Marshmallow Cookiesrn

overhead shot of Marshmallow Cookies on a cooling rack

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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Table of Contents

Let’s Dish: About This Recipe
Marshmallow Cookies Ingredients
Substitutions And Additions
How To Make This Marshmallow Cookies Recipe
How To Serve Chocolate Chip Marshmallow Cookies
When To Serve Marshmallow Cookies
Storage Tips for Marshmallow Cookies
Why We Love This Recipe
More Recipes You’ll Love
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These marshmallow cookies offer a deliciously unique twist on a classic favorite. Their soft, chewy base pairs beautifully with pockets of gooey, slightly toasted marshmallow. It’s like enjoying a cozy campfire treat, but in the form of an easy-to-make cookie. They capture the essence of s’mores without the need for graham crackers. Perfect for when you’re craving something sweet with a little extra fun.

Let’s Dish: About This Recipe

Main Ingredients: Flour, butter, brown sugar, granulated sugar, eggs, vanilla, semi-sweet chocolate chips, and mini marshmallows.
Quick Steps: Mix dry and wet ingredients separately, combine, fold in chocolate chips and frozen mini marshmallows, scoop dough, chill, and bake.
Total Time & Yield: 2 hours 27 minutes, makes 18 cookies.

Why This Recipe

While some recipes require a delicate balance to prevent marshmallows from burning, our recipe guarantees marshmallows stay perfectly soft within the cookie, delivering a delightful gooey center.
Our recipe ensures the marshmallows stay perfectly tucked into the dough, preventing the mess of melted marshmallows oozing out during baking –which can be a common issue with other recipes.

Marshmallow Cookies Ingredients

Marshmallow Cookies raw ingredients that are labeled

Imagine enjoying these crowd-pleaser cookies! They have a crisp outside, gooey center, and are topped off with a melt-in-your-mouth marshmallow.

Each perfect cookie is truly a treat for the senses. One bite, and we guarantee you’ll be hooked. You’ll earn a five star review from anyone who tries them thanks to the irresistible chocolate and marshmallow combination.

You’ll need:

2¼ cups of all-purpose flour
1 tablespoon of cornstarch
1 teaspoon of baking soda
¼ teaspoon of salt
¾ cup of salted butter, softened to room temperature
¾ cup of light brown sugar
¼ cup of granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1½ teaspoons of vanilla extract
½ cup of semi-sweet chocolate chips
4-ounce bar of semi-sweet baking chocolate, roughly chopped
1 cup of 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 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. Additional options include dark chocolate chips or white chocolate chips.

BUTTER: If using unsalted butter or sweet cream butter, you will need to increase the salt in this chocolate chunk marshmallow cookies recipe to three-quarters of a teaspoon.

VANILLA EXTRACT: While vanilla extract is a classic choice, you can experiment with different extracts to customize your cookies. Consider almond extract, coconut extract, or even orange extract for a subtle yet distinct flavor change.

Keep the quantity the same as stated in the original recipe, as these substitutions won’t affect the baking time or consistency of the cookies.

SEA SALT: For a sweet-and-savory contrast, sprinkle a pinch of coarse sea salt on top of each cookie just before baking.

The salt will complement the sweetness of the marshmallows and chocolate, creating a balance of flavors.

How To Make This Marshmallow Cookies Recipe

Freeze 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 the dry ingredients aside in their separate bowl.

STEP TWO: For the wet ingredients, use 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.

butter, brown sugar, sugar blended together

STEP THREE: Add the egg and egg yolk to the bowl, one at a time, followed by the vanilla extract, and beat for another one to two minutes or just until fully incorporated.

STEP FOUR: Add half the flour mixture to the large bowl and mix on low speed just until incorporated. Repeat with the remaining flour mixture.

chocolate chip, baking bar, and frozen mini marshmallows folded into the cookie dough

STEP FIVE: Using a large wooden spoon or plastic spatula, fold the chocolate chips, semi-sweet baking bar, and frozen mini marshmallows into the chocolate cookie dough.

marshmallow scooped out and placed onto a baking sheet

STEP SIX: Scoop out all the marshmallow cookies using a two-inch cookie scoop and place them onto parchment-lined prepared baking sheets.

Refrigerate the balls of dough for at least two hours. You can cover in plastic wrap while they are on the trays.

STEP SEVEN: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

STEP EIGHT: Place four to six cookies onto the prepared baking sheet, being sure to leave about two inches between each cookie.

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.

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 ten minutes before removing them to cool completely on a wire rack.

How To Serve Chocolate Chip Marshmallow Cookies

These marshmallow chocolate cookies are so rich 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’re looking to balance out the sweetness of these chewy chocolate cookies, consider serving them alongside some tart or tangy fruit, like sliced apples or berries, or even a fruit salad.

Create marshmallow cookie ice cream sandwiches. Scoop your favorite ice cream between two cookies, press gently, and roll the edges in colorful sprinkles.

When To Serve Marshmallow Cookies

HOLIDAY GATHERINGS: Whether it’s Christmas, Thanksgiving, or any other holiday, these cookies make a festive addition to your dessert table.

KIDS’ BIRTHDAY PARTIES: Kids adore marshmallows and chocolate, so these cookies are a hit at birthday parties.

COFFEE OR TEA TIME: Invite friends over for a coffee or tea get-together and serve these cookies as a sweet accompaniment.

MORE COOKIE RECIPES

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If you love marshmallows, our s’mores bites and s’mores lasagna will definitely be right up your alley!

Storage Tips for Marshmallow Cookies

Just like most cookies, you can store these for later enjoyment. Here’s how:

MAKE AHEAD: If you want to get a head start on your cookie-making, you can prepare the cookie dough in advance.

Follow the recipe up to the point where you’ve mixed in the marshmallows and chocolate chips, then scoop the dough into individual cookie portions and place them on a baking sheet.

Freeze the cookie dough portions until they’re firm, then transfer them to an airtight container or zip-top bag.

When you’re ready to bake, you can go straight from the freezer to the oven—just add a couple of minutes to the baking time to ensure they’re cooked through.

ON THE COUNTER: This chewy cookie recipe is best enjoyed right out of the oven.

If you have leftovers, you can store them at room temperature in an airtight container for two to three days.

IN THE FREEZER: To extend the shelf life of your marshmallow cookies, freezing is a fantastic choice.

First, ensure the cookies have completely cooled to room temperature. Then, place them in a single layer on a baking sheet and freeze until solid.

Once frozen, transfer them to an airtight container or a freezer-safe zip-top bag, separating layers with parchment or wax paper.

They can be stored in the freezer for up to two to three months.

Why We Love This Recipe

IRRESISTIBLE FLAVOR: These cookies are a blend of sweet and gooey marshmallows, chocolate chips, and the perfect balance of sweetness.

PERFECT FOR ANY OCCASION: Whether you’re baking for a special celebration, a casual gathering, or simply indulging in a sweet treat for yourself, these cookies fit the bill.

KID-FRIENDLY: They’re great for baking with kids, and the gooey marshmallow center adds an element of surprise and excitement that little ones love.

close up shot of Marshmallow Cookies stacked on top of each other

There is something about the combination of marshmallows and yummy 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 three 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.

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Marshmallow Cookies

5 from 1 vote

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

Cook Time 12

Total Time 2 27

Servings

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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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Lexus Monroe Editorial Assistant
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Marshmallow Cookies