You're going to love these Marshmallow Chocolate Chip Cookies! The classic chewy chocolate chip cookies are full of oozy toasted marshmallows. Super easy and sooooo delicious!
What could possibly be better than chewy chocolate chip cookies? How about Marshmallow Chocolate Chip Cookies?
Whenever we make these cookies, they are super popular. We take them to bake sales, parties, and potlucks and they're always a hit!
It's a classic choc chip cookie base, but the addition of marshmallows takes them to the next level.
They get all puffy, oozy, gooey and the ones on the top get lightly toasted for marshmallow perfection.
Straight from the oven, they pull apart with long marshmallow strings, like s'mores!
You're going to love these cookies as much as we do at our house, I'm sure of it!
Why You'll Love This Recipe
Mini marshmallows take this chocolate chip cookie recipe to the next level!
They're like s'mores, but easier to make in a big batch.
The marshmallows get all gooey and toasted. Sooo flavorful.
This is a really easy Toll House-style cookie dough, so they turn out nice and chewy.
You can easily double or triple the batch to bake them up for a crowd.
They're quick and easy to make: no chilling time!
You only need a few simple ingredients for these cookies!
- Flour - Use plain flour/all-purpose flour for these cookies.
- Butter - If you're using salted butter, you don't need to add any more to the batter. If using unsalted butter, add a pinch of salt to the batter.
- Brown sugar and white sugar - the mix of the two sugars makes the ultimate chocolate chip cookie!
- Egg - one large egg helps bind the ingredients and get the cookie structure.
- Baking soda - aka bicarbonate of soda, not baking powder.
- Vanilla - I use pure vanilla extract for baking as it adds a great flavor.
- Salt - add a pinch of salt if using unsalted butter.
- Chocolate chips - Use chips or chunks. I use semi-sweet, but you can swap to your favorite chips.
- Mini marshmallows - Just your regular miniature marshmallows make this cookie recipe incredible!
Please see the recipe card below for quantities.
Wondering how to make this Marshmallow Chocolate Chip Cookie recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Mix the dry ingredients: Stir the flour, baking soda, and salt in a small bowl. Set aside.
Beat the wet ingredients: Add the butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
Add the eggs: Beat in the eggs, one at a time, then beat in the vanilla.
Combine: Gradually beat in the flour mixture. Gently stir in the chocolate chips.
Scoops of dough: Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart. Press a few mini marshmallows onto the cookies.
Bake and cool: Bake for 8-10 minutes at 375F/190C or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
Don't overbake the cookies - ever so slightly underbaked makes them get the classic chewy texture.
Short on time? Use cookie dough from the grocery store and stir in some chocolate chips and mini marshmallows for a quick and easy 'cheat's' version!
If you're using salted butter, you don't need to add any more to the batter. If using unsalted butter, add a pinch of salt to the batter.
Forgot to take your butter out to soften? You can grate it on a cheese grater into a bowl, then let it sit for 5 minutes to come to room temperature.
If the marshmallows melt away, you can add a few onto the freshly baked cookies as soon as they come out of the oven and they will melt slightly onto the cookies.
Get creative with a few simple swaps and add-ins to change up these marshmallow chocolate chip cookies into something a little different!
Mix some chopped-up graham crackers to make them even more like s'mores.
Add chopped nuts, like pecans, walnuts, almonds, macadamia, or pistachios.
Swap the chocolate chips for butterscotch, peanut butter, dark or white chocolate chips.
Stir a tablespoon of cocoa powder into the batter to make them double chocolate cookies.
Switch up the vanilla for almond extract.
If using large marshmallows, cut them in half so you have two round pieces. Make the chocolate chip cookie dough, roll it into balls and then top each one with a marshmallow half.
Storage and Freezing
Storage: Store your leftover cookies in an airtight container in a cool place for up to 5 days.
Freeze: This cookie dough is freezable. Freeze it in balls and then bake from frozen, adding an extra 2 minutes to the cooking time.
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⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
Marshmallow Chocolate Chip Cookies
- 1 ¼ cups all-purpose flour 150g, plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened 1 stick, 115g
- 6 tablespoons packed brown sugar
- 6 tablespoons granulated white sugar
- 1 teaspoon vanilla extract or almond extract
- 1 egg
- 1 cup semi-sweet chocolate chips 175g, 6 ounces
- ½ cup mini marshmallows 60g
- Preheat the oven to 375°F/190°C.
- Stir the flour, baking soda and salt in a small bowl. Set aside.
- Add the butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
- Beat in the eggs, one at a time, then beat in the vanilla.
- Gradually beat in the flour mixture.
- Gently stir in the chocolate chips.
- Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart. Press a few mini marshmallows onto each cookie.
- Bake for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
- Tip: if the marshmallows melt away when baking, add a few to each cookie immediately after taking them out of the oven.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.