Gooey and delicious Chocolate Chip Marshmallow Cookies are an irresistible smores-like twist on the classic chocolate chip cookie. Mini marshmallows are stirred into chocolate chip cookie dough then baked until just golden brown, making for a soft and decadent cookie stuffed with melty marshmallows.
These cookies are incredibly simple to make and can even be prepared ahead of time. Freeze portions of uncooked cookie dough, then pop some in the oven anytime you want a marshmallow and chocolate chip cookie. The edges turn golden brown and slightly crispy, while the center is soft and gooey. These cookies are really for anyone who loves chocolate chip cookies but wants added gooeyness. Marshmallow cookies may soon become your go-to favorite chocolate chip cookie recipe.
Why Chocolate Chip and Marshmallow Cookies are So Good
- Rich chocolate, gooey marshmallow, caramel flavor
- Simple grocery store ingredients
- Easy to make ahead of time
- Stores well in the freezer
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Ingredients That Matter
Homemade chocolate chip cookies with marshmallows use basic grocery store ingredients. Here are the ingredients you'll need to make these mouthwatering cookies:
- Chocolate Chips. Use bittersweet, semisweet, dark or milk chocolate chips. I like bittersweet or dark chocolate in these cookies since the marshmallows add plenty of sweetness. You can also chop a bar of chocolate for chunks instead of chips.
- Mini Marshmallows. Stir mini marshmallows into the chocolate chip batter to create gooey pockets of melty marshmallows.
- Sugar. Two types of sugar are used for this cookie. I tend to prefer equal parts of granulated sugar and light brown sugar. This combo balances moisture and sweetness very well. Be sure to gently pack the light brown sugar for accurate measurements.
- All-Purpose Flour. Regular all-purpose flour is ideal for light yet tender cookies.
- Baking Soda. A bit of baking soda encourages browning and adds just enough lift to the cookies to keep them airy without being cakey.
- Salt. Use table salt because it mixes easily into the batter.
- Unsalted Butter. Use room temperature (softened) butter. Reach for unsalted to control the sodium level of the cookie.
- Vanilla Extract. A splash of vanilla extract provides a perfect compliment to the chocolate flavor of these cookies. It makes for a slight caramel flavor.
- Egg. Use a single large egg.
See recipe card for quantities.
How to make gooey marshmallow chocolate chip cookies
Homemade chocolate chip cookies are not very difficult, but there are some important steps to take if you want that perfect combination of light and airy, yet tender and chewy. Here's how to make these chocolate chip cookies with marshmallows:
Start by lining two baking sheets with parchment paper. Then combine the all-purpose flour with the salt and baking soda. Whisk or stir the mixture with a fork to fully incorporate the baking soda and salt into the flour.
Place softened unsalted butter in to a stand mixer or a mixing bowl (if using a handheld electric mixer) and beat until light and fluffy, about 2 minutes on medium-low.
Add the granulated sugar and light brown sugar to the whipped butter and beat until pale, light and fluffy, another 2-3 minutes.
Add the egg and vanilla extract to the mixing bowl then beat again until well mixed. Be sure to scrape the edges of the bowl as you mix the batter.
Slowly incorporate the dry ingredients to the batter while the mixer is on low. Mix just until combined then switch to a spatula, scrape the edges and mix a bit more. This prevents overmixing.
Stir in the chocolate chips and marshmallows with the spatula, again scraping the bottom of the bowl to ensure the batter is well mixed.
Scoop about 2 tablespoons of the dough then roll in your hand into a ball. Try to press any marshmallows that poke out of the bottom or sides back into the ball as any marshmallow that oozes out will caramelize. This recipe will make 12 cookies this size. Place six of these balls on a prepared baking sheet at least 2 inches apart. Refrigerate for 30 minutes.
