Chocolate Chip Marshmallow Cookies Recipe: The Ultimate Sweet Delight
These Chocolate Chip Marshmallow Cookies are the ultimate comfort treat—soft, chewy, and bursting with gooey marshmallows and melty chocolate in every bite. Perfect for satisfying your sweet tooth or impressing at any gathering, these cookies strike the perfect balance between rich, buttery dough and decadent mix-ins. Whether enjoyed fresh from the oven or saved for later, they’re guaranteed to bring joy with every bite!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Spatula
- Measuring Cups and Spoons
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingrédients
- 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
Instructions
- Step 1: Preheat Your Oven and Prepare Baking SheetsFirst 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 IngredientsIn 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 SugarsGrab 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 ExtractNext, 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 IngredientsSlowly 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 MarshmallowsSwitch 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 SheetsUsing 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 CookiesPlace 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 CookiesOnce 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.
Notes
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.