Marshmallow Chocolate Chip Cookies
These Marshmallow Chocolate Chip Cookies are the ultimate indulgence! They're crispy on the outside, have a soft and chewy inside, and are loaded with melty chocolate and gooey marshmallow goodness. Inspired by famous bakery style cookies (like Levain), this recipe is easy to make at home with simple ingredients. Bake a batch for movie night, birthdays, or a “just because” cookie moment!
Why You’ll Love These Cookies
Extra gooey from melted marshmallows
Crispy edges with a soft, bakery-style center
No chilling required (ready in under 30 mins!)
Crowd-pleaser for kids and adults
Gather Your Ingredients
(See your recipe card for exact amounts and steps.)
- Flaky sea salt, optional: A tiny sprinkle on top makes the flavors pop.
- Unsalted butter: Soften it so it creams easily. Brown the butter for deeper flavor if you like.
- Brown sugar + granulated sugar: The mix keeps cookies moist and chewy with light caramel notes.
- Eggs: Room temperature helps the dough come together smoothly.
- Vanilla extract: Rounds out the chocolate and marshmallow.
- All-purpose flour: Spoon and level for accuracy so the cookies don’t turn cakey.
- Baking soda: Gives lift while keeping centers soft.
- Fine sea salt: Balances the sweetness.
- Semisweet chocolate chips or chunks: Use a mix for pretty pools of chocolate.
- Mini marshmallows or mallow bits: Keep most pieces tucked inside the dough so they don’t melt onto the pan.
How to Make Marshmallow Chocolate Chip Cookies
Cream Butter & Sugars
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (3-4 mins).
- Add eggs one at a time, then vanilla. Mix until smooth.
Mix Dry Ingredients
- Whisk together flour, baking soda, baking powder, and salt.
- Gradually mix into wet ingredients just until combined (don’t overmix!).
Fold in Chocolate & Marshmallows
- Gently stir in chocolate chips and marshmallows.
- (Tip: Freeze marshmallows 10 mins first to prevent melting too fast!)
Bake to Perfection
- Scoop ¼-cup dough balls onto a parchment-lined baking sheet (leave space—they spread!).
- Bake at 350°F (175°C) for 10-12 mins until edges are golden but centers look slightly underdone.
- Let cool 5 mins on the tray (they’ll firm up!).
Make These Cookies Your Own
- S’mores vibe: Add a couple of tablespoons of graham cracker crumbs to the dough and finish with a tiny square of chocolate on top.
- Chip swap: Try milk, dark, or white chocolate chips. Butterscotch is fun too.
- Chunky style: Chop a bar of chocolate for big melty pockets.
- Nutty crunch: Fold in chopped pecans or walnuts.
- Extra gooey: Freeze the mini marshmallows for 20 minutes, then fold in. They hold their shape a touch longer.
- Gluten-free: Use your favorite 1:1 gluten-free baking flour and check chips for GF status.
- Salted finish: A pinch of flaky sea salt right after baking balances the sweetness.
Storage & Freezer Cookie Tips
- Counter: Airtight up to 3 days.
- Freeze baked cookies: Up to 2 months. Rewarm briefly for gooey centers.
- Freeze dough balls: Up to 3 months. Bake from frozen and add a minute or two.
More Bakery Style Cookie Recipes You'll Enjoy
If you like this fun Marshmallow Chocolate Chip Cookie recipe, you'll want to try some of our other easy cookie recipes! Try any from the list below.
Cappuccino Cookies Recipe
Coconut Melt Cookies Recipe
Chocolate Pretzel Cookies Recipe
Easy Hanukkah Cookies
Walnut Cookies With Coffee Glaze Recipe
Triple Chocolate Cake Mix Cookies Recipe
Peanut Butter Pumpkin Cookies Recipe
Marshmallow Chocolate Chip Cookies
Ingredients
- ¾ cup butter room temperature
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg and 1 yolk room temperature
- 2 tablespoons vanilla extract
- 1 ¾ cups semi sweet chocolate chips
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup mini marshmallows
Instructions
- Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
- Brown the butter over medium heat. Stir constantly until it turns golden brown. Do NOT leave it on the stove, because it can easily get burned. Once it is ready, let it cool.
- In a large bowl, add the butter and both sugars. Mix until combined.
- Add the eggs and vanilla. Beat on LOW until fluffy.
- Mix in the dry ingredients slowly, until everything comes together.
VERY IMPORTANT: Do not over mix or your cookies will not be soft.
Fold in the chocolate chips using a spatula. - Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Use a small cookie scoop to make the balls of dough. Place your thumb in the middle to form a cavity and place 2 mini marshmallows inside. Roll together until marshmallows are completely covered.
- Place them on the lined baking pan around 2 inches apart.
- Bake for 8 minutes or until the edges look lightly golden, remove from the oven and gently press 1 or 2 more mini marshmallows into the top of each cookie. Place the cookies back in the oven for another minute or two minutes
- Do not overcook the cookies. It is better that they are a bit undercooked if it's the case. Let them cool.
Notes
Tips for the Cookie Success
For extra thickness: Roll dough into taller balls (like bakery-style).Prevent marshmallow meltdown: Press a few extra marshmallows on top after baking.
Storage: Keep in an airtight container for up to 5 days (if they last that long!).
Cookie FAQs
How do I keep marshmallows from melting out?
Keep most pieces fully tucked inside the dough. Line your pan and trim any caramelized edges if needed.
Can I use regular-size marshmallows?
Cut them into smaller pieces. Mini marshmallows or mallow bits are easier to control, but you can easily cut a big marshmallow in half.
Why did my cookies spread too much?
Usually, warm dough or too little flour. Chill the scooped dough and make sure you measure flour correctly.
Do I have to chill the dough?
Not required, but even a short chill makes thicker cookies with softer centers.
