Chewy, crackly, and loaded with mini marshmallows, these chocolate marshmallow cookies are easy to make and oh so fudge-y. With both cocoa powder and mini chocolate chips, these flourless chocolate cookies will satisfy any chocolate lover!
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Test Kitchen Review
These chocolate chip marshmallow cookies are a chocolate lover’s dream! They’re chewy, gooey, and rich with chocolatey flavor. Each bite reveals pockets of melted marshmallow, creating a delightful contrast between the fudgy cookie and the sweet, airy filling. Make them for your next Christmas cookie exchange or whenever the craving strikes!
- They are chewy and gooey cookies with crisp edges!
- Made without flour for a rich chocolate fudge-y flavor.
- It’s a quick and super easy 30-minute recipe!
- No chill time required – pop the dough right into the oven.
- Made in just one bowl for less clean up!
Sink your teeth into more of the best chocolate cookie recipes like chocolate crinkle cookies, brookie cookies, and easy chocolate chip cookies.
Key Ingredients
This one’s short and sweet! You can probably memorize the ingredients – which just makes it easier to whip up at a moment’s notice. Check the recipe card at the bottom of the post for the full ingredient list.
- Semi-Sweet Chocolate Chips: I like to use mini chocolate chips, 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.
- Cocoa Powder: You want to make sure and use unsweetened cocoa powder.
- Egg Whites: Make sure you do not add in the yolk, it will change the texture.
- Marshmallows: You want to use mini marshmallows so you get the perfect amount of marshmallow in each bite.
Here’s a quick tutorial showing you how to make this flourless chocolate cookies recipe. Please scroll down to the recipe card for full instructions or to watch the recipe video.
- Make the cookie dough: Stir together the dry ingredients, then add the egg whites and vanilla.
- Add chocolate chips and marshmallows: Stir until smooth. Add in your mini marshmallows and mini chocolate chips. Stir again.
- Bake: Drop the dough onto the baking sheets. Bake until puffy and crackled.
- Cool. Let the cookies cool for ten minutes on the baking sheets, and then move them to a wire rack to cool completely.
Chef’s Tips and Variations
- Scooping: The dough for these flourless chocolate cookies is 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.
- Cooling: Remember to let the cookies cool for the full ten minutes before you move them to a rack – they’re fragile when they first come out of the oven!
- Parchment or Silpat: Sometimes all you need is to simply grease your baking sheet, but for this recipe, I really recommend using some parchment or a silpat in this recipe, to prevent sticking and make cleanup easy.
- Mix-Ins: Feel free to mix in extra chocolate chips, butterscotch chips, chopped walnuts or pecans, or whatever you love! Just fold them into the batter or dot them on top of the unbaked cookies.
- Add Salt: A light sprinkle of flaky sea salt on top before baking enhances the chocolate’s richness.
Flourless chocolate cookies are easy to store! Just keep them in an airtight container at room temperature. They will last for up to five days.
To 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 every couple of days 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.
Notes
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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!
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!
I’m definitely going to give these a try over the weekend 🙂 looks so delicious!!