If you love gooey, chewy cookies with crispy edges and melty pockets of chocolate and marshmallow, these Chocolate Chip and Marshmallow Cookies are about to become your new favorite treat! Imagine biting into a soft, buttery cookie, only to be met with a stretch of melted marshmallow and rich, melted chocolate—pure bliss in every bite.
These cookies combine the classic flavors of chocolate chip cookies with the irresistible gooeyness of marshmallows, making them perfect for dessert lovers of all ages. Whether you’re baking for a cozy weekend treat, a family gathering, or just satisfying a sweet tooth, this easy homemade cookie recipe is guaranteed to impress.
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The best part? You only need simple pantry ingredients, and the recipe comes together in no time. Follow my step-by-step guide to bake the perfect Chocolate Chip and Marshmallow Cookies.
Why This Recipe Is Great
- Gooey & Chewy Texture – These cookies have crispy edges, soft centers, and gooey marshmallow pockets that melt in your mouth.
- Loaded with Chocolate – Each bite is packed with rich, melty chocolate chips for the ultimate indulgence.
- Easy to Make – Simple ingredients and a no-fuss method make this recipe perfect for beginners and experienced bakers alike. Just like my Mini Chocolate Chip Cookies, they are also another easy and fun recipe to make.
- Perfect for Any Occasion – Whether it’s a cozy treat, a bake sale, or a fun weekend baking project, these cookies are always a hit.
- Fun Twist on a Classic – Love chocolate chip cookies? Adding marshmallows elevates them to a whole new level!
With all these reasons, I’m sure you’re now ready to give these Chocolate Chip and Marshmallow Cookies a try!
The Ingredients You’ll Need
- Unsalted Butter: If you use salted butter, just be mindful to reduce the salt in the recipe a bit, unsalted butter really lets the sweetness shine!
- Granulated Sugar: If you like a slightly less sweet cookie, maybe you can experiment with a little less sugar.
- Brown Sugar: I love using brown sugar in my cookies because it adds that lovely depth of flavor and chewiness. If you’re craving extra soft cookies, brown sugar is your best friend—it really makes them tender!
- Eggs: Eggs act as the magic binder, holding everything together and making your cookies fluffy yet chewy.
- Vanilla Extract: For me, it’s a must in chocolate chip cookies because it enhances the sweetness and the richness of the chocolate.
- All-Purpose Flour: It gives structure to the dough, ensuring your cookies hold their shape without being too dense.
- Baking Soda: Helps the cookies rise and become nice and fluffy. It also contributes to a slightly crispy texture on the edges. If you don’t have any, you might try baking powder as a substitute, but it won’t give the same effect, so I always reach for baking soda.
- Salt: A pinch of salt balances the sweetness and enhances the chocolatey goodness. I wouldn’t skip it!
- Chocolate Chips: If you’re like me and prefer that classic chocolate chip cookie taste, semi-sweet chocolate chips are the way to go. They melt beautifully and create pockets of gooey chocolate throughout your cookies. You can use milk chocolate chips if you want it sweeter, but semi-sweet is just perfect for a balanced flavor.
- Mini Marshmallows: are the star of this recipe! They melt into gooey pockets of sweetness, adding that extra fun texture and flavor. You can freeze the marshmallows for a bit before adding them to the dough—it helps keep them from completely disappearing during baking!
How to Make Chocolate Chip and Marshmallow Cookies
Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you pop your cookies in, helping them bake evenly and get that perfect golden color. While the oven is warming up, let’s move on to preparing the dough!
Cream Together the Butter and Sugars
In a large bowl, use an electric mixer (or a whisk if you’re feeling strong!) to beat together the softened butter, granulated sugar, and brown sugar.
Mix until it’s light and fluffy—this usually takes about 2-3 minutes. The butter should be softened but not melted—think like room temperature on a warm day, not hot from the microwave. This will make sure your cookies are soft and chewy!
Add the Eggs and Vanilla
Next, crack in your eggs one at a time, mixing well after each addition. Then, add the vanilla extract and give it another good stir.
This will give your cookies a rich flavor and bind everything together.
Mix the Dry Ingredients
In another bowl, whisk the all-purpose flour, baking soda, and salt until well combined. This is a quick step, but it helps ensure that the baking soda and salt are evenly distributed throughout the flour. It also helps prevent any lumps in your dough!
Combine Wet and Dry Ingredients
Gradually add your dry ingredients into the butter-sugar-egg mixture, stirring gently as you go. I like to use a spatula or a wooden spoon here so I don’t overmix the dough. You want it to just come together into a soft dough—don’t worry if it’s a little sticky; that’s exactly how it should be!
Fold in the Chocolate Chips and Marshmallows
Now comes the fun part! Gently fold in your chocolate chips and mini marshmallows.
Try not to break up the marshmallows too much, as we want them to stay intact and create gooey pockets in the cookies.
If the dough feels a bit soft, you can chill it in the fridge for 15-20 minutes to make it easier to scoop.
Scoop the Dough
Using a cookie scoop or a tablespoon, scoop out rounded balls of dough and place them on a baking sheet lined with parchment paper or a silicone baking mat.
Be sure to leave a bit of space between each cookie, as they’ll spread while baking.
Bake the Cookies
Pop the baking sheet in the oven and bake for about 10 minutes. You’ll know they’re done when the edges are golden, but the center still looks a little soft.
Don’t worry—once they cool, they’ll firm up perfectly!
Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If you can resist, they’re amazing warm with that gooey chocolate and marshmallow filling.
Top Tips for Perfecting Your Chocolate Chip and Marshmallow Cookies
- Freeze the Marshmallows: Freeze your mini marshmallows for 15-20 minutes before adding them to the dough. This helps them hold their shape while baking and creates those perfect gooey pockets.
- Don’t Overmix the Dough: Mix just until combined. Overmixing can make your cookies tough. For soft and chewy cookies, stop mixing once the flour is incorporated.
- Mix Different Chocolate Chips: Try using a mix of dark and milk chocolate chips for a richer, more complex flavor. You can also add chopped chocolate bars for larger melty chunks!
- Chill the Dough for Better Texture: Chill your cookie dough for 30 minutes before baking. This helps control spreading, ensuring the cookies stay thick and chewy.
- Watch the Baking Time: Oven times can vary, so start checking your cookies around the 9-minute mark. Once the edges are golden, but the center is still soft, they’re ready to come out. They’ll continue to set as they cool.
Fun Variations for Your Chocolate Chip and Marshmallow Cookies
Add Chopped Nuts
For some extra crunch, try adding chopped walnuts, pecans, or macadamia nuts. Nuts pair wonderfully with the chocolate and marshmallows, giving your cookies a rich texture.
Make S’mores Cookies
Love s’mores? Add a few crushed graham crackers into the dough for a fun, campfire-inspired twist! The crunchy texture and subtle flavor will complement the chocolate and marshmallows perfectly.
Speaking of s’mores make sure to check my S’mores Brownies, they are super good!
Use Flavored Marshmallows
Switch out regular mini marshmallows for flavored marshmallows like vanilla bean, cinnamon, or even caramel for a unique twist that adds extra flavor to your cookies.
Turn Them into Cookie Sandwiches
Want to take it up a notch? Bake your cookies a little larger, then sandwich them together with chocolate frosting, peanut butter, or even marshmallow fluff for a decadent treat!
Storing Leftovers
Room Temperature: Store them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. Just make sure the container is sealed tightly to keep them from getting stale!
Refrigeration: You can refrigerate your cookies in an airtight container. This ensures they stay fresh for up to a week. However, they might lose a little of their soft texture.
FAQs For Chocolate Chip And Marshmallow Cookies
Do marshmallows keep cookies soft?
Yes, they absolutely do! Marshmallows help keep cookies soft and chewy by adding moisture to the dough. As they bake, the marshmallows melt just a bit and create those gooey pockets, which gives the cookies a tender texture. They also help prevent the cookies from getting too dry or crispy, making them perfect for a soft, melt-in-your-mouth bite.Â
Why do chocolate chips not melt in cookies?
Chocolate chips are specially made to hold their shape during baking. They’re designed with a higher melting point than regular chocolate, which helps them stay intact instead of turning into a puddle. This means you get those perfect little pockets of chocolate throughout your cookie, giving you that classic chocolate chip cookie look and texture.
How can I make my cookies thicker?
If you want your cookies to be a little thicker, try chilling the dough for at least 30 minutes before baking. This helps the fat in the dough firm up, so the cookies spread less while baking. You can also add a little more flour to the dough—just a tablespoon or two—if you prefer a thicker texture. Less spreading means thicker, soft Chocolate Chip and Marshmallow Cookies that hold all the gooey goodness inside!
Can I freeze the cookie dough before baking?
Yes, you can! u003ca href=u0022https://sugarspunrun.com/how-to-freeze-cookie-dough/u0022u003eFreezing the cookie doughu003c/au003e is a great way to save time later. Simply scoop the dough into cookie-sized balls and place them on a baking sheet. Freeze them until solid, then transfer the dough balls to an airtight container or freezer bag.
How to Make Perfect Chocolate Chip and Marshmallow Cookies
Ingredients
- ¾ cup 170g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¾ cup 165g packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups 300g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups 255g semi-sweet chocolate chips
- 1 cup 120g mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). This ensures the oven is hot enough to bake your cookies evenly and achieve a perfect golden color.
- Beat softened butter with both sugars until light and fluffy—about 2-3 minutes. Make sure the butter is at room temperature to keep the cookies soft and chewy.
- Add the eggs individually, mixing thoroughly after each addition.
- Stir in vanilla extract for extra flavor and richness.
- In a separate bowl, whisk together flour, baking soda, and salt to distribute the ingredients evenly.
- Slowly combine the dry mixture with the wet ingredients, stirring gently. Stop as soon as everything is mixed, leaving the dough soft and a bit sticky.
- Gently fold in the chocolate chips and marshmallows, being careful not to break them up.
- Scoop the dough into balls about 1 to 1 ½ inches in diameter and place them on a lined baking sheet. Leave space between each cookie for them to spread.
- Bake for 10 minutes, or until the edges turn golden while the centers remain slightly soft. They will firm up once cooled.
- Allow the cookies to sit on the baking sheet for 5 minutes before placing them on a wire rack to cool fully. Enjoy!
Notes
- Freezing marshmallows helps them hold their shape, so they don’t melt too much during baking.
- Gently mix the dough until combined to avoid overworking it and ending up with tough cookies.
- If you prefer thicker cookies, try chilling the dough for about 30 minutes before baking. This helps the dough firm up and prevents excessive spreading while baking.
- Using regular marshmallows? Just chop them into smaller pieces before adding to the dough. This way, you’ll get a more even distribution and avoid clumps.
