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Easy Marshmallow Chocolate Fudge Cookies

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Some days call for a homemade cookie without a long ingredient list or a sink full of dishes. These rich, marshmallow-filled cookies come together in one bowl and bake in minutes, making them a lovely choice when the family wants something sweet and you want to keep things easy.
Easy Marshmallow Chocolate Fudge Cookies
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The Story Behind This Dish

A little note from the kitchen.

These Marshmallow Chocolate Fudge Cookies are a chocolate lover’s dream, with deep cocoa flavor and sweet pockets of melted marshmallow in every bite. They are simple enough for a weekday treat but special enough to share with family and friends.

The tops bake up shiny and crackled while the centers stay soft, chewy, and wonderfully fudgy. Powdered sugar creates the sweet base, egg whites hold everything together, and mini chocolate chips add even more chocolate goodness.

Make a batch when you need an easy dessert without flour, butter, or complicated steps. They are perfect for after-school snacks, holiday cookie trays, family movie nights, or any evening when a warm chocolate cookie sounds especially comforting.

Easy Marshmallow Chocolate Fudge Cookies

COURSE: Main Course DIFFICULTY: Easy
Recipe Thumbnail
PREP TIME 10 mins
COOK TIME 12 mins
TOTAL TIME 22 mins
SERVINGS 4 people

Ingredients

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Directions

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Chef's Note

The batter is naturally soft and sticky, so a cookie scoop makes portioning it much easier and less messy.

Leave plenty of space between the cookies because they spread as they bake.

For a slightly different flavor, replace the semi-sweet mini chocolate chips with the same amount of milk or dark chocolate mini chips.

Let the cookies rest on the baking sheet for the full 10 minutes. They will be delicate straight from the oven and become easier to move as they cool.

Store cooled cookies in an airtight container at room temperature for up to 3 days, placing parchment paper between layers to prevent sticking.

Nutrition Facts

Serving: 4 serving
Calories: 840kcal
Protein: 28g
Carbs: 105g
Fat: 35g
Sugar: 14g
Fiber: 7g
Sodium: 700mg
Cholesterol: 70mg
Potassium: 350mg
Vitamin A: 35%
Vitamin C: 14%
Calcium: 28%
Iron: 21%

Popular Asked Questions

Q:

Can Marshmallow Chocolate Fudge Cookies be frozen?

A:
Yes. Once completely cooled, place the cookies in a freezer-safe container with parchment between the layers and freeze for up to 2 months. Thaw them at room temperature before serving.
Q:

How do I know when the cookies are finished baking?

A:
The cookies are ready when the tops look puffed, shiny, and crackled. The centers may still seem soft, but they will continue to set as they cool on the baking sheet.
Q:

Can I use regular-sized marshmallows?

A:
Mini marshmallows work best because they spread evenly through the batter. If you only have larger marshmallows, cut them into small pieces before folding them in.
Q:

Why is the cookie batter so thin and sticky?

A:
This flourless batter is softer than traditional cookie dough because it is made with egg whites and powdered sugar. That texture is expected and helps create the cookies’ crackled tops and chewy centers.

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