When ready to bake, preheat the oven to 350F. Place one baking sheet on the middle rack and cook for 8 minutes. Gently lift the baking sheet about 2-3 inches above the rack and drop the baking sheet. Repeat this process a couple times. This helps the cookies spread out evenly. Bake another 2-4 minutes, until the edges just turn golden brown but the top is still a bit soft. Cool on the tray at room temperature for 10 minutes and repeat with the other baking sheet. After 10 minutes, transfer cookies to a wire rack to cool further. Enjoy warm or room temperature.
Hint: These cookies will be slightly undercooked. This makes for gooey melted marshmallows. If you want a more fully cooked chocolate chip cookie, cook another 1-2 minutes.
Substitutions
This recipe is easy to adjust based on your dietary restrictions and flavor preferences. Consider the following tweaks:
- Gluten-Free - You can make these cookies gluten-free by using a one-to-one gluten-free flour substitute. And be sure the marshmallows and chocolate chips are also gluten-free.
- Chocolate Chips - You can use dark, semisweet, bittersweet or dark chocolate for this recipe. You can even use 4 ounces of a chocolate bar, roughly chopped, if you like chunks more than chips.
- Marshmallows - Mini marshmallows work best in this recipe, but you can also use regular size marshmallows and roughly chop them.
Tips for Soft and Chewy Marshmallow Chocolate Chip Cookies
- Mini marshmallows will dissolve if over cooked so I always opt to slightly under bake these chocolate chip cookies.
- When rolling the dough into balls, try to press the marshmallows toward the center of the ball. The mini marshmallows may spill out when cooked, leaving a caramel-like bite. I actually quite like these bites, but for the marshmallows to be gooey, then need to be on the top of the ball of cookie dough or pressed into the center.
- Don't skip the 30 minute refrigeration step. This helps the butter fat to solidify, which helps the balls of cookie dough keep their circular shape. Plus, the cookies will stay soft in the middle.
- Cool 10 minutes on the baking sheet to ensure the cookies firm up a bit before transferring to a wire rack to cool.
- Use parchment paper or a silicone baking mat for easy cleanup.
- Be sure the butter and sugar mixture is creamed together very well. This mixture should become slightly pale and very light and fluffy. This makes for the best texture, crisp yet airy and chewy. It will take a few minutes for the sugar and butter to blend properly, even when using room temperature butter.
- If you forgot to place your butter on the counter ahead of time, try adding a stick of butter (still in its wrapper) in a glass of warm, but not hot, water for a few minutes. This is a quick hack to quickly make softened butter.
Storage
Store leftover cookies in an airtight container on the counter for two days. They will last longer than two days but may become stale or dry over time. You can refrigerate them if you prefer, but they will dry out faster once refrigerated.
How to Freeze The Cookie Dough
To freeze these marshmallow chocolate chip cookies, first scoop and form the dough into balls. You can either place the balls in an airtight container and place in the freezer for up to 3 months, or place on a parchment paper lined plate and freezer for a few hours. Then transfer the frozen cookie dough balls to a freezer safe zip top bag.
When ready to bake, I recommend pulling the frozen cookie dough balls to the refrigerator the night before then baking as instructed. Or, you can bake right out of the freezer, but cook for 10 minutes first, then tap the baking sheet to flatten the cookies, and cook another 2-4 minutes.
FAQ
Yes. It's best to portion the dough into balls then refrigerate in an airtight container for up to 2 days. Then, bake as instructed.
Mini marshmallows are the perfect size for cookies. However, if you want to use regular size marshmallows, cut them into 2-3 pieces first to better incorporate into the dough.
Store chocolate chip cooks at room temperature, covered in a container or cookie jar, for up to 2 days. The cookies will start to get stale after 2 days. You can store them in the refrigerator but they will get stale faster.
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Recipe
Chocolate Chip Marshmallow Cookies
- Total Time: 1 hour 10 minutes
- Yield: 12 cookies 1x
Description
Gooey and delicious Chocolate Chip Marshmallow Cookies are an irresistible smores-like twist on the classic chocolate chip cookie. Mini marshmallows are stirred into chocolate chip cookie batter then baked until just golden brown, making for a soft and decadent cookie stuffed with melty marshmallows.
