Easy Chocolate Chip and Marshmallow Cookies are irresistibly tasty. Combining chocolate chips and marshmallows in a cookie is simple and fun, and the contrast of gooey marshmallow, melty chocolate, and tender cookie makes for an incredible bite. Try these marshmallow chocolate chip cookies for an easy, crowd-pleasing treat.
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Chocolate Chip Marshmallow Cookies Recipe
Marshmallow lovers, rejoice: this recipe blends soft, chewy cookie dough with gooey marshmallows and melty chocolate. The trick is placing the marshmallows so they remain soft and slightly toasted on top while the cookie bakes through.
Can you put marshmallows in cookies?
Yes. Mini marshmallows work especially well because they create pockets of gooey sweetness and toast slightly on top. To keep them from completely melting into the dough, tuck them into the centers of slightly flattened dough balls, leaving a bit of marshmallow exposed.
Cookies with Marshmallows
The marshmallows add a soft, pillowy texture and gooey pockets that keep these cookies tender. Some marshmallows will soften into the dough while others toast on top, giving each cookie a mix of textures that feels indulgent and nostalgic.
Marshmallow Cookies Ingredients
This recipe uses familiar baking ingredients. Use quality vanilla and measure flour by weight if possible for the most consistent results. Mini marshmallows produce the best texture and distribution.
- Unsalted butter — melted and slightly cooled. If you use salted butter, reduce added salt.
- Light brown sugar — adds chewiness and depth of flavor.
- Eggs — room temperature for best mixing.
- Pure vanilla extract — for flavor.
- All-purpose flour — measure by weight when possible to avoid dense cookies.
- Cornstarch — helps create a soft interior with slightly crisp edges.
- Baking soda — for lift and texture.
- Salt — balances sweetness.
- Semi-sweet chocolate chips — mini chips work great for even distribution.
- Mini marshmallows — the ideal size for pockets of gooey marshmallow inside the cookie.
See the recipe card below for exact quantities and full instructions.
Equipment
Useful tools: a kitchen scale for accurate flour measurement, a large baking sheet lined with parchment or a silicone mat, a cookie scoop for uniform cookies, and a cooling rack. An oven thermometer is helpful if your oven runs hot or cool.
How to Make Chocolate Chip Cookies with Marshmallows
The recipe card below contains full measurements and timing. Here’s a concise overview of the process:
Whisk melted butter and brown sugar until combined.
Add eggs and vanilla, then whisk until smooth and slightly thickened.
Sift or whisk dry ingredients, then fold them into the wet mixture until a dough forms.
Fold in chocolate chips evenly through the dough.
Scoop dough, flatten each portion, place 4–5 mini marshmallows in the center, and wrap the dough around them so the marshmallows peek through the top.
Bake until the edges are golden and the centers are still soft, then cool briefly before transferring to a rack. Top with a few extra chocolate chips if desired.
Hint: Right after the cookies come out of the oven, use the rim of a mug or small bowl to gently round any flat edges for a perfect shape.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes. Marshmallows contain sugar and gelatin that help retain moisture. As they soften in the oven, they create gooey pockets that keep the cookie interior tender.
Partially enclosing the marshmallows in the dough and leaving the top exposed prevents them from melting completely into the cookie sheet. The dough melts around the marshmallows, protecting them while still allowing a gooey texture.
No. Melted marshmallows contain gelatin and will firm up as they cool, while marshmallow fluff is formulated to stay spreadable and creamy because it’s made without gelatin.
Cookies or confections combining marshmallow and chocolate are sometimes referred to as mallow cookies. Specific names vary by brand and region.
Top Tip
For soft, chewy cookies with a gooey center, avoid overbaking. Remove the cookies while centers are still slightly soft and edges have just begun to turn golden.
Related
Looking for other recipes? Try these:
-
Cheesecake Mousse Cups
-
Coffee Cookies
-
Oreo Pound Cake
-
White Forest Cake
📖 Recipe
Chocolate Chip and Marshmallow Cookies – Easy Recipe
Equipment you may need
- baking sheet
- silicone baking mat or parchment paper
- cookie scoop
- mixing bowls
- rubber spatula
- whisk
- food scale (optional)
Ingredients
- 1 ½ cup (330 g) light brown sugar
- 1 cup (227 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- 2 ⅔ cups (333 g) all-purpose flour
- 4 teaspoons (20 ml) cornstarch
- 1 teaspoon (5 ml) baking soda
- 1 ¼ teaspoon (6 ml) salt
- ⅔ cup (237 g) semi-sweet chocolate chips
- 1–2 cups (about 208 g) mini marshmallows
Instructions
- Preheat oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk melted butter with brown sugar until combined. Add eggs and vanilla, whisk until smooth and slightly fluffy.
- Sift or whisk in flour, cornstarch, baking soda, and salt. Fold until a dough forms.
- Fold in chocolate chips evenly.
- Scoop dough into portions and flatten each into a disk. Place 4–5 mini marshmallows in the center and wrap dough around them so they form a ball with the marshmallows peeking through the top.
- Bake 10–12 minutes, or until edges are golden and centers remain slightly soft. Cool briefly on the sheet, then transfer to a cooling rack to finish cooling.
Notes
Cookie Scoop: Use a larger scoop for big chewy cookies; adjust baking time if using smaller scoops.
Top Tip: Remove cookies when centers are still soft for a tender, gooey result.
Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
