If there's anything better than regular chocolate chip cookies, it's these chocolate chip marshmallow cookies! A combination of chocolatey decadence and gooey marshmallow center, these cookies are everything you want in a sweet treat.
Table of Contents
Chocolate Chip Marshmallow Cookies
We can agree that there's nothing quite like homemade cookies. For many people, including myself, it is one of the first things that got them to start baking at home.
Chocolate Chip Marshmallow Cookies - Ingredients
Even better than regular chocolate chip cookies, these cookies take your recipe up a notch just by adding one simple ingredient: marshmallows!
- ⅓ cup baker's sugar (caster sugar) - In chocolate chip marshmallow cookies, baker's sugar will give your cookies crisp and delicious edges.
- ⅓ cup brown sugar, firmly packed - Brown sugar helps give a softer, moister, and chewier interior to our chocolate chip marshmallow cookies.
- ¼ teaspoon salt - Salt is essential even in sweet recipes for balance and to help enhance the flavor of the other ingredients.
- 1 stick unsalted butter, 113g, room temperature - Leaving your butter at room temperature is essential for the butter to cream thoroughly with the sugar.
- 1 egg - Try to take the egg out of the fridge 30 minutes before you start. The egg at room temperature will help to ensure an evenly mixed batter.
- 1 teaspoon vanilla extract - Just like salt, vanilla in baked goods also helps enhance the flavor of the ingredients. Without it, your chocolate chip marshmallow cookie may not be as flavorful!
- 1 ¼ cup all-purpose flour - All-purpose flour works best. This chocolate chip marshmallow cookies recipe will also work with your favorite gluten-free flour.
- ½ teaspoon baking soda - In addition to egg, baking soda in this chocolate chip marshmallow cookies recipe helps leaven the dough and create soft and delicious cookies.
- ½ cup chocolate chips - Use the best quality chocolate chips you can buy. If you can't get chocolate chips, buy a block of chocolate and chop it up into chocolate chunks.
- ½ cup marshmallows - For this chocolate chip marshmallow recipe, choose mini-size marshmallows. If you can't find them, you can cut up large marshmallows into smaller-sized pieces.
- Extra chocolate chips - Additional choc chips are optional for sprinkling on top of the cookies before baking.
How to Make Marshmallow Chocolate Chip Cookies?
These chocolate chip marshmallow cookies don't require much work or special equipment - you only need a baking tray and an electric or hand-held mixer.
Preheat - This is an important step in cookie making because a preheated oven will ensure your baked cookie's correct consistency, shape, and texture. Make sure you preheat the oven to 350°F | 177°C. Prepare baking trays with parchment paper.
Prepare dry ingredients - Whisk together the flour and baking soda in a small bowl.
- Cream butter and sugar - Using a hand-held or stand mixer and a large mixing bowl, mix the white sugar, brown sugar, salt, and butter for 3 minutes. Scrape down the sides.
- Add egg and vanilla - Mix until incorporated.
- Fold in dry ingredients - Turn off your mixer, fold the flour and baking soda into the wet ingredients and fold through with a rubber spatula. Be careful not to over-mix the dough, as it can make your cookies dense.
- Fold in choc chips and marshmallows - Finally, fold in the chocolate chips and marshmallows with the spatula.
- Scoop and roll - Scoop tablespoons of the cookie dough and roll the mixture into a ball. Place on baking trays. Don't put more than 6 cookie balls per tray as they will spread out a lot during baking and make quite large cookies. You can also top the cookie dough balls with extra chocolate chips.
Optional, fridge - At this stage, you can put the trays in the refrigerator for 30 minutes. This cooling will help minimize the cookies' spread when baking in the oven. - Bake - Bake the chocolate chip marshmallow cookies for 13 to 15 minutes or until the edges have crisped up and turned golden. The center will stay soft. Let the cookies cool on the tray for 5 minutes to let them firm up a little bit before transferring them to a wire cooling rack to let them cool completely.
Why Use Both White and Brown Sugar?
Some recipes, like this chocolate chip marshmallow cookies recipe, combine white and brown sugars to achieve both crispiness and a soft interior. Due to its lower moisture content, the white baker's sugar will give you a crisp cookie, while the brown sugar will keep your cookies moist and soft.
Using White Sugar Only
You can skip the brown sugar in this chocolate marshmallow cookies recipe and use all baker's sugar for a crisper and firmer texture.
