My chocolate chip marshmallow cookies are perfect when I’m craving s’mores but don’t want to start a fire! I can’t get enough of the roasted mini marshmallows, they always remind me of my favorite campfire treat.
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My Favorite Way to Make Marshmallow Chocolate Chip Cookies
My chocolate chip marshmallow cookies were inspired by a chilly fall evening when my kids were begging to make s’mores in the backyard, but it was just too cold. Plus, I realized we were out of graham crackers.
I told my husband Ben about the predicament, and he suggested I make a batch of chocolate chip cookies instead. My kids always go crazy for those. I started getting out the ingredients, hoping they wouldn’t be too disappointed, when I spotted our bag of small marshmallows and got an idea!
My daughter Leah walked in just as I was pulling my first batch from the oven, and her face completely lit up when she saw there were marshmallows in the cookies!
I’ve tried s’mores bars and brownies before, but there’s something so fun about this chocolate chip cookie variation. Plus, I love getting my s’mores fix without the campfire hair smell!
For more chocolate chip cookie recipes, be sure to check out my double chocolate chip cookies, peanut butter chocolate chip cookies, chocolate chip cookies with walnuts, and butterscotch chocolate chip cookies!
Chocolate Chip and Marshmallow Cookies Ingredients
- Unsalted butter – This gives my cookies their chewy texture and adds rich flavor.
- Light brown sugar – Adds earthy, caramel sweetness that mimics brown butter to give my cookies more depth.
- Egg – Binds the dough together and creates structure.
- Pure vanilla extract – I love how a touch of vanilla brings out the sweetness and warmth in the cookie dough.
- All-purpose flour – I measure carefully to keep the cookies tender so they don’t turn out too cakey.
- Baking soda – Helps the cookies rise, which keeps them soft.
- Kosher salt – Balances the sweetness and deepens the flavor.
- Chocolate chips – These melt into the dough for that classic chocolate chip cookie taste.
- Marshmallows – I usually use small or mini marshmallows, which melt into perfect gooey pockets!
How To Make Chocolate Chip Marshmallow Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the melted butter and brown sugar into a large bowl and whisk together.
STEP TWO: Add the egg and vanilla extract and use a whisk to combine. Next, add the flour, baking soda, and salt, and mix until no large lumps of flour remain. Don’t over mix! Then gently fold the chocolate chips and marshmallows into the cookie dough.
STEP THREE: Cover the cookie dough and place it in the fridge to chill for at least 30 minutes or up to overnight. When it’s chilled, preheat the oven to 350 degrees F and place parchment paper on 2 large baking sheets.
STEP FOUR: Scoop out 2 tablespoon-sized portions of dough and place them about 2-inches apart on the baking sheet.
STEP FIVE: Bake the cookies for 12-15 minutes or until they turn golden brown along the edges. Remove them from the oven and tap the tray on the counter to sink the centers. Then let them cool completely right on the cookie sheet.
Tips for the Best Chocolate Chip Marshmallow Cookie
- Mixing melted butter and brown sugar gives me the same flavor as brown butter without actually going through the hassle of making brown butter.
- I only mix the butter and dry ingredients until there are no large lumps of flour left. I don’t use a mixer because it can knock too much air out of the dough.
- I fold the marshmallows in carefully so they don’t rip.
- For even cookies, I use a cookie scoop to scoop the dough onto the baking sheet.
- Chilling the dough briefly before the cookies bake keeps the marshmallows from melting too quickly in the oven. I like my marshmallows to form gooey pockets without dissolving completely into the cookie.
- I tap the cookie tray on the counter when the cookies come out of the oven to sink the centers for a perfect, chewy texture.
Marshmallow Cookies Variations and Substitutions
- I sometimes fold in crushed graham crackers for a full s’mores-inspired version! I break them down into small pieces but am careful not to pulverize them into dust.
- A sprinkle of flaky salt on top balances the sweetness and really brings out the chocolate flavor.
- I’ve swapped half the chocolate chips for mini peanut butter cups, and they melt into delicious pockets. This might be my favorite version!
- Cocoa powder mixed into the dry ingredients gives the cookies a chocolate-marshmallow brownie vibe.
- Chopped chocolate bars like Hershey’s melt differently than chips for a classic vibe that goes really well with the gooey marshmallows!
Chocolate Chip Marshmallow Cookies FAQs
How do I keep marshmallows from melting in marshmallow chocolate chip cookies?
Chilling the dough is really important for making sure the marshmallows don’t totally disappear into the cookies. When the marshmallows are cold, as the cookies go into the oven, they can hold their shape better while the cookies bake.
What makes chocolate chip and marshmallow cookies fluffy vs flat?
I’ve noticed that fluffy cookies usually come from colder dough, the right amount of flour, and a good lift from baking soda. Flat cookies happen when I don’t chill my dough for long enough or don’t measure my dry ingredients carefully.
How should I store leftovers?
I store my leftover marshmallow cookies in an airtight container on the counter, and they stay soft and fresh for up to 5 days.
More Easy Cookie Recipes
- Fudge cookies
- Butterscotch cookies
- Hershey kiss cookies
- Peanut butter M&M cookies
- Chocolate marshmallow cookies
- Banana pudding cookies
Easy Chocolate Chip Marshmallow Cookies
Ingredients
- 12 tablespoons unsalted butter melted
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup chocolate chips
- 1 cup marshmallows
Instructions
- Whisk together the melted butter and brown sugar in a large bowl. Then add the egg and vanilla extract and whisk to combine.
- Add the flour, baking soda, and salt. Mix just until no large lumps of flour remain.
- Next, add the chocolate chips and marshmallows. Gently fold them into the cookie dough, making sure not to rip the marshmallows.
- Cover the cookie dough and place it in the fridge to chill for 30 minutes (or up to overnight). While the dough is chilling, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- When the dough is chilled and solid, scoop out 2-tablespoon-sized portions and place them at least 2” apart on the prepared baking sheet.
- Bake the cookies for 12-14 minutes, until they are barely golden brown around the edges.
- Carefully tap the baking sheet on the counter a few times to sink the cookies and then allow them to cool completely on the tray.
Notes
- Only mix the butter and dry ingredients until there are no large lumps of flour left.
- Fold the marshmallows in carefully so they don’t rip.
- For even cookies, use a cookie scoop to scoop the dough onto the baking sheet.
- Chilling the dough briefly before the cookies bake keeps the marshmallows from melting too quickly in the oven.
- Tap the cookie tray on the counter when the cookies come out of the oven to sink the centers for a perfect, chewy texture.
- Store leftovers in an airtight container on the counter for up to 5 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
how are you going to give the recipe but not that measurements like how am I supposed to make it?
Hi Titi, The full recipe (including ingredient amounts) can be found in the recipe card, which is located at the bottom of the page. I hope this helps!