Chewy, crackly, and oh-so-gooey, these Marshmallow Chocolate Fudge Cookies are dangerously quick and easy to make. Every bite is packed with fudgy goodness and soft centers that melt in your mouth. Best of all, they’re naturally flourless so the rich chocolate flavor really shines.
Whenever you have a serious chocolate craving, these Marshmallow Chocolate Fudge Cookies always deliver. They’re so rich and chewy with shiny tops like a brownie, but baked into cookie form with tons of melted marshmallows throughout. With no chill time required and just one-bowl needed, you’ll be enjoying these cookies in just 30 minutes!
“We ate these chocolate fudge cookies so fast, we immediately made a second batch. My family could NOT stay out of them. We added chopped walnuts to the second batch, and they reminded me even more of my favorite fudge. The few we had leftover were just as good the next day. I reheated them for 5 seconds in the microwave and they were warm and fudgy all over again!” — Haley, busy mom of two and passionate home cook and baker.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Semi-Sweet Chocolate Chips: I like to use mini chocolate chips as I find they spread more evenly throughout the cookies, but you can use regular sized chocolate chips instead!
- Powdered Sugar: Powdered sugar and the cocoa powder help to give these cookies texture without the flour, do not substitute it for granulated sugar or the cookies will not have the right texture.
- Cocoa Powder: Make sure and use regular unsweetened cocoa powder. If it’s clumpy, I recommend sifting it for a smooth cookie dough.
- Egg Whites: Make sure you do not add in the yolk, it will change the texture!
- Marshmallows: You definitely want to use mini marshmallows so you get the perfect amount of marshmallow in each bite.
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Visit the recipe card below for the full directions.
Don’t Overmix the Batter. Stir just until the ingredients are combined. Over mixing can make fudge cookies spread unevenly.
Use a Cookie Scoop and Parchment Paper. The dough will be super sticky, so I really recommend using a cookie scoop to scoop them. It is much quicker than trying to unstick dough from your spoon and fingers. It’s also important to line your baking sheet with parchment paper for easy removal.
Watch the Bake Time Closely. These cookies go from soft to overbaked quickly. Remove them when the tops are crackled and set but still slightly soft in the center.
Let Them Cool. They will be very soft straight from the oven. Cooling allows them to firm up and develop that chewy texture.
Feel free to mix in extra chocolate chips, butterscotch chips, crushed candy cane, chopped walnuts or pecans, or whatever you love! Just fold them into the batter or dot them on top of the unbaked cookies. A light sprinkle of flaky sea salt on top right after baking is also always a good idea as it!
How To Store
I highly doubt you will have leftovers, but if you do, these fudge cookies store great and stay chewy for a few days! Just keep them in an airtight container at room temperature for up to five days. Place wax or parchment paper between layers to prevent them from sticking to each other.
To help them maintain their chewy texture, you can store them with a slice of white bread. The moisture from the bread will help keep the cookies soft and chewy. Replace the slice of bread as it becomes stale!
Ingredients
- 2 ½ cups powdered sugar
- ¾ cup cocoa powder
- ½ teaspoon salt
- 3 large egg whites
- 1 tablespoon vanilla extract
- 1 cup mini marshmallows
- ½ cup mini semi-sweet chocolate chips
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine powdered sugar, cocoa powder and salt. Then add egg whites and vanilla extract, stirring until smooth. Fold in mini marshmallows and mini chocolate chips.
- Drop dough by the heaping tablespoonfuls onto prepared baking sheets with a cookie scoop, leaving space for spreading. Bake until cookies are puffed and crackled, about 11-12 minutes.
- Remove from oven and cool on baking sheets for 10 minutes then transfer to a wire rack to finish cooling.
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Categories:
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Thank you for sharing this recipe!! I have a huge sweet tooth and in the thick of having to go gluten free and these absolutely saved me! Sooo delicious.
Hands down the best GF cookies we have ever made. My daughter makes a similar cookie but without the marshmallows so I talked her in to trying this recipe with me. Not going to lie, I’m in trouble. I’m really good at eating no cookies or just one but I already ate 4 of these!
This recipe was a complete flop for me
Hi Amber! What was wrong?
We are making these now but we added walnuts to some, pistachios and almonds to others so everyone got to have their favorite type of nut.
Can you make this recipe without cocoa? I don’t want the dough
to be chocolate. I would also would like t add raisins. What do you
think?
Hi Gail, I developed this recipe with cocoa powder and have never tried it without. You would need something of a similar texture, otherwise they cookies will not set up. I would recommend you find a different recipe if you don’t want to use cocoa powder.
These are AMAZING
Just made them tonight- super easy, super quick, and super delicious.
