Marshmallow Chocolate Chip Cookies
Warm marshmallow chocolate chip cookies have chocolate in every bite, gooey marshmallows, and golden edges. They’re 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! They are easy to make without sacrificing quality. The cookie is rich, sugary, and full of chocolate in every bite. Sounds like heaven, right?
The base is a classic chocolate chip cookie. Then I add marshmallows. It is that easy. Keep reading to learn the tips and tricks for making the perfect chewy cookie. This cookie is great in a Christmas cookie box with my other favorite, a SKOR cookie!
Ingredient Notes
What I love about this recipe is that most 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 mix 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.)
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.
- Brown Sugar: I wrote this recipe using light brown sugar. However, you can substitute dark brown sugar. 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: For an extra crunch, add pecans or walnuts to the batter before adding the chips and marshmallows.
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 Before Baking: 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.
- Use a Kitchen Scale: 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. Both options are included in the recipe below for your convenience.
Frequently Asked Questions
Cause: Warm or melted butter.
Solution: Always use room-temperature butter. In the worst case, microwave butter at 20% power using 10-second bursts. This will soften the butter, but be careful not to overheat it.
Cause: Too little flour.
Solution: Use a kitchen scale or spoon for accuracy and level the measuring cup before mixing. If you do not have a scale, spoon flour over the top of the measuring cup and then use a knife to level it.
Cause: Your oven is probably too hot, causing the butter to melt quickly.
Solution: Lower the oven heat. I also recommend buying an oven thermometer to gauge the exact temperature in your oven.
Cause: Too much flour.
Solution: Use a kitchen scale or spoon for accuracy and level the measuring cup before mixing. If you do not have a scale, spoon flour over the top of the measuring cup and then use a knife to level it.
Cause: Too much flour.
Solution: I think you know what I am going to say here. Use a kitchen scale. Accurate measurements and room-temperature butter will solve most of your cookie issues.
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: Line a baking sheet with parchment paper to freeze the cookie dough. Roll the dough into cookie-sized balls and place them on the baking sheet. Freeze for one hour. Once the cookie balls are frozen, put them in a freezer bag or tightly wrap them with plastic wrap. They can be stored this way for up to three months.
Individual-Sized Sweets
Chocolate Chip Marshmallow Cookies
Equipment
- Stand Mixer
- Kitchen Scale (recommended)
- Small and medium bowls
- Spatula
- Cookie Scoop (optional)
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup white granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat: Prior to baking, preheat the oven to 375°F (190°C).
- Mix Dry Ingredients: In a separate bowl mix flour, baking soda, salt, and baking powder. Set aside.
- Cream: Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy.
- Combine: Hand mix the dry ingredients into the wet ingredients until combined. Add chocolate chips and marshmallows.
- 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.
- Bake: Bake in preheated oven for 8-10 minutes. Take them out when they are golden brown.
Notes
- Countertop- Baked cookies stay fresh at room temperature in an air-tight container for up to five days.
- Refrigerator – Cookie dough can be stored in an air-tight container for up to three days.
- Freezer – To freeze the cookie dough, roll it into balls and place them on a parchment-lined baking sheet. Freeze the dough for one hour. Once the dough balls are frozen, place them in a freezer bag. They can be stored this way for up to 3 months.
