If you’re looking for a sweet treat that’s both gooey and crispy, look no further than my Chocolate Chip Marshmallow Cookies recipe.
These cookies combine two favorites — soft, chewy chocolate chip cookies with a surprise marshmallow twist.
With every bite, you get the melt-in-your-mouth chocolate chips and the soft, fluffy texture of marshmallows.
Perfect for those lazy afternoons or to bring a smile to anyone’s face. Let’s dive into the recipe that’s sure to become a favorite in your cookie jar!
Why It’s a Favorite Among Dessert Lovers?
Chocolate Chip Marshmallow Cookies Recipe have become a favorite among dessert lovers for good reason. The combination of gooey marshmallows and rich chocolate chips creates a perfect balance of textures and flavors.
The chewy, soft marshmallows add a unique twist to the classic chocolate chip cookie, making each bite extra indulgent.
These treats satisfy every craving, making them a go-to choice for those with a sweet tooth. It’s a comforting dessert that brings warmth and joy with every bite.
How To Prepare Chocolate Chip Marshmallow Cookies Recipe?
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 25-27 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
- Cookie sheet or baking tray
- Parchment paper (optional)
- Spatula
- Measuring spoons and cups
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 ½ cups chocolate chips (semi-sweet or milk chocolate, based on preference)
- 1 ½ cups mini marshmallows (or regular marshmallows, but mini ones provide better distribution)
How to Make Chocolate Chip Marshmallow Cookies Recipe
1. Set your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper or greasing it lightly.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside for later.
3. In a large mixing bowl, use an electric mixer or a hand whisk to cream together the softened butter, brown sugar, and granulated sugar. Beat the mixture until it becomes light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and mix until fully combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies tender.
6. Gently fold in the chocolate chips and mini marshmallows. Drop spoonfuls of cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden around the edges but still soft in the center.
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.
Serving Suggestions
These Chip Marshmallow Cookies Recipe are perfect on their own, but here are a few ideas to elevate your serving experience:
- Pair with a glass of cold milk: The ultimate classic combo that takes you back to childhood.
- Serve with vanilla ice cream: Sandwich these cookies around a scoop of vanilla ice cream for a delicious cookie ice cream sandwich.
- Add a sprinkle of sea salt: For a little contrast, try adding a light sprinkle of flaky sea salt on top of the warm cookies before serving.
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
These Chocolate Chip Marshmallow Cookies Recipe are more than just a treat—they’re a delightful journey of flavors and textures that bring warmth and joy to every bite.
The sweet, melty marshmallows paired with rich chocolate chips create a satisfying contrast, while the soft, chewy dough ties it all together.
Whether enjoyed with a glass of milk or shared with loved ones, these cookies are a perfect reminder of the simple pleasures in life.
Easy to bake and impossible to resist, they’ll quickly become a go-to Chocolate Chip Marshmallow Cookies Recipe for moments that deserve a little extra sweetness.
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Chocolate Chip Cookies With Milk Recipe | Easy Make
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Chocolate Chip Cookies Without Brown Sugar | Perfect Treat
Chocolate Chip Marshmallow Cookies Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Cookie sheet or baking tray
- Parchment paper (optional)
- Spatula
- Measuring spoons and cups
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 ½ cups chocolate chips semi-sweet or milk chocolate, based on preference
- 1 ½ cups mini marshmallows or regular marshmallows, but mini ones provide better distribution
Instructions
- Set your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper or greasing it lightly.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside for later.
- In a large mixing bowl, use an electric mixer or a hand whisk to cream together the softened butter, brown sugar, and granulated sugar. Beat the mixture until it becomes light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and mix until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies tender.
- Gently fold in the chocolate chips and mini marshmallows. Drop spoonfuls of cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden around the edges but still soft in the center.