These chocolate chip marshmallow cookies are loaded with melty chocolate chips and ooey-gooey mini marshmallows! They have crisp edges and perfectly chewy soft centers.
These chocolate chip marshmallow cookies are even better than your typical soft-baked cookie because of the marshmallows. They get toasted and caramelized in the oven, just like roasted marshmallows in a s'more.
A classic chocolate chip cookie recipe is something you always have to have in your back pocket. These homemade cookies with marshmallows are the best because they have crisp edges, super chewy centers, and the perfect amount of melty chocolate chips!
If you love chocolate chip cookies, make these chocolate chip cut out cookies, brown butter chocolate chip cookie pie, small batch chocolate chip cookies, or milk chocolate chip cookies.
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Why You'll Love This Recipe
- Chewy and soft- An extra egg yolk and mini marshmallows that dissolve into the dough make these the ultimate chewy cookies.
- No mixer required- A lot of chocolate chip cookie recipes require creaming butter and sugar together, but this recipe uses melted butter so you don't need a mixer! The melted butter also adds to the chewy texture.
- Gooey mini marshmallows- Add a few extra marshmallows on top of each cookie for a sweet, gooey white center. You could even turn them into cookie sandwiches with marshmallow fluff frosting!
Key Ingredients
- Unsalted butter- Salted butters have different amounts of salt in them depending on the brand, so I prefer using unsalted butter and adding my own salt. The butter is melted which promotes spreading and chewiness while making the edges crisp.
- Brown sugar and granulated sugar- Using both sugars gives the cookies a complex flavor and promotes spreading.
- Egg and egg yolk- An egg binds the ingredients together and helps the cookies puff in the oven. The extra egg yolk adds richness and makes the cookies super chewy.
- Vanilla extract- I'm always generous with vanilla because I love the flavor it adds! Use pure vanilla extract or vanilla bean paste for the best taste.
- All purpose flour- This makes up the structure of the cookies. Measure it in grams with a digital kitchen scale for the best results or use the spoon and sweep method if you're using measuring cups.
- Baking soda- This leavener reacts with the brown sugar's acid. This causes the cookies to rise and spread in the oven.
- Chocolate chips- I like semi-sweet or dark chocolate chips to offset the super sweet marshmallows. Milk or white chocolate might be too sweet.
- Mini marshmallows- I prefer making these cookies with mini marshmallows because they dissolve into the dough and get caramelized. If you don't have mini marshmallows, you can stuff half of a large marshmallow into the center of the cookies after 5-7 minutes of baking while the cookies are still soft. They'll have a beautifully gooey white center!
Substitutions and Variations
- Unsalted butter substitute: Brown the butter like I did for these brown butter peanut butter cookies for a nutty flavor that complements the toasted marshmallows.
- Other mix-ins: Instead of chocolate chips, go chocolate chipless and try using candy like M&Ms, chopped Snickers, toffee, or even Oreo pieces. You can also add cornflakes (like Milk Bar!), slivered almonds for rocky road cookies, or crumbled graham crackers to make s'mores cookies!
Step by Step Instructions
Step 1: Whisk the melted butter, brown sugar, and granulated sugar together vigorously. Make sure to mix them really well to dissolve the sugar and incorporate air into the dough to make the cookies extra soft.
Step 2: Next, whisk in the egg, egg yolk, and vanilla extract until well combined.
Step 3: Fold the flour, baking soda, and salt into the wet ingredients with a rubber or silicone spatula until just a few dry streaks of flour are visible. Avoid overmixing because it makes the cookies tough.
Step 4: Next, stir in the chocolate chips and mini marshmallows. Cover the bowl of cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour up to 24 hours.
While the dough is chilling, preheat the oven to 350ยฐF and line 2 cookie sheets with parchment paper.
Step 5: Use a medium 1.5 ounce cookie scoop to scoop cookie dough onto your baking tray, pressing 2-3 mini marshmallow on top each. Make sure there's 1-2 inches between each so they have room to spread.
