Description

Imagine a cozy evening at home, the aroma of warm chocolate filling the air, and the soft glow of twinkling lights casting a comforting ambiance in your kitchen. These Soft & Chewy Chocolate Crinkle Cookies with Marshmallow Filling are the ultimate treat for such moments. Inspired by classic holiday traditions and the timeless joy of chocolate desserts, these cookies are a delightful twist on the traditional crinkle cookie, hiding a sweet marshmallow surprise inside. Perfect for sharing with loved ones during festive gatherings, gifting to friends, or simply enjoying with a hot cup of cocoa, these cookies deliver both comforting nostalgia and an indulgent treat that melts in your mouth.

Ingredients

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1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup powdered sugar (for rolling)
24 mini marshmallows

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Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the butter and sugar in a large mixing bowl using a hand or stand mixer until light and fluffy, about 3–4 minutes.
Add the eggs and vanilla one at a time, mixing thoroughly after each addition until smooth.
Sift together the dry ingredients: cocoa powder, flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
Divide the dough in half. Scoop a tablespoon-sized portion from one half, flatten it slightly, place a mini marshmallow in the center, and cover it with another portion from the remaining half. Roll gently into a ball to seal the marshmallow inside.
Coat each cookie ball generously in powdered sugar, ensuring full coverage for the classic crinkle effect.
Place the cookies on the prepared baking sheets about 2 inches apart to allow spreading during baking.
Bake for 10–12 minutes, or until edges are set but centers remain soft. The cookies may look slightly underbaked—this is key to their chewy texture.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 4 days.

Notes

For extra gooey marshmallows, use regular-sized mini marshmallows or cut standard marshmallows into small pieces.
Rolling in powdered sugar right before baking prevents sticking and enhances the crinkle effect.
Avoid overbaking; the center should remain slightly underdone.
Try adding a sprinkle of cocoa or edible glitter after baking for a festive touch.
This recipe doubles easily for larger batches, perfect for parties or gifting.

Prep Time: 25 minutes
Cook Time: 12 minutes