Follow the directions and you will be good to go.
Can theses be frozen for a later date ?
They should freeze ok! Let them thaw to room temperature unwrapped, or they may get soggy.
I love this recipe and so did my family. Tried the spray and no spray on the tray and definitely went with the no spray for it changes the edges of the biscuits.
We also added 1 extra egg white and half a cup of almond meal.
The cup of marshmallows changed to half marshmallows and half white chocolate chips (due to shortage of marshmallows) and that is a change I would keep. Yum!
Making them again today.
Since my diet doesn’t allow nuts, I will try with a small handful of coconut, and let you know how they do.
I just made these. After letting them sit for 10 minutes like the direction said they came right off the parchment paper. I love the texture. Mine are crispy around the edges but soft and chewy in the middle. However, I am not a fan of semi chocolate chips. I much prefer the good old fashion fudge taste than the semi sweet chocolate taste. To me they taste like semi sweet chocolate chips instead of tasting like fudge. . I am wondering if I can leave the chocolate chips out and just make this using the cocoa. I don’t want to use milk chocolate chips either. Has anyone tried just using cocoa and omitting any extra chocolate?
Maybe try Couverture chocolate. I will try this too. I agree with you on the chocolate chip taste.
How do you keep these from sticking to parchment paper?
Mine stuck to the paper and when I remove with spatula were a big blob instead of flat cookie..
Did you let them sit for a couple of minutes after baking before removing from the parchment paper? They should come off the parchment paper easily once they cool!
extremely disappointed with this. made it exactly how it’s told with my sister who is a professional baker and owns a bakery. don’t waste your food or time. they came out way too sugary and cracked can’t even call them cookies
Since you don’t have enough sense to notice other people having good results and yet you still want to tell people not to waste food or time, I’m going to assume you just don’t have sense enough to make these correctly. Also, professional doesn’t automatically mean good.
Just because you couldn’t make these cookies doesn’t mean the recipe is bad. Why bother commenting when everyone else who has posted has had success and enjoyed them?
I agree with you. Why try to ruin it for others
I third this comment!
I made these for my friend’s 7 year old daughter. She’s been after me to make something just for her. Since she’s a hot cocoa fanatic we looked up a hot cocoa cookie and came across yours.
She absolutely loved them and gave me 2 thumbs up. Thanks !
Awesome recipe- gluten and dairy free!
I made these, they’re delicious, but I used a tablespoon for the first batch and they turned out huge. Switched to a teaspoon, better and I baked them on parchment paper and had a hard time getting them off of the paper. I sprayed my spatula with cooking spray and that seemed to help. Keep coming up with these great ideas. Just found out our grand daughter has to eat gluten free. I’ve been baking since I was about 6 so I’m a novice at this but keep trying I’m trying many new recipes. Thanks
Tried this today… so delicious! The only change I made was using dark chocolate chip morsels as that was what I had in hand. Thank you for this recipe!
So glad you enjoyed them and they turned out well! Thanks for taking the time to come back and comment!
Oh my goodness, these were heavenly. I made them for a baby shower and they were gone in seconds. SO AMAZING. these would also be amazing with pecans or another nut added in for added flavor. Totally perfect as is though!
I made these yesterday, they came out huge and very thin and crunchy, although I baked them for less than 10 min…
I was expecting the fudgeeness, but didn’t really get that.
I think i’ll give them a second try with a few tablespoons of almond flour.
When I make them the edges are crispy and the centers are soft and fudgey. Like one of those brownie cookies made the same way with egg whites. 🙂
what brand cookie scoop did you use? mine couldn’t handle the dough and i almost cracked my measuring spoon when i used as a guide. i ended up using a regular small cereal spoon to scoop it from the measuring spoon. i am waiting for the cookies to cool so i can try one. smells great in here!
Almost cracked your measuring spoon? The dough is a soft & pretty sticky dough from the 3 large egg whites! If you make them again and your dough is super hard to scoop, I would add a 4th egg white. They really shouldn’t be hard to scoop at all!
I made these last night with my kids. As a mom, thank you for how easy they are to make. Just needed a bowl and a spoon! Anyways, they are delicious and my husband ate the two that were leftover for breakfast!
These cookies sound scrumptious! They look terrifically fudgey, soft and chocolatey delicious. My husband loves rocky road, so I’m going to add a handful of nuts & I’m sure he is going to love these! I’m sure I would too, but I’m allergic to cocoa, therefore I will have to jealously gawk and drool over these babies. Thanks for sharing 🙂
P.s. Your girls sound adorable.. and quite entertaining ♡
Your girls are so adorable! I bet they did love their first cookie bite! Who wouldn’t?
These look sinfully delicious! Pinning to try! Thanks!