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 even more s mores cookies out these S'more Stuffed Cookies.
If you're looking for more delicious cookie recipes check out these Oatmeal Cream Pies, Edible Cookie Dough, or No-Bake Cookies with Peanut Butter Glaze.
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Why You'll Love This Recipe
- The toasted marshmallows add a bit of crunch. The added textural element really ups the wow factor! You get a similar textural feel from these Marshmallow Brookies.
- Marshmallows are a simple way to change an ordinary cookie. It takes such little effort to totally change up the taste. I use a dark chocolate center to easily add a double chocolate flavor to my Chocolate Filled Cookies.
- Chocolate and marshmallows are a match made in heaven.
- The beautifully toasted marshmallows on top of the marshmallow stuffed cookies are so visually appealing! Just like the gooey caramel dollop on these Caramel Chocolate Chip Cookies.
Ingredients
Ingredient Notes
- 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.
- 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. Find the same delicious chocolate puddles in my Chocolate Chip Banana Bread!
- Mini Marshmallows or regular sized marshmallows cut up into small pieces. You could also
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, such as white chocolate or dark chocolate
- You could use marshmallow fluff in place of the mini marshmallow. I would just mix a cup or so into the cookie dough.
- Cornflake chocolate is such a yummy combo and adding some to these cookies would make a delicious cornflake marshmallow cookie.
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 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 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.
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 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
If you tried these Chocolate Chip Marshmallow Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
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.
KI says
Hi there! I tried your recipe and the cookies came out very yummy! The cookies came out with lacy edges that had a great caramel-toffee taste. My cookies did not turn out as picture perfect. How do you keep the marshmallow on top nice and toasted? Mine just melted into the cookie, which didn’t take away from the delicious taste, but just don’t look as pretty as yours! Thank you for sharing this recipe!
Ellie Haley says
I'm so glad you liked them! I do have a couple of tricks for you. The marshmallows that are well mixed into the batter are probably just going to melt away like you said, so I always stick a couple on top of cookies right before I put them in the oven. Secondly, I love the lacy edges too, but if you're wanting them to be prettier and more "picture perfect" I always use a clean cookie cutter and shake it around each cookie as soon as they come out of the oven. This brings the cookie together and will make them perfectly round.
Sydney says
Absolutely delicious! I've made them twice and they were a hit both times!
Ellie Haley says
Love to hear this!
Sydney E says
Delicious and easy to make! I used dark chocolate and added about 1/2 tsp of cinnamon to the dough. I chilled the dough after scooping out the individual cookies, then baked half right away and froze half for later.
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.
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!
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!
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!
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
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!