These Chocolate Chip Marshmallow Cookies are super chocolatey and loaded with gooey marshmallows. Sweetened with brown sugar for the ultimate caramel-like flavor, you won’t be able to eat just one.

A chocolate chip marshmallow cooie that has been split showing it's gooey marshmallow center.

Why I Love This Recipe

I absolutely love a good chewy chocolate chip cookie, who doesn’t right? Well, be prepared to be wowed by this one as I’ve added marshmallows to the cookies so they are super soft, uber gooey, and delicious.

These marshmallow chocolate chip cookies use everyday ingredients you most likely have on hand except marshmallows. We always have a package in the pantry but perhaps you don’t. In any case, pick one up the next time you go shopping and toss a bunch in the freezer. This way you’ll be ready to make these marshmallow cookies whenever the mood hits.

As tempting as it will be, I strongly recommend you give theses marshmallow chocolate chip cookies a few minutes to cool once they are finished baking as they are very delicate and need some time to firm up.

Tools I Recommend

For this chocolate chip marshmallow cookie, recipe I find the following tools quite handy (Amazon affiliate links):

Tips For Making Chocolate Chip Cookies with Marshmallow

Use room temperature eggs – Room temperature eggs will bind easier and give your cookies a more cohesive dough and better texture.
Make sure the baking soda and powder are active – There’s nothing worse than baking a batch of cookies only to have them flatten out during baking. To ensure these ingredients are still effective, try this simple test: Mix a teaspoon of baking powder with a little hot water. If it bubbles, it’s still active. Then, combine baking soda with vinegar; if it fizzes, it’s also ready to go.
If you run out of chocolate chips – No chocolate chips, no problem, substitute with chocolate chunks. Take your favorite chocolate bar or even a block of baking chocolate chopped it into small pieces and use them instead of the chocolate chips.
Keep your brown sugar moist – Invest in a brown sugar disc or place a piece of apple or bread in your brown sugar container to help the brown sugar retain moisture.
Consistent-sized cookie dough – Make sure your marshmallow cookie dough balls are the same size so they bake at the same pace. Use a measuring spoon or cookie scoop.

Ingredients

All purpose flour: Use all purpose flour for these cookies. For gluten-free cookies, you can most likely use a 1-1 gluten free flour.
Baking powder/baking soda: I used both baking powder and baking soda to get a soft, light texture.
Butter: Unsalted butter helps make these cookies rich and creamy. If you only have salted you can use it and adjust the amount of added salt.
Brown sugar: Brown sugar adds a nice caramel-like sweetness to the cookies; light brown sugar or dark brown sugar will both work. I much prefer brown sugar to granulated sugar for making chocolate chip cookies.
Vanilla: Use real vanilla extract for the best taste though artificial vanilla will work.
Eggs: You’ll need a whole egg and an egg yolk. Adding an extra egg yolk helps create a tender and chewy cookie.
Chocolate chips: Any type of chocolate chip will add chocolatey goodness to the cookies. I used semi-sweet.
Marshmallows: For the ultimate in chewy chocolatey cookies, I used a whole marshmallow in each cookie. If you don’t have whole marshmallows use a few mini marshmallows.

How To Make Chocolate Marshmallow Cookies

Make sure to freeze your marshmallows a few hours before baking or the night before. Remove from the freezer as you are preparing the cookies.
Combine the dry ingredients in a medium-sized bowl and set aside.
Using a hand or stand mixer, cream together the butter and brown sugar.
Add vanilla, egg, and egg yolk to the butter/brown sugar mixture.
Gradually add the dry ingredients to the egg/sugar ingredients and then stir in the chocolate chips.
Portion the dough into 3 tablespoon-sized balls. Place cookie dough balls on a parchment-lined cookie sheet.
Flatten the dough balls and then put a frozen marshmallow in the center of each cookie.
Bake the cookies in an oven preheated to 350 degrees for 11-13 minutes.
Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack.

A tray of freshly baked chocolate chip marshmallow cookies.

Variations

Though these marshmallow chocolate chip cookies are decadent the way they are here are a few things you can add to change them up a bit:

Other types of chips: Instead of chocolate, use butterscotch, peanut butter, white chocolate or any type of chip will work.
Spices: Add a teaspoon ground cinnamon or pumpkin spice to the dough.
Cocoa powder: Stir a tablespoon of cocoa powder into the cookie dough and make chocolate marshmallow cookies.
Espresso powder: For a touch of a caffeine boost, add a teaspoon of instant espresso powder.
Add some color: Pick up a bag of colored marshmallows instead of white marshmallows.
For some crunch: Toss in chopped pecans or walnuts.

FAQs

How to keep marshmallows from melting when baking?

The best way to prevent your marshmallows from melting too much is to freeze them beforehand. They’ll need at least 2-3 hours.

Can I add marshmallows to chocolate cookies?

Yes, absolutely! You can add marshmallows to chocolate chip cookies as you would add other add-ins like nuts or seeds. You can use full-sized or mini marshmallows if you want.

How To Store Chocolate Chip Marshmallow Cookies

Let the cookies come to room temperature and then place them in an airtight container on the kitchen counter for 3-4 days or in the refrigerator for up to one week.

Flash freeze these chocolate chip cookies with marshmallows on a cookie sheet and then transfer them to a freezer-safe container and store them in the freezer for up to 3 months. Thaw at room temperature or pop in the microwave for a few seconds.

You can also freeze the unbaked cookie dough balls on a cookie sheet and once frozen, transfer them to a container and then thaw and bake whenever the mood hits. Let the cookie dough come to room temperature before baking.

A chocolate chip cookie that has a marshmallow center oozing out of it.

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