These chocolate chip marshmallow cookies are incredibly tender and chewy, bursting with chocolate chips and mini marshmallows, and so easy to make! Perfect for your Christmas cookie tray, your next bake sale, and everyday snacking.
(Love chocolate chip cookies? Try these chocolate chip pecan cookies!)
S’mores are great but have you tried baking with marshmallows? I love incorporating those little chewy treats into all sorts of goodies like:
These chocolate chip and marshmallow cookies are my newest obsession. Gooey, chewy, so good!
Let’s get to it.
Chocolate chip cookies are great; but marshmallow topped cookies are even better!
- Only uses 1 bowl. Makes for easy cleanup!
- You only need 10 ingredients. And you most likely already have most of them in your pantry.
- Done in 10 minutes. The cookies only need 10 minutes of baking time in a 350F preheated oven.
- Great texture. With semi-sweet chocolate chips and gooey marshmallows on a brown sugar dough, these cookies have all the right ingredients for that perfect chunky and chewy bite.
- Packed with flavor! Most important of all, they’re so good and not too sweet. Plus, they’re even better the next day, if they last that long lol.
How to make
This marshmallow cookies recipe is very easy to make.
Ingredients
You’ll need pantry staples like all purpose flour, unsalted butter, baking soda, and vanilla extract. A few things to note about the other ingredients:
- Brown sugar — brown sugar is one of those secret ingredients to chewy cookies. Dark or light brown sugar works. I usually use dark.
- Cornstarch — also helps in making the cookies wonderfully chewy.
- Chocolate chips — I use semi-sweet chocolate chips. Dark chocolate chips and milk chocolate chips will work too. Just remember that the kind of chocolate you use will affect the level of sweetness of the cookies.
- Mini marshmallows — if you can’t find mini marshmallows, you can use regular sized ones cut into small pieces.
Baking tools
I like using my stand mixer when making these cookies, however an electric hand mixer will work, too.
I also use a medium cookie scoop for evenly sized cookies.
Step-by-step photos
Preheat your oven to 350F and line a baking sheet or cookie sheet with parchment paper.
In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy.
About 2-3 minutes on medium speed.
Add the egg and vanilla extract.
Continue to beat until incorporated.
Sift dry ingredients into wet ingredients.
Stir on low speed until combined and no more streaks of flour remain.
Add chocolate chips.
Stir until evenly distributed.
Drop or scoop your cookie dough (a heaping tablespoonful) into your prepared pan.
Press 3-4 pieces of mini marshmallows in the middle of each cookie dough.
Scoop another cookie dough ball on top to cover the marshmallows. Roll and shape into an egg shape oval (not like the usual round golf ball).
Bake for 10-12 minutes or until they start to brown on the edges and the tops turn matte. These cookies are very delicate so wait for them to firm up a little before transferring to a wire rack to cool.
Expert baking tips
Easy, right? Here are more tips for a perfect batch of chocolate chip marshmallow cookies every time.
- Make sure your ingredients are at room temperature. They are easier to combine and results to better cookies.
- Measure flour correctly. Using the incorrect amount of flour can lead to crumbly cookies or cookies that will spread too much. I always use a kitchen scale but if you don’t have one, fluff up your flour before using it then spoon it into your measuring cup.
- Use cookie scoop. A cookie scoop helps you get evenly sized cookies.
- Roll cookies like an egg. To make a thicker, chunkier cookie, shape each cookie dough ball into an egg shape oval rather than a round golf ball. They will end up a little taller than usual.
- Space cookies properly. Make sure to leave at least 2 inches of space around each cookie to give them space to spread, and to avoid them from sticking to each other during baking.
- Don’t over-bake the cookies. As soon as the edges start turning golden brown and the tops start turning matte, even if the middle still looks a little under-baked, you can take the cookies out of the oven. They will continue cooking in the pan.
- Re-shape cookies with a cookie cutter. Are your cookies not perfectly round? No worries, you can easily re-shape them with a cookie cutter or a mug. Simply place over the cookie while it’s still warm and gently swish it around in a circular motion until the cookie is round. That’s it!
- Top with more chocolate chips and marshmallows. This step is optional but it makes a lot of difference in making your cookies look pretty and festive! You’d want to gently press more chocolate chips and marshmallows on top of the cookies while they’re still warm.
