I love a treat that takes you by surprise, so I know you will love these funny-looking cookies! These incredible Chocolate Chip Marshmallow Cookies might look a little off, but their fun and positively delicious flavor will be the star of any occasion!
Beauty is in the eye of the beholder, or in the case of these cookies, the stomach!
These ugly, delicious sweets are a holiday must-have and a perfect reminder that looks are not everything! Irresistible tasting Chocolate Chip Marshmallow cookie layers the familiar flavor of chocolate chip cookies with gooey marshmallow goodness to make a truly unforgettable treat!
So, bake up a batch of these twisted chocolate marshmallow treats this holiday to remind everyone that sometimes the best things in life are not all that meets the eye!
Butter: Butter forms the base of this multi-layered sweet. Use unsalted butter for the purest and sweetest taste. If using salted butter, shorten the amount of salt you add later in the recipe.
All-Purpose Flour: This common ingredient has the right texture to make a crunchy cookie base under the delectable marshmallow softness.
Brown Sugar: Choose light brown sugar for this recipe to bring a mild molasses sweetness!
White Sugar: White sugar adds a lovely sweetness to turn up the incredible flavor of these cookies.
Egg: The egg binds and aerates the cookie dough.
Baking Soda and Baking Powder: These two leavening agents help the cookies rise into the crunchy yet gooey snacks they’re meant to be!
Salt: A hint of salt helps sweet things taste even more tantalizing. Use natural sea salt when possible for a healthier sodium flavor.
Vanilla Extract: Smooth, woody vanilla helps make sugary cookie dough taste luscious. You can also use almond or hazelnut extract if preferred.
Rum Extract: Rum has a natural sweetness that adds depth to these candied cookies. You can also use dark rum as a substitute for this ingredient.
Dark Chocolate Chips and White Chocolate Chips: This recipe packs a chocolatey punch by using not one but two types of chocolate chips. This combination of dark and light makes for an amazing blast of bittersweet flavors!
Dutch Cocoa: Dutch cocoa is an unsweetened cocoa powder. It turns one-half of this yummy cookie dough into a rich brownie-like dough that will delight your taste buds. Choose a quality cocoa powder for a decadent chocolate taste!
Marshmallows: Sweet, soft, sugary marshmallows are the ultimate confection! They make up the sweet, chewy center of these hybrid cookies! If you use large marshmallows, they should be cut in half to make cookie-sized portions; however, if you use small marshmallows you can leave them whole.
See the recipe card for quantities.
Step One: Preheat the oven.
Step Two: Combine the flour, baking soda, baking powder, and salt in one bowl. In a separate bowl, add the butter and sugars. Cream the butter and sugars together until soft and fluffy.
Step Three: Add the eggs and continue mixing on medium for 3 to 5 minutes.
Step Four: Lower the mixer speed and gradually add the dry ingredients until combined.
Step Five: Divide the dough in half. Mix dark chocolate chips and vanilla extract into one half and Dutch cocoa, rum extract, and white chocolate chips into the second half.
Step Six: Cut the marshmallows in half (or smaller, if you have giant ones like I had). Scoop equal portions of each dough, press the dough balls together, then insert the marshmallows into the cookie. Gently spread the dough to cover the marshmallow.
Step Seven: Place the dough balls on the prepared baking sheet about 2 inches apart.
Step Eight: Bake the cookies until the light dough looks golden brown and crispy. Cool and enjoy!
- Spatula: Grab a rubber spatula for bowl scraping, scooping, and mixing.
- Ice Cream Scoop: Although optional, an ice cream scoop allows you to make perfectly even cookies.
- Mixer: An electric mixer turns making cookie dough from a chore into a breeze! Use a handheld or stand mixer to easily craft this yummy dough.
- Lined Baking Pan: Line a baking pan with parchment paper or a silicone mat to prevent the bottoms of your cookies from browning too quickly.
💭 Top tips
These sweets are so fun and tasty to make! The cocoa powder gives the chocolate portion a firm crunch, whereas the light dough is airy and soft! You can mash these yummy cookie doughs with chocolate on top or bottom, but either way, you do it. They look goofy but taste fantastic!
A fun idea I want to test is making two batches of the dough, one all chocolate and one all light.
This tasty recipe makes about 15 Ugly but Delicious Chocolate Chip Marshmallow Cookies!
These sweet treats will last for up to a week. Store them in an airtight container at room temperature for the best flavor over time.
Yes! Use fun colored or flavored marshmallows to make these ugly ducklings even more fun and flashy!
Other Recipes for You to Try
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Ugly Chocolate Chip Marshmallow Cookies
- 5.7 oz All-purpose flour 1 ½ cups
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- 4 oz Butter
- ¾ cup Brown sugar
- ¼ cup White sugar
- 1 Egg
- ¼ cup Dark chocolate chips
- 1 teaspoon Vanilla extract
- 1 teaspoon Rum extract
- ¼ cup White chocolate chips
- 2 tablespoon Dutch cocoa
- 10-15 pieces Marshmallows depending on size
- Preheat the oven to 175 C / 350 F.
- Meanwhile, combine 5.7 oz All-purpose flour, ¼ teaspoon Baking powder, ½ teaspoon Baking soda, and ½ teaspoon Salt in one bowl, mix them, and put 4 oz Butter, ¾ cup Brown sugar, and ¼ cup White sugar in another.5.7 oz All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt, 4 oz Butter, ¾ cup Brown sugar, ¼ cup White sugar
- With a mixer, start beating the butter and sugars together until the butter is softened and the sugar is combined.
- Add 1 Egg, and use the mixer to mix for another 3-5 minutes on the strongest setting.1 Egg
- Now lower the mixer speed to medium, and gradually add the dry ingredient (flour mix) until they are combined as well.
- Separate the cookie dough into two equal halves.
- Add and mix in ¼ cup Dark chocolate chips and 1 teaspoon Vanilla extractwith a spatula in one half, and in the other half, add 2 tablespoon Dutch cocoa, 1 teaspoon Rum extract, and ¼ cup White chocolate chips and mix well till the cocoa is incorporated evenly.¼ cup Dark chocolate chips, 1 teaspoon Vanilla extract, 1 teaspoon Rum extract, ¼ cup White chocolate chips, 2 tablespoon Dutch cocoa
- Cut 10-15 pieces Marshmallows in half (mine were large; if you use smaller ones, it’s unnecessary).10-15 pieces Marshmallows
- With an ice cream scoop, make equal portions from the cookie dough. Press the cookie dough balls in the middle and make space to insert the halves of the marshmallows.
- Gently spread the cookie dough over and cover the marshmallow with it equally.
- Place the marshmallow and cookie dough balls on the parchment paper-covered baking pan, leaving at least 4 cm / 2-inch space between them so they don’t merge during baking.
- Bake the cookies for about 10 to 15 minutes until you see that the vanilla extract/dark chocolate cookies start to get golden brown and create a crust on the edges.
- Let them cool down to room temperature before storing them in an airtight container.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.