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–+ servings
Stack of freshly baked chocolate chip marshmallow cookies.
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5 from 1 vote

Chewy Chocolate Chip Marshmallow Cookies

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: North American
Servings: 9 cookies
Calories: 354kcal
Author: Jolina

Equipment

Ingredients

US Customary - Metric

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
    Butter and brown sugar in a bowl.
  • Add the egg and vanilla extract and continue to beat until incorporated.
    1 piece large egg, 1 tsp vanilla extract
    Egg and vanilla extract added to creamed butter.
  • Sift dry ingredients into wet ingredients.
    1¼ cup all purpose flour, 2 tbsp cornstarch, ½ tsp baking soda, ½ tsp salt
    Flour mixture sifted into a bowl.
  • Stir on low speed until combined and no more streaks of flour remain.
    Wet and dry ingredients combined.
  • Add chocolate chips. Stir until evenly distributed.
    1 cup semi-sweet chocolate chips
    Chocolate chips added to dough.
  • Drop or scoop your cookie dough (a heaping tablespoonful) into your prepared pan.
    Cookie dough scooped into a cookie sheet.
  • Press 3-4 pieces of mini marshmallows in the middle of each cookie dough.
    mini marshmallows
    Cookie dough with marshmallows in the middle.
  • Scoop another cookie dough ball on top to cover the marshmallows.
    Cookie dough balls ready for the oven.
  • 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.
    Chocolate chip and marshmallow cookies on a baking pan.

Video

Notes

  1. 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.
  2. If you can’t find mini marshmallows, you can use regular sized ones cut into small pieces.
  3. 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.
  4. Store in a covered container on your counter. These cookies are even better the next day!
  5. See post for more baking tips, FAQs, a troubleshooting guide, and step-by-step photos.

Nutrition

Calories: 354kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 206mg | Potassium: 167mg | Fiber: 2g | Sugar: 25g | Vitamin A: 352IU | Calcium: 36mg | Iron: 2mg