Soft and gooey Marshmallow Chocolate Chip Cookies are a perfect addition to your holiday cookie tray and also make an extraordinary afternoon snack!
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It is pretty amazing what happens when you add one simple ingredient to ordinary chocolate chip cookies. They magically transform into really special cookies that will have people thinking you are a professional baker!
The marshmallows get gooey inside the cookie, and the sugar crystallizes on the outside giving it just the slightest crunch!
These are like s'mores cookies but without the graham cracker. By the way, if you love s'mores then you have to try these S'more Rice Krispie Treats that are packed with ooey gooey goodness!
Sugar - A mix of both granulated and brown sugar works best when making chocolate chip cookies. The granulated sugar gives the cookies structure and makes them chewier, while the brown sugar makes a soft cookie with great flavor.
Marshmallows - Miniature marshmallows are the perfect size for mixing into the cookie dough. If large marshmallows are all that you have, you can cut them into 4-6 pieces.
Chocolate - I prefer semi-sweet chocolate for these cookies, at it gives it a great chocolate flavor without being too sweet or overwhelming in flavor. Either chocolate chunks and chocolate 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.
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 a taller cookie.
- Cream your butter and sugar together, then add your vanilla and eggs.
Wondering how long to cream the butter and sugar? That depends on how you like your cookies. The longer you beat them the more cake-like your cookies will be. Less time beating them will make cookies that are flatter and chewier. I like to beat the butter and sugar for about 2 minutes.
2. Mix the dry ingredients together and add them to the sugar mixture.
Mix 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 the chocolate chunks in by hand.
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.
You can add the marshmallows in at this point as well if you wish. Though I like to add them in individually when forming the cookie dough balls. I'll share more on that in a bit.
4. Refrigerate the dough.
Refrigerating the cookie dough is a really important step for any cookie, but it is especially important for this one. You can get away with just 30 minutes in the refrigerator, but I prefer to make this dough ahead of time so I can leave it overnight. This step helps the sugar melt into the dough, removes some moisture, and improves the texture of the cookie.
5. Bake the Cookies.
Set the cookies at least 2 inches apart on a cookie sheet and bake for 6-7 minutes at 350°F (177°C).
Once the cookies have flattened, but before they have fully cooked, add the marshmallows to the tops of each cookie. Place them back into the oven for an additional 2-3 minutes.
If you want the marshmallows to have a toasted look, turn on your broiler for the last minute of baking, and place the baking sheet onto the top rack. 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 cooling rack.
Marshmallows have such a high sugar content that they can dissolve when heated. If you add them to do the cookie dough too soon they will melt. To prevent this, add them to the cookies in the final 2 minutes of bake time.
Store cookies in an airtight container at room temperature. They will stay fresh for up to a week when stored properly
Marshmallow Chocolate Chip CookiesRecipe by:
- 2 ½ cups all-purpose flour 325 grams
- 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 213 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, 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.
- Add the chocolate chunks and miniature marshmallows and fold into the dough using a large spatula or spoon. Refrigerate for at least 30 minutes, 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.