Chocolate Chip Marshmallow Cookies Recipe

Gooey marshmallow chocolate chip cookies arranged on a white plate.

4.77 from 13 votes

Chocolate Chip Marshmallow Cookies Recipe

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 or special equipment needed.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 155kcal

Author: MaryAnne

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.

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