You are going to love these chewy Marshmallow Chocolate Chip Cookies! Buttery and soft chocolate chip cookies are studded with toasted marshmallows for a gooey, sweet, and delicious treat. It really is the perfect cookie!
Why You Will Love This Recipe
Thick and Chewy Cookies - The base of this recipe is my favorite chocolate chip cookie recipe. It makes a buttery cookie that is thick with a chewy texture.
Gooey Marshmallows - The marshmallows are added right at the end of baking and broiled so that you have toasty marshmallows that are gooey and delicious.
Simple Ingredients - There are no fancy ingredients required! This recipe is made with pantry staples, so as long as you have a bag of marshmallows you probably already have everything that you need to make gooey chocolate chip marshmallow cookies!
Make Ahead - You can make this dough ahead of time and store it in the refrigerator for up to a week, or even freeze it!
These are like s'mores cookies but without the graham cracker. If you love s'mores then you have to try these S'more Rice Krispie Treats that are packed with gooey marshmallow goodness!
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Sugar - A mix of both granulated (white) and brown sugar works best when making chocolate chip cookies. The white sugar gives the cookies structure and makes them chewier, while the brown sugar makes a soft cookie with great flavor.
Butter - The butter should be at room temperature so that you have a smooth batter. This will result in a cookie with the best taste and texture. You can substitute shortening for half of the butter if you want an even thicker cookie.
Cornstarch - I use cornstarch in my regular chocolate chip cookie recipe to make them soft and thick. They work similarly in this recipe, but I like it even better as it creates an extra chewy texture that is perfect with marshmallows!
Marshmallows - Miniature marshmallows are easy to use because you just take them out of the bag and press them into your cookies. But larger marshmallows are a little gooier. If you are using large marshmallows then cut them into 2-4 pieces before pressing them on top of the cookies.
Chocolate - Use semi-sweet chocolate chips or dark chocolate, as milk chocolate chips are a little too sweet for this cookie. Either chocolate chunks or chips can be used. This recipe uses just one cup of chips, so that the flavor is balanced between the dough, the chocolate, and the marshmallow, but feel free to add an extra half cup if you like things really chocolatey.
1. Cream Wet Ingredients
- I recommend beating the butter and sugar for 2 minutes. If you beat them less then your cookies will be flatter. Longer beating times will result in a more cake-like cookie.
- Add the eggs and vanilla extract and beat an additional minute, scraping the sides.
2. Mix Dry Ingredients
- Whisk the dry ingredients in a separate bowl.
- Add them to your wet ingredients and stir on low speed until the flour is almost mixed in.
- You still want some flour to be visible. Over-mixing the flour will make your cookies flat and crispy.
3. Mix in Chocolate Chunks
- While technically you can use your electric mixer for this step, I like to mix the chocolate in by hand so that the pieces do not break apart.
4. Refrigerate Dough
- Refrigerating the cookie dough is a really important step for most cookies. This dough should be refrigerated for at least 2 hours
- This step helps the sugar melt into the dough, removing some moisture, and improving the texture of the cookie.
5. Bake the Cookies.
- When ready to bake, preheat your oven to 350°F (177°C).
- Line a baking sheet with parchment paper.
- Portion the dough into 1 ½ tablespoon balls.
- Set the cookie dough balls at least 2 inches apart on your prepared baking sheet and bake for 6-7 minutes.
6. Broil Marshmallows
- Once the cookies are almost done, remove them from the oven. They should be just starting to turn brown on the outside.
- Place several marshmallows on top of each cookie. You can also add some extra chocolate chips to the tops of the cookies.
- Adjust your rack to the top ⅔ portion of your oven.
- Place the cookie sheet back into the oven and broil for 1-2 minutes, until the marshmallows are melted and slightly toasted. Watch carefully, to ensure the cookies do not burn.
- The cookies will continue to cook while they cool, so leave them on the baking sheet for at least 5 minutes before removing them to a wire rack.
- Measure your flour by scooping the flour with a spoon into a measuring cup, then leveling it off. Or weigh it for the most accurate measurement. Do not use the measuring cup to scoop from the bag or you will end up with too much flour.
- Use room-temperature butter and eggs. This impacts the texture of the dough.
- Beat the eggs and butter for 2 minutes for a soft and fluffy texture.
- Refrigerate your cookie dough for at least 2 hours. Unrefrigerated dough will result in flat cookies. If you want cookie dough that doesn't need to be refrigerated, try these Peppermint Mocha Cookies!
- It is important to remove the cookies from the oven before they are done baking, as they go back into the oven after the marshmallows are placed on top.
- For toasted marshmallows, place the cookies under the broiler for one minute. If you do not want a toasted look then put the marshmallows in the oven at 350°F (177°C). They will melt but will not brown.
Marshmallows have such a high sugar content that they can dissolve when heated. If you add them to the cookie dough too soon they will melt. For perfectly toasted marshmallows that do not dissolve, add them to the cookies just a minute before they are finished baking.
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week when stored properly.
I do not recommend using marshmallow fluff as it is very sticky and challenging to place on top of the cookies without destroying them.
Yes, this dough is easy to freeze. You can place all of the dough in a freezer-safe container or portion the dough into balls before freezing. The dough will keep for 3 months. Just store the marshmallows in your pantry until you are ready to bake.
More Cookie Recipes
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Marshmallow Chocolate Chip CookiesRecipe by:
- 2 ½ cups all-purpose flour 325 grams
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 cup unsalted butter, softened 230 grams
- ¾ cup granulated sugar 150 grams
- ¾ cup packed brown sugar 165 grams
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 ½ cup chocolate chips or chunks 9 ounces
- 1 cup miniature marshmallows
- In a small bowl, mix together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, both sugars, and vanilla extract, by beating on medium-high speed with an electric stand mixer or hand mixer until creamy.
- Add the eggs, one at a time, and beat well after each addition.
- Add the dry ingredients into the butter mixture and mix on low speed until just incorporated. A small amount of flour should still be visible.
- Fold the chocolate chunks into the dough using a large spatula or spoon. Refrigerate for at least an hour, or overnight.
- When ready to bake, preheat the oven to 350°F (177°C). Use a 2-tablespoon scoop to portion onto a baking sheet, 3-inches apart.
- Bake for 6-7 minutes, until the cookies have flattened but are not yet finished baking. Remove the tray from the oven and gently press 3-5 marshmallows into each cookie. Return tray to the oven for an additional 2-3 minutes, until the edges of the cookies start to brown and the marshmallows are gooey.
- Cool for 5 minutes on the baking sheet, then transfer to a cooling rack and cool completely.
- For an extra chocolatey flavor, add an additional ½ cup of chocolate chips.
- To get the toasty look on the marshmallow tops, turn the oven onto broil for the last minute of cooking, and place the cookie sheet on the top rack of the oven. Watch carefully, to ensure your cookies do not burn.
- Store in an airtight container at room temperature for up to a week.