Name: Marshmallow Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 8 oz unsalted butter, melted and cooled (227 g); 1 ½ cups brown sugar, light or dark, lightly packed (269 g); 1 large egg; 1 large egg yolk; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour (272 g); ½ cup unsweetened cocoa powder, natural or dutch-processed (53 g); ¾ teaspoon kosher salt; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 cup semisweet chocolate chips (193 g); 1 ½ cup mini marshmallows (75 g); Extra mini marshmallows for topping

Print Recipe· 4.2 from 64 reviews

There is something truly magical about the combination of gooey marshmallows and rich chocolate chips nestled inside a soft, chewy cookie. This Marshmallow Chocolate Chip Cookies Recipe brings together all the best parts of a classic chocolate chip cookie and elevates it with fluffy marshmallows that melt just right during baking, creating pockets of sweet, pillowy goodness. If you love the comforting feeling of warm cookies fresh from the oven that perfectly balance chocolate, sweetness, and a hint of cocoa, this recipe will quickly become one of your favorites to bake and share.

Ingredients You’ll Need

The image shows a close-up view of a silver mixing bowl attached to a white mixer with a white marbled surface underneath. On the left side, inside the bowl, there is a layer of light brown sugar piled on top of a pool of melted butter. On the right side, the same bowl now contains a smooth, creamy light golden mixture being stirred by the mixer's beater, which is covered in the thick paste. A folded brown cloth is placed next to the mixer. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step in creating truly irresistible cookies. Each component plays a vital role, from tenderizing the dough to creating that rich chocolate flavor and, of course, adding those irresistible melted marshmallow pockets.

Unsalted butter (8 oz, melted and cooled): Provides richness and a tender crumb to your cookies.
Brown sugar (1 ½ cup, lightly packed): Adds moisture and a deep caramel flavor that complements the cocoa beautifully.
Large egg (1) and egg yolk (1): Help bind the ingredients while adding extra softness and richness.
Pure vanilla extract (2 teaspoons): Enhances the overall flavor with a warm, sweet aroma.
All-purpose flour (2 cups): The foundation for structure and chewiness.
Unsweetened cocoa powder (½ cup): Infuses the dough with that essential chocolatey depth.
Kosher salt (¾ teaspoon): Balances sweetness and intensifies flavors.
Baking powder (1 teaspoon) and baking soda (½ teaspoon): Give the cookies the perfect rise and lightness.
Semisweet chocolate chips (1 cup): Melt into luscious pockets of chocolate throughout each bite.
Mini marshmallows (1 ½ cup + extra for topping): The star ingredient, adding gooey, melty sweetness that’s simply unforgettable.

How to Make Marshmallow Chocolate Chip Cookies Recipe

Step 1: Cream Butter and Sugar

Start by combining the cooled melted butter and brown sugar in your stand mixer bowl. Beat them with the paddle attachment for 2 to 3 minutes until the mixture becomes light in color and creamy. This step ensures your cookies will be tender and perfectly textured.

Step 2: Add Eggs and Vanilla

Next, add the whole egg, egg yolk, and pure vanilla extract to your creamed sugar and butter mixture. Continue beating for another 2 to 3 minutes until the batter is fluffy and light, laying the foundation for your cookie dough’s richness.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and baking powder. Stir in the kosher salt to distribute it evenly. Slowly add this dry mixture to your wet ingredients, stirring until just incorporated. Make sure to stop the mixer occasionally to scrape down the sides for an even, smooth dough.

Step 4: Fold in Chocolate Chips and Mini Marshmallows

Gently add the semisweet chocolate chips and mini marshmallows to the dough, folding them in until they are evenly mixed throughout. This is when the magic starts coming together—the marshmallows will melt just the right amount when baked, creating little clouds of sweetness.

Step 5: Portion and Prepare for Baking

Use a large cookie scoop to portion out the dough onto a parchment-lined baking sheet. Once placed, gently press 3 to 4 extra mini marshmallows on top of each cookie dough ball to make sure each cookie is topped with a gooey crown of marshmallow.

Step 6: Bake and Shape

Preheat your oven to 350°F. Bake 6 cookies at a time, spaced about 2 inches apart, for 15 minutes. Right after taking them out, immediately place a round cookie cutter larger than the cookie over each one and swirl it gently in a circular motion to create perfectly round edges that look as good as they taste.

Step 7: Cool Properly

Allow your cookies to cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack. This resting period helps the cookies set just right so they don’t lose their shape when moved.

How to Serve Marshmallow Chocolate Chip Cookies Recipe

The image shows several round chocolate cookies with three clear layers on top. The base layer is a dark brown, soft-looking cookie. On top of each cookie is a thick swirl of white cream with a smooth texture. The final layer is a shiny, dark chocolate drizzle spiraled neatly over the white cream. One cookie in the middle is bitten, revealing the moist inside and some of the chocolate sauce dripping from the cream. The cookies are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few additional mini marshmallows or a dusting of cocoa powder over cooled cookies to amp up their look and flavor—these little touches make the experience feel extra cozy and indulgent.

Side Dishes

This recipe pairs wonderfully with a glass of cold milk, a scoop of vanilla ice cream, or even a cup of rich hot chocolate to amplify the chocolate and marshmallow goodness.

Creative Ways to Present

Try stacking these cookies up like a mini tower on a rustic wooden board or arrange them in a festive cookie jar for sharing during parties. You can also sandwich marshmallow fluff or chocolate ganache between two cookies for an extraordinary twist.

Make Ahead and Storage

Storing Leftovers

Store your leftover Marshmallow Chocolate Chip Cookies Recipe in an airtight container at room temperature for up to 3 days. To keep marshmallows soft and chewy, add a slice of bread to the container—it works wonders!

Freezing

If you want to enjoy these treats later, you can freeze the cookie dough balls individually on a baking sheet and then transfer them to a zip-top freezer bag. When ready to bake, simply thaw in the fridge overnight and bake as directed.

Reheating

For that fresh-baked warm feeling, reheat cookies in a 300°F oven for about 5 minutes. The mini marshmallows will soften and become delightfully gooey again, almost as if they were just taken out of the oven.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?

While mini marshmallows are ideal for even distribution, you can chop regular marshmallows into smaller pieces and use them. Just keep in mind they might make the cookies a bit more gooey and denser in parts.

What type of cocoa powder works best for this recipe?

You can use either natural or Dutch-processed cocoa powder based on your preference, but Dutch-processed tends to give a smoother, less acidic flavor. Both will provide a rich chocolate taste.

Can I substitute the butter with margarine or oil?

Butter is key here because it adds richness and structure to the dough. Margarine may work but can alter the texture and flavor. Oil usually results in a cakier cookie texture, so it’s not recommended for this particular recipe.

Why do I need to swirl the cookie cutter around the warm cookies right out of the oven?

This simple trick ensures your cookies bake into a perfectly round shape, giving them a professional appearance. It also helps prevent spreading that can lead to misshapen cookies.

How long can I keep baked cookies fresh?

For best taste and texture, enjoy your baked Marshmallow Chocolate Chip Cookies Recipe within 3 days stored at room temperature in an airtight container. Beyond that, they may start to harden or lose marshmallow softness.

Final Thoughts

There’s just something so comforting about biting into a warm, soft cookie loaded with melty chocolate chips and gooey marshmallows. This Marshmallow Chocolate Chip Cookies Recipe is a delightful treat that’s perfect for sharing or enjoying all on your own. Trust me, once you make these, they’ll quickly become a beloved classic in your baking repertoire. So grab your mixing bowl and get ready for some seriously delicious cookie magic!