Chocolate Chip Marshmallow Cookies Recipe: The Ultimate Sweet Delight

If you love the magical combo of gooey marshmallows and rich, melty chocolate, you’re about to fall head over heels for these Chocolate Chip Marshmallow Cookies. Imagine everything you adore about a classic chocolate chip cookie—chewy texture, golden edges, and that buttery sweetness—now elevated with soft, stretchy marshmallows that take each bite to the next level.

This isn’t just a cookie; it’s a warm hug disguised as dessert. Inspired by the flavors of s’mores, these cookies are perfect for any occasion—whether you’re swapping cookies with friends, baking for family, or just giving in to a well-deserved craving. They’re the kind of treat that disappears quickly from the plate, leaving everyone asking for the recipe.

One thing’s for sure: these Chocolate Chip Marshmallow Cookies will become a beloved staple in your kitchen, whether you’re sharing them or keeping them all to yourself (no judgment here!). Get ready to bake up some happiness—one gooey, chocolatey bite at a time.

If you’re searching for more cookie recipes, this list is sure to catch your interest!

Gluten-Free Shortbread Cookies

Gluten Free Chocolate Chip Cookie

Christmas Pinwheel Cookies

Why You’ll Fall in Love with This Recipe

• It’s the Best of Both Worlds : Take everything you love about a classic chocolate chip cookie—gooey, melty chocolate and a chewy, buttery texture—and add soft, stretchy marshmallows that make every bite feel like a cozy hug.
• Effortless but Impressive : This Chocolate Chip Marshmallow Cookies is simple, reliable, and brings so much joy in the process of baking it. And the result? Cookies that look (and taste) like you spent hours in the kitchen. Sneaky, right?
• A Guaranteed Crowd Favorite : Bring these Chocolate Chip Marshmallow Cookies to a party, bake them for your family, or gift them to a friend—they’ll be the first treat to disappear every single time. Bonus: you’ll become everyone’s favorite baker.
• The Texture Will Blow Your Mind : Crispy edges, soft centers, gooey chocolate, and pillowy marshmallows all come together for the ultimate cookie experience. One bite in, and you’ll wonder how you lived without this combo.
• Nostalgia in Every Bite : The marshmallows bring a hint of campfire s’mores vibes but without all the mess. Whether you’re baking for a cozy night in or just chasing a bit of childhood nostalgia, these Chocolate Chip Marshmallow Cookies deliver all the feels.
• They’re Pure Joy in Cookie Form : There’s something magical about a cookie that makes you stop everything and savor it. That’s exactly what these Chocolate Chip Marshmallow Cookies do—they make life a little sweeter, one bite at a time.

Bake these once, and they’ll become your go-to for cookie cravings, family traditions, and every moment in between. Trust me, this isn’t just a recipe—it’s love at first bite.

Ingredients

The following materials are needed to make these delicious chocolate chip marshmallow cookies:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 cup mini marshmallows
• Optional: 1/2 cup of chopped nuts, like walnuts or pecans

How To Make Chocolate Chip Marshmallow Cookies

Following simple, step-by-step instructions makes creating the perfect batch of chocolate chip marshmallow cookies easy. Each step is designed to ensure your cookies turn out soft, chewy, and bursting with flavor.

Step 1: Preheat Your Oven and Prepare Baking Sheets

First things first—preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure the cookies bake evenly and don’t stick. Prepping your sheets ahead of time keeps everything smooth and stress-free when you’re ready to bake.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together 2 1/4 cups of all-purpose flour and 1/2 teaspoon of baking soda. This duo is key to giving your cookies the perfect rise and structure. Set the bowl aside for later—you’ll need it soon!

Step 3: Cream Butter and Sugars

Grab a large mixing bowl and an electric mixer. Beat together 1 cup of unsalted butter, 1/2 cup of granulated sugar, and 1 cup of packed light brown sugar. Mix on medium speed for 2–3 minutes until the mixture looks light and fluffy. This step adds air to the dough, giving your cookies a wonderfully soft texture.

Step 4: Add Eggs and Vanilla Extract

Next, beat in two large eggs and 2 teaspoons of pure vanilla extract. These ingredients add richness and flavor depth to your cookies. Mix on medium speed until everything is well combined and smooth.

Step 5: Incorporate Dry Ingredients

Slowly add your flour mixture to the wet ingredients, mixing on low speed. Be careful not to overmix—the dough should be smooth but not sticky.

Step 6: Fold in Chocolate Chips and Marshmallows

Switch to a spatula and gently fold in 2 cups of semi-sweet chocolate chips and 1 cup of mini marshmallows. This is where the magic happens! If you want a little extra crunch, toss in 1/2 cup of chopped nuts like walnuts or pecans. Make sure all the mix-ins are evenly spread throughout the dough for bites full of chocolatey, marshmallow goodness.

Step 7: Scoop the Dough onto Baking Sheets

Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Leave about 2 inches between each cookie to give them room to spread. To keep things uniform, aim for similar-sized dough balls—it helps with even baking.

Step 8: Bake the Cookies

Place the baking sheets in the oven and bake for 10-12 minutes until the edges are golden brown but the centers are still soft. Baking times may vary slightly depending on your oven, so keep an eye on the cookies to prevent over baking.

Step 9: Cool the Cookies

Once baked, let the cookies cool on the sheets for about 5 minutes. This short rest helps them set up and makes transferring them easier. Afterward, move them to a wire rack to cool completely (if you can wait that long!). Store leftovers in an airtight container for up to a week—or enjoy them fresh for the ultimate treat.

