Chocolate Chip Marshmallow Cookies

This chocolate chip marshmallow cookie recipe is a fun take on a traditional chocolate chip cookie. Full of melty chocolate and mini marshmallows, your family will love this easy cookie recipe!

Every Friday in our house is “treat day.” Instead of our usual healthy snack after school, the kids get a special treat. Homemade cookies is the favorite! This chocolate chip marshmallow cookies recipe was a huge crowd pleaser. A fun take on classic chocolate chip cookies, this easy recipe yields delicious chewy cookies full of melty chocolate and gooey marshmallows. Sprinkle the top with just a touch of sea salt for the perfect cookie that’s even better than the bakery.

For other great kid-friendly desserts, try these mini apple pies or M&M rice krispie treats. For other delicious cookie recipes, try these chocolate chip butterscotch cookies.

You Will Love This

• This recipe is a fun take on a classic chocolate chip cookie that your kids will love!
• This cookie dough freezes beautifully, and you can pull the cookies out to bake off as you need them. Who doesn’t love homemade chocolate chip cookies on demand!
• These delicious cookies are slightly crisp on the edges with a soft and gooey center.

Ingredients

To make marshmallow chocolate chip cookies, you need the following simple ingredients (exact measurements are in the recipe card below).

Ingredient Notes

• All-purpose flour: When you bake, you should always scoop and level your flour for the best results. Here is a great explanation of how to measure flour.
• Salt: I used regular table salt for baking the cookies, and then added a sprinkle of sea salt on top. That little extra salt is so yummy with the sweet cookie!
• Butter: I recommend unsalted butter in baking so you can control the level of salt in your cookie.
• Brown sugar: Light brown sugar is my staple for baking. Dark brown sugar would also work.
• Chocolate chips: I used milk chocolate chips, but semi-sweet chocolate chips or even dark chocolate chips would also work great.
• Mini marshmallows: I have only tried mini marshmallows in this recipe. Regular marshmallows would be too big for the cookies, but if you have those on hand, try dicing them into pieces for this recipe!

Instructions

Step One: Preheat the oven to 350 degrees F. In a large mixing bowl combine the flour, salt, baking soda and baking powder. Stir the dry ingredients until well incorporated and set aside.

Step Two: Add the softened butter and sugar to a separate large bowl, or the bowl of your stand mixer. Use an electric mixer on low speed to cream the butter and sugar together until combined.

Step Three: Add the eggs and vanilla to the butter and sugar mixture. Beat for 1-2 minutes until nice and fluffy.

Step Four: Pour the dry ingredients into the wet ingredients. Use a rubber spatula or wooden spoon to stir the dry ingredients into the wet ingredients until combined.

Step Five: Add the chocolate chips and mini marshmallows to the bowl, and mix well.

Step Six: Line a cookie sheet with parchment paper. Use a medium cookie scoop (or an ice cream scoop) to scoop cookie dough balls onto the prepared baking sheet. Roll the cookies in your hands to tighten the cookie dough balls. Add a few extra marshmallows to the top of the cookies if you’d like (this is purely for looks when they bake!).

Step Seven: Bake the cookies for about 10-12 minutes, until the edges have just started to turn golden brown. Let the cookies sit on the baking sheet to cool for 4-5 minutes, and then remove to a cooling rack. Sprinkle the tops of the cookies with a little bit of sea salt and enjoy!! You can also add a few extra chocolate chips to the tops of the cookies immediately after baking while they are still warm.

Top Tip: When baking cookies, you always want to start with room temperature butter. If your butter is not softened yet, you can microwave it in a small bowl for 30 second bursts until it is just softened. Make sure to watch it carefully so it doesn’t start to melt while microwaving.

Storage

To store leftover baked cookies, let them cool completely. Store them at room temperature in an airtight container for up to a few days (if they last that long!!).

To freeze the cookie batter, form the cookies with your cookie scoop. Place the cookie dough balls on a parchment paper lined baking sheet in a single layer. Put the baking sheet in the freezer to “flash freeze” the cookies for about 15 minutes. Place the frozen cookie balls in a large freezer bag and label and date them. They should keep in the freezer for several months!

When baking the frozen cookies, I usually let the cookie dough balls sit on the baking sheet at room temperature to thaw for 30-45 minutes and then just bake according to the recipe. You can also bake them straight from frozen! Just keep an eye on them in the oven, as they will take a little longer to bake – probably about 12-14 minutes. They may be a little thicker and softer than cookies baked from fresh dough.