Can I use large marshmallows instead of mini?

Yes, just cut them into quarters so they melt evenly.

Why did my marshmallows dissolve completely?

They may have been too close to the surface or baked too long. Push them deeper into the dough next time.

Yes, a flaxseed egg or store-bought egg replacer works well.

Store in an airtight container and add a slice of bread to maintain moisture.

Yes, reduce baking time by about 2–3 minutes and keep an eye on marshmallow browning.

Use a high-quality 1:1 gluten-free flour blend.

Gooey chocolate marshmallow cookies with rich chocolate chunks and soft, melty marshmallows — a bakery-style treat made at home.

Cook Mode Prevent your screen from going dark

Prep your baking environment: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy — about 2 minutes.
Add wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
Mix dry ingredients separately: In another bowl, whisk the flour, baking soda (or powder), and salt together.
Combine: Gradually mix the dry ingredients into the wet mixture until just combined — avoid overmixing.
Add chocolate: Fold in the chopped chocolate or chips.
Incorporate marshmallows: Gently fold in mini marshmallows, ensuring they’re evenly dispersed so each cookie gets gooey bites.
Shape: Scoop the dough using a medium cookie scoop or tablespoon, placing rounds 2 inches apart on prepared sheets.
Bake: Place in the oven for 9–11 minutes, until edges are set and marshmallows turn lightly golden. Loosely tent with foil in the last 2 minutes to prevent marshmallow burning if needed.
Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Swap dark chocolate for white chocolate chips for a white chocolate marshmallow cookies variation.
Use vegan marshmallows and dairy-free butter for a plant-based version.
A quality gluten-free flour blend works well for a gluten-free take — no other changes needed.