Chocolate Chip Marshmallow Cookies are the best chewy chocolate chip cookies filled with toasted marshmallows! The marshmallows add a gooey texture and a sweet, toasted flavor to the cookies, while the chocolate chips provide a rich and decadent chocolate taste.
These Chocolate Chip Marshmallow Cookies are like s'mores in cookie form! The chocolate is rich and melty while the marshmallows get toasted and a bit crispy. They are perfect way to mix up your normal chocolate chip cookies with minimal effort.
If you're looking for more delicious cookie recipes check out these Biscoff Butter Cookies, Chocolate Filled Cookies, or Cornflake Crunch Cookies.
Jump to:
Why You'll Love This Recipe
- The toasted marshmallows add a bit of crunch. The added textural element really ups the wow factor!
- Marshmallows are a simple way to change an ordinary cookie. It takes such little effort to totally change up the taste.
- Chocolate and marshmallows are a match made in heaven.
- The beautifully toasted marshmallows on top of the chocolate chip marshmallow cookies are so visually appealing!
Ingredients
- I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Granulated Sugar will sweeten the cookie dough and make it chewier.
- Brown sugar adds a softer texture to the finished product.
- It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla extract is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Baking soda will help the cookies to rise.
- Baking powder will also help the cookies to rise.
- Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
- Mini Marshmallows or regular sized marshmallows cut up into small pieces.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Crushed up graham crackers can be added to make these more like s'mores cookies. I would add ½ cup.
- You can use a different type of chocolate to suit your tastes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 4: Fold in the chocolate and the mini marshmallows. Do this gently.
STEP 5: Cover the chocolate marshmallow cookie dough. Chill for at least 30 minutes.
STEP 6: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
STEP 7: Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
STEP 8: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 9: Remove the chocolate chip marshmallow cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your chocolate chip marshmallow cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Storage tips
Room temperature
The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator
If stored correctly in an airtight container the Chocolate Chip Marshmallow Cookies will last up to 1 week in the fridge.
Freezer
I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
Recipe
Chocolate Chip Marshmallow Cookies
Ingredients
For Cookies:
- 1 ½ sticks (170 grams) unsalted butter
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups (255 grams) chocolate chopped or chocolate chips
- 1 cup (43 grams) mini marshmallows
Instructions
For Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- Fold in the chocolate and mini marshmallows.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Chill your cookie dough. I know skipping this step is tempting but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Ali says
These cookies are absolutely delicious! They are perfectly chewy with crisp edges and delicious notes of caramel from the melted marshmallows. They were super quick and easy to make. I will definitely be making them again soon - they're almost gone already!
Ethan Allen says
Is it NECESSARY to chill the doUgh?
Ellie Haley says
Not absolutely necessary, but recommended! It just helps the cookies not to spread as much while baking. So you may end up with a thinner, crispier cookie if you don’t chill them
Doris says
Hello, can i use cane sugar instead of granulated sugar?
Ellie Haley says
I have never tried it, so I couldn’t tell you 100%, but I think it would be fine!
Stephanie Irvine says
THE BEST COOKIE!! i’ve Been searching so long for The PERFECT crispy edged cookie with chewy middle. Perfection!
Ellie Haley says
This made my day! Thank you so much!
Anlina says
Wow! I was kind of unsure about this recipe as I was making it. The butter and sugar ratio wouldn't really cream, it just kind of made a heavy paste. But this recipe is really spectacular.
I put in extra marshmallows but otherwise followed the recipe, and the chewy inside and crisp edges and surface are just amazing. One of the best cookie textures I've ever made.
Ellie Haley says
Ahhhh yay! So glad you liked them!
sam says
HI! I'M HOPING TO BE ABLE TO make the dough and BAKE HALF THE COOKIES tomorrow and the rest of the cookies two days later. Would you recommend leaving the dough in the fridge for 48 hours or freezing the cookie dough instead? Thank you!
Ellie Haley says
I would leave it in the fridge!
sam says
Thanks for the response! I'll leave it in the fridge for my situation this time. for future reference, I've frozen cookie dough for (much) later baking with other doughs--do you think it's a possibility with this one so i can make a batch of dough ahead of time and enjoy fresh cookies whenever i want? thanks!
Ellie Haley says
Yes, absolutely! I literally just defrosted a batch and it baked up perfectly.