Kid-friendly chocolate chip marshmallow cookies are gooey, sticky, and chewy, thanks to the added texture of toasted marshmallows. These are non-fussy homemade cookies, with no chilling time required. When you want a cookie that reminds you of summer camp and bonfires, bake up a batch of these in just 30 minutes!
Maybe it's the nostalgia factor, but I'm a sucker for marshmallows in desserts. We went on numerous camping excursions when I was a kid, and one of the highlights for me was always when it was time to make s'mores (have you tried my vegan s'mores bars?). Enter: chocolate chip cookies with marshmallows.
Of course, there's brown butter chocolate chip cookies and chocolate chip pecan cookies. But by adding gooey, sticky marshmallows, we add more texture and caramel-y chewiness to our cookies; they become slightly toasted in the oven, just like those campfire treats.
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👩🏻🍳 Why These Cookies are the Best
- Gooey and crispy texture from toasty marshmallows
- Thick and chewy marshmallow cookies that are rich, chocolatey, and melt-y
- No chilling required before baking
- Easy cookie recipe that's kid-friendly and made with simple ingredients
- With "Make ahead and bake later" instructions
- Freezer friendly cookie recipe
📋 Ingredient Notes
- Unsalted butter - We control the amount of salt in our recipe when we use unsalted butter. For best results, make sure your butter is room temperature.
- Light brown sugar - Adds rich molasses notes to our cookies.
- Mini-marshmallows - Make sure your marshmallows are fresh, with a soft texture. You could also use large marshmallows that have been roughly chopped. Use leftover marshmallows to make m&m rice krispie treats.
- Semi-sweet chocolate chips - Use your favorite brand of chocolate chips. I like using darker, less sweet, chocolate (around 70%) because the marshmallows are very sweet.
📖 Variations and Substitutions
- Make vegan: You can easily make vegan cookies by making a few tweaks: substitute vegan butter, use flax eggs (combine 2 tablespoons of ground flax seed with 6 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous.), and use vegan marshmallows.
- Add ½ cup of graham cracker crumbs to make s'mores cookies.
- Stuffed cookies: Place 1 or 2 mini-marshmallows in the middle of cookie dough and form a ball around it so that the mini-marshmallows are in the center.
- Make bars: Press cookie dough into a lightly greased 13"x9" inch baking dish. Bake in a preheated 350 degree F. oven for 16-18 minutes, until edges become a light golden brown.
- Add your favorite mix-ins. Add ½ cup of things like oatmeal, m&m's, cornflakes, or peanut butter to make your own flavor combination.
🔪 How To Make Chocolate Chip Marshmallow Cookies
*See recipe card below for printable instructions.
Cream butter and sugars: In the bowl of a stand mixer, add butter, sugars, and vanilla. Using the paddle attachment, mix on medium speed until combined, around 3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
Incorporate eggs: Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated.
Add dry ingredients: Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed.
Add marshmallows and chocolate chips: Remove bowl from stand mixer and use a rubber spatula to mix in mini-marshmallows and chocolate chips by hand.
Prep and bake: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop, place 1 tablespoon-sized balls onto baking sheet.
Bake for 10-12 minutes, until the edges become a light golden brown. Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack.
⭐ Expert Tips and Tricks
- Soften your butter. Take your butter out of the refrigerator at least 1 hour before using. This allows us to whip more air into our butter, creating lighter and fluffier cookies.
- Use parchment paper. The marshmallows may stick to your baking sheet otherwise.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- How to freeze: Place completely cooled cookies in a freezer-safe bag and freeze for up to 3 months.
- Serve with creamy oat milk hot chocolate for an indulgent treat.
- Aim to underbake. Never overbake cookies! They continue to bake after taking them out of the oven, so always opt for underbaking when in doubt.
- Use a cookie scoop. This helps to make uniform cookies and allows for even baking.
- Make ahead: You can either refrigerate cookie dough for up to 48 hours before baking OR place cookie dough balls in the freezer for up to 3 months. Bake directly from the freezer, adding an extra 2-3 minutes to the bake time.
- Chill dough for added texture. This is not necessary, but it makes for thicker and chewier cookies. Just 30 minutes will make a difference!
- Use room-temperature eggs. When eggs are room temperature they are easier to beat, which creates light and airy cookies. If you forget to take your eggs out of the refrigerator ahead of time, place them in a bowl of warm water for 10-15 minutes and this will do the trick.
💬 Frequently Asked Questions
Because we only bake our cookies for 10-12 minutes at 350 degrees F., we don't have to worry about the marshmallows melting and making a mess. If you are worried, you could push any marshmallows that are sticking out deeper into your cookie dough.
In general, a big factor when it comes to the texture of cookies is the type of sugar you use. Cookies made with all granulated (white) sugar will be much crispier than those made with all brown sugar simply because of the added moisture from molasses in brown sugar.
Additionally, the more eggs used will create a lighter and fluffier texture. Also, chilling our cookie dough before baking prevents spreading and creating flat, crispy cookies.
Because marshmallows are made largely of sugar and/or corn syrup, they can turn into a sticky mess very easily when baked at a high heat. In this recipe, they are mixed into our cookie dough and baked at a moderate heat, so they become just the right amount of sticky, gooey, and chewy.
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Chocolate Chip Marshmallow Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 eggs, room temperature
- 2-½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-½ cups mini-marshmallows
- 1-½ cups semi-sweet chocolate chips
- flaky sea salt (optional)
Instructions
- In the bowl of a stand mixer, add butter, sugars, and vanilla. Using the paddle attachment, mix on medium speed until well-combined, about 3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
- Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated.
- Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed.
- Remove bowl from stand mixer and use a rubber spatula to mix in mini-marshmallows and chocolate chips by hand.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop, place 1 tablespoon-sized balls onto baking sheet. Sprinkle with flaky sea salt (if using).
- Bake for 10-12 minutes, until the edges become a light golden brown.
- Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack.
Notes
- Soften your butter. Take your butter out of the refrigerator at least 1 hour before using.
- Use parchment paper. The marshmallows may stick to your baking sheet otherwise.
- Storage: Cookies should be stored in an airtight container at room temperature for up to 5 days.
- How to freeze: Place completely cooled cookies in a freezer-safe bag and freeze for up to 3 months.
- Aim to underbake. Never overbake cookies! They continue to bake after taking them out of the oven, so always opt for underbaking when in doubt.
- Use a cookie scoop. This helps to make uniform cookies and allows for even baking.
- Make ahead: You can either refrigerate cookie dough for up to 48 hours before baking OR place cookie dough balls in the freezer for up to 3 months. Bake directly from the freezer, adding an extra 2-3 minutes to the bake time.
- Chill dough for added texture. This is not necessary, but it makes for thicker and chewier cookies. Just 30 minutes will make a difference!
Linda
Awesome cookies! I smooshed a large marshmallow inside instead of using mini-marshmallows and they were a huge hit with my kids!
Gastronotherapy
I love it, Linda! I need to try that next time!