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White tray filled with 8 chocolate chip cookies with marshmallows.
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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.
Course Dessert
Cuisine American
Diet Low Salt
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings 36
Calories 128kcal
Author Katie

Equipment

  • KitchenAid Stand Mixer
  • Paddle Attachment
  • Silicone Spatula
  • Measuring Cups
  • Measuring Spoons
  • Medium Cookie Scoop
  • Baking Sheet
  • Silicone Baking Mat or Parchment Paper
  • Oven

Ingredients

  • 2 sticks Unsalted butter softened
  • 1 cup brown sugar lightly packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-⅓ cups All-purpose flour sifted
  • ¾ teaspoon baking soda
  • 1 teaspoon Salt
  • 2 cups chocolate chips plus additional for topping
  • 1 cup mini marshmallows plus additional for topping

Instructions

  • Preheat 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.
    2 sticks Unsalted butter, 1 cup brown sugar, ¾ cup granulated sugar
  • Add the vanilla extract then the eggs one at a time, continue to scrape the bowl as necessary.
    2 large eggs, 1 teaspoon vanilla extract
  • Combine flour, baking soda, and salt in a medium bowl and set aside.
    2-⅓ cups All-purpose flour, ¾ teaspoon baking soda, 1 teaspoon Salt
  • 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.
    1 cup mini marshmallows, 2 cups chocolate chips
  • 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. Add additional chocolate chips and mini marshmallows on top.
    2 cups chocolate chips, 1 cup mini marshmallows
  • 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.

Video

Notes

  • 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.
  •  - Feel free to lightly toast in a pan a quarter cup of slivered almonds. Add the almonds into the mix when you add in the chocolate chips and marshmallows.

Nutrition

Serving: 1g | Calories: 128kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 25mg | Fiber: 1g | Sugar: 16g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg