Marshmallow Chocolate Chip Cookies
Marshmallow chocolate chip cookies take everything you already love about a classic chocolate chip cookie and push it one step further. The dough is a soft, chewy brown sugar base, the chocolate melts into glossy puddles, and mini marshmallows turn into gooey pockets that stretch when you pull a cookie apart.
They come together the same way as any batch of drop cookies, with one extra move near the end of baking.
You press a few more marshmallows into the tops while the cookies are still hot, then slide the tray back in for a couple of minutes. That is what gives you a toasted, melty surface instead of marshmallow that simply vanished into the dough.
You do not need a campfire, a fire pit, or a roasting stick to get that flavor.
Straight from the oven, while the centers are still soft, is when they are at their best. I made a batch for a family cookout last summer and they disappeared before the burgers came off the grill. Serve them warm with a cold glass of milk and watch the plate empty.
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Why You’ll Love These Marshmallow Chocolate Chip Cookies
Three things make this recipe worth keeping in rotation.
- Gooey pockets in every bite. Mini marshmallows melt into soft, sticky centers, so each cookie has that campfire feeling without the smoke, the sticks, or the burnt fingers.
- They suit any occasion. A lazy Sunday afternoon, a school bake sale, a holiday cookie swap, or a plate set out after a backyard cookout. Nobody turns these down.
- Nostalgic flavor. Brown sugar dough, melted chocolate, and toasted marshmallow is the taste of summer nights, baked into a cookie instead of skewered over a fire.
Best of all, this is a simple dough made in two bowls. No overnight rest, no complicated steps, and nothing you cannot handle on a weeknight.
Ingredients
This recipe makes 24 cookies, and most of the ingredients are already in your pantry. Here is what you need.
- 2 cups all purpose flour for the base structure of the dough.
- 3/4 teaspoon baking soda for lift and a soft, chewy crumb.
- 1/2 teaspoon salt to balance the sweetness.
- 3/4 cup unsalted butter, softened, so it creams smoothly with the sugars.
- 3/4 cup packed brown sugar for deep, molasses like richness.
- 1/4 cup granulated sugar for crisp edges.
- 1 large egg plus 1 egg yolk, room temperature, to bind the dough. The extra yolk is what keeps the cookies moist and chewy.
- 2 teaspoons pure vanilla extract as a flavor booster.
- 1 1/4 cups bittersweet chocolate chips, which melt into pools of chocolate. A good quality brand makes a real difference here.
- 1 cup mini dehydrated marshmallows for the gooey pockets. Medley Hills Farm is a reliable brand if you want a specific recommendation.
A quick word on the marshmallows. Dehydrated mini marshmallows hold their shape in the dough far better than fresh ones, and they soften into that stretchy, melty texture as the cookies bake. Regular mini marshmallows work too, but cut them into smaller pieces first so they do not blow out into one giant sticky mess.
The two sugars are doing different jobs as well. Brown sugar brings moisture and a molasses depth, while the smaller amount of granulated sugar helps the edges set up crisp and golden.
Salt may look like a small thing, but it is what keeps a sweet cookie from tasting flat. Bittersweet chips also keep the batch from turning cloyingly sweet, which matters once the marshmallows come into play.
If you plan to brown the butter for extra flavor, let it cool slightly before creaming it with the sugars so the eggs do not scramble. Based on the source nutrition, each cookie comes in around 152 calories.
How to Make Marshmallow Chocolate Chip Cookies
Prep time is about 10 minutes and the cookies bake in roughly 12 minutes, though the dough needs a rest in the fridge before it goes into the oven.
- Mix the dry ingredients. Whisk together the flour, baking soda, and salt in a bowl and set it aside.
- Cream the butter and sugars. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg, the extra yolk, and the vanilla until everything is combined.
- Bring the dough together. Gradually stir the flour mixture into the butter mixture until just combined. Then gently fold in the chocolate chips and 3/4 cup of the mini marshmallows, keeping the rest for the tops.
- Chill. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat and prepare. Heat the oven to 325 degrees Fahrenheit and line your baking sheets with parchment paper.
- Shape the cookies. Roll the chilled dough into balls of about 1.5 tablespoons each and set them on the sheets about 2 inches apart.
- First bake. Bake for 10 minutes, then pull the sheets out and quickly press 3 or 4 of the reserved mini marshmallows into the top of each cookie.
- Second bake. Return the sheets to the oven and bake for 2 to 3 minutes more, until the edges are lightly browned. The centers may still look a little underdone, and that is exactly what you want.
- Cool. Leave the cookies on the baking sheet for 10 minutes, then move them to a wire rack to cool completely. The marshmallows set as they cool.
The dough should look thick and a little tacky after chilling, not stiff and crumbly. If it feels too firm to scoop, let it sit on the counter for a few minutes before rolling. A cookie scoop makes quick work of even sizing, and even sizing matters more than you might think for consistent baking.
Once the marshmallows go on top, work quickly, since the cookies are still hot and the marshmallows will start to melt on contact. Warm from the tray is the way to eat them. If you are serving them later, a short spell in a warm oven brings the marshmallow back to life.
