How to Make Perfect Chocolate Chip and Marshmallow Cookies
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!
Servings: 24
Calories: 180kcal
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.