Marshmallow Chocolate Chip Cookies

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Warm marshmallow chocolate chip cookies have chocolate in every bite, gooey marshmallows, and golden edges. These cookies are a true delight and the best part? They’re easy to make, with a recipe that takes 30 minutes from start to finish!

Not to brag, but I think these chocolate marshmallow cookies are perfection! It is easy to make without cutting any corners in quality. The cookie is rich, sugary, and full of chocolate in every bite. Sounds like heaven, right?

The base is for classic chocolate chip cookies. Then I add marshmallows. It really is that easy. Keep reading to learn the tips and tricks to make the perfect chewy cookie.

I must warn you that much like my small batch of peanut butter cookies, these cookies are also addicting. You can try a different twist by making Christina Tosi’s Milkbar cornflake cookies, which is a similar recipe, but the cornflakes add a unique dimension of texture and flavor.

Ingredient Notes

What I love about this recipe is that most of the ingredients are probably in your pantry.

• Milk Chocolate Chips – I like to use a mixture of chocolate chunks and mini chocolate chips in this cookie. The mixture of the two chips ensures an equal distribution throughout the cookie while providing thick pops of chocolate. It is important to note that two types of chips are not necessary. Any sized chocolate chip will work great with this cookie.

• Unsalted Butter – Two things about butter and baking: 1. Always use unsalted butter. This will allow you to control how much salt is in your recipe. 2. Use cultured, also known as European, butter if possible. This butter is slightly more expensive. However, it adds a richness to your bakes that is unmistakable.

• Marshmallows – I recommend using mini marshmallows for even distribution within the cookie. Large marshmallows overpower the co For all of us vegetarians, I recommend using vegan marshmallows. My favorite brand is Dandy. They are plant-based and gelatin-free. You can find them at Sprouts, Whole Foods, or Natural Grocers. You can also buy them online.

• Flour – For these cookies, stick with your standard all-purpose flour.
  
• Baking powder and baking soda – These two ingredients create the perfect lift and spread you want in a cookie. For best results, ensure your baking powder and soda are no older than six months. Also, stay away from the baking soda in your refrigerator. While tempting in a pinch, it will make your cookies taste like everything in your fridge. (I can vouch from personal experience.)

Instructions

1. Step One: Preheat – Preheat the oven to 375°F (190°C) before baking.
2. Step Two: Mix Dry Ingredients – In a separate bowl, mix flour, baking soda, salt, and baking powder. Set aside.
3. Step Three: Cream – Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy.
4. Step Four: Combine Ingredients – Mix in the dry ingredients until combined. Add chocolate chips and marshmallows.
5. Step Five: Scoop – Use a cookie scoop or roll l 2-3 TBS of dough at a time into balls and space them evenly spaced on your prepared cookie sheets.
6. Step Six: Bake – Bake in a preheated oven for 8-10 minutes. Take them out when they are golden brown.

Expert Tips

A few techniques will improve the overall result when making marshmallow chocolate chip cookies. While these techniques are unnecessary, I recommend using them as much as possible.

• Cream wet ingredients for 10 minutes: When making cookies, it is important to cream the butter and sugar using a stand mixer for 2-3 minutes. Then add the liquid (egg and vanilla extract) and continue creaming for another 6-7 minutes. This step is key to creating a lighter textured cookie. If using an electric mixer, reduce the time to 1 – 2 minutes and 2 – 3, respectively.
  
• Refrigerate – Place cookies in the refrigerator for at least one hour before baking them. This ensures the perfect spread once the cookies hit the oven’s heat. While this is a great tip, it is not critical. Note: cookie batter can be stored for up to 3 days.
  
• Weight vs. Volume – Below, you will find two options for the ingredients: volume (imperial) and weight (metric). In the United States, we tend to use volume for recipes. However, in baking, it is always best to be precise. For this reason, I recommend using the weight method.  In the recipe below, you will find both options for your convenience.

Frequently Asked Questions

Additions and Substitutions

You can use the recipe as your base cookie recipe. The base recipe, except for the marshmallows and chocolate chips, is a versatile cookie-based recipe.

Brown Sugar – I wrote this recipe using light brown sugar. However, you can use dark brown sugar as a substitution. It will just give the cookie a slightly heavier feel. 

Chips – There are a lot of different baking chips available these days. Add or substitute caramel, espresso, Heath, M&M, Butterfinger, or dark chocolate chips. I found the best selection of baking chips at  Target.

Nuts – If you want that extra crunch, add pecans or walnuts to the batter when adding the chips and marshmallows.

Make Ahead, Store, and Freeze Options

If you can keep these marshmallow chocolate chip cookies around longer than a day, here is how I recommend storing them.

• Countertop- Baked cookies stay fresh at room temperature in an airtight container for up to five days.
  
• Refrigerator – Cookie dough can be stored in an airtight container for up to three days.
  
• Freezer – First, line a baking sheet with parchment paper to freeze the cookie dough. Roll the cookie dough into cookie-sized balls and place them on a baking sheet. Freeze for one hour. Once the cookie balls are frozen, place them in a freezer bag or wrap them tightly with plastic wrap. They can be stored this way for up to 3 months.
  

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