Tips for the Best Marshmallow Chocolate Chip Cookies
A few small habits separate a good batch from a great one.
- Do not skip the chill. Thirty minutes in the fridge firms the butter back up, which stops the cookies from spreading into flat, lacy puddles.
- Swap marshmallows carefully. If dehydrated mini marshmallows are hard to find, regular mini marshmallows work, but cut them into smaller pieces so they distribute evenly instead of clumping.
- Try browned butter. Melt the butter on the stove until it smells nutty and the milk solids turn golden, then pour off any burnt solids before using it. It adds a toasted depth that plays nicely with the marshmallow.
- Pull them early. Take the cookies out when the edges are lightly browned and the centers still look soft. Overbaking turns chewy into crunchy.
- Scoot them round. For perfectly circular cookies, set a round cookie cutter over each warm cookie right after baking and gently nudge the edges inward.
- Add crunch if you like. Chopped nuts, toffee bits, or crushed pretzels folded in with the chocolate chips give a nice contrast to all that goo.
- Make them s’mores style. Add a dash of cinnamon to the dough, then press a square of milk chocolate on top of each baked cookie while it is still warm.
Room temperature eggs blend into the butter more smoothly than cold ones, which helps the dough come together without overmixing. Chocolate and marshmallow both love a little salt, so do not be tempted to leave it out of the dough.
The most common mistake is baking by the clock instead of by the edges. If the edges look done, they are done.
How to Store
Let the cookies cool completely before you put them away, otherwise trapped steam will soften the outsides into a sticky mess.
Once cool, they keep well in an airtight container at room temperature for 5 days. If you prefer them chilled, a sealed container in the refrigerator holds them for up to a week.
Freezing works beautifully for both the baked cookies and the dough.
- Baked cookies. Freeze them in a freezer safe bag or container for up to 3 months, then thaw at room temperature.
- Cookie dough. Scoop the dough into balls on a parchment lined baking sheet, freeze until solid, then transfer the balls to an airtight container and keep them frozen for up to 3 months.
To bake from frozen, move the dough balls to the refrigerator overnight to thaw, then bake as directed. That makes a fresh, gooey cookie possible on a random Tuesday with almost no effort.
If you are stacking them in a layered container, slide a piece of parchment between the rows so the marshmallow tops do not stick together. A stack of these tucked into a gift box with a ribbon makes a welcome holiday present.
Marshmallow chocolate chip cookies are at their best warm, but they hold up well enough to pack in a lunchbox or bring to a gathering.
FAQs
How do you keep marshmallows from melting in cookies?
The best way to keep marshmallows from fully melting is to use mini dehydrated marshmallows and chill the dough before baking. Fold 3/4 cup of the marshmallows into the chilled dough, bake for 10 minutes, then press 3 or 4 more into the tops and bake for 2 to 3 additional minutes.
Can I use regular marshmallows instead of dehydrated marshmallows?
Yes, but regular mini marshmallows contain more moisture and will likely melt into sugary puddles or leave hollow pockets. If you must use them, cut each marshmallow into smaller pieces before folding them into the dough to help them distribute more evenly.
Why is it important to chill the cookie dough before baking?
Chilling the dough for at least 30 minutes prevents the cookies from spreading too much in the oven. It also allows the flour to fully hydrate and the fats to solidify, resulting in thicker, chewier cookies with a more concentrated flavor.
How should I store marshmallow chocolate chip cookies?
Store the completely cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months and thaw at room temperature.
Marshmallow Chocolate Chip Cookies
Marshmallow Chocolate Chip Cookies Marshmallow chocolate chip cookies take everything you already love about a classic chocolate chip cookie and push it one step further. The dough is a soft, chewy brown sugar base, the chocolate melts into glossy puddles, and mini marshmallows turn into gooey pockets that stretch when you pull a cookie apart.
- Total Time: 22 min
- Yield: 24 servings 1x
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg + 1 egg yolk egg and yolk, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups bittersweet chocolate chips
1 cup mini dehydrated marshmallows
Instructions
1-In a bowl, whisk together the flour,: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
2-In a large bowl, beat the butter: In a large bowl, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla until combined.
3-Gradually stir the flour mixture into the: Gradually stir the flour mixture into the butter mixture until just combined. Then, gently stir in the chocolate chips and 3/4 cup of the mini marshmallows.
4-Cover and refrigerate the dough for at: Cover and refrigerate the dough for at least 30 minutes or up to 2 hours.
5-Preheat the oven to 325 degrees Fahrenheit: Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
6-Roll the chilled dough into 1: Roll the chilled dough into 1.5-tablespoon-sized balls. Place on baking sheets about 2 inches apart.
7-Bake for 10 minutes: Bake for 10 minutes. Then, remove them from the oven and quickly press 3 to 4 of the remaining mini marshmallows into the top of each one.
8-Return the baking sheet to the oven: Return the baking sheet to the oven. Bake for 2 to 3 minutes more until the edges are lightly browned. The cookies may look a bit underdone in the center.
9-Cool on the baking sheets for 10: Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The marshmallows will set into the cookies as they cool. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 12 min
- Method: bake
Nutrition
- Calories: 152 cal
