Kid-friendly chocolate chip marshmallow cookies are gooey, sticky, crispy, 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!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!
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 s'mores bars?). Enter: marshmallow chocolate chip cookies.
Of course, there's chocolate chip pecan cookies and chocolate chip coffee 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.
Jump to:
⭐️ Why These Cookies are the Best
- Gooey and crispy texture from toasty marshmallows
- Chewy marshmallow cookies that are rich, chocolatey, and melty
- No chilling required before baking
- Easy cookie recipe that's kid-friendly, made with simple ingredients, and ready in 30 minutes
- Make in advance instructions provided
- Freezer friendly cookie recipe
📋 Cookie Ingredient Notes
- Unsalted butter - Using unsalted butter allows you to control the amount of salt in your baking. For best results, make sure your butter is room temperature.
- Light brown sugar - Adds rich molasses notes to our cookies.
- Eggs - Be sure to 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.
- 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 my m&m rice krispie bars!
- 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.
📖 Cookie Variations and Substitutions
- Vegan/dairy-free cookies: You can easily make vegan/dairy-free cookies by making a few tweaks: substitute non-dairy 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. Alternatively, you can follow the recipe for my dairy free chocolate chip cookies and add 1 ½ cups of mini-marshmallows when you add the chocolate chips.
- Make s'mores cookies: Add ½ cup of graham cracker crumbs when you add the dry ingredients, then follow recipe instructions.
- Make stuffed marshmallow 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 chocolate chip marshmallow 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.
- Make chocolate marshmallow cookies: Replace ⅓ cup of flour with unsweetened cocoa powder, then follow recipe instructions.
- Add your favorite mix-ins. Add ½ cup of things like oatmeal, m&m's, cornflakes, or peanut butter to make your own cookie flavor combination.
🔪 How To Make Chocolate Chip Marshmallow Cookies
*See recipe card below for printable instructions.
Cream butter and sugars: Into the bowl of a stand mixer (or using an electric hand-held 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
- Soften your butter. Take your butter out of the refrigerator at least 1 hour before using. This allows you to whip more air into your butter, creating lighter and fluffier cookies.
- Use parchment paper. The marshmallows may stick to your baking sheet otherwise.
- Storage: Store marshmallow chocolate chip cookies in an airtight container at room temperature for up to 5 days.
- How to freeze: Place completely cooled cookies in a freezer-safe container and freeze for up to 3 months. To thaw, place in fridge overnight.
- 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 in advance: 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!
💬 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, which will be softer, 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.
Adding marshmallows to chocolate chip cookies makes them extra gooey. In this recipe, they are mixed into our cookie dough and baked at 350 degrees F., so they become just the right amount of sticky, gooey, and chewy.
🍪 More Cookie Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.
Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!
Chocolate Chip Marshmallow Cookies Recipe
Equipment
- 1 stand mixer or electric hand-held mixer
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 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 (or using an electric hand-held 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. This allows you to whip more air into your butter, creating lighter and fluffier cookies.
- Use parchment paper. The marshmallows may stick to your baking sheet otherwise.
- Storage: Store marshmallow chocolate chip cookies in an airtight container at room temperature for up to 5 days.
- 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 in advance: 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.
Linda says
Awesome cookies! I smooshed a large marshmallow inside instead of using mini-marshmallows and they were a huge hit with my kids!
Gastronotherapy says
I love it, Linda! I need to try that next time!
Karrie says
cookies are dry, and bland. Do not use this recipe if it’s for something important, or add more sugars and vanilla. It doesn’t give that cookie taste. It’s brittle on the inside too, can def use more ingredients.
MaryAnne says
Hi Karrie, thanks for your feedback. I've tested this recipe many times, and they always turn out well. I wonder if you added too much flour, or perhaps overbaked them? They shouldn't be dry (or bland), but chewy, sticky, and crisp on the outside. Thanks for giving them a try!
Justine says
Wow, these were just full of ooey-gooey goodness! We had them almost all devoured before they even had a chance to cool completely, lol. Will definitely be doubling the batch next time.
MaryAnne says
Thanks for the great review, Justine! Yes, I love their "ooey-gooey goodness" as well! 😊
Elizabeth says
This is like a chocolate chip cookie version of a s'more! Perfect recipe for a church potluck too. These cookies would be gobbled up in no time!
MaryAnne says
Hi, Elizabeth! Yes, they're like a s'mores cookie without the graham crackers (but you could definitely add crushed graham crackers)! Thanks so much for stopping by my site!
Shadi Hasanzade says
Love how easy this recipe is. It’s perfect for our family!
Beth says
These cookies are so good! I love the gooey marshmallow in them. I'm already thinking of a variation using peanut butter cookie dough for something similar to s'mores.
MaryAnne says
Thanks, Beth! I bet peanut butter cookie dough would be delicious here!
Neha says
Oh these cookies look oh so gooey and amazing! I need to bake a batch of these asap!
MaryAnne says
Thanks, Neha! They are hard to put down, for sure!
Belinda says
Soooo soft and gooey! They were a total hit at my sister's baby shower!
MaryAnne says
So glad to hear that, Belinda! 🙂
Bonnie says
The recipe looks fantastic. I was wondering if I could add pecans and coconut?
MaryAnne says
Hi Bonnie, yes, I would add no more than 1/2 cup each of shredded coconut and chopped pecans. Let me know how they turn out!