Marshmallow Chocolate Chip Cookies
There’s something magical about combining marshmallows and chocolate chips in a warm, chewy cookie. This Marshmallow Chocolate Chip Cookies recipe brings together the classic comfort of homemade cookies and the nostalgic fun of gooey marshmallows, creating a treat everyone will love. Whether you’re baking for a family gathering, sharing with friends, or simply looking for a sweet pick-me-up, these cookies deliver that perfect blend of crisp edges, soft centers, and melty chocolate. Let’s dive into everything you need to know to make your own batch from scratch.
Why Marshmallow Chocolate Chip Cookies Stand Out
With these cookies, you get more than the sum of their parts. The dough forms the chewy foundation, but the addition of marshmallows makes every bite interesting. Pockets of gooey, slightly caramelized marshmallow melt into puddles of chocolate and tender dough. The combination is reminiscent of s’mores but with a soft, buttery crumb that’s utterly satisfying.
You don’t have to wait for campfire weather to enjoy the flavors of marshmallow and chocolate. The process is as easy as classic chocolate chip cookie recipes, and you can customize the cookies to match your mood, swapping in different kinds of chocolate or tossing in a few creative mix-ins.
Ingredients and Their Roles
A successful cookie starts with the right combination of classic ingredients, and a few special additions set these cookies apart. Here’s what you’ll need for about two dozen cookies:
- All-Purpose Flour: Provides the base structure, ensuring cookies hold their shape while staying soft.
- Baking Soda: Lifts the dough during baking for a gentle rise and chewy texture.
- Salt: Balances sweetness and intensifies each flavor.
- Unsalted Butter: Adds richness and a tender crumb. Softened to room temperature for even mixing.
- Granulated Sugar: Helps achieve crisp edges.
- Brown Sugar: Contributes moisture and a hint of caramel flavor. Ensures a chewy middle.
- Large Egg + Extra Yolk: The combination binds the dough and lends extra tenderness.
- Pure Vanilla Extract: Deepens overall flavor, complementing both chocolate and marshmallow.
- Bittersweet or Semisweet Chocolate Chips: Choose a high-quality brand for the richest, meltiest puddles of chocolate.
- Mini Dehydrated Marshmallows: Mix straight into the dough. Regular mini marshmallows can work too; cut them into smaller pieces to avoid spreading.
- Optional Mix-Ins: Think chopped nuts, toffee bits, or broken pretzel pieces for texture and variety.
Equipment Checklist
You don’t need special kitchen gadgets, but a few basics smooth out the process:
- Mixing bowls (medium and large)
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop (for even portioning)
- Cooling racks
Step-by-Step: Making Marshmallow Chocolate Chip Cookies
1. Prepare the Cookie Dough
Start by whisking together flour, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until pale and fluffy—about 2 minutes with an electric mixer. Beat in the egg, extra yolk, and vanilla extract until smooth.
Gradually mix in the flour mixture, scraping down the bowl as necessary. Once the dough is just combined, fold in most of the chocolate chips and marshmallows, reserving a handful of each for topping later.
2. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling creates a thicker dough, controls spreading, and enriches the cookie flavor by allowing the ingredients to meld.
3. Portion and Shape
Scoop out balls of chilled dough (about two tablespoons each) and arrange on parchment-lined baking sheets, spacing them about two inches apart.
Top each dough ball with a few extra chocolate chips and mini marshmallows. This step ensures visible melty pockets on top after baking.
4. Bake the Cookies
Bake in a preheated oven at 325°F (163°C) for 10 minutes. Rotate the tray halfway through to ensure even baking. Remove cookies from the oven and quickly press a few more marshmallows into the tops for an extra-gooey finish.
Return the tray to the oven for another 2-3 minutes. The cookies should look set at the edges but remain soft in the centers. The marshmallows will have melted into craggy, golden-tipped pools by now.
5. Cool and Serve
Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This helps the centers firm up while keeping the marshmallows and chocolate from falling apart. Enjoy them warm or let them cool completely, depending on your texture preference.
Troubleshooting Common Issues
Table: Problems and Solutions
| Issue | Cause | Solution |
|---|---|---|
| Cookies too flat | Dough too warm, not enough flour | Chill dough longer; check measurements |
| Marshmallows disappear | Used too few or too small marshmallows | Press extra marshmallows on top midway through bake |
| Dry texture | Overbaked or too much flour | Bake just until edges are set; spoon and level flour |
| Uneven baking | Crowded tray, oven hot spots | Space dough balls; rotate trays |
Tips for Perfect Marshmallow Cookies
- Chill Even Longer: For thicker cookies, chill the dough up to 2 hours or overnight.
