These chocolate chip marshmallow cookies sound absolutely delicious! By adding fluffy marshmallows to the classic cookie recipe, bakers are treated to a uniquely textured and sweet treat.
Not only do marshmallows provide extra layers of flavor and chewiness, their soft and melt-in-your-mouth quality pairs beautifully against the crispy edges and chocolaty chips. What’s more, the combination of marshmallows, chocolate and a chewy cookie base creates a balance of different tastes and textures in each bite.
Home bakers also have creative freedom to tailor the cookies to their preferences. Different types of chocolate or mix-ins like nuts or graham crackers allow for truly customized combinations. The possibilities are endless!
Moreover, these cookies prove appealing for various get-togethers precisely because something special is added – the marshmallow twist. Both children and adults will surely find them an enjoyable indulgence.
Why You Should Try
These cookies offer a unique texture compared to regular chocolate chip cookies. By including marshmallows, each bite has a delightful gooey and toasty quality that melts in your mouth.
The special ingredient formula leads to an irresistible chewy and soft texture. The cookie melts in your mouth with each bite.
Equally important, the recipe is quite easy to make. Not only that, but you can customize it to your own preferences by choosing different types of chocolate or adding nuts or graham crackers. This allows for versatility.
Marshmallow chocolate chip cookies are perfect for many occasions. Their tasty blend makes them a crowd-pleasing choice for parties, holidays or casual get-togethers.
Chocolate Chip Marshmallow Cookies Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- Chocolate chips
- Large marshmallows (or mini marshmallows)
How To Make Chocolate Chip Marshmallow Cookies
Gather your cookie ingredients and prepare a baking sheet by lining it with parchment paper. Since the cookie dough will need to chill in the fridge for 30 minutes, there’s no need to preheat the oven just yet.
Begin by combining the dry ingredients—flour, baking soda, and salt—in a small bowl. Whisk them together thoroughly, then set the mixture aside.
In a large mixing bowl, place the butter and granulated sugar. Use an electric mixer on high speed to beat them together for 1 minute.
Add the brown sugar and continue mixing until the mixture becomes creamy and fully combined, about 30 seconds.
After the brown sugar is blended in, mix in the egg and vanilla extract.
Now, gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.
After the dough is fully mixed with no visible flour streaks, fold in the chocolate chips.
After mixing in the chocolate chips, use a one-tablespoon measuring spoon to portion out the cookie dough.
Scoop a tablespoon of dough and place it on the prepared baking sheet. Press half of a large marshmallow onto the top of each dough ball.
Take another tablespoon of dough and gently press it on top of each marshmallow, covering it completely.
Refrigerate the dough balls for 30 minutes. Toward the end of this chilling period, preheat your oven to 350°F. Alternatively, you can freeze the dough balls on the baking sheet until firm, then transfer them to bags for storage. Frozen dough remains good for up to 2 months.
To bake the cookies, arrange 6 dough balls on a baking sheet. Sprinkle extra chocolate chips on top of each ball. Bake for 11-13 minutes, or until the edges are golden brown and the centers are gooey and melted, especially if you used large marshmallows.
Top Tips
First and foremost, it’s important to fully seal the marshmallows within the dough balls. This prevents them from melting excessively and sticking to the pan during baking.
Additionally, take care to dot each ball of dough with extra chocolate chips before baking. Not only does this add more decadence, it creates a beautiful presentation.
It’s also advisable to chill the dough prior to baking. Placing the shaped balls in the fridge for at least an hour helps control spreading in the oven.
Next, be sure to use a silicone baking mat or parchment paper lined pan. This helps biscuits retain their shape without marshmallow centers sticking.
You should also let cookies cool completely before handling. This allows them to firm up before transferring or storage.
Finally, feel free to customize the recipe as desired. Different types of chocolate or add-ins provide opportunities for unique taste combinations.
Freezing Cookie Dough:
After shaping the dough into balls, arrange them on a parchment-lined baking sheet or plate, making sure they are spaced apart. Freeze for 4 hours or until solid. Once frozen, transfer the dough balls to plastic bags or airtight containers for storage. They can be kept in the freezer for up to 2 months. If baking from frozen, increase the baking time by 1-2 minutes.
How To Store Cookies
First and foremost, it’s important to let the cookies fully cool after baking. This allows them to set properly before transferring.
Next, place cooled cookies in an airtight container. A sealed container is key to keeping them fresh by preventing drying or contamination. Stored at room temperature, cookies will stay tasty for 4-5 days.
An additional method involves freezing the raw dough balls prior to baking. Simply shape dough and freeze, then bake directly from frozen as desired. This option provides flexibility.
More Cookies
Chocolate Chip Marshmallow Cookies
Ingredients
- 1 cup 120 grams all-purpose flour
- ½ teaspoon 2.5 grams baking soda
- ¼ teaspoon salt
- 6 tablespoons 3 ounces unsalted butter, softened
- ½ cup 100 grams granulated sugar
- 3 tablespoons 41 grams brown sugar
- 1 large egg
- 1 teaspoon 5 mL vanilla extract
- ¾ cup 170 grams chocolate chips
- 6 large marshmallows snipped in half (or 36 mini marshmallows*)
Instructions
- Gather your cookie ingredients and prepare a baking sheet by lining it with parchment paper. Since the cookie dough will need to chill in the fridge for 30 minutes, there's no need to preheat the oven just yet.
- Begin by combining the dry ingredients—flour, baking soda, and salt—in a small bowl. Whisk them together thoroughly, then set the mixture aside.
- In a large mixing bowl, place the butter and granulated sugar. Use an electric mixer on high speed to beat them together for 1 minute.
- Add the brown sugar and continue mixing until the mixture becomes creamy and fully combined, about 30 seconds.
- After the brown sugar is blended in, mix in the egg and vanilla extract.
- Now, gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.
- After the dough is fully mixed with no visible flour streaks, fold in the chocolate chips.
- After mixing in the chocolate chips, use a one-tablespoon measuring spoon to portion out the cookie dough.
- Scoop a tablespoon of dough and place it on the prepared baking sheet. Press half of a large marshmallow onto the top of each dough ball.
- Take another tablespoon of dough and gently press it on top of each marshmallow, covering it completely.
- Refrigerate the dough balls for 30 minutes. Toward the end of this chilling period, preheat your oven to 350°F. Alternatively, you can freeze the dough balls on the baking sheet until firm, then transfer them to bags for storage. Frozen dough remains good for up to 2 months.
- To bake the cookies, arrange 6 dough balls on a baking sheet. Sprinkle extra chocolate chips on top of each ball. Bake for 11-13 minutes, or until the edges are golden brown and the centers are gooey and melted, especially if you used large marshmallows.