Gooey and delicious Chocolate Chip Marshmallow Cookies offer a s’mores-inspired twist on classic chocolate chip cookies. Mini marshmallows are folded into cookie dough and baked until just golden, creating soft, tender cookies with pockets of melty marshmallow and chocolate.
These cookies are simple to prepare and freeze well if you want to make batches ahead of time. Freeze scoops of raw dough so you can bake a few fresh cookies whenever you’d like. When baked, the edges become slightly crisp and golden while the centers remain soft and gooey—perfect for anyone who loves a classic chocolate chip cookie with added marshmallow indulgence.
Why Chocolate Chip and Marshmallow Cookies are So Good
- Rich chocolate and gooey marshmallow with a hint of caramel
- Made with easy-to-find ingredients
- Can be prepared ahead of time
- Freezes well for future baking
Ingredients That Matter
These homemade cookies use familiar grocery-store ingredients. For best results, gather the items below:
- Chocolate Chips – Use bittersweet, semisweet, dark, or milk chocolate. Bittersweet or dark works well because the marshmallows add extra sweetness. You can also chop a chocolate bar into chunks.
- Mini Marshmallows – Stirred into the dough, they create soft, melty pockets of marshmallow.
- Sugar – A mix of granulated and light brown sugar balances sweetness and moisture. Gently pack light brown sugar when measuring.
- All-Purpose Flour – Regular all-purpose flour yields tender, light cookies.
- Baking Soda – Helps with browning and gives the cookies a bit of lift without making them cakey.
- Salt – Table salt blends easily into the batter and enhances flavor.
- Unsalted Butter – Use softened, room-temperature unsalted butter to control salt levels.
- Vanilla Extract – Adds depth and a subtle caramel note that complements the chocolate.
- Egg – One large egg binds the dough and helps with texture.
See the recipe card below for exact quantities.
How to Make Gooey Marshmallow Chocolate Chip Cookies
Follow these steps for cookies that are tender, slightly chewy, and full of melty marshmallow pockets:
Preheat the oven and line two baking sheets with parchment paper. Whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
Beat softened unsalted butter in a stand mixer or with a handheld mixer until light and fluffy, about 2 minutes on medium-low.
Add granulated and light brown sugar to the butter and beat until pale and fluffy, about 2–3 minutes.
Mix in the egg and vanilla, scraping the bowl edges to ensure an even mixture.
With the mixer on low, gradually add the dry ingredients and mix until just combined. Finish folding with a spatula to avoid overmixing.
Fold in the chocolate chips and mini marshmallows with a spatula, scraping the bottom of the bowl so everything is evenly distributed.
Scoop about 2 tablespoons of dough and roll into balls, tucking any marshmallows that protrude toward the center so they don’t caramelize on the bottom or sides. This recipe yields about 12 cookies at this size. Arrange six balls per baking sheet at least 2 inches apart and refrigerate for 30 minutes.
When ready to bake, preheat oven to 350°F. Bake one sheet at a time: 8 minutes initially, then gently lift the sheet a few inches above the oven rack and drop it a couple of times to encourage even spreading. Bake another 2–4 minutes, until the edges are golden and the centers are still slightly soft. Let cookies cool on the sheet at room temperature for 10 minutes before transferring to a wire rack to cool further. Serve warm or at room temperature.
Hint: Slight underbaking preserves gooey marshmallows. If you prefer a firmer cookie, bake 1–2 minutes longer.
Substitutions
Easily adapt this recipe to suit dietary needs or taste preferences:
- Gluten-Free – Use a one-to-one gluten-free flour blend and ensure marshmallows and chocolate are labeled gluten-free.
- Chocolate – Choose dark, semisweet, bittersweet, or milk chocolate. Chopped chocolate bars make satisfying chunks.
- Marshmallows – Mini marshmallows work best; if using regular marshmallows, cut them into smaller pieces to incorporate evenly.
Tips for Soft and Chewy Marshmallow Chocolate Chip Cookies
- Avoid overbaking; mini marshmallows can dissolve if cooked too long.
- When forming dough balls, press marshmallows toward the center or top so they stay gooey without leaking too much during baking.
- Refrigerating the dough for 30 minutes firms the butter and helps cookies keep their shape while remaining soft inside.
- Let the cookies cool 10 minutes on the baking sheet before transferring to a wire rack so they set without losing tenderness.
- Use parchment paper or a silicone mat for easy cleanup and even baking.
- Cream butter and sugars thoroughly until pale and fluffy; this creates the best texture—crisp edges with a chewy center.
- If your butter isn’t softened, place the wrapped stick in warm (not hot) water for a few minutes to soften quickly.
Storage
Store leftover cookies in an airtight container at room temperature for up to two days. They can be refrigerated but will dry out more quickly. For longer storage, freeze the dough or baked cookies as described below.
How to Freeze the Cookie Dough
Scoop and shape the dough into balls, then freeze on a parchment-lined tray until firm. Transfer the frozen dough balls to a freezer-safe bag or container and store up to three months. Thaw in the refrigerator overnight before baking, or bake straight from frozen: add about 2–4 minutes to the initial bake time and follow the same flattening step to help them spread evenly.
FAQ
Yes. Portion the dough into balls and refrigerate in an airtight container for up to 2 days, or freeze for longer storage. Bake when ready.
Mini marshmallows are the best size for even distribution. If using regular marshmallows, cut them into 2–3 pieces first.
Store at room temperature in an airtight container for up to two days. Refrigeration speeds drying; freezing is best for longer storage.
Recipe
Chocolate Chip Marshmallow Cookies
- Total Time: 1 hour 10 minutes
- Yield: 12 cookies
Ingredients
- 1 1/4 cup (175 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 6 Tbsp softened unsalted butter
- 6 Tbsp granulated sugar (about 80 g)
- 6 Tbsp light brown sugar, lightly packed (about 86 g)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips (about 172 g)
- 1 cup mini marshmallows (about 52 g)
Instructions
- Line two baking sheets with parchment paper and position an oven rack in the middle of the oven.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Beat softened butter until light and fluffy (about 2 minutes). Add granulated and brown sugar and beat until pale and fluffy, 2–3 minutes. Mix in the egg and vanilla, scraping the bowl as needed.
- On low speed, add the flour mixture and mix until just combined. Fold in chocolate chips and mini marshmallows with a spatula. Scoop 2-tablespoon portions (about 58 g) and roll into balls, tucking any exposed marshmallows toward the center. Place six balls on each prepared sheet, at least 2 inches apart. Refrigerate for 30 minutes (or up to 4 hours uncovered, or up to 2 days in an airtight container).
- Preheat oven to 350°F. Bake one sheet at a time: 8 minutes, then lift the baking sheet a few inches above the rack and drop it a couple times to encourage spreading. Bake another 2–4 minutes until edges are golden and centers are slightly soft. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 2 days.
- To freeze dough, shape into balls and freeze on a tray, then transfer to a freezer bag for up to 3 months.
- Use darker chocolate if you prefer less overall sweetness, or chop a chocolate bar for chunks.
- If using regular marshmallows, cut them into pieces before adding to the dough.
- Press any marshmallows that stick out into the center or top of the dough ball to minimize leakage during baking.
