These chocolate chip marshmallow cookies are as dreamy as they sound. Decadent chocolate chip cookies with crisp edges and soft centers, stuffed with gooey marshmallow.
Why This Recipe Works
Our chocolate chip marshmallow cookies have rich, buttery cookie wrapped around a full-size marshmallow. Wrapping the cookie dough around the marshmallow helps these cookies spread, while keeping the marshmallow nice and gooey.
I tested this recipe out with so many variations and finally landed on this version that has crisp edges and gooey centers. The recipe uses butter for the best flavor, both baking powder and a little baking soda that helps the cookies brown, and full-size marshmallows for maximum marshmallow-ness.
- Butter. Salted or unsalted will work fine in this recipe. Butter adds flavor, moisture, and gives these cookies the perfect texture.
- Sugar. White, granulated sugar lightens these up than brown sugar alone.
- Brown Sugar. Light brown sugar, packed. The little bit of molasses in the sugar adds moisture, gives a little chewiness and depth of flavor.
- Eggs. Large eggs help bind the cookies and helps them rise.
- Vanilla. We use a hefty amount of vanilla to really compliment the cookies and marshmallows.
- Baking Powder. Just a little bit of baking powder to help the cookies rise, but not spread too much.
- Baking Soda. A little baking soda helps these rise, spread, and helps the edges crisp up.
- Salt. Salt enhances the flavors in these marshmallow chocolate chip cookies.
- Flour. All-purpose flour gives the cookie dough body.
- Chocolate chips. I prefer semi-sweet chocolate chips to cut through the sweetness of the marshmallows, but use your preferred chocolate chip.
- Marshmallows. We are using regular sized, whole marshmallows in these cookies. If needed you can substitute 4 mini marshmallows for 1 marshmallow.
How to Make this Recipe
How you make baked marshmallow cookies?
- Cream butter and sugars. Add room temperature butter and both sugars to your stand mixer or use a hand mixer. Mixer for 1 minute until the 3 ingredients are fully mixed together.
- Add eggs and vanilla. Add eggs and vanilla and continue creaming for 3 minutes until the mixture is pale, and the texture is light and fluffy.
- Add dry ingredients. Add the dry ingredients until they are just barely incorporated. Do not over mix, over mixing can create tough cookies. Add the chocolate chips in and just mix until dispersed. Cover your mixing bowl with plastic wrap and chill in the fridge for 1 hour.
- Stuff the marshmallow. Scoop 3-4 tablespoons of dough, flatten it out using the palm of your hand. Place the marshmallow in the center and wrap the edges of the dough up around the marshmallow. Make sure there are now holes.
- Top with extra chocolate. If you want to make your cookies extra pretty, add some extra chocolate chips to the dough surrounding the marshmallow.
- Bake. Bake your chocolate chip marshmallow cookies at 350 degrees Fahrenheit for 10-12 minutes. Let cool for 10 minutes before transferring to a cooling rack.
Frequently Asked Questions (FAQs)
Don’t let the marshmallow touch the pan. Make sure the cookie dough is securely around the marshmallow. We do not want any holes the dough exposing the bottom and sides of the marshmallow. Any little gaps and the marshmallow will leak out and melt in the cookie.
Don’t bake for too long or too hot. While testing these cookies I tested several different oven temperatures and bake times. I found that if the cookies were baked too long or at too high a temperature the marshmallow liquified and melted.
Yes, you can freeze cookies with marshmallows in them! Let the cookies cool completely, then transfer them to an airtight container of your choice.
When you’re ready to eat them, let the marshmallow cookies thaw completely. If your marshmallows lack the soft, gooey texture you want, pop the cookie in the microwave for a few seconds to warm it up. Be careful not to heat it for too long or the cookie will burn.
There are lots of variables that could affect why your cookies are spreading so much. To keep your cookies from spreading more than you want, I have two suggestions—freeze the dough or use half a marshmallow. Place scooped cookie dough with the marshmallow inside in the freezer for 10 minutes before baking or use half a marshmallow instead of a whole marshmallow.
- Use parchment paper. If your marshmallow leaks out at all, the cookies might be difficult to remove from the pan, even if it is greased. Parchment paper or a silicone baking mat will make the removal of the cookies much easier.
