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.
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.
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.
Why This Recipe Works
- Simple ingredients. We don't need anything fancy for this recipe, just some basic pantry staples, chocolate chips, and marshmallows.
- Basic recipe steps. 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 I don't need to chill before baking. Patience is a virtue that I was not bestowed.
Jump to:
🥘 Ingredients
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Butter
- Brown sugar
- White sugar
- Vanilla
- Eggs
- Chocolate chips
- Large marshmallows
For specific quantities, see the recipe card below.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
🔪 Instructions
Check out how to make chocolate chip marshmallow cookies with these simple step-by-step instructions:
Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
Cream the butter and sugars until light and fluffy in a large mixing bowl.
Add in the vanilla and eggs, and mix to distribute.
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.
Fold in the chocolate chips.
Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
Top with a halved large marshmallow. Add another 1 tablespoon of dough over the top and press to seal and hide the marshmallow away.
Place them evenly spaced onto a parchment paper lined baking sheet. they will spread.
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.
Let rest on the baking sheet until completely cooled and set before transferring to the cooling rack.
Continue until all cookies have been cooked and cooled.
📖 Variations
Feel free to swap out the chocolate chips for white chocolate chips, butterscotch chips, or use a combination of them all.
🍴 Recipe Tips
Freezing the marshmallows before stuffing the cookies with them is what makes the cookies look so unique. If using room temp marshmallows, they will be more likely to dissolve completely and not leave a white river or gooey goodness in every cookie.
When the cookies come out of the oven, it's important to let them sit on the baking sheet until completely cooled. This allows the cookies to finish cooking, set, and not fall apart when you go to transfer them to the cooling rack.
⏲️Make Ahead Instructions
You can chill the dough in the freezer for a short time or chill it in the fridge for longer, depending on how many cookies you want to bake, it might be wise to shuffle the dough around. I sometimes like to ball out all of my dough on one baking sheet and place it in the fridge or freezer while cooking another sheet pan full.
📖 How to DIY Brown Sugar
Did you know that you can make your own brown sugar? It's true! White sugar is refined from sugar cane, and brown sugar is the white sugar that has molasses added to it. This is different from raw sugar, which is just sugar that has been less refined than white sugar.
- With Molasses: 1 cup granulated white sugar + ½ Tbsp-2 tablespoon molasses (less for light brown sugar and more for dark brown sugar).
- With Honey: 1 cup granulated sugar with 1 tablespoon honey or agave.
- Maple Syrup: 1 cup granulated sugar + 1 tablespoon Maple Syrup.
- Rum Extract: 1 cup granulated sugar + a few drops of rum extract.
Simply take any of these ratios and mix together in a small bowl before using.
💭 FAQs
These cookies can be stored in an airtight container for up to 5 days at room temperature. Make sure that the cookies have fully cooled and set before storing or else the marshmallows may cause the cookies to stick together. Layering the cookies with parchment paper can also help to prevent sticking.
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.
If desired, you can freeze them for up to 3 months. To do this, I recommend freezing them on a baking sheet for 2 hours before placing them in an airtight container.
More great cookie recipes to check out soon
- Oreo Chocolate Chip Cookies
- Peanut Butter Marshmallow Cookies
- Chocolate Chip Peppermint Cookies
- Flourless Double Chocolate Chip Cookies
- Chocolate Chip Cookies with Potato Chips and Pretzels
- Chocolate Chip Cookies Without Brown Sugar
📖 Recipe
Chocolate Chip Marshmallow Cookies
Equipment
- Cookie scoop
Ingredients
- 3 cups all-purpose flour ($0.24)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking powder ($0.02)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.10)
- 1 cup butter, softened ($0.75)
- 1 cup brown sugar ($0.35)
- 1 cup white sugar ($0.22)
- 2 teaspoon vanilla ($0.04)
- 2 large eggs, room temp ($0.16)
- 1 cup milk chocolate chips ($0.99)
- 12 whole Large marshmallows ($0.36)
Instructions
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy.
- Add in the vanilla and eggs, and mix to distribute.
- 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.
- Fold in the chocolate chips.
- Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
- Top with a halved large marshmallow. Add another 1 tablespoon of dough over the top and press to seal and hide the marshmallow away.
- 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 undone, but will finish cooking as they cool.
- Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.
- Continue until all cookies have been cooked and cooled.
Notes
Recipe Tips
- When the cookies come out of the oven, it's important to let them sit on the baking sheet until completely cooled. This allows the cookies to finish cooking, set, and not fall apart when you go to transfer them to the cooling rack.
Making in Advance
- You can chill the dough in the freezer for a short time or chill it in the fridge for longer depending on how many cookies you want to bake it might be wise to shuffle the dough around. I sometimes like to ball out all of my dough on one baking sheet and place it in the fridge or freezer while cooking another sheet pan full.
Leave a Reply