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
Units
Scale
- 1 1/4 cup all-purpose flour (175 g. / 6.2 oz.)
- 1/2 tsp baking soda
- 1/4 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).Â
- 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