Chocolate Chip Marshmallow Cookies

Chocolate Chip Marshmallow Cookies are just that, cookies loaded with both chocolate chips and ooey gooey marshmallows. This easy cookie recipe comes together in under a half hour and will remind you of eating rocky road or a s’more without the graham cracker.

I’ve been making these Chocolate Chip Marshmallow Cookies for over a decade now. Don’t get me wrong. We love the traditional chocolate chip cookie, but marshmallows take them to a whole other level. If you are familiar with this website, you know I have a thing for marshmallows. My toasted marshmallow ice cream is one of my favorites. That ice cream paired with these cookies is unreal.

To me, these cookies remind me of s’mores with out the graham cracker. The combo of chocolate and marshmallow tricks my brain to thinking I’m eating one! If you don’t consider yourself a baker, I feel confident you can make these cookies. Just read the step-by-step process, gather your ingredients, re-read the recipe again and then give them a try. Also, make sure you take the time to refrigerate the dough prior to baking. It helps with the spreading. Regardless, these cookies are messy, but oh-so delicious.

Jump to:

• Why this Recipe Works
• Ingredients
• Directions
• Recipe FAQs
• Recipe Tips & Tricks
• Homemade Cookie Recipes
• Chocolate Chip Marshmallow Cookies

Why this Recipe Works

If you love classic chocolate chip cookies and marshmallows you’ll love this combo.

Basic every-day pantry and refrigerator ingredients are used for this cookie recipe.

You can make the dough ahead of time and bake a day or two later. Just make sure you shape the dough into balls prior to refrigerating!

Ingredients

• All Purpose Flour– All-purpose flour is exactly what you will need for this recipe. I have not tested this recipe using self rising flour, whole wheat flour, or gluten free flour. I recommend to stay away from them and use the all purpose.
• Brown Sugar – You can use light or dark brown sugar for this recipe. Make sure you pack the measuring cup tightly for an accurate measure.
• Granulated Sugar – Granulated sugar is also known as white sugar. This will give a little crispy edge to the cookie while it bakes.
• Butter – You will want to use unsalted butter that has been softened for this recipe.
• Eggs – I like to use 2 eggs in this recipe. This helps give it that soft ooey-gooey middle. When I take the butter out I also take the eggs out to bring them to room temperature.
• Vanilla – Use the highest quality vanilla extract you can find on the market. I purchase my vanilla extract at Costco since I bake a lot. Spend the extra money on the real stuff verse the artificial.
• Baking Soda – Will help with the texture. Make sure you don’t skip this key ingredient.
• Salt – The salt will cut the flour taste and gives it the perfect balance.
• Chocolate Chips – I use semi-sweet chocolate chips, but you can also use milk chocolate or even dark chocolate.
• Marshmallows – I prefer to use the mini marshmallows for this recipe. However, some like to use one giant marshmallow that they place on top. This will result in a very white ooey-gooey marshmallow topping.

Directions

First, preheat the oven to 350 degrees Fahrenheit.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add both brown sugar and white granulated sugar to the bowl. Beat until well combined, about 2 minutes until smooth and creamy). Scrape down the sides of the bowl.

Add the vanilla extract then the eggs one at a time, continue to scrape the bowl as necessary. Next, add the dry ingredients and mix on low speed to combine.

Add the dry ingredients and mix on low speed to combine. Then, mix in the chocolate chips and mini marshmallows. Mix just enough until incorporated.

Remove the bowl from the mixer and fold the dough with a spatula to be sure that the ingredients are evenly mixed. Using a medium cookie scoop begin to scoop cookie dough on to a parchment lined baking sheet, keeping the cookie dough at least 2 inches a part. Place additional chocolate chips and mini marshmallows on top of the scooped dough balls.

Place baking sheets in the refrigerator for at least 30 minutes.

Remove baking sheets from the refrigerator and bake for 10 minutes.

Let cool slightly on the cookie sheet until firm and cool. Enjoy immediately or place in a container.

Recipe FAQs

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks when making marshmallow cookies.

• Oven Racks – I like to bake my cookies in the middle of the oven. If you need to use all the racks in your oven, you can swap the top and bottom cookie sheets so that way the bottoms and tops don’t get burnt.
• Baking Sheet Liners – I used my Silpat mat and parchment paper (no need to grease the pans either).
• Cookie Storage – Seal any leftover cookies in airtight containers for up to 5 days. Make sure you store the contain in a cool dry place.
• Rocky Road Cookies – Feel free to lightly toast a quarter cup of slivered almonds in a pan. Add the toasted almonds into the mix when you add in the chocolate chips and marshmallows. This will give you rocky road cookies.

Homemade Cookie Recipes

Looking to make more delicious homemade cookies? Checkout a few more of my favorite homemade cookie recipes.

If you make this chocolate chip marshmallow cookies recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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