Ingredients
- 1 ¼ cup all-purpose flour (175 g. / 6.2 oz.)
- ½ tsp baking soda
- ¼ tsp. table salt
- 6 Tbsp. softened unsalted butter
- 6 Tbsp. granulated sugar (80 g. / 2.9 oz.)
- 6 Tbsp. lightly packed brown sugar (86 g. / 3 oz.)
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup chocolate chips (172 g. / 6.1 oz.) *see note
- 1 cup mini marshmallows (52 g. / 1.8 oz.)
Instructions
- Line two baking sheets with parchment paper. Place an oven rack in the middle position of the oven.
- Whisk together the all-purpose flour, baking soda and salt in a medium mixing bowl until well combined. Set aside.
- In a stand mixer fitted with a paddle attachment or a large mixing bowl (if using a handheld electric mixer), beat the butter until light and fluffy, about 2 minutes on medium. Add the granulated sugar and light brown sugar and beat on medium until light and fluffy and the mixture becomes slightly pale, 2-3 more minutes. Add the egg and vanilla and blend until combined. Be sure to scrape the edges of the bowl as you blend the ingredients.
- With the mixer running on low, slowly add the flour mixture, scraping the edges with a spatula to ensure the mixture is combined. Do not overmix. Use a spatula to stir in the chocolate chips and marshmallows. Scoop out 2 tablespoon portions (about 58 grams each) and roll the dough into small balls. Tuck any pieces of marshmallows on the sides or bottom toward the center of the ball. It's okay if some of the marshmallows poke out of the top. You can press a few more chocolate chips on to the ball, if desired. Place 6 balls on each prepared baking sheet, at least 2 inches apart, then refrigerate for 30 minutes, up to 4 hours (uncovered, or 2 days stored in an airtight container in the refrigerator).
- When ready to bake, preheat the oven to 350F. Bake the cookies one sheet at a time for 8 minutes. Lift the baking sheet about 2 inches above the wire rack and allow it to fall to the rack. Repeat this process a couple times to encourage the cookies to flatten a bit. Continue to cook until the edges are golden brown but the center is just barely cooked-through, another 2-4 minutes. Remove from the oven and cool at room temperature for 10 minutes. Repeat with remaining baking sheet. Once the cookies have cooled 10 minutes on the baking sheet, carefully transfer to a wire rack and cool another 10 minutes. Serve warm or room temperature.
Notes
- Store leftover cookies in an airtight container or cookie jar on the counter for up to 2 days. Any longer and the cookies will get a bit stale.
- You can refrigerate cooked cookies if desired.
- To freeze, portion and roll the cookies into balls then transfer to an airtight container and freeze up to 3 months. Or, place the balls on a parchment lined plate and place the plate in the freezer for 4 hours. Remove the balls and transfer to a freezer safe zip-top bag and freeze up to 3 months.
- You can use dark, semisweet, bitter or milk chocolate. I recommend a darker chocolate since the marshmallows add sweetness.
- You can also use a 4 ounce chocolate bar, roughly chopped, if you prefer chunks of chocolate.
- If you want to use regular size marshmallows, first cut them into 3-4 pieces.
- The marshmallows may spill out the edges of the dough once cooked. This will make a caramel-like pocket. If desired, use a small spatula to remove the leaked marshmallow, or gently press it back to the center of the cookie. To encourage the marshmallow to stay in the cookie while it cooks, be sure to press in any marshmallows that poke out of the ball before baking. It's preferred to have the marshmallows sticking ot the top of the balls, not the sides or bottom.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Carrie F says
This is a very good cookie, A nice change from regular chocolate chip cookies. I did use mini chip semi sweet chocolate chips and think the flavor is great.
Adam Dolge says
I'm so glad you enjoyed them! Thanks for leaving a comment and review 🙂