March 24, 2023
Review RecipeMarshmallow Cookies
Just imagine sinking your teeth into the gooey marshmallow and warm, melty chocolate of these marshmallow cookies, and you won’t be able to resist whipping up a batch.
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In case you haven’t heard, the latest trend in cookies is marshmallow cookies, and we’ve got a delicious version to try. These decadent cookies are soft, fluffy, and oh-so-delicious, with the perfect texture and plenty of marshmallows and chocolate chunks to satisfy your sweet tooth.
Marshmallow Cookies Ingredients
You’ll need:
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup salted butter, softened to room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- 4-ounce bar semi-sweet baking bar, roughly chopped
- 1 cup frozen mini marshmallows
PRO TIP:
Be sure that your marshmallows are fresh for the best results. Older marshmallows don’t melt as well when baked in the cookies.
SUBSTITUTIONS AND ADDITIONS
CHOCOLATE: You can omit the chopped semi-sweet chocolate chunks from the cookie recipe and just add an additional ½ cup of chips. You can also swap out the semi-sweet for milk chocolate chips if you prefer. A combination of milk and semi-sweet chocolate is also a great option.
BUTTER: If using unsalted (or sweet cream) butter, then you will need to increase the amount of salt in this chocolate chunk marshmallow cookies recipe to ¾ teaspoons.
How to Make This Marshmallow Cookies Recipe
OUR RECIPE DEVELOPER SAYS
I highly suggest freezing your mini marshmallows before adding them to your dough. Because this is a thicker dough, the frozen marshmallows hold their shape better, making it easier to scoop out the dough balls.
STEP ONE: Sift together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. Set dry ingredients aside.
STEP TWO: In a large mixing bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and white sugar on medium speed until light and fluffy.
STEP THREE: Add the egg and egg yolk to the bowl, one at a time, followed by the vanilla extract, and beat for another 1 to 2 minutes or just until fully incorporated.
STEP FOUR: Add half the flour mixture to the bowl and mix on low speed just until incorporated. Repeat with the remaining flour mixture.
STEP FIVE: Using a large wooden spoon or plastic spatula, fold the semi-sweet chocolate chips, chopped semi-sweet baking bar, and frozen mini marshmallows into the cookie dough. The batter will be thick.
STEP SIX: Using a 2-inch cookie scoop, scoop out all the marshmallow cookies and place them onto a parchment-lined baking sheet. They can be close together because you need to place the cookie dough balls into the refrigerator to chill for at least 2 hours before baking. Refrigerate the balls of dough for at least 2 hours.
PRO TIP:
Be sure to keep your cookie dough balls in the refrigerator until ready to bake.
STEP SEVEN: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
STEP EIGHT: Place 4 to 6 cookies onto the prepared baking sheet, being sure to leave about 2 inches between each cookie.
PRO TIP:
When placing the chilled cookie dough balls onto the baking sheet, be sure that you have the side with the most marshmallow pieces on the top. If the marshmallows are primarily on the bottom, it will cause the cookies to spread a lot when baked. If your cookies spread a little, you can gently push the sides of the warm cookie back toward the center to reshape them.
STEP NINE: Bake cookies for 12 to 13 minutes or until lightly golden brown around the edges and the center is set.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chocolate marshmallow cookies at the lower end of the recommended baking time.
STEP TEN: Allow the baked cookies to cool on the baking sheet for 10 minutes before removing them to cool completely on a wire rack.
How To Serve
These marshmallow chocolate cookies are so rich and decadent that they might just become your favorite kind of cookie. Enjoy them with a warm mug of homemade hot chocolate or whipped hot chocolate for an extra indulgent treat.
If you love marshmallows, our s’mores bites and s’more lasagna will definitely be right up your alley!
MORE COOKIE RECIPES
Storage
ON THE COUNTER: This chewy cookie recipe is best enjoyed right out of the oven, but if you have leftovers, you can store them at room temperature in an airtight container for 2 to 3 days.
IN THE FREEZER: You can freeze the chocolate marshmallow cookie dough balls and place them into a freezer-safe zip-top bag to store for up to 2 months. I always suggest labeling your freezer bags with the type of cookie, bake temperature, and time. This makes it easy to bake your cookies anytime you want without pulling out your recipe for the baking instructions.
There is something about the combination of gooey marshmallows and delicious cookies that just makes sense. These marshmallow cookies are sure to be a real crowd-pleaser if you decide you want to share them at all!
FREQUENTLY ASKED QUESTIONS
Can I add nuts to this great recipe?
This marshmallow cookie recipe would be yummy with the addition of nuts. Add half a cup for a bit of crunch.
Can I freeze these homemade cookies?
These marshmallow chocolate chip cookies can be frozen for up to 3 months.
Can I add white chocolate chips instead of regular chocolate chunks or chips in these chocolate chip marshmallow cookies?
You can pick any type of chocolate chip you’d like for these tasty cookies with marshmallows.
More Recipes You’ll Love
- Cinnamon Roll Poke Cake
- Mini Cinnamon Roll Cheesecakes
- Caramel Pecan Cinnamon Rolls
- Cheese Danish
- Butter Pecan Cookies
Marshmallow Cookies
Just imagine sinking your teeth into the gooey marshmallow and warm, melty chocolate of these marshmallow cookies, and you won’t be able to resist whipping up a batch.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 27 minutes
Servings 18
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup salted butter, softened to room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- 4 ounces semi-sweet baking bar, roughly chopped
- 1 cup frozen mini marshmallows
Instructions
- Sift together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until light and fluffy.
- Add the egg and egg yolk to the bowl, one at a time, followed by the vanilla extract, and beat for another 1 to 2 minutes or just until fully incorporated.
- Add half the flour mixture to the bowl and mix, on low speed, just until incorporated. Repeat with the remaining flour mixture.
- Using a large wooden spoon or plastic spatula, fold the semi-sweet chocolate chips, chopped semi-sweet baking bar, and frozen mini marshmallows into the cookie dough. The batter will be thick.
- Using a 2-inch cookie scoop, scoop out all the marshmallow cookies and place them onto a parchment-lined baking sheet. (They can be close together because you will need to place the cookie dough balls into the refrigerator to chill for at least 2 hours before baking.). Refrigerate the dough balls for at least 2 hours.
- Preheat the oven to 350°F. Line a large baking sheet with parchment.
- Place 4 to 6 cookies onto the prepared baking sheet, being sure to leave about 2 inches between each cookie.
- Bake for 12 to 13 minutes or until lightly golden around the edges and the center is set.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to cool completely on a wire rack.
Notes
- Be sure that your marshmallows are fresh for the best results. Older marshmallows don’t melt as well when baked in the cookies.
- I highly suggest freezing your mini marshmallows before adding them to your dough. Because this is a thicker dough, the frozen marshmallows hold their shape better, making it easier to scoop out the dough balls.
- Be sure to keep your cookie dough balls in the refrigerator until ready to bake.
- When placing the chilled cookie dough balls onto the baking sheet, be sure that you have the side with the most marshmallow pieces on the top. If the marshmallows are primarily on the bottom, it will cause the cookies to spread a lot when baked. If your cookies spread a little, you can gently push the sides of the warm cookie back toward the center to reshape them.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chocolate marshmallow cookies at the lower end of the recommended baking time.
Nutrition
Calories: 254kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 167mg | Potassium: 117mg | Fiber: 2g | Sugar: 16g | Vitamin A: 267IU | Calcium: 25mg | Iron: 2mg
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