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    Home » Desserts

    Updated: Feb 11, 2025 · Published: May 19, 2023 · by Angela · This post may contain affiliate links · 2 Comments

    Chocolate Chip Marshmallow Cookies 

    Jump to Recipe

    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.

    Chocolate Chip Marshmallow Cookies Lined up on the counter with spinking of chips and marshmallows.

    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.

    Chocolate Chip Marshmallow Cookies landscape on the counter with spinking of chips and marshmallows.
    Jump to:
    • Ingredients for the Best Chocolate Chip Cookies with Marshmallows
    • How to Make Chocolate Chip Marshmallow Cookies
    • Substitutions & Variations
    • Bakeware & Supplies Needed
    • Storing & Freezing Chocolate Chip Marshmallow Cookies
    • Top Tips
    • FAQ
    • Chocolate Chip Marshmallow Cookies 
    • More Cookie Recipes

    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.

    Ingredients labeled to make chocolate chip cookies with marshmalllows.
    • 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.

    A pile of fresh baked chocolate chip cookies with gooey melted marshmallows.

    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:

    1. Prep the Ingredients
    2. Mix the Cookie Dough
    3. Add Chocolate Chips & Mini Marshmallows
    4. Scoop & Shape the Cookie Dough Balls
    5. 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.

    Butter and sugars in the bowl next to a smaller bowl with dry ingredients.

    In a small mixing bowl, combine the flour, baking soda, & salt. In a large mixing bowl add the softened butter & both sugars.

    Adding eggs to creamed sugar.

    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.

    Chocolate Chip Marshmallow Cookies Mixer combining flour into the wet ingredients.

    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.

    Chocolate Chip Marshmallow Cookies Chocolate Chips and mini marshmallows added to 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.

    Chocolate Chip Marshmallow Cookies Rolled cookie dough balls 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.

    Chocolate Chip Marshmallow Cookies  Cooling on the baking tray

    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!

    Chocolate Chip Marshmallow Cookies Cooling on a rack

    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.

    Chocolate Chip Cookies with mini Marshmallows stacked on a black plate ready to eat.

    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. 

    Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece, Steel
    $30.98
    Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece, Steel
    Buy Now
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    05/12/2025 10:40 pm GMT
    Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat, Pack of 3, Beige/Gray, Rectangular, 16.5" x 11.62"
    $11.99
    Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat, Pack of 3, Beige/Gray, Rectangular, 16.5" x 11.62"
    Buy Now
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    05/13/2025 08:41 am GMT
    SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
    $16.99
    SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
    Buy Now
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    05/13/2025 09:35 am GMT
    Fayomir Cookie Scoop Set - Small/1 Tablespoon, Medium/2 Tablespoon, Large/3 Tablespoon - Cookie Dough Scoop, 18/8 Stainless Steel Ice Cream Scoop Cupcake Scoop Melon Baller Scoop
    $23.39
    Fayomir Cookie Scoop Set - Small/1 Tablespoon, Medium/2 Tablespoon, Large/3 Tablespoon - Cookie Dough Scoop, 18/8 Stainless Steel Ice Cream Scoop Cupcake Scoop Melon Baller Scoop
    Buy Now
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    05/13/2025 11:21 am GMT
    365 by Whole Foods Market, Mini Marshmallows, 10 Ounce
    $8.37
    365 by Whole Foods Market, Mini Marshmallows, 10 Ounce
    Buy Now
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    05/13/2025 09:11 am GMT
    Nestle Toll House Milk Chocolate Chips
    $14.72
    Nestle Toll House Milk Chocolate Chips
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/12/2025 06:56 pm GMT

    The Short Order Cook participates in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.  If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you!  

    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.

    Container filled with leftover cookies ready to store.

    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.
    Chocolate Chip Marshmallow Cookies Plated with blue napkin and sprinkling of chips and mini marshmallows.

    FAQ

    The marshmallows melted & are not gooey?

    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.

    Can I use white chocolate chips for an all-white cookie?

    Yes, any chip, chunk, or chopped chocolate will work in these marshmallow cookies.

    Can I make these super-sized like large Crumbl 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.

    Can I freeze the dough & bake it from frozen?

    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.

    Do I need to refrigerate the dough before baking?

    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.

    Cookies loaded with milk chocolate chips and chunks & mini marshmallows.

    Chocolate Chip Marshmallow Cookies Featured on cooling rack.

    Chocolate Chip Marshmallow Cookies 

    Angela
    The best fresh-baked chocolate chip marshmallow cookies are everything: crispy edges, melty chocolate, gooey toasted marshmallows, and a chewy center. The homemade cookies loaded with chocolate chips & mini marshmallows are a favorite recipe. Use milk, dark, or semi-sweet chopped chocolate or chunks too.
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 36
    Calories 161 kcal

    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
    Prevent your screen from going dark

    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

    STORING & MAKE AHEAD:
    • The baked cookies store well for up to 5 days.
    • Freeze the dough for up to a month and bake later. 
     

    Nutrition

    Calories: 161kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 144mgPotassium: 43mgFiber: 0.2gSugar: 15gVitamin A: 179IUCalcium: 14mgIron: 0.5mg
    Keyword baked, baked goods, birthday, christmas, dessert, Easter, holiday, snack, valentine's day
    Tried this recipe?Let us know how it was!

    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.

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    Reader Interactions

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      Recipe Rating




    1. Dana says

      September 01, 2023 at 1:28 pm

      Wanted to point out the recipe card says baking soda, yet in your directions you say baking powder!

      Reply
      • Angela says

        September 02, 2023 at 7:59 am

        Thanks so much. I updated the instructions.

        Reply

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