These Marshmallow Sandwich Cookies come with two nicely chocolatey cocoa cookies held together by a melted marshmallow. Simple, fun and easy idea to spruce up your baking, a good idea with cookies, without any extra equipment needed.

I really like the way they came out too. From the texture, to the taste, which I shall elaborate further! Alongside, the choice of ingredients and method will be elaborated as well.

I will start with the texture.

We all knows how nicely crispy and chewy cookies normally are. In this recipe, they are are complemented by that soft and fluffy marshmallow center. This creates a wonderful and unique contrast that is certainly enjoyable. It reminds me of something like a whoopie pie. For those who have eaten Lotte chocolate pies, it is something similar in concept as well except without the final chocolate coating around the shells of the cookies. If you want, you can definitely feel free to coat it with chocolate!

For the flavour, there is a nice contrast created by this recipe too.

There is a relatively large amount of cocoa powder added with a low amount of sugar. This is to ensure that the cookie is still nicely edible and sweetened but it maintains that nice bitterness of the chocolate. You can definitely feel free to add about 1/4 cup more of granulated white sugar if you are not a big fan of the bitterness of cocoa powder!

There comes the contrast. Between the two bittersweet cocoa cookies, they sandwich a sweet melted marshmallow. This makes it such that there will not be any overlapping of flavours and you can tell that here there are two distinct components.

On top of which, you can spice up these cookies. Not literally by adding spice of course!

You can add things such as chocolate chips or nuts ( which I did ), up to an amount of about 3/4 cup. These will add a third dimension to these Marshmallow Sandwich Cookies. It will allow them to have that pleasant and audible crunch as you bite into them!

One of the other things I added on top of Chocolate Chips is my Funfetti or Confetti or Colour Rice ( depending on which country you live in ). These add a pretty visual appeal to these cookies with their vibrant colours!

Ultimately, it is pretty much up to you!

For the method, it is not too difficult. As long as you have an oven, you are good to go.

Here, after baking the cookies,

  1. We will cool them for about 10 minutes.
  2. Match the cookie sizes ( one has to be the top cookie one has to be the bottom cookie ). Let the nicer of the two cookies be the top one!
  3. Place the bottom cookies, top side down with contact on the tray, and place a marshmallow on the bottom side. ( Picture provided at the end of this explanation ).
  4. Bake in the 180 degrees or 350F oven that we used for baking the cookies, for about 2-4 minutes and you will see the marshmallow expand.
  5. Take it out, and press the top layer on top of the marshmallow cookie, pressing down in circular motions to further spread out the marshmallow.

That’s it! What a way to spruce up your cookies. An easy way to make your cookies look prettier without needing much skills!

You can definitely use almost any cookie recipe but please look for a recipe that you know that the cookies are on the harder side or you will face the issue where the cookie will crack as you attempt to press the top layer down. It is still edible of course, but it might not turn up that well in pictures!

Now let’s finally go to the recipe!

Marshmallow Sandwich Cookies
by Javier Tan August-27-2017

A fun, easy and delicious way to spruce up the normal cookies, simply by melting a light and fluffy marshmallow between two dark chocolate cocoa cookies!


  • 1 Cup All Purpose Flour
  • 1/2 Cup Lightly Packed Brown Sugar
  • 1/3 Cup Granulated White Sugar
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Table Salt
  • 1/2 Cup Unsalted Butter, Softened at Room Temperature
  • 1 Large Egg, at Room Temperature, Weighs about 50-60g
  • 1 Teaspoon Vanilla Extract
  • About 3/4 Cup or 150g Semisweet¬†Chocolate Chips ( Optional )
  • As many as desired Marshmallows


  1. Preheat your oven to 180 degrees C or 350F and line your baking trays with parchment paper.
  2. Cream together the butter and the two sugars until light and fluffy.
  3. Add in the egg and mix well until there are no longer dark streaks of egg yolk present.
  4. Stir in the baking soda, salt and vanilla extract.
  5. Stir in the chocolate chips and cocoa powder until all cocoa powder has been well incorporated into the mixture.
  6. Stir in the flour until there are no longer lumps of flour.
  7. Drop by tablespoonfuls on the baking tray and leave about 2.5 inches spacing between cookies as they will expand.
  8. Bake for about 10-14 minutes or until nicely browned and set.
  9. Cool at room temperature for about 10 minutes. Leave your oven on.
  10. Match the cookie sizes, pairing them up to make the sandwiches.
  11. Place each bottom on the baking tray, top side down, and place a marshmallow on top of the bottom side.
  12. Bake for another 2-4 minutes until the marshmallow has slightly expanded and is lightly browned.
  13. Press the top cookie down gently to spread the marshmallow. If your marshmallow is too sticky, do it in circular motions to further spread the marshmallow.
  14. Serve and Enjoy!


  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 9 to 10 Sandwiches


  1. These are dark chocolate cookies and so, will be slightly bitter. You can add 1/4 cup more of sugar to make it sweeter or use any other cookie recipe that you like but with the same method.
  2. They can keep well at room temperature for up to about 4 days in an airtight container.
  3. Do not store them in the fridge or the marshmallow will harden. If you like hardened marshmallows, go ahead!
  4. For a detailed explanation on the procedure to do the marshmallow part, read the preview in the blog.
  5. To Pin it, Click Here
  6. Feel free to tag me at @Bakeomaniac on Insta, tagging your post with #Bakeomaniac, or like my facebook page at Bakeomaniac, and share with me your creations of the recipe! I am open to feedback too!

– Bakeomaniac, Javier Tan!