We’re onto AK Cookie Week Day 4 and I’m bringing you a recipe that apparently my photographer has been “waiting for [this recipe] since you posted it on stories a couple of years ago…officially the best cookies ever…”
SO, I bring you what might be the best cookies EVER. They’re my chocolate chunk toasted marshmallow ginger cookies AKA an incredible take on traditional ginger cookies you might make this time of year. Deliciously-spiced ginger cookie dough gets mixed with marshmallows and chocolate chunks, rolled in sugar, and baked to perfection.
Each bite has gooey toasted marshmallow and gorgeous puddles of dark chocolate, plus a lovely dose of rich brown butter baked right in. I mean, does it get any better?!
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Ingredients in these chocolate marshmallow ginger cookies
It’s a ginger cookie, it’s a s’mores cookie, it’s basically a s’mores ginger cookie and you’re going to fall in LOVE with the flavors. Here’s what you’ll need to make them:
- Flour: we’re using regular all-purpose flour as the base of these cookies.
- Spices: gotta add the coziest spices like ground ginger, cinnamon, allspice, and a little salt to pull them together.
- Butter: oh yeah, we’re browning butter, baby!
- Sugar: these cookies get their sweetness from brown sugar and blackstrap molasses (the key to good ginger cookies!) I also like to roll my cookie dough balls in granulated sugar for a pretty, festive look.
- Egg: you’ll need 1 egg in this cookie recipe.
- Baking staples: as always, you’ll need some baking soda and vanilla extract. Learn how to make your own vanilla here!
- Mix-ins: we’re folding mini marshmallows and chopped dark chocolate bars into the cookies for melty goodness. See below for some ways to customize!
Choose your own (chocolate) adventure
Feel free to switch up the chocolate flavors by using your favorite chocolate bars! Dark chocolate and milk chocolate are both delicious in here, but a flavored chocolate like toffee chocolate would also be amazing.
Notes on substitutions
- Can I make then gluten free? Unfortunately, no, I cannot recommend a gluten free flour substitute in these chocolate marshmallow ginger cookies. Feel free to try any of my gluten free cookies here!
- Can I make them dairy free? Yes, you can use a dairy free butter substitute, but note that you cannot brown dairy free butter. Be sure to also use dairy free chocolate.
- Can I make them vegan? I haven’t tested these cookies using a flax egg, but let me know in the comments if you do! You’ll also need to use vegan marshmallows, vegan butter, and vegan chocolate.
How to brown butter
Brown butter adds such an incredible, rich flavor to these cookies. Learn exactly how to brown butter with our tutorial here.
How to make chocolate marshmallow ginger cookies
- Mix the dry ingredients. Start by whisking together the flour, baking soda, and cozy spices.
- Make the brown butter. Brown your butter in a saucepan until it’s nice and golden and smells nutty, then set it aside to cool.
- Mix the wet ingredients. Beat together the cooled brown butter and brown sugar in an electric mixer, then add the rest of the wet ingredients and mix until smooth.
- Make the dough. Slowly add the dry ingredients to the wet and mix until just combined. Fold in the mix-ins, then cover the bowl and chill the dough in the fridge for 30 minutes.
- Scoop, roll, bake & devour. Use a cookie scoop to grab the dough, roll it into balls, and roll each one in sugar until well coated. Add to a prepared baking sheet and bake them up. Let the cookies cool and enjoy!
A note on baking with marshmallows
The marshmallows could melt out of the cookies if you have them on the edges. This is no big deal! They’ll caramelize and create delicious crispy bites on the edges.
Storing & freezing tips
- To store: store these magic cookies in an airtight container at room temperature for up to 5 days.
- To freeze: you can actually freeze the cookie dough OR the freshly baked cookies to enjoy later! Get all of my tips and tricks for freezing cookies here.