Step 6: Bake the cookies for 9-11 minutes or until the edges are lightly browned and set. It's ok if the middles look a little underdone.
Let the cookies cool on the hot tray for 10 minutes, then carefully transfer them to a wire rack. Cool for 30 more minutes and enjoy!
Expert Baking Tips
- Measure your flour properly. Weigh the flour in grams with a digital scale or in measuring cups using the spoon and level method. Too much flour makes the cookies dry!
- Chill the cookie dough. Baking cookies takes patience, and chilling the dough for at least an hour is key here! This allows the melted butter to solidify and the flour to hydrate so the cookies keep their shape and don't spread too much in the oven. It also allows the ingredients to meld together so the cookies develop an amazing flavor and chewy texture.
- Bake the cookies on parchment paper so the gooey caramelized marshmallows don't stick to the pan. You can also use a silicone baking mat.
- Add more mini marshmallows on top. I like to add 2-3 mini marshmallows on each dough ball before baking so they get that browned, roasted marshmallow taste. If you prefer more melty, gooey marshmallows, add them to the cookies after 5-7 minutes in the oven while they're still soft.
How to Store
Place the chocolate chip marshmallow cookies in an airtight container or bag and store at room temperature for up to 5 days.
Freezing Tips
Freezing baked cookies- Freezing chocolate chip cookies with marshmallows is super easy. First, make sure the cookies are completely cool. Then transfer them to a freezer-safe bag and freeze for up to 3 months.
Freezing cookie dough- Follow the recipe instructions through Step 4. Chill the dough for an hour and then scoop however many cookie dough balls you want on a lined cookie sheet, making sure they're spaced apart slightly. Don't add extra marshmallows on top.
Freeze for 2 hours or until the dough is frozen solid. After that, place the dough balls in a freezer-safe container. Freeze for up to 3 months.
Frequently Asked Questions
If your cookies spread too much and flatten in the oven, you either didn't chill the dough long enough or didn't use enough flour. Make sure to measure the flour accurately and chill the dough for at least 1 hour!
I haven't tested this recipe with marshmallow fluff, so I don't recommend using it instead of mini marshmallows.
If you want your cookies to be perfectly circular, you can reshape them right as they come out of the oven. Place a cup, mug, or biscuit cutter over each cookie (make sure it's the same size or slightly larger) and swirl it around in a circular motion. This scoots the edges in, making the cookies slightly thicker and the perfect round shape!
More Cookie Recipes to Try
๐ Recipe
Chocolate Chip Marshmallow Cookies
Equipment
- 2 cookie sheets lined with parchment paper
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Ingredients
- 113 grams unsalted butter melted
- 100 grams brown sugar light or dark
- 85 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 170 grams all purpose flour
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 140 grams semi-sweet chocolate chips
- 50 grams mini marshmallows
Instructions
- First, whisk the melted butter, brown sugar, and granulated sugar together vigorously in a large mixing bowl until well combined.113 grams unsalted butter, 100 grams brown sugar, 85 grams granulated sugar
- Add the egg, egg yolk, and vanilla extract. Mix well.1 large egg, 1 egg yolk, 1 tablespoon vanilla extract
- Add in the flour, baking soda, and salt to the wet ingredients. Fold with a rubber spatula until a few dry streaks of flour are left.170 grams all purpose flour, ยฝ teaspoon baking soda, ยฝ teaspoon salt
- Gently fold in the chocolate chips and mini marshmallows.140 grams semi-sweet chocolate chips, 50 grams mini marshmallows
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. While the dough chills, preheat the oven to 350ยฐF/180ยฐC and line 2 baking sheets with parchment paper.
- Use a medium cookie scoop and roll 2 tablespoons of dough into balls. Place on the baking sheet 2-3 inches apart. Press a few extra chocolate chips and marshmallows into the tops of each dough ball.
- Bake the cookies for 9-11 minutes or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Once the cookies are completely cool, sprinkle with sea salt if desired and enjoy!
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