Give a fun twist to this classic cookie by making chocolate chip marshmallow cookies. This chewy sweet cookie is studded with chocolate chips and filled with a gooey marshmallow.
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These chocolate chip cookies with marshmallows are by far one of our top favorite cookie recipes of all time. From the delicious classic cookie taste to the surprise inside, these cookies are almost as much fun to make as they are to eat.
They're ALMOST as much fun as the classic Smores combo like in our Easy Oven Broiled Smores.
You'll be surprised how fast these cookies vanish once added to the cookie jar, so make sure to grab your fill before offering them up to everyone else- there may not be any left when you come back to it.
Want more marshmallow-filled cookies? Who wouldn't? Check out these Fluffernutter Peanut Butter Cookies and enjoy a fluffernutter experience like you've never had before. For a real fluffernutter, you'll want to check out our Grilled Fluffernutter.
Jump to:
- 💛 Why You'll Love This Recipe
- 🛒 Ingredients
- 🔀 Substitutions & Variations
- 💰 Budget-Friendly Tips
- 🥄 Instructions for Chocolate Chip Marshmallow Cookies
- 👩🏻🍳 Expert Tips
- ❄️ Storage and Make Ahead
- 🥗 Side Dishes or Pairing Ideas
- ❓ Chocolate Chip Marshmallow Cookies FAQs
- 🍽️ More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
💛 Why You'll Love This Recipe
- Simple ingredients. We don't need anything fancy for this recipe, just some basic pantry staples, chocolate chips, and marshmallows.
- Basic recipe steps. Are you a novice in the kitchen or looking for a recipe that's simple enough to have the kids help? My 4-year-old enjoyed helping me make these cookies almost every step of the way, but I did notice chocolate chips disappearing as time progressed.
- No chilling is required! While I can appreciate doughs that need to chill, I have a special place in my heart for cookies that don't need to chill before baking. Patience is a virtue that I was not bestowed.
🛒 Ingredients
Cornstarch- Adding cornstarch helps to make the cookies soft and tender. We share this same tip in our Caramel Apple Cider Cookies and Chocolate Chip Cookies Without Eggs.
Chocolate chips- You can use semi-sweet chocolate chips or milk chocolate chips if desired. If you still have chocolate chips leftover, try using them up in our Rainbow Heart Cake or Cheesecake Stuffed Strawberries Dipped in Chocolate.
Large marshmallows- We need large marshmallows (not mini marshmallows). These will be used in the filling and give us the gooey consistency we want.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Chocolate Chips: Swap semisweet chips for white, milk, or butterscotch chips, or mix a few together for extra flavor (like we do in our Butterscotch Chocolate Chip Cookies).
Marshmallows: Large marshmallows (or jumbo ones cut in half) give the best gooey center. Mini marshmallows melt too fast and often leak out.
Sugars: Granulated + brown sugar create the perfect crispy-chewy texture. If you run out of brown sugar, DIY it by mixing granulated sugar with a little molasses, honey, or maple syrup.
Add-Ins: Stir in up to ½ cup chopped nuts, crushed graham crackers, or a sprinkle of cinnamon for fun twists.
S'mores Version: Replace half the chocolate chips with chopped Hershey bars and add ¼ cup crushed graham crackers.
Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients and increase butter or milk by 1 tablespoon for extra richness.
Salted Marshmallow: Sprinkle warm cookies with flaky salt for a bakery-style finish.
💰 Budget-Friendly Tips
Use store-brand ingredients. Store-brand chocolate chips, marshmallows, and sugars taste identical in cookies and can cut the cost significantly.
Repurpose leftover ingredients. Any unused marshmallows can be used in Easy Oven Broiled Smores or stirred into Hot Chocolate. Chocolate chips can be added to muffins, pancakes, or banana bread.
DIY brown sugar. If you're out, mix granulated sugar with a splash of molasses, honey, or maple syrup instead of buying a whole new bag.
🥄 Instructions for Chocolate Chip Marshmallow Cookies
Step 1: Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
Step 2: Cream the butter and sugars until light and fluffy in a large mixing bowl.
Step 3: Add in the vanilla and eggs, and mix to distribute.
Step 4: Add the dry ingredients to the bowl of egg mixture and mix until well combined. You may need to use your hands to help mix it in. The dough will be thick.
Step 5: Fold in the chocolate chips.
Step 6: Add chocolate chips.
