Chocolate Chip Marshmallow Cookies recipe brings soft, chewy, golden cookies loaded with gooey marshmallows and rich chocolate chips.
This Chocolate Chip Marshmallow Cookies recipe delivers that bakery-style taste right from a home oven. Every bite melts into sweetness, a perfect balance of crisp edges and soft centers.
I’ve made this Chocolate Chip Marshmallow Cookies recipe more times than I can count, and each time it disappears fast.
I tweaked the original by adjusting the sugar ratio and folding the marshmallows deeper into the dough for a toasted center.
This version feels personal, homemade, yet professional. Now I’ll walk through the full process step-by-step to show exactly how it’s done.
Why It’s a Favorite Among Dessert Lovers?
Chocolate Chip Marshmallow Cookies are a favorite among dessert lovers because they bring together two classic comfort treats gooey marshmallows and melty chocolate chips in one soft, chewy cookie.
The contrast between the crispy edges and the soft, slightly sticky center hits all the right textures. The marshmallows caramelize slightly during baking, adding a rich toasted sweetness that sets them apart from regular chocolate chip cookies.
They’re nostalgic, indulgent, and incredibly satisfying straight from the oven or cooled. Whether for family gatherings, bake sales, or late-night cravings, they consistently deliver that warm, homemade feel everyone comes back for.
How To Prepare Chocolate Chip Marshmallow Cookies Recipe?
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Calories per Serving: Approximately 200 calories per cookie (based on 24 cookies)
- Yield: About 24 cookies
What You’ll Need For This Recipe
Kitchen Utensils:
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Baking tray
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- ½ cup brown sugar (packed)
- ¼ cup white granulated sugar
- ½ cup (115g) unsalted butter, softened
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp corn starch (cornflour)
- ½ tsp baking soda (bicarbonate of soda)
- ¼ tsp salt
- ¾ cup chocolate chips (semi-sweet or milk)
- ½ cup mini marshmallows
How to Make Chocolate Chip Marshmallow Cookies Recipe
Step 1 – Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and creamy. This should take about 2-3 minutes using an electric mixer on medium speed.
Step 2 – Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until well combined and smooth. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
Step 3 – Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, corn starch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed (or by hand) until a dough starts to form.
Step 4 – Fold in the Good Stuff
Gently fold in the chocolate chips and mini marshmallows with a rubber spatula. Make sure they’re evenly distributed throughout the dough. The marshmallows may get sticky, but that’s what makes these cookies gooey and delicious.
Step 5 – Chill (Optional but Recommended)
If you have time, chill the dough in the fridge for 20-30 minutes. This helps prevent the cookies from spreading too much and enhances flavor.
Step 6 – Bake
Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart. Bake for 10-12 minutes or until the edges are golden and the centers look slightly under baked. The marshmallows will melt and bubble a bit – that’s the magic.
Special Notes For The Recipe
❖ Marshmallow Melting: Be mindful that the marshmallows may melt slightly during baking, creating gooey pockets of sweetness in the cookies. Let them cool on the baking sheet to help them set properly.
❖ Butter Temperature: Make sure the butter is softened but not melted for the best texture. Softened butter ensures the dough is light and fluffy, leading to tender cookies.
❖ Customization: Feel free to mix in other add-ins like nuts, white chocolate chips, or dried fruit for a personalized twist on these cookies.
Why My Recipe Works
This Chocolate Chip Marshmallow Cookies recipe works because it balances texture, flavor, and structure in every step.
The mix of brown and white sugar adds both moisture and a slight crispness. Softened butter creates a rich, tender base, while cornstarch keeps the cookies thick and chewy without being dense.
Baking soda gives them a gentle lift. Mini marshmallows melt just enough to create gooey pockets without overwhelming the dough.
Chilling the dough (even briefly) helps control spreading and deepens flavor. Every ingredient has a purpose, and together they deliver that perfect, bakery-style cookie soft, golden, and irresistibly rich.
Serving Suggestions
Serve these cookies warm for the ultimate gooey experience fresh out of the oven or reheated for a few seconds in the microwave.
