These chewy, gooey chocolate chip marshmallow cookies are fluffy and so delightful! Sofy and so easy to make, these chocolate chip cookies with marshmallows are entirely sweet and rich with flavors of butter, sugar, vanilla, and a hint of salt. This recipe is just like classic chocolate chip cookies but with a melted, sticky marshmallow spin!
Why This Recipe Works
Classic chocolate chip cookies are crowdpleasers almost everywhere–am I right? These soft chocolate chip marshmallow cookies are even better than your favorite gooey chocolate chip cookie recipe. Vanilla marshmallow cookies are baked until the marshmallows reach gooey perfection that mixes with the melted rich chocolate to create the BEST combination.
Cookies with marshmallows are so fun! I love this easy recipe because it’s just like your typical cookie recipe except with extra yummy sweet flavors from the melted sticky marshmallows.
This marshmallow cookie recipe is fun to enjoy whenever you have a craving for something sweet or need something to brighten your day. Don’t we all need some sweets to make us feel better? Feel free to indulge in this entire batch of cookies if you need to–sometimes all it takes are just classic chewy cookies!
- Flour: All-purpose flour is a fluffy base for the cookie dough that allows these cookies to spread easily and taste divine.
- Cornstarch: Cornstarch makes the cookies extra crumbly and flaky and is a little secret ingredient I like to use in cookie recipes.
- Baking powder and soda: This classic duo is a must for most baking recipes. The baking powder and soda allow the cookies to rise and become fluffy and soft.
- Salt: A hint of salt balances out all of the sweet flavors and interacts with the dry ingredients to allow the cookies to perfectly bake!
- Butter: Rich golden butter gives these marshmallow chocolate chip cookies classic buttery cookie flavors that makes them moist and gooey once baked.
- Sugar: Both brown and white granulated sugars are used to make sure these cookies are extra moist and soft. Using extra sugar makes these cookies even chewier!
- Eggs: One whole egg plus an egg yolk are used for these chewy chocolate chip cookies with marshmallows. We want these cookies to be as soft as they can be, right?
- Vanilla: Rich, pure vanilla extract gives these cookies aromatic classic flavors that are essential to ALL cookie recipes. Almond extract would add a nice spin!
- Chocolate Chips: Semi-sweet chocolate chips give these cookies their sweet, rich chocolate flavors. You can use any kind of chocolate like dark chocolate and even chopped chocolate bars.
- Marshmallows: Large marshmallows are used to ensure these cookies have the most gooey qualities to them. You will want to cut nine marshmallows in half! Alternatively, you could use one cup of miniature marshmallows.
How to Make This Recipe
First, preheat the oven to make sure it is fully heated for the cookies. You will want to preheat it to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step One: In a bowl, mix together the flour, baking soda, baking powder, and salt until combined.
Step Two: Next, cream the butter with a hand mixer in a separate bowl while the oven preheats.
Add the brown and white sugars to the sugar mixture, then continue to mix for a couple more minutes until thoroughly mixed.
Step Four: Now, add the egg, yolk, and vanilla extract to the moist cookie dough mixture. Mix until combined.
Slowly, add the dry flour mixture into the butter mixture in small increments making sure to stir in between.
Step Six: The best part: fold in the chocolate chips!
Roll the cookie dough balls using a tablespoon, then flatten the dough. You will want to make about eighteen cookies. Next, place each half of the marshmallows into the center of each cookie.
Fold the sides of the dough slightly over the marshmallow halves.
Step Eight: Sprinkle the cookies with sea salt before baking, if preferred, then bake in the heated oven for twelve minutes or until the cookies are golden on the outside!
Enjoy these chewy, warm chocolate chip and marshmallow cookies with your favorite glass of chilled milk. Yum!
Frequently Asked Questions
I like to roll the sides of the cookie dough onto the sides of the tucked marshmallow to make sure it doesn’t melt all over the pan! This is the best trick I have found thus far. Also, make sure the marshmallows are not too big!
To make sure these cookies ended up extra moist, I used brown sugar since it contains molasses. The molasses melts and spreads throughout the cookies making them extra soft and gooey.
If you use more white sugar in cookies, then the cookies will spread easier and have a slightly crispy texture compared to cookies with just brown sugar.
I like to use cornstarch in my cookie recipes because it allows them to have such an amazing chewy texture! The cookies spread so perfectly and break apart so easily. The textures are light and flaky.
- Use butterscotch chips in place of chocolate chips for butterscotch marshmallow cookies.
- Store the cookes in an airtight container at room temperature for five to seven days.
- Freeze the cookies in a freezer-safe bag or container in the freezer for up to three months. Allow the cookies to thaw in the refrigerator prior to reheating in the oven or microwave.
- For extra gooey flavors, serve the cookies while the chocolate is still melted.
- Make ice cream sandwiches with the cookies using my favorite, marshmallow ice cream recipe.
- Use white chocolate chips in place of dark chocolate chips.
- Sprinkle cornflakes into the cookie dough with the chocolate chips for extra crunch and sweetness.
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
Chocolate Chip Marshmallow Cookies
- 1 ¾ cup flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ tsp salt
- ½ cup butter softened at room temperature (not overly warm!)
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 teaspoon vanilla
- 1 egg + yolk
- ¾ cup semi-sweet chocolate chips
- 9 large marshmallows cut in half
- Flaky sea salt *optional but encouraged*
- Preheat oven to 350 degrees and line a baking sheet with a silicone, non-stick baking liner or parchment paper. Set aside.
- In a medium sized bowl combine flour, cornstarch, baking powder, baking soda and salt. Set this aside, too.
- In a separate bowl, cream butter for 1-2 minutes until nice and soft.
- Add sugar and brown sugar to butter, creaming again for ~2 minutes. Be sure to scrape the edges so it's all incorporated and there aren't any large butter chunks.
- Now add in egg, egg yolk, and vanilla. Continue to mix until combined well.
- Slowly add in your flour mixture to the butter mixture, 1/3 at a time. Your dough will be thick, this is good!
- Now fold in your chocolate chips.
- Take ~2 tbsp of dough, form a ball, and then flatten. Place ½ of a large marshmallow in the middle and then fold the sides up to cover it. You’ll want to leave a little peeping out. Ideally in a couple places VS one spot. Place the balls of dough on the cookie sheet ~2” apart. You’ll make ~18 cookies.
- Sprinkle finished cookie dough balls with sea salt if desired!
- *If you’re going to be leaving time between the making of the dough and baking OR if it’s really warm place your dough in the fridge.*
- Bake for 12 min at 350.
- Remove from oven when cookies are golden brown and the marshmallows look just a touch toasted. Allow to cool and enjoy!
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