Flourless Chocolate Fudge Marshmallow Cookies

Prep 8 mins
Cook 12 mins
Add'l 10 mins
Total 30 mins

Flourless Chocolate Fudge Marshmallow Cookies - #GlutenFree #Recipe

Lyla has started dancing and it’s the cutest thing I have ever seen. And her music choices are seriously cracking me up. Turns out she is a big fan of Meghan Trainor and Shakira. The head starts going and then if it’s a really good song — and she is feeling it — the arms start waving. The baby just really likes a good upbeat girl power song.

Ellie, on the other hand, is still only into the itsy bitsy spider and the muffin man. And she doesn’t dance, but enjoys laughing at you when you do. Those girls of mine could not be any more opposite at this point.

Flourless Chocolate Fudge Marshmallow Cookies - #GlutenFree #Recipe

Sunday they actually had their first bites of cookie thanks to their Nana. We were having Mother’s day dinner and I look over and they were chowing down. Big surprise, I mean they are my children. 😉

Flourless Chocolate Fudge Marshmallow Cookies - #GlutenFree #Recipe

These cookies are incredibly fudgey and the perfect combination of chocolate and marshmallow. They use two forms of chocolate — cocoa powder and mini chocolate chips — so they defiantly fill any chocolate cravings! They are perfect as is, but if you love Rocky Road flavors, add in a handful of nuts!

The dough for these cookies is super sticky, so I really recommend using a cookie scoop to scoop them. It makes it MUCH quicker than trying to unstick the dough from your spoon and fingers.

Yield: 24 cookies

Flourless Chocolate Fudge Marshmallow Cookies

Flourless Chocolate Fudge Marshmallow Cookies on a cookie sheet

Flourless Chocolate Fudge Marshmallow Cookies are so soft and chewy! These double chocolate cookies with mini marshmallows are destined to become a dessert staple in your kitchen.

Prep Time 8 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 2 1/2 cups powdered sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 3 large egg whites
  • 1 tablespoon vanilla extract
  • 1 cup mini marshmallows
  • 1/2 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. Drop dough by the heaping tablespoonfuls onto prepared baking sheets, leaving space for spreading. Bake until cookies are puffed and crackled, about 11-12 minutes.
  4. Remove from oven and cool on baking sheets for 10 minutes then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.
  5. Store in an air tight container up to 3 days.



Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 83Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 53mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 1g

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Comments

21 Responses
  1. Maria

    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?

  2. Joy

    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..

    1. Jessica

      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!

  3. julia

    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 

    1. Kirsten

      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?

  4. Jennifer

    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 !

  5. Sue Mason

    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

  6. Julie

    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!

  7. Aimee Beck

    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!

  8. sharon

    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.

    1. Jessica

      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. 🙂

  9. musicmom27

    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!

    1. Jessica

      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!

      Here is the cookie scoop I use: http://tinyurl.com/klq3h8f

  10. Stacy

    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!

  11. Cheyanne @ No Spoon Necessary

    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 ♡

  12. Kim Honeycutt

    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!

  13. Sues

    My sister’s twins are SO completely different, too, and I LOVE it! These girls are soo lucky to grow up with a mom like you making these treats for them!!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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