More cookie recipes you’ll love
- Pistachio, Coffee & Brown Butter Chocolate Chunk Cookies
- Not Your Mama’s Magic Cookies
- Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
- Peanut Butter Cup S’mores Chocolate Cookies
- Soft Brown Butter Ginger Cookies with Lovely Lemon Icing
Get all of my cookie recipes here!
I hope you love these chocolate marshmallow ginger cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chocolate Chunk Toasted Marshmallow Ginger Cookies
Ingredients
- Dry ingredients:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt
- Wet ingredients:
- ¾ cup (12 tablespoons) salted butter (1 ½ sticks salted butter)
- 1 cup packed dark or light brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup blackstrap molasses
- Mix-ins:
- 1 cup mini marshmallows
- 2 (3 ounce) dark chocolate bars, chopped into chunks (60 or 70% dark chocolate is best, but milk chocolate would be delicious too!)
- For rolling:
- ⅓ cup granulated sugar, for rolling
Instructions
- Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside.
- Make your brown butter: add butter to a saucepan and place over medium high heat. The butter will begin to melt, crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. Right after the butter foams, it will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer or in the bowl of a stand mixer, beat the cooled brown butter and brown sugar until well combined, 1 minute. Next, add in the egg, vanilla, and molasses until mix on medium speed until smooth and creamy, 1 minute. (NOTE: Make sure your egg is at room temp before using – simply place in a bowl of warm water for 1-2 minutes.)
- Add the dry ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients and mix on medium low-speed just until combined. Add in the mini marshmallows and dark chocolate chunks and mix on low speed until just incorporated into the dough, or alternatively, mix in with a wooden spoon. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While your dough chills, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add sugar for rolling into a medium bowl then set aside.
- After the dough has chilled, use a medium cookie scoop to grab 2 tablespoonfuls of dough then place each ball in the bowl of sugar and roll until well coated. Place dough balls on the prepared pan at least 2 inches apart and bake for 10 to 12 minutes. It’s best to underbake these just a bit, so 10 to 11 minutes is usually perfect.
- Remove from the oven and cool the cookies on sheets for about 5 to 10 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. We love these with a cup of coffee! Makes about 20-22 cookies.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
42 comments
I always count on your baking recipes mostly being healthy, lower sugar, many gluten free. But lately your new cookie recipes are the typical white flour, highly sweetened variety. I know it is the holiday season but, I just can’t bring myself to make and serve unhealthy treats to my loved ones. Hope to see some new healthy cookies and other baked good recipes that I can feel good about making soon. But, thank you for everything you offer us even if I don’t choose to partake!
Hi! I have a ton of gluten free cookie recipes here that you can browse! Hope you find some that you love 🙂
These look absolutely amazing 😍 can’t wait to try these, all your recipes are always so incredible & reliable. Cookie week is my favorite week 😍 can’t wait to try these!
Thanks, Alyssa! I hope you love them!
Made these when we had some people over the other night & they were a hit-so delicious!
Amazing! Glad everyone enjoyed.
Literally the best cookies EVER! The combination of the dark chocolate, ginger and molasses is superb. And how the mini marshmallows get lightly toasted, makes me who doesn’t even like marshmallows fall in love with them! Huge hit; thanks for the tasty treat.
Aren’t they incredible?! So happy you loved them!
The most delicious cookies I’ve had in a while!! So easy to make for a beginner like me! I didn’t have molasses on hand so I used maple syrup and didn’t have allspice so I made a googled version of it at home with ingredients I had (cinnamon, clove and nutmeg)..I’m not sure if these subs are recommended but they still turned out so good!!
Perfect! I’m glad those swaps worked out well!
Hi! Could I make these gluten free? If so, what flour would you recommend?
Hi! I’ve only tested the cookies as is so I can’t recommend a gluten free substitute. I always include recommended (and non-recommended) subs within the blog post!
I made this gluten free with Bob’s red mill one to one and they turned out great! Just make sure not to over bake them, and they were better the next day!