- Transfer to wire rack carefully. These cookies are very delicate so wait for them to firm up a little before transferring to a wire rack to cool completely.
Troubleshooting guide
Here’s a guide to the most common cookie baking questions.
| Issue/s | Possible Cause/s | Possible Solution/s |
| Cookies spread too thin | Too little flour | Make sure to add the correct amount of flour; ideally, use a kitchen scale |
| Butter too warm | Use butter that’s room temperature but don’t let it get too warm or too soft. | |
| Chill the dough for 30 mins before baking to allow the butter to firm back up | ||
| Cookies didn’t spread enough | Dough too cold | Did you chill your dough? It might have been too cold when you put it in the oven. Set the cookie dough on your counter until it’s easier to scoop out. |
| Cookies are not chewy | Butter too cold | Cold butter creamed with sugar won’t create enough air bubbles for a chewy cookie |
| Cookies over-baked | It’s better to underbake than over-bake cookies because they will continue to cook in the pan. Over-baking cookies will lead to dry and crispy cookies. |
Recipe FAQs
Some cookie recipes require chilling (example: ube crinkles) to help the dough firm up and easier to manage.
This recipe doesn’t require it and I don’t usually do it.
However, chocolate chip marshmallow cookies do tend to spread more than others and the dough can get warm as we roll them.
So for good measure, and especially if you find the dough a little too sticky to manage, you can chill the dough in a covered container in the fridge for 30 minutes to an hour.
When ready, scoop the dough into your baking pan. It should be firm but not rock hard.
Yes! You’ll want to scoop and roll the dough first, place on a pan, then freeze until each cookie dough ball is firm. Then transfer to a freezer-safe container.
Frozen cookie dough will keep for up to a month.
When you’re ready to bake, remove from freezer as you’re pre-heating your oven then bake like normal, though you may need to add a few minutes to baking time.
You can store freshly baked cookies in an airtight container for up to a week on your counter.
More recipes using chocolate chips
Love baking with chocolate chips? Try these delicious recipes:
We hope you have fun making and eating these chocolate chip and marshmallow cookies. Share them with friends, dunk them in milk, enjoy!
Happy baking!
Did you make chocolate chip marshmallow cookies? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Chewy Chocolate Chip Marshmallow Cookies
Equipment
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar packed
- 1 piece large egg room temperature
- 1 tsp vanilla extract
- 1¼ cup all purpose flour
- 2 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- mini marshmallows
Instructions
- Preheat your oven to 350F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy (about 2-3 minutes on medium speed).½ cup unsalted butter, ¾ cup brown sugar
- Add the egg and vanilla extract and continue to beat until incorporated.1 piece large egg, 1 tsp vanilla extract
- Sift dry ingredients into wet ingredients.1¼ cup all purpose flour, 2 tbsp cornstarch, ½ tsp baking soda, ½ tsp salt
- Stir on low speed until combined and no more streaks of flour remain.
- Add chocolate chips. Stir until evenly distributed.1 cup semi-sweet chocolate chips
- Drop or scoop your cookie dough (a heaping tablespoonful) into your prepared pan.
- Press 3-4 pieces of mini marshmallows in the middle of each cookie dough.mini marshmallows
- Scoop another cookie dough ball on top to cover the marshmallows.
- Roll and shape into an egg shape oval (not like the usual round like a golf ball).
- Bake for 10-12 minutes or until they start to brown on the edges and the tops turn matte.
- These cookies are very delicate so wait for them to firm up a little before transferring to a wire rack to cool.
Video
Notes
- The yield/number of cookies depends on how big or small you scoop your cookie dough. I use a medium cookie scoop and make 9 cookies. The estimated nutrition information is based on this number.
- If you can’t find mini marshmallows, you can use regular sized ones cut into small pieces.
- To make a thicker, chunkier cookie, shape each cookie dough ball into an egg shape oval rather than a round golf ball. They will end up a little taller than usual.
- Store in a covered container on your counter. These cookies are even better the next day!
- See post for more baking tips, FAQs, a troubleshooting guide, and step-by-step photos.
Nutrition
Nutritional information are estimates only.
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