, coconut cream instead of whipping cream, and vegan marshmallows. Check all ingredients for hidden dairy or gelatin.

What's the best way to crush peppermint candies?

Place candies in a sealed bag and gently tap with a rolling pin or pulse in a food processor until finely crushed. Avoid over-processing, or you'll end up with powder instead of texture.