Chocolate Chip Marshmallow Cookies
These melt-in-your-mouth chocolate chip marshmallow cookies are thin and chewy. They're sweet with gooey marshmallows in every bite!
Servings 20 cookies, approximately
Equipment
- mixing bowl
- hand mixer (or stand mixer)
- baking sheet
- parchment paper
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
STORAGE
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.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
