These melt-in-your-mouth chocolate chip marshmallow cookies are thin and chewy. They're sweet with gooey marshmallows in every bite!
Have you ever had chocolate chip cookies with marshmallows? OMG! Marshmallows in cookies are so good.
This recipe makes gooey chocolate chip cookies, which I absolutely love.
But the best part is that these cookies are really simple to make.
- Why you'll love these marshmallow chocolate chip cookies recipe
- What do these chocolate chip marshmallow cookies taste like?
- WHAT YOU NEED TO MAKE THIS MARSHMALLOW COOKIE RECIPE
- Ingredients for chocolate chip marshmallow cookies
- Equipment you'll need
- HOW TO MAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
- Step-by-step Instructions
- RECIPE NOTES
- Storage Tips
- Freezing Instructions
- TIPS FOR SUCCESS
- MORE COOKIE RECIPES
Why you'll love these marshmallow chocolate chip cookies recipe
- Incredibly easy to make. Whip up these cookies in no time, as they are really simple!
- Amazing blend of flavors. You'll love the combination of chocolate chips and soft marshmallows.
- Soft, chewy texture. These cookies are thin, soft and chewy with crisp edges. Delicious, chewy marshmallow cookies.
- Oooey-gooey marshmallows. The melted marshmallows inside and on the top is what makes these cookies really stand out!
What do these chocolate chip marshmallow cookies taste like?
These cookies are similar to traditional chocolate chip cookies, but they have marshmallows in the dough and on the top. What I really love, though, is that you can taste the butter, the slight caramel flavor from the brown sugar, the chocolate, and the marshmallows in each bite!
I also love the contrasting textures. These cookies have beautiful crispy edges with luscious, soft, chewy centers.
WHAT YOU NEED TO MAKE THIS MARSHMALLOW COOKIE RECIPE
Ingredients for chocolate chip marshmallow cookies
- Sugar - I use both granulated sugar and light brown sugar.
- Butter - I use unsalted butter.
- Chocolate chips - I use semisweet chocolate chips, but you could also use milk chocolate.
- Egg - I use 1 large egg.
- Flour - I use all purpose flour.
- Cornstarch - It really helps give the cookies a wonderful chewy texture.
- Marshmallows - I use mini marshmallows. You can use regular marshmallows and cut them up into smaller pieces, if you prefer.
- Baking soda & salt - You just need a teaspoon baking soda and a little salt.
- Vanilla - I use pure vanilla extract.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- cookie sheet or baking sheet
- parchment paper
- mixing bowl
- hand mixer or stand mixer
- wire rack
HOW TO MAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
Whisk all the dry ingredients in a bowl.
Beat the butter and sugar together until it's creamy.
Add the egg and mix until well-combined.
Gradually add the dry ingredients and mix to combine.
Fold in the chocolate chips and marshmallows with a spatula. Then refrigerate the dough for an hour.
Form dough balls and place 9 on a lined baking sheet.
Bake for 8 minutes, take them out of the oven and top with more chocolate chips and marshmallows.
Bake for another 2-3 minutes. Repeat with the remaining dough.
Then let the cookies cool completely on a wire rack.
You can store these cookies in an air-tight container at room temperature for 2-3 days. If you live in a warmer climate, you can put them in the refrigerator for about a week.
There are 2 different ways to freeze these cookies: unbaked and baked.
Unbaked - Make the cookie dough balls and place them on a baking sheet lined with parchment paper and freeze. Then, place the frozen dough balls in a freezer bag or freezer-safe container. You can freeze them for about 3 months and bake them frozen, straight out of the freezer, but you might need to bake them for a few extra minutes.
Baked - Store them in a freezer-safe container. Because the marshmallows are sticky, you'll need to add a piece of parchment paper in between each cookie so they don't stick together. Then freeze them for about 3months.