Using Brown Sugar Only
You can use all brown sugar and no granulated white baker's sugar, but the cookies will be extra soft and moist and won't get that lovely crispness to the outside and edges.
Extra Recipe Tips
- Chill the dough - This step is optional. But if you have time, chilling the dough for at least 30 minutes before baking will enhance the flavor and ensure the cookies won't spread as much while baking.
- Use an ice-cream scoop or cookie scoop - A scoop can be used for easier measuring and shaping of the chocolate chip marshmallow cookies. This will help you maintain the uniform size of your cookies for even baking.
- Do not skip the baking liner - Cookies baked on a baking sheet or silicone mat will bake more evenly, not spread as much, and will hold their shape better.
- When using butter, make sure it is the right temperature - Butter that is too cold won't mix and emulsify well with the other ingredients, while butter that is too warm will make the chocolate chip marshmallow cookies spread while baking. Room temperature butter should still be cool to the touch, not warm or, worse, melting (!!!). If your butter is too warm, put it back in the fridge until it firms up.
Chocolate Chip Marsmallow Cookies - Add-ins
There's no limit to what you can add to this chocolate chip marshmallow cookie recipe. Here are just a few of my favorites that I think work particularly well:
- Chocolate cookie marshmallow - To make this chocolate chip marshmallow cookie recipe even more chocolatey, replace ⅓ cup of the flour with cocoa powder and proceed with the rest of the recipe. Yum! You now have decadent marshmallow and chocolate cookies!
- Nuts - Types of nuts like almonds, walnuts, and macadamias are my favorite addition to any cookie recipe. To add nuts to this chocolate chip marshmallow cookie recipe, fold through ½ cup of chopped nuts along with the chocolate and marshmallows.
- Pretzel pieces - The saltiness of pretzels makes a great contrast in this chocolate chip marshmallow cookie. To add pretzels, chop up ½ cup of pretzels and fold them into the dough before baking.
- Peanut butter - Add more oomph to these baked marshmallow cookies by adding 3 tablespoons of my homemade peanut butter recipe to the butter-egg mixture. Yum!
- Oatmeal chocolate chip marshmallow cookies - Add traditional oats (rolled oats) to these cookies for extra taste and texture! If you love oat cookies, try my simple oatmeal cookies recipe!
- White chocolate marshmallow cookies - Swap out the milk or dark chocolate chips and try white chocolate chips!
Chocolate Chip Marshmallow Cookies - Variations
Chocolate Chip Marshmallow Cookie Dough
If you're a big fan of edible cookie dough, this recipe is also a great base to turn into an edible cookie dough recipe - omit the baking soda and replace eggs with two tablespoons of milk.
Skillet Chocolate Chip Marshmallow Cookies
Skillet cookies are basically a cookie recipe that is baked and served in a cast iron skillet while still hot. To make a skillet version of chocolate chip marshmallow cookies, spread the cookie dough into a cast iron skillet, and bake for 25 to 30 minutes or until golden. It will be a show-stopping dessert that you can share with your dinner party!
Gluten-Free Chocolate Chip Marshmallow Cookies
I like to use almond flour as the replacement for all-purpose flour in this chocolate chip marshmallow cookies recipe. It will give a deliciously nutty flavor. Alternatively, you can use your favorite gluten-free all-purpose flour blend. If you love almond flour-based cookies, try my almond flour chocolate chip cookie recipe!
Vegan Marshmallow Cookies with Chocolate Chips
To make a vegan version of this chocolate chip marshmallow cookies recipe, replace the butter with your choice of plant-based butter, and replace the egg with a powdered egg substitute. As most chocolate chips are made with milk solids, don't forget to use plant-based chocolate chips or bars. Also, not all marshmallows are vegan, so check the ingredients on the packet.
Other Cookies you'll Love to Bake!
- Simple oatmeal cookies
- Tahini cookies
- Almond flour chocolate chip cookies
- Butterless cookies
What to Serve with these Chocolate Chip Marshmallow Cookies
- Chocolate covered marshmallow cookies - Use chocolate ganache to cover these cookies and make them into a marshmallow dessert-worthy treat!
- Cookie sandwich - Sandwich together two of these chocolate chip marshmallow cookies with cinnamon buttercream frosting to make the most decadent cookie sandwich ever!
- Ice cream - Break up a couple of choc chip cookies and sprinkle them over a scoop of vanilla ice cream for some extra crunch. If you love caramel and crunchy goodness in your ice cream, you will love my brown bread ice cream!
