These chocolate chip marshmallow cookies are sweet, buttery, and packed with chocolate and toasted mini marshmallows. They’re a simple upgrade to classic chocolate chip cookies—chewy, gooey, and irresistible.
Between the melty chocolate and pillowy marshmallows, these cookies become extra chewy and flavorful. They’re fast to make with common pantry ingredients and always a crowd-pleaser.
Why You Will Love These Cookies
Quick & Easy – The dough comes together fast and uses ingredients you likely have on hand.
Extra Chewy – Mini marshmallows give these cookies a soft, chewy texture that pairs perfectly with chocolate.
Crowd Pleaser – These always get compliments when I share them—simple, familiar, and fun.
Ingredient Notes
- Butter – Salted butter works well; you can use unsalted if preferred.
- Eggs – Use room-temperature eggs for best texture. If needed, leave them in a bowl of warm (not hot) water for 10 minutes to bring them up to temperature.
- Flour – Weighing flour is ideal for consistent results. If measuring by cup, spoon the flour lightly into the cup rather than packing it.
- Chocolate – Chopped chocolate bars give great texture, but chocolate chips are an easy substitute.
- Marshmallows – Use mini marshmallows so they bake into the dough without creating large melted blobs.
Step by Step Instructions
STEP ONE: In a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high until light and fluffy, about 3–4 minutes.
STEP TWO: Add eggs one at a time, mixing on low until incorporated. Beat in the vanilla.
STEP THREE: Gradually add the dry ingredients and mix until mostly combined—stop while you still see a few streaks of flour to avoid overmixing. Fold in the chocolate and mini marshmallows.
STEP FOUR: Scoop dough into cookie-sized balls. A 3-tablespoon scoop makes a generous cookie. Chill the dough for at least one hour to limit spreading.
STEP FIVE: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Place 8–9 dough balls per sheet so they have room to expand. Bake for 12–14 minutes, or until the edges turn golden brown.
Expert Baking Tips
If a marshmallow spreads beyond the cookie edge while baking, use a small spoon or offset spatula right when the cookie comes out of the oven to nudge it back into a round shape.
Using grams for dry ingredients is more accurate, especially for flour. If you don’t have a scale, spoon flour into the measuring cup rather than scooping to avoid packed flour.
Chilling the dough isn’t strictly required, but it helps reduce spreading and deepens the flavor.
FAQ
No. Large marshmallows won’t bake properly in this recipe; use mini marshmallows so they incorporate evenly into the dough.
Yes. Both the dough and the baked cookies freeze well—even with marshmallows inside. Freeze dough balls on a tray first, then transfer to an airtight container for longer storage.
Parchment paper or a silpat helps prevent sticking and limits spreading. If you don’t have either, lightly coat the baking sheet with cooking spray.
Storing and Freezing
Store cooled cookies in an airtight container at room temperature for 2–3 days for best texture. Dough can be prepared ahead and kept in the refrigerator for up to one week.
Freezing
Freeze baked cookies in an airtight container for 2–3 months. Freeze portioned dough balls on a tray, then transfer to a freezer-safe container; bake from frozen, adding a couple of minutes to the bake time if needed.
Other Cookie Recipes to Try
Sprinkle Sugar Cookies
Raspberry White Chocolate Cookies
Coffee Toffee Cookies
If you make this recipe, please leave a review and share how it turned out.
Chocolate Chip Marshmallow Cookies
Brooke Homec
Pin Recipe
15 mins
11 mins
1 hr 26 mins
Ingredients
- 1 cup (227 g) butter
- 1 cup (220 g) brown sugar
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (420 g) all-purpose flour
- 1½ cups (255 g) chocolate chips or chopped bar
- 1 cup (44 g) mini marshmallows
Instructions
- Place the butter and sugars in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mixing on low until smooth. Beat in the vanilla.
- Slowly mix in dry ingredients, being careful not to overmix. Stop while you still see a few streaks of flour.
- Fold in chocolate chips and mini marshmallows.
- Scoop dough into cookie balls (a 3-tablespoon scoop works well). Chill dough for at least one hour.
- Preheat oven to 375°F. Line baking sheets with parchment paper. Place 8–9 cookies per sheet and bake 12–14 minutes, or until edges are golden. If marshmallow spreads beyond the dough, use a small spoon right out of the oven to nudge it back into shape.
Notes
The butter and eggs should be slightly cool but not straight from the fridge—allow 15–30 minutes at room temperature before starting.
Grams are more precise for baking. If using cups, spoon flour into the measuring cup so it isn’t packed down.
Nutrition
Let us know how it was!