Pair them with a cold glass of milk, a hot cup of coffee, or rich hot chocolate for a cozy treat. Stack them on a dessert platter for parties, wrap in parchment for lunchbox surprises, or sandwich a scoop of vanilla ice cream between two cookies for an indulgent ice cream sandwich.
For a dessert table, drizzle with melted chocolate or dust lightly with powdered sugar to dress them up. Great for sharing or enjoying solo.
Secrets to Perfect Cookies
➣ Chill the Dough: Let the cookie dough chill in the fridge for 30 minutes before baking. This helps the cookies maintain their shape and prevents spreading too much.
➣ Don’t Overmix: Mix the dough until just combined to avoid tough cookies. Overmixing can develop too much gluten.
➣ Use Room-Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier blending and better texture.
➣ Measure Flour Correctly: Spoon and level the flour instead of scooping directly from the bag to prevent dense cookies.
➣ Watch the Oven: Keep a close eye on the cookies while baking. Remove them from the oven when they’re golden around the edges but still soft in the center for the perfect chewy texture.
Storage And Reheating Tips
To store your Chocolate Chip Marshmallow Cookies Recipe, place them in an airtight container at room temperature for up to 5 days to maintain freshness.
For longer storage, you can freeze the cookies by placing them in a zip-top bag or airtight container and freezing for up to 3 months.
To reheat, simply pop them in the microwave for 10-15 seconds or warm them in an oven at 300°F (150°C) for 5-7 minutes until they’re soft and gooey again. Enjoy them warm for the best texture and flavor!
Frequently Asked Questions (FAQs)
Can I use mini marshmallows instead of regular ones?
Yes, mini marshmallows work perfectly in this recipe. They melt and spread more evenly throughout the cookie dough, offering a delightful, gooey texture in each bite.
Can I freeze the cookie dough?
Absolutely! You can scoop the dough into cookie balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and bake them directly from the freezer. Just add an extra minute or two to the baking time.
How can I prevent the marshmallows from burning while baking?
To avoid burning, try folding the marshmallows into the dough gently and avoid placing them too close to the edges of the cookie. If you prefer, you can add them halfway through the baking time to ensure they melt without overcooking.
Can I substitute the chocolate chips with another type of chocolate?
Yes, you can use milk chocolate chips, dark chocolate chunks, or even white chocolate for a different flavor profile. Adjust the type of chocolate to your preference.
Conclusion
This easy and delicious Chocolate Chip Marshmallow Cookies recipe is a go-to treat that anyone can make at home with simple ingredients.
Each cookie comes out soft, chewy, and filled with gooey sweetness. I shared step-by-step instructions to help you get it just right, whether you follow the bakery-style method or make it your own.
I hope you understand how to make it clearly and enjoy the process as much as the results. Now it’s your turn to bake and enjoy!
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Chocolate Chip Marshmallow Cookies Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Baking tray
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- ½ cup brown sugar packed
- ¼ cup white granulated sugar
- ½ cup 115g unsalted butter, softened
- 1 egg room temperature
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp corn starch cornflour
- ½ tsp baking soda bicarbonate of soda
- ¼ tsp salt
- ¾ cup chocolate chips semi-sweet or milk
- ½ cup mini marshmallows
Instructions
Step 1 – Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and creamy. This should take about 2-3 minutes using an electric mixer on medium speed.
Step 2 – Add the Egg and Vanilla
- Crack in the egg and pour in the vanilla extract. Mix until well combined and smooth. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
Step 3 – Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, corn starch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed (or by hand) until a dough starts to form.
Step 4 – Fold in the Good Stuff
- Gently fold in the chocolate chips and mini marshmallows with a rubber spatula. Make sure they’re evenly distributed throughout the dough. The marshmallows may get sticky, but that’s what makes these cookies gooey and delicious.
Step 5 – Chill (Optional but Recommended)
- If you have time, chill the dough in the fridge for 20-30 minutes. This helps prevent the cookies from spreading too much and enhances flavor.
Step 6 – Bake
- Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart. Bake for 10-12 minutes or until the edges are golden and the centers look slightly under baked. The marshmallows will melt and bubble a bit – that’s the magic.