Chocolate Chip Marshmallow Cookies
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.
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
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
Tried this recipe?Let us know how it was!
