Chocolate Chip Marshmallow Cookies

4.96 from 68 votes

Chocolate Chip Marshmallow Cookies

These chocolate chip marshmallow cookies give the classic an upgrade. Loaded with dark chocolate and gooey marshmallows, this soft and chewy cookie will be a new family favorite!

Prep Time10

Cook Time12

Chill Time30

Total Time52

Course: Cookie, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 185kcal

Author: Sarah Jenkins

Ingredients

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk at room temperature
2 teaspoon pure vanilla extract
1 ¼ cup bitter-sweet chocolate chips or chocolate chunks
1 ½ cup mini marshmallows (divided - 1 cup/1/2 cup)

Instructions

Combine the flour, baking soda, and salt together in a large bowl and set aside.
In a medium bowl, using a mixer, mix the softened butter, brown sugar, and granulated sugar together until the mixture is smooth and there are no sugar lumps. Add the egg and egg yolk and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together until just combined.. Fold in the chocolate chips and 1 cup of the marshmallows. Stir to combine.
Cover the dough tightly and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F and line a large baking sheets with parchment paper. Using a cookie scoop measure 1.5 Tablespoons of dough for medium-sized cookies and place them on the prepared baking tray. Don’t crowd the cookies! These will spread quite a bit so I’ve found it’s best to keep it to 6 cookies per tray.
Bake the cookies for 10 minutes, then take them out of the oven and gently press 2-3 marshmallows onto the tops of each cookie (optional, but recommended - see notes). Place back into the oven and cook for an additional 2 minutes until the edges are very lightly browned. Remove the cookies and sprinkle lightly with extra sea salt. The cookies will be soft but will continue to set as they cool.
Cool on the baking sheet for 10 minutes, then transfer to a cooking rack to cool completely. Don’t disturb the cookies as they are cooling!
Store the cookies at room temperature in a covered container for up to one week, or freeze in a freezer-safe container for up to 3 months.

Notes

Chill the dough. Chilling the dough for at least 30 minutes before baking.
Add extra marshmallows at the end of baking. 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. This not only makes them look pretty, but creates those ooey gooey marshmallow chunks we're after.
Sprinkle sea salt over the tops of the cookies immediately after pulling them out of the oven.
Allow the cookies to cool. The cookies will be very soft and delicate when still warm and will fall apart if you do not allow them to cool. Allow them to cool completely on a wire rack before indulging.

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