- Make marshmallow stuffed cookies - Instead of mini marshmallows in the dough, you can use 1 big marshmallow for each cookie. Just make the dough (without the mini marshmallows) and then take about 4 tablespoons and flatten it. Then place the marshmallow on top and wrap the dough around it. Just make sure the marshmallow is in the middle so that it doesn't ooze out while baking. Then freeze or bake them!
Or you could cut a big marshmallow in half and use that for each cookie. That will work just as well, too.
- Make s'mores chocolate chip cookies - Add some crushed graham crackers to the dough!
- Make chocolate marshmallow cookies - Just add ½ a cup unsweetened cocoa powder to the dry ingredients. I always use Dutch-processed cocoa for a richer chocolate flavor.
- Make them even more indulgent - Drizzle them with some homemade salted caramel sauce and then sprinkle some sea salt on top for a sweet and salty contrast.
- Make coconut marshmallow cookies - Just add ½ a cup of shredded coconut to the dry ingredients.
- Make crunchy marshmallow cookies - Add some chopped nuts, like walnuts or almonds, about ½ a cup, for more texture.
TIPS FOR SUCCESS
- Weigh your ingredients - For best results, I suggest weighing all your ingredients with a digital scale.
- Be gentle - When making the dough, you need to mix it gently so the cookies don't come out tough.
- Prevent spreading - You really need to chill this dough for at least an hour before baking, to avoid the cookies from spreading. You can even chill the dough overnight, if you prefer.
- Make uniform cookies - Use a cookie scoop or weigh each dough ball so that the cookies come out the same size.
- Parchment paper - Using parchment paper really makes clean-up a lot easier.
- Top with more marshmallows and chocolate chips - A few minutes before the cookies are done, I take them out of the oven and top them with more chocolate chips and marshmallows. They not only taste amazing, they look nicer, too.
- Ovens vary - Since all ovens are different, you should keep an eye on the cookies while they're baking. They're done when they just turn golden around the edges.
- Let the cookies cool before moving them - These cookies need to stay on the cookie sheet for about 15 minutes before transferring them to a wire rack. If you try to transfer them sooner than that, they will fall apart because they're so soft. They really need time to firm up.
I found that cornstarch helps make cookies super chewy.
Apart from the cornstarch in the cookie dough, I think baking them for the right amount of time helps give them a chewy texture. If you overbake them, then tend to get crispier.
Absolutely! Mini marshmallows work best for this recipe because of their size, but you can also cut large ones into smaller pieces.
Let me know how these chocolate chip marshmallow cookies turn out for you in the comments below! I'd love to hear from you!
MORE COOKIE RECIPES
Looking for other recipes like this? Try these:
Chocolate Chip Marshmallow Cookies
- mixing bowl
- hand mixer (or stand mixer)
- baking sheet
- parchment paper
- 2 cups (250g) all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ (50g) cup sugar
- ½ cup (100g) light brown sugar
- ½ cup (113g) unsalted butter, at room temperature
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup (100g) chocolate chips + extra to top
- ½ cup (28g) mini marshmallows + extra to top
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
- Using a stand or hand mixer, beat the butter and sugars together until smooth and creamy, about 5 minutes.
- Add the egg and the vanilla and mix again until combined. Scrape the bowl down as needed and mix again.
- Add half of the dry ingredients into the butter mixture and mix on low speed. Add the remaining dry ingredients and beat until just comb8ined. Don't overmix.
- Fold in the chocolate chips and the marshmallows well. Cover the dough and refrigerate it for an hour.
- Meanwhile, preheat the oven to 350℉ / 180℃.
- After an hour, take the dough out of the refrigerator and roll into dough balls, about 30g or 2 tablespoons each.
- Place 9 on the prepared baking sheet, spacing each about 2 inches (5cm) apart.
- Bake for 8 minutes and then carefully take them out of the oven and top with more chocolate chips and marshmallows. Then put them back in the oven and bake them for another 2-3 minutes. Repeat with the remaining dough.
- Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. They need time to firm up a bit before moving them.