Packed with flavor and a great texture, this no bake chocolate marshmallow cookie recipe is family favorite. It’s super easy to make and can be used with all sorts of stir ins.
This recipe is super tasty, and can be made quick for a last minute dessert. In fact, this is one of my go to desserts to bring to parties and get togethers.
It’s a great twist on the classic no bake recipe, and the marshmallow creates a wonderful texture that’s a sure fire hit.
Make sure to pin or bookmark this recipe so you can find it the next time you need no bake cookies.
One of my favorite things about this recipe, is it can be enjoyed as is, or with some simple stir ins for a great variety of flavor combinations.
Pin this recipe: Maple no bake cookies
How to Make Homemade No Bake Chocolate Marshmallow Cookies from Scratch
I’ve made so many no bake recipes over the years, and most of them are pretty much the same thing. But that’s not the case with this recipe!
Nothing wrong with the classic, peanut butter no bake recipes. They taste great, and I make them for my family frequently.
But this recipe offers such a tasty and unique flavor that they have quickly became a new family favorite in my home.
Prep time is less than ten minutes, and the only equipment you need is a saucepan, a mixing bowl, and a cookie sheet or baking sheet.
This recipe can be used to make traditional cookies or they can be flattened and cut into bars. It works great both ways!
Save this recipe for later: No bakes without peanut butter
Marshmallow No Bakes Ingredients
I love making my desserts from scratch, especially when the recipe is still quick and easy. It produces that great, homemade flavor that premade mixes just can’t reproduce.
And that’s exactly what this no bake cookie recipe is. With just common baking ingredients, you can make one of the best tasting no bake cookies recipes around!
Related: Coconut no bake cookies
Ingredients List
- Baker’s Chocolate Squares
- Granulated Sugar
- Evaporated Milk
- Unsalted Butter
- Salt
- Vanilla Extract
- Marshmallows
- Graham Crackers
- Stir Ins (optional)
Baker’s Chocolate: This is probably the least common ingredient in this list. But it’s well worth getting, as the flavor produced is so rich and delicious. Go with unsweetened baker’s chocolate squares.
Granulated Sugar: By going with unsweetened chocolate, we can better control how sweet our recipe is. And after some experimentation, I’ve found two cups of sugar to be the ideal amount. But, if you like a less sweet no bake, go with 1 2/3 cups of granulated sugar instead.
Evaporated Milk: This helps bind our other ingredients while providing some butterfat to our cookies. You can go with regular milk if you’re all out of evaporated milk.
Marshmallows: You can use mini or full size marshmallows. I’ve found that mini melts just a bit faster, so go with those if both are available.
Graham Crackers: This gives our cookies a wonderful little crunch. Since you will be crushing your graham crackers, any style will work, just don’t go with any flavors that don’t pair well with chocolate. I usually use regular old graham crackers.
Try this one: Butterscotch no bakes
No Bake Stir Ins
So this recipe tastes amazing as is, and no extra stir ins are needed. But, I have found that they are a great way to add some interesting flavor to your cookies.
So if you plan to make this recipe multiple times (pin it before you forget) stir ins are a great way to add some new life to this great recipe.
Here are some ideas to get your started.
- Shredded coconut
- Chopped pecans
- Almond slivers
- Crushed walnuts
- Chopped peanuts
- Macadamia nuts
Related: Almond butter no bake cookies
Simple Recipe Instructions
Since this recipe can be used to make traditional cookies or dessert bars, you can go with whichever you prefer.
When making cookies, you will scoop spoonful’s onto wax paper or press your mixture into a greased cookie sheet or baking sheet. Then simply cut them into bars.
Step 1: In your saucepan, add your chocolate, granulated sugar, and milk. Heat and stir until mixture reaches 235-240 degrees.
Step 2: Add your vanilla extract and salt to your mixture and stir in.
Step 3: Add marshmallows to mixing bowl that can handle heated ingredients and pour chocolate mixture over marshmallows.
Step 4: Stir until marshmallows are melted.
Step 5: Fold in your crushed graham crackers.
Note: If using additional stir ins, fold them in with your crushed graham cracker.
Step 6: Drop spoonful’s onto wax paper and allow to set.
Step 7: Serve and enjoy!
Great recipe suggestion: No bake caramel pie
No Bake Cookies With Marshmallows
Equipment
- 1 Saucepan
- 1 Cookie Sheet
- Wax Paper
Ingredients
- 2 oz Unsweetened Baker's Chocolate
- 2 Cups Granulated Sugar
- 1 Cup Evaporated Milk
- 1 Tbs Unsalted Butter
- ½ tsp Salt omit if using salted butter
- 1 tsp Vanilla Extract
- 8 oz Marshmallows
- 3 Cups Crushed Graham Crackers
- 1 Cup Stir Ins optional
Instructions
- In your saucepan, add your chocolate, granulated sugar, and milk. Heat and stir until mixture reaches 235-240 degrees.
- Add your vanilla extract and salt to your mixture and stir in.
- Add marshmallows to mixing bowl that can handle heated ingredients and pour chocolate mixture over marshmallows.
- Stir until marshmallows are melted.
- Fold in your crushed graham crackers.
- Note: If using additional stir ins, fold them in with your crushed graham cracker.
- Drop spoonful's onto wax paper and allow to set.
- Serve and enjoy!
Nutrition
Liv’s Marshmallow No Bake Cookie Recipe Notes
- When using stir ins, don’t use more than one cup. I’ve found as little as a half a cup works well too.
- Go with either mini marshmallows or standard sized marshmallows.
- You can use milk instead of evaporated milk if that’s all you have on hand.
- Store your cookies or bars covered in the refrigerator for up to five days.