Craving some Chocolate Chip Marshmallow Cookies loaded with gooey marshmallow, rich chocolate flavor and melt-in-your-mouth goodness? These are it! Even better, they're super easy to make and even easier to eat!
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It’s important to point out that these marshmallow cookies are literally cooked and ready to eat in just 20 minutes. Why deprive your tastebuds any longer when you really don’t have to?
I’ll gladly make these chocolate and marshmallow cookies any time of the year. I make them in the summer often as they give off subtle “S'mores” vibes.
But don’t wait for warmer weather to make them! They're a nice change to traditional chocolate chip cookies any time of year.
Baking these cookies in the oven will fill your house full of chocolate dreams - and you’ll have to dig deep to be patient, even if it’s just for 20 minutes! Having a simple homemade cookie recipe like this one will NEVER let you down.
Cheers, friends, to snacking the day away because there’s no doubt that you’ll be grabbing one for each hand every time you walk by the kitchen!
Simple pantry stables are all that you’ll need to make these chocolate chip cookies with marshmallows. No complicated ingredients here!
- Unsalted butter: Use unsalted butter at room temperature butter in baking recipes.
- Light brown sugar: Light brown sugar has a deep yet delicate flavor, perfect for these cookies! Pack the sugar when measuring so that you get the right amount.
- White granulated sugar: Needed to add more sweetness!
- Egg: Be sure to use a large egg at room temperature.
- Vanilla extract: Pure vanilla extract adds a warm flavor.
- All-purpose flour: You can use baking flour as well. Pre-sifted flour helps ensure optimal texture.
- Baking soda: Gives the cookies a little bit of a fluffy texture.
- Salt: Just a pinch really is all you need.
- Chocolate chips: I like to use a combination of standard and mini sizes but you can use whatever you prefer. Semi-sweet or milk chocolate is best.
- Mini marshmallows: The perfect size to make marshmallow cookies.
See the recipe card further down the page for quantities of each.
Here are a few quick substitution suggestions that are optional!
- Unsalted Butter: Use salted butter instead and omit the salt in the ingredients list.
- Light Brown Sugar: In a pinch, dark brown sugar works the same.
- White Granulated Sugar: I love mixing both brown and white sugars for this recipe, but in a pinch, you can leave out the white sugar and just use brown.
- Egg: Egg replacer or flax egg will work for this recipe if needed.
- All-purpose Flour: A 1/1 gluten-free flour replacement can be used if needed.
- Chocolate Chips: Chocolate chips of any flavor or size will work. You can use chocolate chunks or chopped chocolate as well.
- Mini- Marshmallows: If you don’t have mini marshmallows, large marshmallows can also be used. I like to use kitchen scissors to cut them into smaller sizes.
Having the correct equipment when baking really does matter. Instead of trying to “fake it til you make it,” gather up the needed supplies before starting.
- Mixing bowls: Needed to stir and make the cookie dough.
- Parchment Paper: Helps make clean-up easy and prevents the marshmallow from sticking to your baking sheet.
- Spoon or cookie scoop: To scoop the dough onto the baking sheet.
- Baking sheet: To bake the cookies.
- Electric Mixer: Used to make sure all the ingredients are combined well.
How to Make Chocolate and Marshmallow Cookies
These soft and chewy cookies are so simple to make! The steps below show you exactly how to make perfectly baked Marshmallow cookies every time!
Start by preheating the oven to 350 degrees F and prepare a baking sheet by lining it with parchment paper. 350 degrees F is the optimal temperature to bake cookies and get that perfect golden brown marshmallow finish.
PRO TIP: I highly recommend using parchment paper when baking these cookies. Using parchment prevents the marshmallows from sticking to your cookie sheet and makes cleaning up a breeze.
In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy. It’s important to start with room-temperature butter for this recipe. If you're having trouble getting the mixture light and fluffy, let it sit a bit and allow the butter to further soften.
Next, add the egg and vanilla and continue mixing until well incorporated.
Once that is mixed, I add in the chocolate chips. This is a tip I learned from talented cooks in my family. Mixing the chips in with the wet ingredients helps prevent overmixing when it’s time to add the flour.
