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This chewy and crackly chocolate marshmallow treat is loaded with mini marshmallows and rich cocoa flavors. Flourless and fudgy, it satisfies any chocolate lover with gooey pockets of melted marshmallow inside each bite.
I first made these during the holidays and they quickly became a family favorite that everyone asks for again and again.
Ingredients
- Mini semi-sweet chocolate chips for bursts of melty chocolate mini chips work best for even distribution
- Powdered sugar provides structure and sweetness without flour avoid granulated sugar for texture
- Unsweetened cocoa powder delivers rich chocolate intensity
- Egg whites create lightness and help bind the dough be careful not to add yolks
- Mini marshmallows add sweet gooey pockets that contrast the fudgy cookie
- Vanilla extract enhances overall flavor and aroma
- Salt balances sweetness and amplifies the chocolate notes
Step-by-Step Instructions
- Make the cookie dough
- Stir powdered sugar cocoa powder and salt together until fully combined Add egg whites and vanilla extract and mix until smooth and uniform
- Add chocolate chips and marshmallows
- Gently fold mini chocolate chips and mini marshmallows into the dough until evenly incorporated
- Drop dough on baking sheets
- Use a cookie scoop to portion dough onto parchment or silicone lined baking sheets Space cookies well apart to allow for spreading
- Bake the cookies
- Bake at 350 degrees Fahrenheit for ten minutes or until cookies are puffed and crackled on top
- Cool completely
- Let the cookies cool on the baking sheets for ten minutes Transfer carefully to a wire rack to cool fully as they are fragile when warm
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You Must Know
- Chewy and fudgy texture with crisp edges
- Flourless and gluten free
- No chill time required for quick baking
- Made in one bowl for less mess
The mini marshmallows create those delightful gooey pockets that make these cookies unforgettable I love how the texture contrasts and the marshmallow melting surprises you in every bite
Storage Tips
Store cookies in an airtight container at room temperature for up to five days Including a slice of white bread in the container helps keep them soft and chewy longer by retaining moisture Replace the bread slice every couple of days
Ingredient Substitutions
Regular chocolate chips can be used instead of mini chips but the texture and distribution may differ slightly Try butterscotch chips or chopped nuts like walnuts or pecans folded into the batter for variation
Serving Suggestions
These treats pair wonderfully with a cold glass of milk or a hot cup of coffee Perfect for festive cookie exchanges or an indulgent snack anytime
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Pro Tips
Commonly Asked Questions
- → What makes these cookies flourless?
The cookies use powdered sugar and cocoa powder to create texture and structure instead of traditional flour, giving a fudgy consistency.
- → How do mini marshmallows affect the texture?
Mini marshmallows melt during baking, creating soft, gooey pockets that contrast with the crisp edges of the cookies.
- → Can I substitute regular chocolate chips?
Yes, regular-sized chocolate chips work well though mini chips distribute more evenly throughout the dough.
- → Is chilling the dough necessary?
No chilling is required; the dough can be baked immediately after mixing for a quick treat.
- → How should I store these cookies?
Store in an airtight container at room temperature up to five days. Adding a slice of white bread helps maintain chewiness.