A gooey marshmallowy twist to the classic chocolate chip cookie. These fun chocolate chip marshmallow cookies are super simple and sure to be a new favourite!
Ingredients for Chocolate Chip Marshmallow Cookies
For these cookies, you'll need:
- Butter - unsalted and softened to room temperature.
- Sugar - a mix of both caster sugar (superfine granulated sugar) and firmly packed light brown sugar (muscovado).
- Vanilla extract
- Flour - either all purpose flour or plain flour will work in this recipe.
- Baking soda
- Chocolate chips - I like to use either dark chocolate or semi-sweet chocolate chips, but you could also use chocolate chunks or chopped chocolate. Feel free to experiment with your favourites here - especially if you're a milk chocolate lover, this recipe will work fine with milk chocolate chips or chunks as well.
- Mini marshmallows
Making Chocolate Chip Marshmallow Cookies
The process for the cookie dough is very straightforward.
Start by creaming together the butter and sugars, then add the egg and vanilla. Once you have a smooth mixture, sift in the dry ingredients (flour, salt and baking soda). Stir to combine. Then add in the chocolate chips and stir to distribute as evenly as possible.
How to add marshmallows to chocolate chip cookies
In order to add the marshmallows, you don't want to just dump these into the batter and stir. Marshmallows are fairly delicate and won't hold up to the stirring required in most thick cookie doughs.
Instead, scoop out balls of cookie dough and make an indentation in the top. Place two or three mini marshmallows in the indentation and reform the ball, leaving these peaking out so that you know which side to place up on the cookie sheet.
Place the cookie dough balls on a lined sheet to chill in the refrigerator for at least 1 hour.
After an hour, place marshmallow side up and spaced out on a baking sheet. Bake in a preheated oven for about 15 minutes. After 10 minutes, open the oven and place a few extra mini marshmallows on top of each cookie for the ultimate chewy gooey cookie finish.
Common Marshmallow Baking Issues
There is one main issue you might encounter when baking with marshmallows - they melt! You should be aware:
- If your marshmallows are too deep inside your cookie dough and end up near the base of the cookie, the heat of the baking tray may cause a hole in the centre of your cookie. This won't massively impact the flavour, but it will lead to a crystallised sugar instead of a sticky centre. This is why you want to bake with the marshmallows near the top.
- If you want to add extra marshmallows on top of the cookie, then timing is everything! I like to add mine after 10 minutes of baking, meaning the cookies have about 5 more minutes in the oven. This leads the marshmallows to break down, but you still retain little patches. If you want more of the marshmallow structure to be maintained, add them later - after 13 minutes of baking. Since they'll have less time in the oven, they'll also have less time to break down.
- Leave the cookies to cool on the tray. When working with marshmallows, the stickiness leads to very soft cookies when they're fresh from the oven. If you try to move them immediately, they'll break apart. Let them cool for at least 5 to 10 minutes on the tray and they'll firm up enough to transfer.
FAQs for Marshmallow Chocolate Chip Cookies
Honestly - yes - trust me, chilling them is worth it!
By refrigerating the cookie dough balls before baking, you're helping to prevent too much spreading. This means you'll get softer chewier cookies. This also means your marshmallows are less likely to melt through to the bottom of the cookies. This is a common issue with baking with marshmallows and can cause a hole in the middle of your cookie.
I recommend chilling for an hour, but you can also chill for up to 2 days. If you want to bake more quickly, you can freeze for half an hour.
Yes, these cookies can be frozen. Much as other cookies, they are best frozen as cookie dough balls prior to baking. You can then bake straight from frozen for the best and freshest results! If baking from frozen, the timing will increase by about 5 minutes - be careful to keep an eye as this may vary.
These cookies are best eaten fresh on the day they're made. They do last for a few days, stored covered at room temperature. But, if you're wanting to make in advance, it is best to make the dough and freeze this for baking nearer the time of serving.
If you like these cookies, try out some others:
- Oatmeal Coconut Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar
- Chocolate Coconut Macaroons
- Easy No Bake Cookies without Peanut Butter
Chocolate Chip Marshmallow Cookies
- ½ cup unsalted butter softened
- ½ cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar (muscovado) firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cup all purpose flour or plain flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 5 oz chocolate chips
- 2 oz mini marshmallows
- Begin by creaming the butter and sugars together in a large mixing bowl. Blend these until they are light and well combined.
- Add the egg and beat to combine, followed by the vanilla.
- Then sift in the dry ingredients (the flour, baking soda and salt). Mix these into the butter with a spatula until you form a dough.
- Add the chocolate chips and mix to distribute.
- Using a scoop, spoon out portions of the dough. I like to use an OXO #40 scoop, but a tablespoon will also work - you're looking for roughly 1½-2 tablespoon portions. Form this into a ball and then make an indentation in the top. Press two mini marshmallows into the centre of the dough ball and reform the ball leaving the marshmallows peaking out of the top.
- Place the dough balls on a lined tray and chill in the refrigerator for at least 1 hour. Meanwhile preheat the oven to 350°F (175C/155C Fan). Line baking sheets with parchment paper or silicone baking mats.
- After an hour, place the balls of dough spaced out on the prepared baking sheets, with the marshmallows on top. Leave about 2" between the balls for them to spread.
- Bake in the preheated oven for 10 minutes, then add a few extra mini marshmallows to the top of each cookie, before continuing to bake for about 5 minutes until the edges are starting to go golden.
- Remove from the oven and allow to cool on the baking tray for 5-10 minutes until firm enough to transfer to a wire rack to cool.