I’m glad that worked out well!
cookies came out delicious! only issue i had, was it seemed like too many mix ins to the dough base when trying to form the cookies, but that was easy enough to navigate !
Glad you loved them! You may have to press the mix-ins in a bit more when mixing the dough, but they’ll turn out beautifully 🙂
I love AK but these cookies didn’t quite do it for me. Too many mix ins (mainly chocolate) for the amount of dough so it was tough to get them all rolled out. And you don’t get the toasted marshmallow look unless you place the mallows on top of the dough balls, instead of mixing in like what the recipe says :/ the ginger cookie flavor was great on its own!
Sorry to hear that these didn’t turn out perfectly for you! I would suggest chopping your chocolate bar a bit smaller so that you can easily mix the chunks in. With the amount of marshmallows in the dough I’ve always found that a couple poke out and get nice and gooey, but absolutely feel free to top your dough balls with a couple, too.
I made the toasted marshmallow chocolate chunk ginger cookies for our family cookie party this past weekend. The only thing I changed was the flour to GF cup4cup. Everyone loved them.
These sound amazing, can’t wait to make them! Do you think it’s okay to use gram measurements for the dry ingredients? 2 ¼ cups of AP flour is 270 grams. I find it’s easier to measure this way, but don’t want to mess up the texture of the cookies! Thank you so much for all of the amazing recipes 🙂
Hi! If you weigh the flour or use an online conversion that should work just fine! Let me know how it goes 🙂
I made these without eggs or dairy, instead with 1/4 c applesauce (eggs) and non dairy butter. They are moist. Quite tasty.
I’m glad those swaps worked out well! Perfect treat.
I made these cookies today and while they taste amazing, they look nothing like the ones on the blog post. I followed the instructions to a T so I don’t know what went wrong. They melted all over the baking sheet and I had to use a spoon to gently reshape them. Any idea what caused that? I chilled the dough before baking.
Hi! Hmmm very strange. Did you make sure to cool the brown butter before mixing it in, and to use a room temperature egg? This could have also happened if the butter and sugar mixture wasn’t completely mixed before adding the dry ingredients.
These were amazing!! The perfect Christmas cookie. Will definitely be making these every year. Thank you!
So happy you loved them!
These cookies turned out amazing! I made these as a gifts for my neighbors for the holiday season and got so many compliments on them. The mix of ginger, marshmallows and the dark chocolate are a perfect combo! Highly recommend this recipe! My neighbors even asked me for the recipe to make them. Thank you so much for this wonderful recipe!
Amazing! So glad they loved them!
These are labeled incredible for a reason.
YES the best!
These cookies are amazing! Nothing along the lines of what I would normally make, and I am
So happy I tried them! A must make for the holidays!
Love that! Glad you gave them a try!
My sister made these for Christmas and we all thought they were amazing! I never would have thought to pair ginger molasses cookies with smores but the combination works so well together. I usually stick to the healthier AK desserts because 99% of the time I’m only baking for me and my husband but I’m really glad I had a chance to try these.
It does sound like a strange combo but it’s SO good once you try it! Glad you loved these!
I absolutely LOVED these cookies. I loved how different they were from your average cookie and have a great ginger cookie base. I did notice that most of my marshmallows ended up caramelizing when baked and then leaked onto the baking sheet and created a caramelized ring around each of the cookies. I wasn’t sure if there may be a way of preventing that from happening?
So glad you loved them! When rolling up the dough balls try to make sure there aren’t too many marshmallows close to the edges – that should help! Some of them will bake on the top and get nice and caramelized, but they shouldn’t leak out too much.
I made these for Christmas and they were so delicious!
Delicious! I enjoyed them for days, guarding them cleverly so I could keep them to myself. I shared a couple under protest. About to make s’more! 🙂
Haha love that!!
I first thought, I don’t know how this combo will taste, but oh, so delicious!! Thank you so much for the wonderful cookie!!
Absolutely! Perfect treat 🙂