If you’re craving s’mores but don’t want to start a fire, these chocolate chip marshmallow cookies are the best! Chewy, gooey, and so chocolatey, they were inspired by my favorite campfire treat.
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I have so many fond memories of roasting marshmallows around a fire. It takes me back to my camping trips of yesteryear!
I recently got a hankering for s’mores and had the bright idea to turn the flavors into a cookie. The result?
This chocolate chip marshmallow cookies recipe. And you don’t need to worry about lighting up a fire to make them. It’s the best of both worlds!
If you’re no stranger to the blog, you know that I’m a huge fan of cookies.
Recipes like butterscotch chip cookies, raspberry cheesecake cookies, and chocolate kiss cookies are just a few of my go-to’s.
When I have a bake sale coming up, if my kids are having a slumber party, or for those days when I want to snack on something sweet — cookies always come in handy.
Plus, they’re so easy to throw together and don’t take a long time to make.
Here’s what I’m going to teach you in this post:
- The specific ingredients you’ll need to make these marshmallow chocolate chip cookies at home.
- Step-by-step instructions on how to assemble, prep, and bake your cookie dough.
- Why I don’t bother with making brown butter and simply use a combination of butter and brown sugar instead. Enjoy the beauty of brown butter chocolate chip marshmallow cookies — without the hassle.
These chocolate chip marshmallow cookies only need to bake for 15 minutes. Then, it’s time to eat your treats!
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.
I find that this combination will give you the same flavor of brown butter chocolate chip marshmallow cookies without having to create brown butter.
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!
Gently fold the chocolate chips and marshmallows into the cookie dough. Be careful not to rip the marshmallows.
STEP THREE: Cover the cookie dough and place it in the fridge to chill for 30 minutes. You can also leave it overnight if desired. When it’s chilled, preheat your 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. You should end up with 18 cookies.
STEP FIVE: Bake for 12-15 minutes or until they turn golden brown along the edges. Remove your chocolate chip marshmallow cookies from the oven and tap the tray on your counter to sink the centers.
Allow them to cool completely on the tray — this method will ensure that they finish cooking all the way through.
Store your creations in an airtight container at room temperature for up to 5 days.
What Are Brown Butter Chocolate Chip Marshmallow Cookies?
Brown butter chocolate chip marshmallow cookies are made with brown butter. You can make it by cooking unsalted butter until the milk in the butter solidifies and becomes brown.
While this method can take the flavor up a few notches in your cookies, I find that it isn’t necessary. As mentioned, I simply use brown sugar instead to get a similar flavor!
How Do You Keep Marshmallows From Melting In Cookies?
The key is in allowing your cookie dough to chill.
This is why I give you the option of chilling your dough overnight — that extra time in the fridge will ensure that the marshmallows firm up enough to be baked.
Just 30 minutes is long enough, but if melting is a real concern, I recommend that you leave them overnight.
What If I Can’t Find small Marshmallows?
I find that most supermarkets carry small marshmallows.
If your store is out of stock, you can use mini marshmallows instead! I don’t recommend breaking up a large marshmallow since it can melt before it browns.
Speaking of substitutions, I use dark chocolate chips but you can feel free to use whatever kind you like — or even simply chopped-up chocolate.
What Makes Cookies Fluffy vs Flat?
First things first, don’t skip the baking soda listed on the ingredient list below. It helps the marshmallow chocolate chip cookies rise so that they become soft and chewy.
You may also consider using room-temperature butter instead of melting it. This technique will cause air pockets, and the results are really fluffy!
Other Cookie Recipes You’ll Love:
- Chocolate Marshmallow Cookies
- Butterscotch Chocolate Chip Cookies
- Chocolate Chip Pecan Cookies
- Chocolate Chip Cookies with No Brown Sugar
- Chocolate Chip Cookies With No Butter
- Chocolate Chip Cookies with Walnut
- Chewy Peanut Butter Cookies
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.
- Next, add the egg and vanilla extract. 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 350F 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– this will help them finish cooking all the way through!
- Store any leftover cookies in an airtight container at room temperature for up to five days.
