Nothing beats a batch of fresh-baked chocolate chip marshmallow cookies: crispy edges, melty chocolate, gooey toasted marshmallows, and a chewy center. But beware, they're ridiculously amazing.
Why have the same old regular cookie when you can have chocolate chip marshmallow cookies? After one bite, they'll become your new favorite. This sweet treat is amazing for a snack, dessert, bake sales, potlucks, parties, & holidays.
This recipe was inspired by my recipes for Hot Chocolate Cookies & Homemade Chocolate Marshmallow Ice Cream Recipe. Both have rich decadent chocolate and gooey chewy mini marshmallows for a combination that is hard to say no to. The brown & white pop of color also makes these cookies pretty & fun.
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Ingredients for the Best Chocolate Chip Cookies with Marshmallows
This homemade chocolate chip cookie with marshmallows recipe has classic flavor & ingredients. The dough is similar to the traditional Toll-House cookie recipe but with additional salt & vanilla to balance all the sweetness & of course those fluffy squishy mini marshmallows.
- All-Purpose Flour - this classic bleached flour works best.
- Salt - chocolate & marshmallows are both sweet & the salt is the perfect way to balance the flavor.
- Baking Soda - just a touch gives it a fluffy chewy texture.
- Salted Butter - make sure it is softened so it mixes easily & yes both salt and salted butter are used to offset the sugars.
- Granulated Sugar - the white sugar helps create those crispy edges.
- Brown Sugar - the molasses in brown sugar helps add moisture to keep the cookies soft.
- Eggs - use room temperature eggs so they mix easier.
- Vanilla Extract - the added floral flavor is so yummy.
- Chocolate Chips - use milk, semi-sweet, or dark chocolate chips or chunks.
- Mini Marshmallows - classic mini marshmallows are best for this recipe.
See the recipe card for quantities.
How to Make Chocolate Chip Marshmallow Cookies
What I love about this recipe, no chilling the dough. The recipe is easy to make & fresh-baked cookies are ready quickly. Here are the easy steps for making the cookie dough & baking the cookies:
- Prep the Ingredients
- Mix the Cookie Dough
- Add Chocolate Chips & Mini Marshmallows
- Scoop & Shape the Cookie Dough Balls
- Bake the Cookies
1 - Prep the Ingredients
Before you make the cookie dough, some preparation is needed. The butter should be softened and eggs need to be at room temperature.
Also, preheat your oven to 350°. Prepare a baking sheet by lining it with parchment paper, a silicone baking mat, or spray with nonstick cooking spray.
HINT: if you want to make sure the marshmallows stay intact while they bake - place them in the freezer now for 15-20 minutes! This helps them not melt too much or sometimes "disappear" into the dough.
2 - Mix the Cookie Dough
Grab the ingredients and the tools you will need; measuring cups, measuring spoons, mixing bowls, & a hand mixer. A cookie scoop is handy too but you can use a large tablespoon if you don't have one.
This recipe doesn't require any chilling. So once you have it mixed simply scoop, bake, cool, & enjoy. Here are the steps to make cookie dough with chocolate chips & mini marshmallows.
In a small mixing bowl, combine the flour, baking soda, & salt. In a large mixing bowl add the softened butter & both sugars.
Using the hand mixer, mix until creamy on medium for 1-2 minutes. To the butter mixture, add the eggs & vanilla. Mix until combined on medium for 1 minute.
Add half of the flour mixture and mix on low to medium until incorporated. Finish by adding the remaining flour mixture and beat on low to medium speed until the dough is combined completely. Use the rubber spatula to scrape down the sides again.
3 - Add Chocolate Chips & Mini Marshmallows
Reserve some chocolate chips & marshmallows if you wish to add some on top just before baking. Otherwise, add the chocolate chips and mini marshmallows to the cookie dough. Using the rubber spatula or wooden spoon, stir gently to evenly distribute them in the dough.
4 - Scoop & Shape the Cookie Dough Balls
Using a spoon or cookie scoop, scoop out 1.5 tablespoons of cookie dough. I overfill my smallest cookie scoop which is a 1 tablespoon size. Try and grab an even amount of dough that contains chips & marshmallows.
Roll in your hand and place on the prepared baking sheet. Gently press the dough ball about halfway down with the palm of your hand.
Repeat until you have 12 cookies evenly spaced on the baking sheet.
5 - Bake the Cookies
Once the oven is preheated to 350°. Place the baking sheet with the cookie dough in the center of the oven.
Bake them for 9-11 minutes. Mine took 10 minutes and resulted in a golden-brown bottom & the most amazing chewy center.
Hint: leave the cookies on the baking sheet for 5 minutes to cool. Then use a spatula to move them to a cooling rack to finish cooling.
Enjoy these while they are gooey and fresh from the oven. And for those with an extreme sweet tooth, dunk one into a glass of hot chocolate made from chocolate chips. No one will judge!
Substitutions & Variations
- Chocolate Chips - use chocolate chunks or chop up a bar of your favorite chocolate.
- Mini Marshmallows - you can use the fun pastel-colored ones that sometimes come out in Spring, a fun Easter cookie idea.
- Brown Sugar - if you don't have any you can try my recipe for chocolate chip cookies without brown sugar or try a substitute for brown sugar.
- Nutty - if you like Rocky Road, try adding ½ cup of chopped peanuts or almonds to these cookies.
- S'mores - stir in ½ cup crushed graham crackers for the classic combo or next time make my S'mores Icebox Cake.
