Chocolate Chip Marshmallow Cookies

Chocolate Chip Marshmallow Cookies take the classic chocolate chip cookie to the next level by adding mini marshmallows, creating a delightful S'mores-inspired treat.

In This Post

• Key Ingredients
• How To Make These Soft And Chewy Chocolate Chip Marshmallow Cookies
• Helpful Hints
• Why Chilling The Dough Is Important
• How To Store These Marshmallow Cookies
• How to freeze cookie dough
• More Easy Cookie Recipes!
• Recipe
• Comments

These may just be my new favorite cookie! These chocolate chip marshmallow cookies are chewy and soft with a delicious sweet taste. Easy to make, loaded with melty dark chocolate and toasty marshmallows, they have a gooey center that makes them just like a S'more in cookie form!

Key Ingredients

To achieve a chewy and soft texture for these marshmallow chocolate chip cookies, there are a few things you'll need to include:

• All-purpose flour.
• Unsalted butter. Use softened butter here - just bring it to room temperature.
• Dark brown and granulated sugar. Using both sugars gives the cookie a better texture and flavor.
• 1 large egg + 1 egg yolk. Eggs are a must to help bind the cookies together, but adding an extra egg yolk helps make the texture light and chewy. 
• Pure vanilla extract. Vanilla gives these chocolate chip marshmallow cookies a sweet caramelly flavor. 
• Bitter-sweet chocolate. You can use chocolate chips or chunks here, but I definitely recommend using bitter-sweet/dark chocolate for these cookies vs. semi-sweet chocolate. The marshmallow adds a lot of sweetness, and the darker chocolate helps to balance that out. 
• Mini marshmallows. The star of these cookies!  Adding marshmallows gives these cookies extra sweetness, an ooey-gooey texture, and that extra wow factor. You can use mini marshmallows, or simply cut up larger marshmallows if that's all you have on hand. 

How To Make These Soft And Chewy Chocolate Chip Marshmallow Cookies

1. Start by combining the all-purpose flour, baking soda, and salt in a large bowl. Set this mixture aside.
2. In a separate medium-sized bowl, use a mixer to beat the softened butter, brown sugar, and granulated sugar until smooth, ensuring there are no lumps.
3. Add the egg, egg yolk, and vanilla extract to the butter mixture. Continue mixing until well combined.
4. Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the chocolate chips and 1 cup of mini marshmallows. The combination of the darker chocolate and sweet marshmallows creates a perfect balance of flavors.
6. Cover the dough tightly and refrigerate it for a minimum of 30 minutes, or for up to 2 hours. Chilling the dough helps the fats firm up, preventing the cookies from spreading too much.

7. Once chilled, remove the dough from the refrigerator and allow it to soften slightly at room temperature for about 10 minutes. Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
8. Use a cookie scoop to measure 1.5 tablespoons of dough for each medium-sized cookie. Place the dough balls onto the prepared baking sheet, ensuring you leave enough space between them as they will spread during baking. I typically limit the cookies to 6 per tray.

10. Bake the cookies for 10 minutes. Afterward, remove the baking sheet from the oven and gently press 2-3 marshmallows onto the tops of each cookie. Return the marshmallow-topped cookies to the oven and continue baking for an additional 2 minutes, or until the edges are lightly browned.
11. Remove the cookies from the oven and lightly sprinkle them with sea salt for an extra burst of flavor. Although the cookies will be soft, they will firm up as they cool.
12. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. This is important - I know it's so hard to wait, but these can be pretty delicate when they first come out of the oven (and the marshmallow can be quite messy. Be sure to let them cool completely.
13. Store the cookies in a covered container at room temperature for up to one week. (Alternatively, you can freeze them in a freezer-safe container for up to 3 months, which means you'll always be ready when that 10 PM cooking craving strikes!)

