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Home » Recipes » Cookies

Chocolate Chip Marshmallow Cookies

August 24, 2022 by brooke 8 Comments

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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!

chocolate chip marshmallow cookies split in half to see the marshmallow.

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.

close up of chocolate chip marshmallow cookies on baking sheet.

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.
hand holding one of the chocolate chip marshmallow cookies.

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.

butter and sugar mixed together.
adding eggs and 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.

dough after adding dry ingredients.
chocolate and marshmallows added.

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.

cookie dough balls
chocolate chip marshmallow cookies after baking.

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

Can I bake these cookies with large marshmallows?

No, this recipe wouldn't work with large marshmallows because they wouldn't bake up properly.

Can the dough or the cookies be frozen?

Yes, this dough and the cookies freeze perfectly, even with the marshmallows inside.

Do I need to bake cookies on parchment paper?

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.

a bunch of chocolate chip marshmallow cookies on a cookie sheet with one broken in half.

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

Sprinkle Sugar Cookies

Raspberry White Chocolate Cookies

Coffee Toffee 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 split in half to see the marshmallow.

Chocolate Chip Marshmallow Cookies

brooke
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!
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 11 mins
1 hr
Total Time 1 hr 26 mins
Course Dessert
Cuisine American
Servings 28
Calories 232 kcal

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.

Notes

The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
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.

Nutrition

Calories: 232kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 199mgPotassium: 87mgFiber: 1gSugar: 19gVitamin A: 227IUCalcium: 27mgIron: 1mg
Keyword chocolate chips, coconut, cookies, milk chocolate
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Jodi

    August 25, 2022 at 8:29 pm

    5 stars
    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!

    Reply
    • brooke

      August 26, 2022 at 8:45 am

      Thank you so much! I am so happy you loved them as much as I do!

      Reply
  2. Katie

    August 28, 2022 at 8:55 pm

    5 stars
    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!

    Reply
  3. Sandy

    August 30, 2022 at 6:52 pm

    5 stars
    These were so great! The marshmallow gave these cookies a wonderful gooey texture! Loved by all!

    Reply
  4. Mary

    October 15, 2022 at 7:25 pm

    These look super yummy!! Thanks for the recipe!! I was just wondering…if I wanted to make a small batch, would the outcome be the same if I used half the quantity of all ingredients?

    Reply
    • brooke

      October 17, 2022 at 8:32 am

      Yes, that would be totally fine.

      Reply
  5. Bridget

    December 31, 2022 at 6:29 am

    These were delicious! I substituted half of the chocolate chips for peanut butter chips the second time I made them. Both times they were a hit! I also made your coconut cake and apple tart for Christmas also…all of your recipes are amazing! My family thinks I’m a baker now lol

    Reply
    • brooke

      December 31, 2022 at 9:42 am

      Yum! Love the sound of them with the peanut butter chips too. Thank you so much for trying them and coming back to review!

      Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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