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.
Want more marshmallow-filled cookies? Who wouldn't? Check out these Peanut Butter Marshmallow Cookies and enjoy a fluffernutter experience like you've never had before.
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.
All-purpose flour- This is the base of the cookies and what will give it the structural support needed.
Cornstarch- Adding cornstarch helps to make the cookies soft and tender.
Leavening agents- We will use both baking powder as well as baking soda to help these cookies puff up and rise nicely as they bake.
Salt- Adding in salt will help to naturally enhance the flavors in the dough.
Butter- We need to use butter to get the cookies to taste richer.
Sugars- Using both brown sugar as well as granulated white sugar will help us to get the perfect cookie taste and consistency.
Vanilla- This is another flavor enhancer.
Eggs- Use eggs to bind the dough together so that the cookies aren't too crumbly.
Chocolate chips- You can use semi-sweet chocolate chips or milk chocolate chips if desired.
Large marshmallows- We need large marshmallows (not mini marshmallows). These will be used in the filling and give us the gooey consistency we want.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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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.
Feel free to swap out the chocolate chips for white chocolate chips, butterscotch chips, or use a combination of them all.
🍴 Recipe Tips
Freeze the marshmallows
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.
Let the cookies cool on the pan
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.
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.
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.
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.
More great cookie recipes to check out soon
- Oreo Chocolate Chip Cookies
- Peanut Butter Marshmallow Cookies
- Honey Chocolate Chip Cookies
- Chocolate Chip Peppermint Cookies
- Flourless Double Chocolate Chip Cookies
- Chocolate Chip Cookies with Potato Chips and Pretzels
- Chocolate Chip Cookies Without Brown Sugar
Chocolate Chip Marshmallow Cookies
- Cookie scoop
- 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)
- 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.
- 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.