Once the chips are evenly mixed, set the bowl aside.
Now it’s time to work on the dry ingredients. Whisk or sift together the flour, baking soda, and salt in a large bowl. You want to start with 1 ¾ cups flour and then add more later if you need it to reach the ideal consistency.
Slowly add the flour mixture to the chocolate chip mixture. Be careful not to over-mix. I like to lower the electric mixer to the lowest speed and mix just until combined.
PRO TIP: The ideal consistency for these cookies should be similar to playdough. The dough should be moist but should be able to be handled without sticking to your hands.
If your dough is too sticky, add flour by the Tablespoon until you can easily hand and roll a dough ball.
If your dough is too dry, or you are having to force dough balls together, then you need to add a bit of moisture. You can add a teaspoon or two of milk or even just a little extra vanilla if needed.
Finally, stir in the marshmallows. I would not use a mixer at this point as it may cause the mallows to rip, stretch and potentially deflate.
Now that you have the perfect dough, it’s time to form the balls! Use a two Tablespoon cookie scoop to shape balls.
With normal chocolate chip cookies, you can just scoop and drop the dough balls onto the baking sheet but since we are working with marshmallows it is important to be a little extra mindful of their placement in the dough.
When rolling balls, I like to make sure the bottom of the ball is mostly dough, and adjust the placement of the marshmallows more toward the top. This will help prevent the cookies from sticking and also make for a super pretty display of tasty golden marshmallow goodness.
Place the rolled dough balls on the prepared baking sheet.
Bake for 8-10 minutes or until slightly golden brown. Allow cooling for a few minutes before transferring to a cooling rack.
PRO TIP: Be careful not to overcook these as the marshmallows will melt away and you will be left with unfilled crevices.
Now is the chance to change up the recipe for some of your sweet cravings! These are just ideas, so have fun with them!
- Marshmallow creme: Add a dollop of marshmallow fluff or creme right on top of the cookie!
- Drizzle chocolate: Melt a few extra chocolate chips and drizzle over the top of the cookies.
- Nuts: For a crunchy twist add a few chopped pecans or walnuts.
- Sprinkles: Add a little touch of fun by topping the cookies with sprinkles.
These cookies can be stored for quite a few days. To keep chocolate marshmallow cookies fresh, store them in an airtight container at room temperature. For best results, eat within 3 days.
Expert Tips and FAQS
- The cookie dough should have the consistency of playdough.
- When rolling cookies, try to place the marshmallows inside the dough ball or more towards the top.
- Don’t overcrowd the cookies. Give them space on the baking sheet so that they don’t spread and run together.
- Allow the cookies to cool. Letting them cool completely will also help them continue to firm up all the way.
Yes, you can. Just be sure that you use good baking gluten-free flour, and make sure the other ingredients that you use are gluten-free as well. It’s as simple as that!
Absolutely! This is one of the best reasons to save those leftover cookies. If you want to save some for later, just store the cookies in an airtight container.
Sometimes, I’ll freeze the cookies in serving sizes so that way, I only have to unthaw one or two to enjoy, rather than unthaw them all at once.
If you do freeze the cookies, eat them within one month for the best flavor.
The biggest indicator that cookies are done baking is to use your eyeballs to peek. The edges of the cookies will start to turn a golden brown or darker coloring, and the top of the cookies will actually start to look less shiny. This is proof that the cookies are baking well and will soon be ready to remove from the hot oven.
More Cookie Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Chocolate Chip Marshmallow Cookies
- Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
- In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy.
- Add the egg and vanilla, continue mixing until well incorporated. Add the chocolate chips and mix until fully combined. Set aside.
- In a large bowl, whisk together the flour, baking soda and salt.
- Slowly add the flour mixture to the butter, sugar, egg, vanilla and chocolate chip mixture. Lower the speed of the electric mixer and mix just until combined.
- Stir in the marshmallows.
- Use a 2 Tablespoon cookie scoop to shape dough balls. Place evenly apart on the prepared baking sheet.
- Bake for 8-10 minutes or until slightly golden brown. Allow to cool for a few minutes before transferring to a cooling rack.