Helpful Tips

• Chill the Dough : Don’t skip chilling the dough! Letting it rest in the fridge for at least 30 minutes helps the flavors meld together and prevents the cookies from spreading too much while baking, giving you those thick, chewy centers.
• Use Room Temperature Ingredients : Make sure your butter (or coconut oil) and eggs are at room temperature before mixing. This ensures everything blends smoothly and creates the perfect texture.
• Choose the Right Marshmallows : Mini marshmallows work best for this recipe as they melt evenly and create those gooey pockets of sweetness. Avoid jumbo marshmallows—they can overwhelm the cookies.
• Don’t Overbake : Take the Chocolate Chip Marshmallow Cookies out of the oven as soon as the edges are golden, and the centers still look slightly underdone. They’ll continue to cook as they cool on the baking sheet, giving you that perfect soft texture.
• Line Your Baking Sheets : Always use parchment paper or a silicone baking mat to line your baking sheets. It keeps the cookies from sticking and makes cleanup a breeze.
• Bake a Test Cookie : If you’re unsure how your dough will bake, pop one cookie in the oven as a test. This helps you adjust the baking time, spacing, or any ingredient tweaks before committing to the full batch.

Follow these tips, and you’ll have Chocolate Chip Marshmallow Cookies that are not only delicious but also look like they came straight out of a bakery!

Storage :

To keep your Chocolate Chip Marshmallow Cookies fresh and delicious, follow these storage methods:

At Room Temperature

• Duration: 3–5 days
• Storage Instructions: Arrange the cookies in an airtight container, using parchment paper between each layer to keep them from sticking together.
• Pro Tip: Add a slice of bread to the container to maintain moisture and keep cookies soft.

In the Refrigerator

• Duration: Up to 1 week
• How to Store: Use an airtight container or a resealable plastic bag. Chill them to keep the marshmallows firm and prevent the cookies from becoming too soft.
• Reheat Option: Microwave for 10–15 seconds to soften the cookies before serving.

In the Freezer

• Duration: Up to 3 months
• How to Store:
  • Let the cookies cool completely before freezing.
  • Place the cookies in a single layer on a baking sheet and freeze for 1–2 hours to avoid them sticking together.
  • Transfer the frozen cookies into a freezer-safe bag or container, separating layers with parchment paper.
• To Thaw: Let cookies sit at room temperature for 30 minutes or reheat in the oven at 300°F (150°C) for 5–10 minutes.

Frequently Asked Questions (FAQ)

1: Can I use different types of chocolate for this recipe?

Absolutely! You can choose any type of chocolate, depending on your taste. Other variations to chips include, but are not limited to, milk, dark, or even white chocolate chips to bring different tastes. Half-and-half chocolate has a distinct taste compared to two separate kinds of chocolate: mixing two types will give a better result, as the user will gain a much layered and intricate taste

2: How can I make these Chocolate Chip Marshmallow Cookies gluten-free?

To make this Chocolate Marshmallow Cookies for individuals with Coeliac disease, use a gluten-free all-purpose flour instead of the All-Purpose Flour. Make sure that the baking soda you’re using is also gluten-free. Furthermore, it may be advisable to ensure each other’s ingredients, including chocolate chips and marshmallows, are labeled gluten-free to eliminate a cross-contamination factor.

3: Can I substitute regular marshmallows with large marshmallows?

Mini marshmallows should be preferred because they sink more evenly into the cookie dough. Big marshmallows, used in large quantities, make the dough gummy, which prevents the cookies from spreading properly. If you only have standard-sized marshmallows, you should cut them into small pieces to incorporate them into the dough.

4: Can I add other ingredients to customize the recipe?

Absolutely! This Chocolate Chip Marshmallow Cookies is highly versatile and can be customized in numerous ways. Here are some ideas:

• Additional Nuts: Add macadamia nuts, almonds, or hazelnuts for extra crunch.
• Oats: Incorporate rolled oats for a heartier texture and rich flavor.
• Spices: Add a pinch of cinnamon, nutmeg, or ginger for a spicy kick.
• Citrus Zest: Orange or lemon zest can add a pleasant freshness.
• Caramel: Mix in caramel bits or drizzle caramel sauce for added sweetness.

5: Why aren’t my chocolate chip marshmallow cookies as chewy as expected?

Several factors can affect the texture of your Chocolate Chip Marshmallow Cookies :

• Baking Time: Overbaking can make cookies hard. Keep a close eye and remove them from the oven while still slightly soft in the center.
• Sugar Ratio: Slightly reducing the granulated sugar can help achieve a chewier texture.
• Type of Flour: Using a lower-protein flour can result in softer cookies.
• Adding Marshmallows: Marshmallows add moisture to the dough, contributing to a chewy texture. Ensure you’re adding enough marshmallows to achieve the desired consistency.

6: Can I use salted butter instead of unsalted butter?

This recipe should use unsalted butter to allow the right salt quantity to be measured freely. If using salted butter, the other half teaspoon should be reduced since the cookies will be too salty.

7: Can I double the recipe?

Absolutely! This recipe doubles easily. Just make sure you have enough baking sheets and space in the oven for even baking.

8: What’s the best way to reheat Chocolate Chip Marshmallow Cookies?

To reheat Chocolate Chip Marshmallow Cookies, place them in the microwave for 10–15 seconds or warm them in the oven at 300°F (150°C) for 5–7 minutes. This helps restore their fresh-from-the-oven texture.

How can I make my Chocolate Chip Marshmallow Cookies thicker?
For thicker cookies:

• Chill the dough for at least 1 hour before baking.
• Add an extra tablespoon of flour to the dough for more structure.
• Avoid overmixing the butter and sugar, which can make the Chocolate Chip Marshmallow Cookies spread.