Storing Chocolate Chip Marshmallow Cookies
Dough
Can you Freeze Cookie Dough with Marshmallows?
Yes, you can freeze unbaked chocolate chip marshmallow cookie dough: either before it has been divided into balls or after.
- Entire dough - Place the dough in a zip lock bag or airtight container. To use, let it defrost overnight in the refrigerator before dividing it into portions and placing them on the baking sheets.
- Individual cookie dough balls- If the marshmallow chocolate chips dough is already pre-portioned into balls, freeze them on the tray, and once frozen, transfer them to a zip lock bag or airtight container and freeze for up to 3 months. To cook, transfer them from the freezer onto a baking tray and into a preheated oven. Add 1 to 2 minutes extra to the cooking time.
Baked Cookies
- Room Temperature - Store these chocolate marshmallow cookies in an airtight container to keep them fresh. Kept in a cool and dry place, these cookies can last up to 1 week.
- Freezer - You can freeze the cookies with mini marshmallows for up to three months. Tip: ensure the cookies are completely cooled before storing them in an airtight plastic container in the freezer.
Chocolate Chip and Marshmallow Cookies FAQs
All Your Questions About Baking With Marshmallows Answered...
- What happens if you bake marshmallows? If you bake marshmallows in cookies, they will melt and, eventually, caramelize and turn brown. If the oven is too hot, it can burn the marshmallows, so always keep an eye on the oven temperature and the timer for perfect marshmallow cookies every time!
- Why do marshmallows melt? Marshmallow is basically whipped sugar. This means that when toasted or baked, marshmallows will melt.
- How do you keep marshmallows from melting in cookies? - If you like your marshmallows to hold their shape more during baking, you can freeze them solid for about 1 hour before folding them into the dough.
- Can I add marshmallows to chocolate chip cookies? Yes, you can make chocolate chip cookies using marshmallows! Just follow the step-by-step instructions in this choc marshmallow biscuits recipe!
- How long does it take to cook a marshmallow in the oven? Place the marshmallows on a baking tray and put them into a preheated 350°F | 177°C oven for 3-5 minutes.
- How do you seal marshmallows? Store the marshmallows in an air-tight container or plastic zip-lock bag. For an extended life, store them in the freezer.
- How do you store homemade marshmallows? Place the individual pieces of homemade marshmallow between layers of parchment paper in an airtight container. Store in a cool and dry place.
- How do you store marshmallows so they don't get sticky? If the marshmallows are store-bought, ensure that the bag is firmly sealed after opening to keep moisture out and stop them from getting sticky. Alternatively, whether store-bought or homemade, place the marshmallows in an airtight container.
- Marshmallows are a fun ingredient to add to other baked goods such as chocolate brownies, butterless cookies, and almond flour chocolate chip cookies.
What Makes Cookies More Fluffy?
How do you Keep Cookies From Flattening?
- Flour - Cookies can flatten if you have the wrong proportion of flour to butter. If necessary, add an extra 2 tablespoons of flour to the dough to keep the cookies from spreading and flattening.
- Correct temperature butter - Check that your butter is at the correct temperature before mixing it with the sugar. If the butter is too warm, it will melt too fast in the dough in the oven, and you will end up with flatter mallow cookies.
- Does butter make cookies fluffy? - Check you are using the right fat. If swapping the butter for margarine or shortening, you may end up with flatter chocolate chip marshmallow cookies.
- Does butter make cookies soft or crispy? Using butter, which has a high water content, will help to make your mini marshmallow cookies moist and soft, while plant-based shortening will make a crispier cookie.
- Too much sugar - If you add more sugar than the recipe calls for, you may end up with flatter cookies. As the sugar becomes liquid in the cookie dough in the oven, there is more liquid causing the cookies to spread further.
- Cool baking trays - Ensure that you put the cookies on cool pans and not baking trays straight out of the oven from a previous batch of cookies. If not, the residual heat in the trays will result in cookies that start flattening even before they start cooking in the oven.
- Shape of balls - When you roll the dough into balls, make them quite tall rather than flatter squished balls so they don't spread out so much.
- Oven temperature - Check your oven is at the right temperature. If it is too hot, the butter and sugar will melt at a faster rate than the cookie can set, resulting in flatter marshmallow and chocolate chip cookies.
- Chill the cookie dough - Chilling the dough in the fridge before baking is a great tip to help your marshmallow and chocolate chips cookies from flattening too much.
