Easy Chocolate Chip and Marshmallow Cookies are so yummy! Making chocolate chip cookies with marshmallows is so simple and fun, and you'll find that marshmallow with cookies and chocolate is the best combination! Give these marshmallow chocolate chip cookies a try!
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And if you like these chocolate chip cookies with marshmallows, you'll love my Oatmeal Cookie Ice Cream, my Samoas Cookie Pie, and my White Forest Cake!
Chocolate Chip Marshmallow Cookies Recipe
Marshmallow lovers, rejoice! This recipe for chocolate chip cookies with marshmallows brings together the best of both worlds! Gooey marshmallows with cookies and chocolate -- what could be better?
This recipe is based on my Dairy Free Chocolate Chip Cookies and my Chocolate Chip M&M Cookies, and very much inspired by my S'mores Brownies! If you're a fan of either chocolate chips or marshmallows in cookie recipes, they're a must-try!
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Can you put marshmallows in cookies?
You sure can! The mini marshmallows in these cookies stay nice and gooey, and get a little toasty on the top! The key is the way you put them into the cookie dough before baking -- you want to leave the tops of the cookies open, exposing the marshmallows, so that the cookie dough doesn't melt the marshmallows too much.
Cookies with Marshmallows
I love the gooey texture that marshmallows give these cookies! Some of them melt a bit into the cookie dough, giving the cookies a soft consistency. And the rest of the marshmallows get nice and toasty on top of the cookies, so they're just perfect!
Marshmallow Cookies Ingredients
Today's marshmallow chocolate chip cookies recipe has several ingredients, but they're all worth it! Here are the simple ingredients you'll need:
- butter - in this recipe, we'll use unsalted butter. Your butter should be melted, and cooled slightly. If you prefer to use salted butter, just omit ½ teaspoon of the salt. You can also use brown butter for an even deeper flavor!
- brown sugar - we'll use light brown sugar to add a deep sweetness and extra chewiness to these M&M cookies.
- eggs - room temperature eggs work best! If yours are cold, just soak them in a bowl of lukewarm water for 15 minutes before using.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- flour - Measure your all-purpose flour by weight with a kitchen scale to make sure you don't accidentally add too much.
- cornstarch – My secret to soft cookies with crispy edges is a little cornstarch!
- baking soda – A little baking soda helps the cookies rise for the perfect texture.
- salt – Enhances all the delicious flavors!
- semisweet mini chocolate chips – Mini chips = more gooey chocolate in every bite!
- baking soda - baking soda helps the cookies rise for the perfect texture.
- salt – enhances all the delicious flavors!
- semi-sweet chocolate chips – you can use any dark chocolate chips or milk chocolate chips, but I love the balanced flavor of semisweet chocolate chips!
- mini marshmallows - I know the image above shows regular marshmallows, but actually mini marshmallows gave me the best results! Marshmallows take the traditional chocolate chip cookie recipe to a new level!
See recipe card for quantities.
Equipment
To make these family favorite marshmallow chocolate chip cookies, you'll want to grab a kitchen scale to help you measure your flour with perfect accuracy to get that chewy, gooey texture that you like. Also, an oven thermometer will help to correct any temperature disparities to make sure that your cookies bake perfectly.
I used a #20 cookie scoop to get big, chewy cookies. You can also use a #30 cookie scoop-- just check your cookies a few minutes early. You'll also want to grab a large baking sheet -- I use the Nordicware Baker's Big Sheet lined with a Silpat ¾ sheet liner or parchment paper. You may also want to use a cooling rack to let your cookies cool!
How to Make Chocolate Chip Cookies with Marshmallows
The recipe card below will give you detailed step-by-step instructions for making these chocolate chip marshmallow cookies, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this easy cookie recipe!
Whisk together brown sugar and butter in a large bowl.
Add eggs, followed by vanilla and whisk until thick and smooth.
Sift in your dry ingredients into your wet ingredients and fold together until it forms a dough.
Add chocolate chips and fold in evenly throughout the dough.
Scoop and flatten cookie dough balls and rap 4-5 mini marshmallows in each, leaving an opening at the top where the marshmallows are peeking through.
Bake in preheated oven until golden brown, top with extra chocolate chips, and enjoy!
Hint: Use a mug or bowl to round out the cookies right after the come out of the oven -- just circle the mug around the cookies on the cookie sheet and it'll create the perfect cookie shape!
Storage
This chocolate marshmallow cookies recipe keeps well at room temperature in an airtight container for up to 3 days. Or these delicious cookies can be frozen for up to 3 months in a freezer bag or freezer-safe container.
Frequently Asked Questions
Absolutely! Marshmallows help keep cookies soft because they contain sugar and gelatin, which retain moisture. As they melt during baking, they create gooey pockets inside the cookies, preventing them from drying out.
I tried these marshmallow chocolate chip cookies lots of different ways -- with marshmallows on top, with marshmallows fully folded in, and with marshmallows partially folded in, which is the way that worked best!
Partially enclosing your marshmallows into the cookie dough keeps the marshmallows from melting into the cookie dough because it protects them from the heat of the baking sheet. Instead of the marshmallows melting into the cookie sheet, the dough itself melts around the marshmallows. 
Melted marshmallows and marshmallow fluff aren’t the same because marshmallows contain gelatin, which makes them set as they cool. Fluff, on the other hand, is soft, spreadable, and stays creamy since it’s made without gelatin.
A marshmallow cookie covered in chocolate is often called a mallow cookie. Popular versions include Mallomars, Pinwheels, and Wagon Wheels, depending on the brand and region!
Top Tip
For a soft, chewy texture ad gooey center, be sure not to overbake your cookies! When you remove them from the oven, they should still be soft and not quite set in the center, and just starting to get golden brown on the edges.
Related
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📖 Recipe
Equipment you may need
- baking sheet
- #24 cookie scoop
Ingredients
- 1 ½ cup (330 g) light brown sugar
- 1 cup (227 g) unsalted butter - melted
- 2 large eggs - room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- 2 ⅔ cups (333 g) all-purpose flour
- 4 teaspoon (20 ml) cornstarch
- 1 teaspoon (5 ml) baking soda
- 1 ¼ teaspoon (6 ml) salt
- ⅔ cup (237 g) semi-sweet chocolate chips
- 1-2 cups (208 g) mini marshmallows
Instructions
- Preheat oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk melted butter with brown sugar until mixture is combined. Add egg, then vanilla, and whisk again until smooth and fluffy.1 cup unsalted butter, 1 ½ cup light brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract
- Sift in flour, cornstarch, baking soda, and salt. Fold mixture to form a dough.2 ⅔ cups all-purpose flour, 4 teaspoon cornstarch, 1 teaspoon baking soda, 1 ¼ teaspoon salt
- Add chocolate chips. Fold in gently until evenly distributed.⅔ cup semi-sweet chocolate chips, 1-2 cups mini marshmallows
- Scoop out cookie dough balls and flatten each into a disk. Add 4-5 mini marshmallows in the center of each and wrap cookie dough around them so that they form a dough ball, open at the top with the marshmallows peeking through.
- Bake 10-12 minutes, or until edges of cookies are golden brown. Let cool, and enjoy!
Video
Notes
Nutrition
Carla says
These are my new favorite cookies!! Yum!!
Chenée Lewis says
So glad you liked them Carla!