- Salted- sprinkle flaky sea salt on the tops of the cookies immediately upon removing them from the oven.
- Stuffed - Scoop out a ball of dough and flatten it in your hand. Next, place ½ a large marshmallow or 2 mini marshmallows on the dough and wrap it around. Place the stuffed dough ball on the baking sheet & do not press down.
If you buy extra marshmallows, make a batch of Fruity Pebble Treats.
Bakeware & Supplies Needed
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making these cookies. Shop this recipe & buy these top-rated items today.
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Storing & Freezing Chocolate Chip Marshmallow Cookies
These cookies store well so make more than just the 3 dozen - double the batch! You will thank me. To store, place baked & cooled cookies in an air-tight container with a tight-fitting lid. Store in a cool dry place for up to 5 days.
The dough and the baked cookies also freeze well. Freeze the dough in a freezer-safe Ziploc bag sealed with the air removed. Freeze leftover baked cookies in an air-tight container. Both can be stored for up to 3 months.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Freeze the mini marshmallow for 15-20 minutes first if you want to make sure that some don't "melt" into the dough while baking.
- Roll dough into uniform-sized balls & flatten slightly with the palm of your hand for even baking.
- Add extra chocolate & marshmallows on top just before baking.
- Let cookies set on the baking sheet for 5 minutes before removing them to a rack for cooling.
FAQ
The mini marshmallows, especially those exposed in the cookie dough as you scoop it, may disappear leaving holes or cracks in the cookies. Freeze the mini marshmallow for 15-20 minutes first if you want to make sure that some don't "melt" into the dough while baking.
Yes, any chip, chunk, or chopped chocolate will work in these marshmallow cookies.
Oh boy, Crumbl cookies are big & delicious. If you love their smores cookie, you will love these. To make really big cookies, use a large 3-tablespoon cookie scoop. Bake at 350° for 13-15 minutes. Let cool for 5 minutes on the baking sheet before removing.
Nothing like having ready-made cookie dough in the freeze to pop in the oven for a last-minute dessert. This marshmallow chocolate chip cookie dough is perfect for freezing and baking later.
Here is how: Drop the cookie dough into 1.5 tablespoon balls on a baking sheet & freeze for 1 hour. Simply remove the frozen dough balls and place them in an air-tight Ziploc bag or container with a lid. Preheat oven to 350° & bake frozen cookie dough for 12-15 minutes.
This is a no-chill recipe. It is not needed but if you want to make the dough ahead of time and bake - that is just fine too. Follow the same baking time and temperature.
Chocolate Chip Marshmallow Cookies
Equipment
- baking sheet
- hand mixer
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) salted butter softened at room temperature
- ¾ cup granulated sugar
- ¾ cup (packed) brown sugar
- 2 teaspoon vanilla extract
- 2 large eggs room temperature
- 10 ounces chocolate chips dark, semi-sweet, or milk
- 1 ½ cup mini marshmallows
Instructions
- Preheat oven to 350°. Prepare a baking sheet with foil, parchment paper, silicone mat, or nonstick baking spray. HINT: if you want to make sure the marshmallows stay intact while they bake - place them in the freezer now! This helps them not melt too much and "disappear" into the dough too much. This is optional - see the photos above for reference
- In a small bowl combine flour, salt, & baking soda.
- In a large mixing bowl add the butter & both sugars. Using a hand mixer, cream together on medium for 1-2 minutes.
- To the sugar mixture, add vanilla and both eggs. Mix on medium for 1 minute.
- Add half the flour mixture & beat gradually from low to medium speed until combined. Use a rubber spatula to scrape down the sides.
- Add the remaining flour mixture and beat on low to medium speed until the dough is combined completely. Use the rubber spatula to scrape down the sides again.
- Reserve some chocolate chips & marshmallows if you wish to add some on top just before baking. Add the chocolate chips and mini marshmallows to the cookie dough. Using the rubber spatula or wooden spoon, stir gently to evenly distribute them in the dough.
- Using a spoon or cookie scoop, scoop out 1.5 tablespoons of cookie dough. Try and grab an even amount of dough that contains chips & marshmallows. Roll in your hand and place on the prepared baking sheet. Add additional chips & marshmallows if you reserved some. Now, gently press the dough ball about halfway down with the palm of your hand. Repeat until you have 12 cookies evenly spaced on the baking sheet.
- Bake in the 350° oven for 9-11 minutes. Remove them from the oven when the bottoms are just turning brown with a slight golden edge. The marshmallows will be melty also.
- Let the cookies cool on the baking sheet for 5 minutes. Using a spatula, carefully move them to a cool rack to continue cooling. Enjoy while warm but set so they don't fall apart.
- Store any leftover cookies in an air-tight container with a tight-fitting lid. Place them in a cool dry place to store for up to 5 days. But who are we kidding, they WILL NOT last that long!
Notes
- The baked cookies store well for up to 5 days.
- Freeze the dough for up to a month and bake later.
Nutrition
More Cookie Recipes
Looking for more recipes for home-baked cookies like this? Try these:
- Sea Salt Toffee Chocolate Chip Cookies
- Cherry White Chocolate Chip Cookies
- Peppermint Mocha Cookies
- Toaster Oven Peanut Butter Cookies
- Ricotta Lemon Cookies
And if you love chocolate & marshmallows together and want a no-bake dessert for summer, you will want to try my S'mores Icebox Cake.
Dana says
Wanted to point out the recipe card says baking soda, yet in your directions you say baking powder!
Angela says
Thanks so much. I updated the instructions.