Marshmallow Chocolate Chip Cookies

- The Delicious Spoon

“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!"

- The Delicious Spoon


key ingredient:


– unsalted butter melted and cooled – granulated sugar – light brown sugar lightly packed – egg – egg yolk – vanilla – all-purpose flour – baking soda – cornstarch – salt – semi-sweet chocolate chunks or chips – cup mini marshmallows divided


Marshmallow Chocolate Chip Cookies Recipe


4 Dozen


Dessert,  Treat, Treat

prep time

15 Minutes


North American

1. 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.


2. Add in the egg, egg yolk and vanilla and continue to mix until smooth and creamy.


3. 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.


4. 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.


5. 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.


6. 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.


7. 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.


8. 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.


9. Store in a tightly sealed container for up to 5 days or freeze for up to 3 months.


Visit The Delicious Spoon for more notes and tips on making the BEST Marshmallow Chocolate Chip Cookies!

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