Chocolate Cookie Cups with Marshmallow Filling
Soft chocolate cookie cups filled with fluffy marshmallow filling and topped with mini M&Ms. The perfect bite-sized dessert for parties!
These Chocolate Cookie Cups with Marshmallow Filling are the perfect bite-sized dessert for birthdays, bake sales, family gatherings, and every celebration in between. Soft chocolate cookie cups are filled with a light, fluffy chocolate marshmallow filling and topped with colorful mini M&Ms for a treat that's as fun to look at as it is to eat.
If you've been looking for a chocolate dessert that's easy to serve and guaranteed to disappear, these little cookie cups are it. The soft chocolate cookie pairs beautifully with the creamy marshmallow filling, creating a dessert that's rich without being overly sweet.
Marshmallow Fluff For the Win!
I used my homemade Chocolate Marshmallow Fluff Frosting as the filling, and it turned out even better than I expected. The marshmallow fluff gives the filling an airy, almost mousse-like texture that's lighter than traditional buttercream and absolutely perfect tucked inside these chocolate cookie cups.
Whether you're baking for a birthday party, packing treats for a bake sale, or simply surprising your family with something special, these colorful cookie cups are always a hit.
Best of all, this recipe makes 48 cookie cups, so you'll have plenty to share—or enough to keep a few tucked away for yourself!
Why You'll Love These Chocolate Marshmallow Cookie Cups
- Perfect for birthdays, bake sales, and parties
- Filled with a light, fluffy chocolate marshmallow filling
- Soft chocolate cookie cups loaded with mini chocolate chips
- Decorated with colorful mini M&Ms
- Easy to make ahead
- Makes 48 bite-sized treats
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a glance at what you'll need. This is a simple recipe and you might already have the ingredients in your pantry or refrigerator.
For the Chocolate Cookie Cups
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup mini semi-sweet chocolate chips
For the Chocolate Marshmallow Filling
- ½ cup butter, softened
- ½ cup shortening
- 1 cup marshmallow fluff
- 4 tablespoons unsweetened cocoa powder
- 4–5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons heavy cream or milk, if needed
For the Topping
- Mini M&M's
Optional: A light drizzle of chocolate if desired.
How to Make Chocolate Marshmallow Cookie Cups
Make the Chocolate Cookie Cups
Preheat your oven to 350 degrees Fahrenheit. Spray two mini muffin pans with Baker's Joy or another baking spray containing flour.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Fold in the mini chocolate chips.
Using a small cookie scoop (about 18 grams of dough), portion the dough into the prepared mini muffin cups.
Bake for 11–12 minutes, or until the edges are set. It's important to note that these don't rise up like cupcakes would. If yours are a bit sunken, don't worry. Just make sure the edges are set and you can touch the tops without feeling any wet dough.
As soon as the pans come out of the oven, use the back of a wooden spoon, a tart shaper, or another small round tool to gently press a well into the center of each cookie. If needed, reshape the wells again after a minute or two while the cookies are still warm.
Allow the cookie cups to cool in the pan for about 10 minutes before carefully removing them to a wire rack to cool completely.
How to Make the Chocolate Marshmallow Filling
In a large mixing bowl, beat the softened butter and shortening until smooth and creamy.
In a separate bowl, whisk together the powdered sugar and cocoa powder. Gradually add this mixture to the butter mixture, beating until light and fluffy.
Add the marshmallow fluff and vanilla extract, mixing until fully incorporated.
If the filling seems too thick, add heavy cream or milk, one teaspoon at a time, until it reaches a smooth, pipeable consistency.
Transfer the filling to a piping bag fitted with your favorite decorating tip.
Pipe a generous swirl into each cooled cookie cup.
Top with mini M&M's. (Note, I added a bit of chocolate ganache to some of mine before topping with M&Ms but decided they didn't really need that extra step.)
Serve and Enjoy!
Because this is a tiny dessert (so cute!) I decided to serve mine on my macaron stand, which I bought from Amazon. It's perfect for mini desserts like this. What a pretty display!
If you don't have a macaron stand, just a regular tray will do. You can arrange them in a pretty way to show off the colors and textures. Everyone will swoon, I promise!
Make-Ahead Tip
These cookie cups are delicious the day they're made, but I actually think they're even better the next day. Store them in an airtight container at room temperature overnight, allowing the cookie to become perfectly chewy and the marshmallow filling to settle into the cookie cup. The result is a wonderfully soft, flavorful bite that's hard to resist.
What to Expect from this Dessert
Friends, I have so much to say about this one! First of all, when I baked them the first time and they didn't poof up in the middle, I was (just being honest) nervous. I knew they were baked through, but still worried they might not work out.
Thank goodness, I was wrong! These are absolutely perfect! Picture a chewy chocolate cookie, just amazing in texture and taste, with the softest, creamiest chocolate filling imaginable. Then imagine the crunch of the mini M&Ms on top. This is an experience that people of all ages will enjoy. Kids, in particular, will love this one. In fact, it's such a simple recipe, you might consider letting them help you make them!
Perfect For
- Birthday parties
- School celebrations
- Church potlucks
- Baby showers
- Bake sales
- Lunchbox treats
- Family movie nights
More Chocolate Favorites
If you're a chocolate lover like I am, don't miss these recipes:
- Marshmallow Fluff Frosting
- Brownie Bites with Truffle Filling
- German Chocolate Cake Bites
- Hot Cocoa Cake Bites
- Chocolate Cake Mix Cookies
- Chocolate Ganache Frosting
They're all wonderful desserts for parties, holidays, and everyday baking!
Chocolate Cookie Cups with Marshmallow Filling
These soft and chewy Chocolate Cookie Cups with Marshmallow Filling are the perfect bite-sized dessert for birthdays, bake sales, parties, and family gatherings. Filled with a fluffy chocolate marshmallow filling and topped with colorful mini M&M's, they're always a crowd favorite.
Ingredients
- For the Chocolate Cookie Cups
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup mini semi-sweet chocolate chips
- For the Chocolate Marshmallow Filling
- ½ cup butter, softened
- ½ cup shortening
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 4–5 cups powdered sugar
- 1–2 teaspoons heavy cream or milk, if needed
- Topping
- Mini M&M's
- Optional: Chocolate ganache drizzle
Instructions
- Preheat oven to 350°F. Spray two mini muffin pans with Baker's Joy or nonstick baking spray containing flour.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in the mini chocolate chips.
- Using a small cookie scoop (about 18 grams of dough), fill each mini muffin cavity.
- Bake for 11–12 minutes, until the edges are set.
- Immediately press the center of each cookie with the back of a wooden spoon or tart shaper to create a well.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the filling, beat together the butter and shortening until creamy.
- Add the marshmallow fluff and vanilla.
- Gradually beat in the cocoa powder and powdered sugar until light and fluffy. Add a teaspoon or two of cream or milk if needed for piping consistency.
- Pipe the filling into each cooled cookie cup.
- Decorate with mini M&M's. If desired, drizzle lightly with chocolate ganache.
Notes
Makes approximately 48 cookie cups.
Store in an airtight container at room temperature for up to 3 days.
These cookie cups are delicious the day they're made, but they're even better the next day after the cookie has had time to become perfectly chewy.
For a firmer filling that's easier to pipe onto cupcakes, simply add a little extra powdered sugar.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 23mgSodium: 59mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
