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Chocolate chip marshmallow cookies on parchment paper torn in half.

Chocolate Chip Marshmallow Cookies

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!
Yield: 18 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
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Ingredients

  • 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
  • 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*

Instructions

  • 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!

Notes

  • 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.
  • click To display nutrition info

    Nutrition Facts

    Nutrition Facts
    Chocolate Chip Marshmallow Cookies
    Serving Size
     
    1 g
    Amount per Serving
    Calories
    357
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    9
    g
    56
    %
    Polyunsaturated Fat
     
    5
    g
    Cholesterol
     
    68
    mg
    23
    %
    Sodium
     
    327
    mg
    14
    %
    Carbohydrates
     
    52
    g
    17
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    29
    g
    32
    %
    Protein
     
    4
    g
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.