What Sugar Should I Use for Chocolate Chip Marshmallow Cookies?
- Which brown sugar is best for chocolate chip marshmallow cookies? There are two main types of brown sugar; light brown sugar and dark brown sugar. Dark brown sugar will give a more toffee-like flavor to the cookies with marshmallows than light brown sugar.
- Can you replace the brown sugar with all white sugar? Yes, you can use only white sugar in this recipe, but you will end up with cookies with a different texture, color, and taste. With only white sugar, the cookies will be crisper, lighter in color, and have less of a caramel taste.
- Are white sugar and brown sugar interchangeable? In this chocolate chip cookie recipe, the white sugar can be interchanged with brown sugar at the same amount. If you only use brown sugar you will end up with extra soft and moist cookies that don't have a crisp edge.
- What can I use if I don't have brown sugar? - Play around with other types of sugar that you have in your pantry.
- What can I use if I don't have any sugar? If you are out of sugar altogether, try other sweeteners such as honey, maple syrup, or golden syrup. These will all give your cookies a delicious caramel taste. Note: as these liquid sweeteners are all sweeter than sugar, substitute with only ¾ cup.
- How does brown sugar affect baking? Brown sugar helps to make your homemade baked goods softer, moister, and darker in color than using white sugar. Due to the molasses in brown sugar, your baked goods will also have a lovely added caramel flavor.
How do you Make Cookies Keep Their Shape?
Mats - Line your trays or cookie sheets with parchment paper or silicone baking mats. These will help your cookies from spreading out too much and help them keep their shape. If you do grease the trays instead, the greasy layer can cause your cookies to spread.
Choose the right cookie recipe - You need to decide what type of cookies you want to bake so that you can choose the right recipe. For example, if you want to make cookies that you can decorate with icing for Christmas, you will need a recipe that doesn't spread.
How do you Know When Your Chocolate Chip Marshmallow Cookies are Cooked?
The cookies will turn a lovely golden color around the edges when they are cooked. If you prefer your cookies to be a little crunchy and toasty, leave them in the oven for another 2 minutes or until the edges of the cookies turn a darker brown color.
Chocolate Chip Marshmallow Cookies
Equipment
- 2 Baking trays
Ingredients
- ⅓ cup baker’s sugar 100g (caster sugar)
- ⅓ cup brown sugar firmly packed
- ¼ teaspoon salt
- 1 stick unsalted butter, 113g room temperature
- 1 egg room temperature
- 1 teaspoon vanilla
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup chocolate chips
- ½ cup mini marshmallows
- extra choc chips for sprinkling on top optional
Instructions
- Preheat oven to 350°F | 180°C. Line two baking trays with parchment paper.
- In a mixing bowl, with a hand-held or stand mixer, whisk together the baker’s sugar, brown sugar, salt, and butter. Beat for 3 minutes.
- Add the egg and vanilla, beat until incorporated.
- Sift in the flour and baking soda and fold through with a spatula.
- Fold in the choc chips and marshmallows.
- Scoop out tablespoons of the dough, roll into balls, and place on the baking pans. Sprinkle extra choc chips on top, optional.
- Bake for 13 to 15 minutes or until the edge of the biscuits have turned golden. Let cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- 6 cookies per tray - Leave space between the unbaked cookies because they spread out as they cook.
- Trays in the fridge - Optional; place the trays with the rolled balls of dough in the fridge for 30 minutes. This will stop the cookies from spreading out as much as they bake.
- Equal brown and white sugar – The mixture of brown and white sugar will give your cookies the perfect mix of textures; soft and chewy in the middle and crisp and golden on the edges.
- All brown sugar – If you prefer softer cookies without the crispness on the edges, use all brown sugar.
- All white sugar - If you prefer a firmer and crisper cookie, substitute the brown sugar and use all white granulated sugar.
- Room temperature – Take your butter and egg out of the fridge 30 minutes before using to ensure smooth and even mixing.
- Don't overmix - Mix the ingredients until just combined, and try not to over-mix the dough, as it can make the texture of the cookies tough.
- Swap trays - To ensure even baking, swap the trays over halfway through baking.
Chocolate Chip Marshmallow Cookies - Conclusion
Once you've made these chocolate chip marshmallow cookies, you will not want to get store-bought cookies ever again. They take about half an hour to make, and the results will have everybody addicted! The only problem you'll have at the end of the day will be that you did not make enough! Have a go and tell me what you think!
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