- Brown the Butter: For a toasty, nutty undertone, brown the butter first (let it cool before using). This step adds extra depth to every bite.
- Mix Carefully: Overworking the dough can result in tough cookies. Stir just until the flour disappears.
- Experiment with Chocolate: Use chopped bar chocolate, white chocolate chunks, or peanut butter chips for variety.
- Adjust for Crispiness: Bake a minute or two longer for crisp edges and a chewier or crunchier bite.
- Shape After Baking: While the cookies are still hot, gently nudge them into perfect circles using a spoon or cookie cutter.
- Marshmallow Alternatives: If you can’t find mini dehydrated marshmallows, use regular mini marshmallows, but freeze them first to reduce spreading.
- Flavor Boosts: Stir in a dash of cinnamon or espresso powder for a subtle twist.
Storing and Freezing
Keep your cookies tasting fresh by storing and freezing them properly:
- At Room Temperature: Cool cookies completely, then place in an airtight container with a sheet of parchment between layers. Store for up to 5 days.
- In the Freezer: Freeze cookies (baked or unbaked dough balls) in a freezer-safe bag. Baked cookies last 3 months frozen, while dough can be scooped, frozen until hard, then kept for 3 months. Bake dough straight from frozen, adding 2 minutes to the bake time.
- Reheating: To revive the gooey, soft texture, microwave individual cookies for 10 seconds or pop them in a 300°F oven for a few minutes.
Serving Ideas
Marshmallow chocolate chip cookies stand alone as a snack or dessert, but you can dress them up:
- Sandwich soft cookies around vanilla ice cream for indulgent cookie sandwiches.
- Serve with hot chocolate for a cozy winter treat.
- Crumble over milkshakes or yogurt for a playful, summery dessert.
Variations and Customizations
Feel free to make the recipe your own:
- Add Nuts: Walnuts or pecans add crunch and richness.
- S’mores Cookies: Fold in crushed graham crackers along with marshmallows and chocolate.
- Double Chocolate: Swap in cocoa powder for 1/4 cup of the flour for an extra chocolatey base.
- Vegan Version: Use plant-based butter, egg replacer, and vegan marshmallows and chips.
Ingredient Table
For quick reference, here’s what you’ll need in one place.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 1/4 cups |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted Butter | 1 cup (softened) |
| Granulated Sugar | 1/2 cup |
| Brown Sugar | 1 cup (packed) |
| Large Egg | 1 |
| Egg Yolk | 1 |
| Vanilla Extract | 2 teaspoons |
| Bittersweet Chocolate Chips | 1 1/2 cups |
| Mini Dehydrated Marshmallows | 1 cup |
Baking marshmallow chocolate chip cookies offers a playful twist on the traditional chocolate chip recipe. With their chewy texture, gooey marshmallow pockets, and chocolatey richness, they’re a true crowd-pleaser. The steps are simple enough for a beginner yet offer room to experiment for seasoned bakers.
Whether you enjoy them fresh from the oven with a cold glass of milk or stash a few in the freezer for later, these cookies never disappoint. Gather your ingredients, give the dough a quick chill, and prepare for the kind of cookies that disappear before they’ve barely cooled.
Marshmallow Chocolate Chip Cookies
These marshmallow chocolate chip cookies are a fun twist on a childhood classic. They’re soft and chewy. Chocolate chips are studded throughout. Gooey marshmallows load every bite. They’re just waiting for you to take a bite.
Ingredients
- 2 teaspoons pure vanilla extract
- 3/4 cup packed brown sugar
- 1 1/4 cups bittersweet chocolate chips
- 3/4 cup unsalted butter, softened
- 1 cup mini dehydrated marshmallows
- 3/4 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
Instructions
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla until combined.
- Gradually stir the flour mixture into the butter mixture until just combined. Then, gently stir in the chocolate chips and 3/4 cup of the mini marshmallows.
- Cover and refrigerate the dough for at least 30 minutes or up to 2 hours.
- Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
- Roll the chilled dough into 1.5-tablespoon-sized balls. Place on baking sheets about 2 inches apart.
- Bake for 10 minutes. Then, remove them from the oven and quickly press 3 to 4 of the remaining mini marshmallows into the top of each one.
- Return the baking sheet to the oven. Bake for 2 to 3 minutes more until the edges are lightly browned. The cookies may look a bit underdone in the center.
- Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The marshmallows will set into the cookies as they cool. Enjoy!