These chocolate chip marshmallow cookies are thick, soft and chewy. They are a delicious classic chocolate chip topped with lots of mini marshmallows. They are super quick and easy to make and need no resting time.
These thick, soft and chewy chocolate chip marshmallow cookies are so delicious. They are filled with chocolate chips and topped with mini marshmallows. The are so easy to make and requires no resting time. They are done in no time and can be enjoyed immediately.
These cookies are also loaded with chocolate chips and marshmallows, giving them so much flavor! They are so easy and delicious, that you'll want to make them over and over again!
For more cookie recipes, try Nutella Peanut Butter Cookies, Oreo Espresso Cookies and Peanut Butter Brookies.
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WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and an electric hand mixer.
- Soft and chewy: These cookies are thick, soft and chewy making them so delicious!
- No chill time: This recipe uses room temperature butter which means that the dough doesn't need to be chilled in the fridge before baking them.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Mini marshmallows: For this recipe I've used mini marshmallows but you can also use a big marshmallows that's cut into 4-6 smaller pieces.
- Chocolate chips: I recommend using semi-sweet chocolate chips.
- Butter: Take the butter out 30 min before starting making them.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these chocolate chip marshmallow cookies. This recipe requires an electric hand mixer.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a baking sheet with parchment paper.
STEP 1: In a bowl, stir together flour, baking powder, baking soda, and salt.
STEP 2: Add the brown sugar and granulated sugar into a separate bowl with the butter. Using an electric hand whisk, whisk it together for 2 minutes, so it becomes light and fluffy.
STEP 3: Add the egg and vanilla extract and mix it in.
STEP 4: Add the flour mixture and with a spatula, fold it together until just combined. Then add the chocolate chips and fold them in.
STEP 5: Lastly add the chocolate chips and fold them in.
STEP 6: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 6 cookies at a time per baking tray. Give each cookie a gentle press down to flatten the top.
STEP 7: Bake one baking tray at a time for 10 minutes. Then add 8 mini marshmallows on each cookie and gently press them down on the cookie so they don’t fall off. Place the baking tray back in the oven and bake them for further 2 minutes.
STEP 8: Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Let the cookie dough come to room temperature for 10-15 minutes. Then bake the cookies as instructed in the recipe.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw before baking them as instructed in the recipe.
Yes, absolutely. Use a bigger cookie scoop and scoop out 10 cookies and bake them for 12-13 minutes.
STORAGE
Store the Chocolate Chip Marshmallow Cookies in a cookie jar or an airtight container. They are best enjoyed within a few days.
Other Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Chocolate Chip Marshmallow Cookies
Equipment
- A baking tray with baking paper
Ingredients
Chocolate Chip Marshmallow Cookies
- 160 g butter room temperature
- 100 g granulated sugar
- 100 g brown sugar
- 1 large egg
- 1 teaspoon tsp vanilla extract
- 280 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g chocolate chips
- A bag of mini marshmallows
Instructions
Chocolate Chip Marshmallow Cookies
- Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- In a bowl, stir together flour, baking powder, baking soda, and salt.280 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the brown sugar and granulated sugar into a separate bowl with the butter. Using an electric hand whisk, whisk it together for 2 minutes, so it becomes light and fluffy.160 g butter, 100 g granulated sugar, 100 g brown sugar
- Add the egg and vanilla extract and mix it in.1 teaspoon tsp vanilla extract, 1 large egg
- Add the flour mixture and with a spatula, fold it together until just combined. Then add the chocolate chips and fold them in.
- Lastly add the chocolate chips and fold them in.120 g chocolate chips
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 6 cookies at a time per baking tray. Give each cookie a gentle press down to flatten the top.
- Bake one baking tray at a time for 10 minutes. Then add 8 mini marshmallows on each cookie and gently press them down on the cookie so they don’t fall off. Place the baking tray back in the oven and bake them for further 2 minutes.A bag of mini marshmallows
- Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
[…] more cookie recipes, try Chocolate Chip Marshmallow Cookies, Nutella Peanut Butter Cookies and Oreo Espresso […]