- Seal the edges. Going hand-in-hand with the tip above, you want to make sure the marshmallow doesn’t touch the pan. Make sure the marshmallow is well sealed with cookie dough. If the marshmallow touches the pan it will liquify and melt.
- Let cookies cool. These chocolate chip marshmallow cookies are super gooey and spread a ton in the oven. It’s important that you let the cookies cool for at least 10 minutes before trying to transfer them to cooling rack or they will just fall apart in the transfer.
- Substituting mini marshmallows. If you don’t have regular marshmallows you can substitute mini marshmallows. Stack 4 mini marshmallows together just like it was a regular marshmallow. Shape the cookie dough around it the same way you would a regular-sized marshmallow.
- Top with extra chocolate chips. This is totally optional, but it makes them look extra delicious. After you wrap the cookie dough around the marshmallow, stick chocolate chips around the edge of the cookie dough.
All About Marshmallows
I get asked tons of questions about marshmallows all the time! So here are some of the most common marshmallow questions, pertaining exclusively to marshmallows. If the question is about marshmallows in the cookies, check our FAQ section above.
The best way to keep marshmallows fresh is to avoid contact with air. Keep them in a tightly sealed, airtight bag.
Marshmallows are best when used by their best by date printed on the bag, but they’ll usually still be good for another 1-2 months after the best by date.
Yes, you can freeze marshmallows. Place them in a freezer bag, remove all the excess air. If the marshmallows are fresh when placed in the freezer, they’ll stay fresh for another 2 months.
Marshmallows will soften and get gooey when baked. If baked at too high a temperature for too long, the sugar in the marshmallows can caramelize and harden.
Freezing and Storage
These chocolate marshmallow cookies are best eaten within 2-3 days. Keep them loosely or tightly covered to preserve freshness. If you notice that the marshmallow is not as soft as you’d like, microwave the cookie for a few seconds. This will soften the cookie, the chocolate, and the marshmallow giving you a gooey cookie! Just don’t microwave it too long or the cookie will burn.
Can you freeze the chocolate chip marshmallow cookie dough?
Yes, you can freeze the cookie dough with the marshmallow in the center to make for a later day! Shape the cookie dough with the marshmallow in the middles, freeze on a lined baking sheet for 1 hour. Then transfer to a gallon freezer bag or an airtight container.
When you’re ready to make the cookies at a later day, thaw the cookie dough on the counter for 30 minutes while the oven is preheating, then bake according to normal instructions. You may need to add an additional 1-2 minutes onto the bake time if you notice the cookies aren’t spreading as much as you’d like. Use the cookie dough within 3 months of freezing.
Can you freeze the baked cookies with marshmallows in them?
Yes! Let the cookies cool completely before freezing. I’d recommend putting a small piece of parchment paper in between the cookies, to prevent them from sticking, before placing in a gallon freezer bag or air tight container in the freezer. Use within 3 months. Let the cookies thaw completely before baking, you may need to microwave the cookie for 5-10 seconds to restore the marshmallow’s gooeyness to the cookie.
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Chocolate Chip Marshmallow Cookies
- 1 cup butter (room temperature)
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 cups flour
- 2 cups chocolate chips + extra for topping (I used semisweet)
- 24 regular-sized marshmallows
- Cream together butter and sugars for 1 minutes. Add in eggs and vanilla and continue creaming for 3 minutes until the mixture has paled in color and is light and fluffy.
- Add in salt, baking powder, baking soda, and flour. Mix until flour has disappeared, do not over mix.
- Stir in chocolate chips until evenly dispersed. Cover dough with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or silicone baking mats (crucial so marshmallow doesn’t stick).
- Scoop 3-4 tablespoon of dough and then flatten with your hand. Place whole marshmallow in the center and wrap the dough up around the sides of the marshmallow, leaving only the top of the marshmallow exposed. Make sure no marshmallow is peeking through the dough on the bottom or sides.
- Place cookie dough balls on lined baking sheet make sure to give the cookies lots of room to spread. I put about 6 on a large baking sheet. Bake for 10-12 minutes.
- Let cookies cool for 10 minutes before transferring to a cooling rack. If your cookies are spreading too much you can either freeze the dough with the marshmallow inside for 10 minutes before baking or use just half a marshmallow instead of a whole marshmallow. Yields 22-24 cookies.
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