Marshmallow Chocolate Chip Cookies
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These Marshmallow Chocolate Chip Cookies are packed with mini marshmallows and chocolate chips. They come together in under 30 minutes!
These Marshmallow Chocolate Chip Cookies are everything you know and love about Classic Chocolate Chip Cookies except they’re loaded with mini marshmallows! I like to add extra marshmallows on top of the cookies before baking so they get a little bit toasted. They’re chewy, gooey and so delicious!
More Chocolate Chip cookies You’ll Love
- Double Chocolate Peppermint Cookies
- Small Batch Chocolate Chip Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Biscoff Butter Cookies
Ingredient Breakdown
All-purpose flour – this gives the cookies structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.
Baking soda – helps the cookies spread. Do not use baking powder because it will make the cookies cakey.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Marshmallow Chocolate Chip Cookies
1. In a small bowl combine all-purpose flour, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mini marshmallows and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips and mini marshmallows onto the tops of each cookie dough ball.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Marshmallow Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Marshmallow Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips and mini marshmallows. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra chocolate chips and mini marshmallows on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Marshmallow Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- 100 g (2 cups) mini marshmallows
- extra chocolate chips for topping optional
- extra mini marshmallows for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda and salt.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mini marshmallows and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips and mini marshmallows onto the tops of each cookie dough ball.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Marshmallow Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
Can M&M’s, be used or both chips and m&m’s?
Hi Juanita, you can absolutely use M&Ms or both chips and M&Ms! That sounds delicious!!
These were sooooo yummy and gooey!
Thanks so much Kelly!