Helpful Hints

1. Chill the dough. Chilling the dough for at least 30 minutes, or even freezing it for 20 minutes, allows the fats in the dough to firm up again. This helps the cookies hold their shape and prevents them from spreading too much during baking.
2. Add extra marshmallows at the end of baking. This is optional, but I like add extra marshmallows towards the end of the baking process to make them look pretty. If you're also into this sort of type A behavior, simply press a few marshmallows into each cookie a few minutes before they're finished baking and pop the cookies back into the oven for a couple of minutes to allow the marshmallow to soften.
3. Sea salt sprinkle. Such a classic trick to add a bit of flavor - I love doing this, especially with any type of chocolate cookie!
4. Patience is key when it comes to cookies. Allow them to cool completely on a wire rack before indulging. (I know - this is so hard, but well worth it!) These cookies are very delicate when still warm and tend to fall apart easily if you don't allow them to cool. Cooling also allows the cookies to achieve their desired texture.
5. Use parchment paper! To make the process of removing the marshmallow-filled cookies from the baking sheet easier, I highly recommend using a slipmat or parchment paper. This prevents the cookies from sticking and ensures effortless cleanup. (Trust me - cooked on marshmallows can be a bit of a nightmare to remove from your baking pans!)
6. Make them big! If you're looking to create extra-large chocolate chip marshmallow cookies, increase the amount of dough in each cookie ball by an additional tablespoon and extend the cooking time by a couple of minutes. This way, you'll have large, chewy cookies that are perfect for special occasions ( or for those with a big sweet tooth). (And if you're looking for an even bigger cookie, try this Chocolate Chip Dessert Pizza, which is also loaded with chocolate chips and marshmallows and served in a fun pizza shape!)

Why Chilling The Dough Is Important

If you're like me, you've likely wondered if you can skip the step of chilling your cookie dough. While this can be tempting (and is, in fact, doable for some recipes), it is recommended to chill these chocolate chip marshmallow cookies for at least 30 minutes before baking. Chilling the dough allows the fat in the butter to solidify again (remember, we used room temperature butter here!). This results in less spreading during baking. 

Chilling the dough also results in cookies that better maintain their shape and texture, and allows the flavors to develop and meld together, resulting in a more pronounced and well-rounded taste. If you're super short on time, you can put the dough in the freezer for 20 minutes. But it's best to chill in the fridge for 30 minutes, or up to 2 hours for best results. 

How To Store These Marshmallow Cookies

Chocolate chip marshmallow cookies will stay fresh in a loosely covered container for up to 1 week. You can also freeze the cookies for up to 3 months 

How to freeze cookie dough

If you find yourself with leftover dough or want to prepare ahead of time, freezing the cookie dough is a great option. I love freezing the dough in individual dough balls. This makes it so easy to just pop a couple into the oven when I have a craving (but don't want the temptation of a whole batch hanging around!) Here's how you can do it:

• Roll the cookie dough into individual balls using your desired portion size.
• Place the dough balls on a baking sheet lined with parchment paper, ensuring they are spaced apart.
• Freeze the dough balls on the baking sheet for about an hour, or until they are firm.
• Transfer the frozen dough balls into a freezer-safe container or a ziplock bag. Label the container with the date and type of cookie dough.
• When you're ready to bake, simply remove the desired amount of dough balls from the freezer and let them thaw for a few minutes. Then, bake them according to the original recipe instructions, adjusting the baking time if necessary.

My kids love these Chocolate Chip Marshmallow Cookies and they're the perfect treat for summer, camping, or any special occasion. If you try these marshmallow chocolate chip cookies, let me know what you think in the comments below! And don't forget to tag me on Instagram @frontrangefed so I can see your masterpiece!

More Easy Cookie Recipes!

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• Soft Ginger Molasses Cookies
• Soft Pumpkin Cookies With Cream Cheese Frosting
• Soft Sugar Cookies
• The New York Times Chocolate Chip Cookies
• Lemon Ricotta Cookies
• Small Batch Chocolate Chip Cookies
• Best Mexican Wedding Cookie Recipe

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