Step 7: Fold together until well distributed.
Step 8: Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
Step 9: Top with a halved large marshmallow. Add another 1 tablespoon of dough over the top and press to seal and hide the marshmallow.
Step 10: Place them evenly spaced onto a parchment paper lined baking sheet. They will spread.
Step 11: Bake the cookies for 10-12 minutes until the edges look set and the tops of the cookies no longer look "wet." They may appear slightly underdone but will finish cooking as they cool.
Step 12: Let rest on the baking sheet until completely cooled and set before transferring to the cooling rack.
Step 13: Continue until all cookies have been cooked and cooled.
👩🏻🍳 Expert Tips
- Frozen Marshmallows: For unique-looking cookies, freeze the marshmallows before stuffing them. Room temperature marshmallows are more likely to dissolve completely, resulting in less defined pockets of gooey goodness in each cookie.
- Cooling Cookies: After baking, allow the cookies to cool completely on the baking sheet. This ensures they finish cooking, set properly, and won't fall apart when transferring to the cooling rack.
❄️ Storage and Make Ahead
Storage: Keep fully cooled Chocolate Chip Marshmallow Cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking from the marshmallow centers.
Freezer: Freeze baked cookies for up to 3 months. Freeze them on a baking sheet for 1-2 hours before transferring to a freezer bag to prevent sticking.
Make Ahead: You can prep the dough in advance. Scoop stuffed cookie balls onto a baking sheet, freeze until firm, then store in a bag for quick "bake-on-demand" cookies. Bake from frozen, just add 1-2 extra minutes.
🥗 Side Dishes or Pairing Ideas
These Chocolate Chip Marshmallow Cookies pair wonderfully with cozy, sweet treats like hot chocolate, apple cider, or a simple dessert platter with nuts and pretzels. They also make a fun addition to movie-night snack spreads or holiday cookie trays.
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❓ Chocolate Chip Marshmallow Cookies FAQs
The secret is in the sugars! Granulated sugar will make the cookies more crispy as they cook, but brown sugar will give them more chewiness thanks to the added moisture of the molasses. We use a combination of both in this recipe for the ultimate experience.
Chocolate chip cookies will look puffy and slightly underbaked when the timer has beeped, but this is what makes them soft and chewy once they've set. The cookies are ready to pull from the oven once the edges look golden and set, and the tops are no longer "wet" or "glossy" looking. Give them another minute or two if it looks like shiny cookie dough.
Immediately after the cookies have finished baking, take a wide mouthed glass and place it over the cookies on the baking sheet. Begin scooting the glass around in a circular motion, hitting up against the sides of the cookie. This will encourage it to become rounder in shape. Be careful not to move the cookie too much or you might cause it to break apart.
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🐝 If you tried these Chocolate Chip Marshmallow Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Chocolate Chip Marshmallow Cookies
Equipment
Ingredients
- 1 cup unsalted butter, softened - ($1.98)
- 1 cup brown sugar - ($0.44)
- 1 cup granulated sugar - ($0.36)
- 2 large eggs, room temperature - ($0.30)
- 2 teaspoons vanilla extract - ($0.06)
- 3 cups all-purpose flour - ($0.39)
- 2 teaspoons cornstarch - ($0.01)
- 1 teaspoon baking powder - ($0.05)
- 1 teaspoon baking soda - ($0.01)
- 1 teaspoon salt - ($0.01)
- 1 cup milk chocolate chips - ($1.07)
- 12 large marshmallows - ($0.36)
Instructions
- Mix Dry. In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet. Mix in the eggs and vanilla extract until fully combined.
- Combine. Add the dry ingredients and mix until a thick dough forms.
- Fold. Fold in the milk chocolate chips.
- Shape. Scoop the dough into 2 tablespoon portions and place on a parchment lined baking sheet, spacing 2 to 3 inches apart. Top each portion with half of a marshmallow. Cover with an additional 1 tablespoon of dough and press gently to seal the marshmallow inside.
- Bake. Bake at 350°F for 10 to 12 minutes, until the edges are set and the tops no longer look glossy. The centers may appear slightly underbaked.
- Cool. Let rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Cooling. Allow cookies to set on the baking sheet before moving to prevent breaking.
- Make Ahead. Dough can be scooped and chilled while baking additional trays.
- Texture. Cookies will continue to set as they cool, keeping the centers soft.
Nutritional Information
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