These chocolate chip marshmallow cookies have crisp, golden edges and buttery, marshmallowy centers. Each cookie is stuffed with a giant marshmallow and once they are baked, you get a pool of melted marshmallow in every single bite.
Chocolate chip marshmallow cookies are loaded with dark chocolate chips and ooey gooey melted marshmallows. These bakery-style cookies taste just like s'mores, but without the graham crackers.
These cookies are chocolatey, deliciously decadent and should be on every holiday baking list!
For more cookie recipes, try my Peanut Butter Nutella Cookies and Mini M&M Cookies.
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Why You'll Love This Recipe
- Marshmallow center- Each cookie is stuffed with marshmallow and once they are baked, you get a ooey gooey center of melted marshmallow.
- Perfect for chocolate lovers- These cookies are loaded with dark chocolate which goes perfect with the marshmallow. They are sure to satisfy any chocolate craving.
- Easy to make- These cookies use simple ingredients that most of you already having inside your pantry.
- Great all year round- These cookies can be made anytime you're craving something sweet. They are also a great cookie to add to your holiday baking list.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- Use unsalted butter and remove from the refrigerator 2 hours before mixing to allow the butter to soften.
- Sugars- I use both white granulated sugar and light brown sugar.
- Eggs- Use large eggs and let the eggs sit at room temperature for 2 hours before mixing.
- Flour- I use all purpose flour, in which I spoon into the measuring cup. Do not scoop the flour directly from the flour canister. This will compact the flour and dry out your cookies.
- Vanilla- Use pure vanilla extract for the best flavor.
- Chocolate chips- I used semi-sweet chocolate chips in this recipe. Milk chocolate chips would make these cookies too sweet.
- Marshmallows- I use Kraft Jet-Puffed regular size marshmallows.
Step By Step Instructions
STEP 1: Cream the butter. Place the butter, brown sugar and sugar inside a bowl of a stand mixer. Using the paddle attachment, beat on high speed for 2 minutes.
STEP 2: Add the liquids. Add eggs, one at a time, followed by the vanilla extract. Beat until smooth and completely combined.
STEP 3: Mix the dry ingredients. In a separate bowl, sift the flour, baking soda and salt.
STEP 4: Add the dry ingredients. Next, add the dry ingredients. Mix just until combined. Then, fold in the chocolate chips. Refrigerate the dough for 30 minutes.
STEP 5: Scoop the cookies. Use a 2 oz ice cream scoop to scoop the cookie dough. Place your thumb into the cookie dough to create an indentation in the center. Then, place a marshmallow inside the hole.
Remove the cookie from the scoop and use your hands to enclose the marshmallow with the cookie dough. There will be a small amount of marshmallow showing. Refrigerate for 1 hour.
STEP 6: Bake the cookies. Preheat oven to 350°. Place 5 cookies onto a parchment lined sheet pan, about 2 inches apart. Bake for 13 minutes. To ensure even browning in cookies, make sure to rotate your pan halfway through baking.
Then, remove from the oven and while the cookies are still warm, sprinkle additional chocolate chips on top. Let the cookies cool completely before handling.
Expert Baking Tips
When measuring your flour, always spoon and level the flour into your measuring cup instead of scooping it directly from the flour canister, which will compact the flour and make your cookies dry and not spread properly.
To avoid the cookies from sticking and not spreading properly, make sure to use parchment paper. This will make it a lot easier to remove the cookies from the pan as well.
Once you stuff the cookie with the marshmallow, make sure to seal the edges by pressing the dough all the way around the marshmallow. A small portion of the marshmallow will be showing but the sides should be completely sealed.
When the cookies are finished baking, add additional chocolate chips to the tops. This will give you the same exact look you see in my pictures. It also makes them look more decadent!
FAQ
Yes, you can. Take 4-5 mini marshmallows and press them inside the hole of the cookie, just like you would with a regular sized marshmallow. Follow the remaining steps and bake as instructed.
These cookies are big so they can hold the marshmallow. I suggest using a 2 oz ice cream scoop.
Absolutely! Scoop and stuff the cookies with marshmallow and wrap them tightly with plastic wrap to prevent freezer burn. Freeze for up to 30 days. Let them thaw inside the refrigerator or at room temperature before baking.
Storing and Freezing
Store these chocolate chip marshmallow cookies inside an airtight container for up to 5 days.
Freezing
To freeze unbaked cookies. Scoop and stuff the cookies with marshmallow and place onto a parchment lined sheet pan. Cover with plastic wrap and flash freeze for 1-2 hours. Then, place the frozen cookies in a Ziplock freezer bag or airtight container and freeze for up to 30 days.
To freeze baked cookies. Wrap with plastic wrap and place into a freezer bag. Freeze for 30 days. Thaw at room temperature for 1-2 hours.
More Cookie Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Chocolate Chip Marshmallow Cookies
Ingredients
- 1 cup Unsalted butter softened at room temperature
- 1 cup Light brown sugar
- ½ cup White granulated sugar
- 2 Large eggs room temperature
- 2 teaspoon Vanilla extract
- 2 ¾ cup All purpose flour spooned and leveled method, then sifted
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 2 cups Semi-sweet chocolate chips plus more for sprinkling on top of cookies
- 17 Regular size marshmallows
Instructions
- Cream the butter. Place the butter, brown sugar and sugar inside a bowl of a stand mixer. Using the paddle attachment, beat on high speed for 2 minutes.
- Add the liquids. Add eggs, one at a time, followed by the vanilla extract. Beat until smooth and completely combined.
- Mix the dry ingredients. In a separate bowl, sift the flour, baking soda and salt.
- Add the dry ingredients. Next, add the dry ingredients. Mix just until combined. Then, fold in the chocolate chips. Refrigerate the dough for 30 minutes.
- Scoop the cookies. Use a 2 oz ice cream scoop to scoop the cookie dough. Place your thumb into the cookie dough to create an indentation in the center. Then, place a marshmallow inside the hole. Remove the cookie from the scoop and use your hands to enclose the marshmallow with the cookie dough. There will be a small amount of marshmallow showing. Refrigerate for 1 hour.
- Bake the cookies. Preheat oven to 350°. Place 5 cookies onto a parchment lined sheet pan, about 2 inches apart. Bake for 13 minutes until the edges are golden but the center is slightly underbaked. To ensure even browning in cookies, make sure to rotate your pan halfway through baking. Remove from the oven and while the cookies are still warm, sprinkle additional chocolate chips on top. Let the cookies cool completely before handling.
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