Gooey, chewy Marshmallow Chocolate Chip Cookies are calling your name! A classic chocolate chip cookie loaded with chocolate chunks and marshmallows. This recipe makes four dozen so you have lots to share with friends!
Everyone has a recipe for chocolate chip cookies somewhere but how do you like your cookies? Soft? Cakey? Thick? Crunchy? Chewy? Well if you said soft and chewy and let’s not leave out gooey you are in for a treat!
This recipe for chocolate chip marshmallow cookies is just that. The trick is all in the butter! Or rather the fat. Some recipes call for room temperature butter, others only slightly softened and this one melted. Melted butter is what gives these chocolate marshmallow cookies their chewy texture. Not chewy like beef jerky… chewy like and soft versus thick and cakey.
The other trick…chilling! I know what you are thinking… “hell no I am not waiting for these cookies! I want them now!” But trust me the wait is worth it!
Chilling the dough gives all the ingredients a chance to become friends. To share their flavours and works as a team. Chilling the dough also keeps them from spreading out too much when baking producing a soft chewy cookie that isn’t wafer-thin.
If you like a more crunchy texture in your cookies you may like this chocolate chip cookie recipe! And don’t worry if you aren’t gluten-free. This recipe can be made with all-purpose flour for a one-to-one swap.
Ingredients You’ll Need
- Butter – Unsalted is always best for baking and the butter does not have to be softened becasue we are melting it anyway.
- Granulated Sugar – Because sugar and cookies go hand in hand.
- Brown Sugar – Adds a deeper flavour. Pack it lightly into the measuring cup when measuring.
- Eggs – This recipe uses one full egg and one egg yolk.
- Vanilla – Because all baked goods have vanilla for flavour it seems.
- Flour – All-purpose flour is recommended to help give a better structure to hold up the melted butter.
- Baking Soda – The ingredient that gives rise to the cookies.
- Cornstarch – Helps to find the liquid and fat to the dough to preven the cookies from overspreading. And helps to give them a bit of a lighter consistency.
- Salt – Aids in the flavour and helps with the texture of the cookie.
Making Chocolate Chip Marshmallow Cookies
Start by melting your chocolate in a microwave-safe bowl and then let it cool.
In a large bowl add the cooled melted butter, granulated sugar and brown sugar and beat using an electric mixer until well blended. Then add in the vanilla and eggs and continue to blend until smooth.
Place a sieve over top of the large bowl and add in the flour, baking soda and salt. Use a spoon to work the ingredients through the sieve into the butter and egg mixture below.
Remove the sieve from the bowl and use a spoon to mix the dry ingredients into the wet ingredients. Do not overmix.
Then add in the chocolate chips and the marshmallows reserving a 1/2 cup of the marshmallows for later.
Cover the bowl with plastic wrap or a tight-fitting lid and let it rest in the fridge for about 8 hours or overnight. Don’t let rest for more than 72 hours because of the eggs. Then when you are ready to bake remove the cookie batter from the fridge and let it come to warm to room temperature or until it is soft enough to scoop.
Depending on how long the cookie batter has been in the fridge this may take a few hours.
Preheat your oven to 350º F and then roll a heaping tablespoon of the dough into balls. Place the balls of cookie dough on a parchment paper-lined baking sheet spaced evenly apart.
I like to place them so that the more “marshmallowy” side is facing up so when the cookies spread the marshmallow goo is on the top. Because…
These cookies take about 10 minutes 12-15 minutes to bake but 2 minutes before they are ready pull them out of the oven. Then add a few of the remaining marshmallows to the top of the cookies right where you see that melted marshmallow.
So in that spot, you are going to have a gooey marshmallow where the other one melted into the cookie batter. Double marshmallow madness!
Repeat the process until all the cookie batter is baked.
The chocolate chip cookies with marshmallows can be stored on the counter for up to 5 days in a tightly sealed container or freeze for up to 3 months.
Or if you only want to make a few cookies or maybe half the recipe you can pre-roll the cookie dough into balls when the batter is at room temperature. Then freeze the individual cookie dough balls on a baking sheet separately.
Once frozen just pop them into a resealable bag or container and pull out a few at a time, let them come to room temperature and then bake up a few. My kids do this when they want a few. They actually use my toaster oven because it can make about 6 at a time on the little baking sheet the toaster oven comes with.
Do you have to let these rest overnight in the fridge?
No! They will still be amazing even baked right away. Letting them sit just gives the ingredients a time to marry or come together and when cooled they don’t spread as quickly.
If you want to make them sooner than later, I would just suggest giving them at least an hour in the fridge for the batter to firm up a bit to reduce over-spreading and the cookies becoming too thin.
Here are More Great Chocolate Chip Cookie Recipes!
- Gluten-Free Chocolate Chip Cookies
- Red Velvet Chocolate Chip Cookies
- Oatmeal Banana Chocolate Chip Cookies
- Salted Caramel Brookies
Marshmallow Chocolate Chip Cookies
- 1 cup unsalted butter melted and cooled
- 1/2 cup granulated sugar
- 1 1/4 cup light brown sugar lightly packed
- 1 egg
- 1 egg white
- 2 tsp vanilla
- 2 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp salt
- 1 1/2 cup semi-sweet chocolate chunks or chips
- 1 1/4 cup mini marshmallows divided
- In a large bowl add the melted and cooled butter, granulated sugar and brown sugar and beat with a hand mixer or stand mixer for about 2 minutes.
- Add in the egg, egg yolk and vanilla and continue to mix until smooth and creamy.
- Place a large sieve over the bowl and add the flour, baking powder, cornstarch and salt. Use a spoon to work the dry ingredients through the sieve and into the wet ingredients below.
- Use a spoon to mix the dry ingredients into the wet ingredients just until blended. Then add in the chocolate chips and most of the marshmallows reserving a 1/2 cup of marshmallows for later. Mix until evenly distributed.
- Cover the cookie dough with plastic wrap or a tight fitting lid and place in the fridge to cool overnight or for 8 about hours and not more than 72 hours.
- When ready to bake remove the cookie dough from the fridge and let it come to room temperature or warm enough to scoop into balls. Preheat the oven to 350 F and then scoop rounded tablespoons of cookie dough and place on a parchment lined baking sheet.
- Bake for 12-15 minutes removing them from the oven about 2 minutes before they are done. When you remove the cookies before baking is ended add a few of the remaining marshmallows to the top of the cookies and then place bake in the oven to finish baking.
- When the cookies are golden brown remove them from the oven and let them rest on the cookie sheet for a few minutes before transferring to a cooling rack.
- Store in a tightly sealed container for up to 5 days or freeze for up to 3 months.