These chocolate chip marshmallow cookies are a sweet and buttery cookie loaded with chocolate chips and toasty marshmallows. They're the upgrade you didn't even know you were missing out on, and now you'll never want to go without!
These chocolate chip marshmallow cookies are going to become a new favorite! The bits of marshmallow make them so chewy, and the perfect compliment to the bits of chocolate.
If you want to try some other ways to incorporate marshmallows into your baking you should try my graham cracker s'more cookies, cookie butter marshmallow cookies or my m&m rice krispie treats.
WHY YOU WILL LOVE THESE COOKIES
QUICK & EASY- These cookies are the perfect easy to whip up cookies. They take barely any time and use simple ingredients that are usually on hand.
EXTRA CHEWY- The marshmallows in these cookies give the best chewy texture.
CROWD PLEASER- Every time I make these cookies for anyone I always get rave reviews!
INGREDIENT NOTES
- BUTTER- I always use salted butter, but unsalted is fine to use also.
- EGGS- Make sure your eggs are room temperature before starting. You can always put them in a bowl of room temp water to sit for 10 minutes to help.
- FLOUR- Weighing your flour is always going to yield the best results. If you don't have that option lightly spoon flour into your measuring cup.
- CHOCOLATE- I prefer to chop up a chocolate bar, but chips work great in these too.
- MARSHMALLOWS- Mini marshmallows are what you need for these.
STEP BY STEP INSTRUCTIONS
STEP ONE: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
STEP TWO: Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
STEP THREE: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add chocolate chips and marshmallows and stir.
STEP FOUR: Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. Chill dough for at least one hour.
STEP FIVE: Preheat the oven to 375 F. Line 2 baking sheets with parchment paper. Place 8-9 on sheet per baking so they don't run into eachother. Bake for 12-14 minutes, or until the edges start to turn golden brown.
EXPERT BAKING TIPS
Sometimes the marshmallow spreads out farther than the dough. If this happens run a small spoon or spatula around the outside right out of the oven to push it back to a perfect circle.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Although it isn't necessary to chill the dough, it does help these cookies from spreading as much.
FAQ
No, this recipe wouldn't work with large marshmallows because they wouldn't bake up properly.
Yes, this dough and the cookies freeze perfectly, even with the marshmallows inside.
Using parchment paper or a silpat will help these cookies from sticking to the pan and spreading too much. If you don't have either I would spray your cookie sheet with baking spray.
STORING AND FREEZING
Chocolate chip marshmallow cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
FREEZING
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
OTHER COOKIE RECIPES TO TRY
Raspberry White Chocolate Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Chocolate Chip Marshmallow Cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1½ cups chocolate chips or chopped bar
- 1 cup mini marshmallows
Instructions
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Add chocolate chips and marshmallows and stir.
- Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. Chill dough for at least one hour.
- Preheat the oven to 375 F. Line 2 baking sheets with parchment paper.
- Place 8-9 on sheet per baking so they don't run into eachother. Bake for 12-14 minutes, or until the edges start to turn golden brown. Sometimes the marshmallow spreads out farther than the dough. If this happens run a small spoon or spatula around the outside right out of the oven to push it back to a perfect circle.
Jodi
Another winner!!! 10 out of 10-these were amazing!! They are so good and you can’t help going back for another and another….
I used a mixture of mini chocolate chips and chocolate chunks (it’s all I had on hand). Making these again this weekend!
brooke
Thank you so much! I am so happy you loved them as much as I do!
Katie
I made these last night for a group of people and my family only got one cookie. They are requesting I make them again tonight. These are winners! I had so many people ask me for the recipe - always a sign of a great treat!
Sandy
These were so great! The marshmallow gave these cookies a wonderful gooey texture! Loved by all!