A good batch of chocolate chip marshmallow cookies balances a crisp edge with a soft, almost doughy center where the marshmallows melt into sticky pockets. This recipe uses a measured mix of brown and white sugar so the cookies spread just enough without going flat. You get a reliable result whether you bake on a weeknight or prep dough ahead for a weekend treat.
The method below keeps the marshmallows from fully dissolving by folding them in last and using chilled dough. That small step is what gives you visible molten bits instead of a vague sweetness. If you already like our pudding cookies, this is a fun next bake with a different texture. Making this chocolate chip marshmallow cookies at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Chocolate Chip Marshmallow Cookies
- Soft centers with lightly crisp edges from a two-sugar blend
- Real marshmallow pockets that stay gooey after baking
- One bowl plus a mixer, no special tools required
- Dough rests in the fridge so it bakes evenly every time
Ingredients You’ll Need
- 115 g unsalted butter, softened to room temperature
- 100 g light brown sugar, packed
- 50 g granulated white sugar
- 1 large egg, cold from the fridge
- 1 tsp vanilla extract
- 190 g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 120 g semi-sweet chocolate chips
- 90 g mini marshmallows
Ingredient Substitutions
Unsalted butter: Replace with an equal weight of salted butter if that is what you keep on hand. Omit the added fine salt to avoid a salty bite, since salted butter carries roughly 1.5% salt by weight. The texture stays the same but the flavor reads slightly more savory at the edges. The chocolate chip marshmallow cookies works well for weeknight cooking when time is limited.
Light brown sugar: Swap for dark brown sugar using the same packed weight for a deeper molasses note. Dark brown holds more moisture, so expect a chewier cookie that spreads a touch less. Cut the bake time by 1 minute if the tops look set early. Storing leftover chocolate chip marshmallow cookies correctly keeps it tasting good for days.
Semi-sweet chocolate chips: Use an equal weight of chopped dark chocolate bars for thinner, glossier melt pools. Chopped bars lack the stabilizers in chips, so they spread more during baking. Leave a few larger chunks for contrast against the small marshmallows. For the best results with this chocolate chip marshmallow cookies, read through all the steps before starting.
Mini marshmallows: Replace with an equal volume of regular marshmallows cut into 1 cm pieces if you only have the large size. Cut pieces hold shape better than whole large ones, which collapse into a thin syrup layer. Coat the cut pieces in 1 tsp of the flour to slow sticking. If you enjoyed this, our chocolate chip cookies is worth trying next.
Step-by-Step Instructions
- Beat 115 g softened butter with 100 g brown sugar and 50 g white sugar on medium speed for 2 minutes until pale and fluffy.
- Add 1 cold egg and 1 tsp vanilla, then mix on low speed for 30 seconds until the batter looks cohesive with no streaks.
- Whisk 190 g flour, 1/2 tsp baking soda, and 1/4 tsp salt in a separate bowl, then add to the butter mix on low speed until just combined.
- Fold in 120 g chocolate chips and 90 g mini marshmallows by hand with a spatula until evenly scattered, do not overmix.
- Cover the dough and rest it in the fridge for 30 minutes so the flour hydrates and the marshmallows firm up.
- Scoop 2 tbsp portions onto a lined tray, spacing them 5 cm apart, and bake at 180°C / 350°F for 11 minutes until edges are set but centers look slightly underdone.
- Cool on the tray for 5 minutes before moving to a rack, since the centers finish setting from residual heat.
Pro Tips
Chill the scooped dough balls for 10 minutes before baking if your kitchen is warm, which keeps the marshmallows from spreading into one sheet. A cold start gives cleaner round cookies with distinct pockets.
Use room temperature ingredients only for the butter; a cold egg actually slows spread and helps thick centers. That contrast is useful when you want a bakery-style hump.
Rotate the tray at the 8 minute mark if your oven heats unevenly, so the backs do not brown before the front sets. Most home ovens run 10–15°C off at the edges.
Press 2–3 extra chocolate chips onto each ball right after baking for a fresher look and a softer top chip. The heat melts them just enough to stick without fully liquefying.
Common Mistakes to Avoid
Adding marshmallows to warm dough makes them melt into the batter before baking, leaving no pockets. Always fold them into chilled dough straight from the fridge.
Overbaking past 12 minutes turns the marshmallow from chewy to stiff and the edges to brittle. Pull the tray when centers still look damp and let them set on the hot tray.
Skipping the flour coat on cut marshmallows makes them glue the dough together in clumps. A light toss in reserved flour keeps the pieces distributed. For another easy option, check out our recipe tags.
Serving Suggestions
Serve the cookies warm with a glass of cold milk so the marshmallow centers stretch as you bite. The slight salt in the dough pairs well with plain dairy. For a dessert board, add our brown butter cookies alongside for a deeper flavor comparison.
Crush two cookies over vanilla ice cream for a quick sundae with texture contrast. The crisp edges hold up against the cold cream better than soft cake.
Storage and Reheating
Keep baked cookies in an airtight container at room temperature for up to 3 days, layering parchment between rows so marshmallows do not stick. The centers stay soft but lose the fresh-baked pull.
Freeze unbaked dough balls for up to 2 months and bake from frozen, adding 2 minutes to the time. Baked cookies can be frozen too, though the marshmallow texture turns slightly firmer after thaw. You might also like our default kit.
Recipe Variations
Peanut Butter Version
Replace 30 g of the butter with 30 g smooth peanut butter for a nutty base that complements the chocolate. The dough will be slightly stiffer, so rest it 5 minutes longer before scooping. Expect a stronger aroma and a denser crumb.
Double Chocolate Version
Swap 20 g of the flour for 20 g unsweetened cocoa powder and use milk chocolate chips instead of semi-sweet. Cocoa absorbs more liquid, so add 1 tbsp milk if the dough feels dry. The result is a darker cookie with a fudgy edge.
Festive Version
Use colored mini marshmallows and white chocolate chips for a holiday look that keeps the same bake time. The dyes may bleed slightly at the edges, which actually reads as a fun swirl. Try our mini egg cookies for another seasonal twist.
Salted Caramel Version
Add 1/2 tsp flaky salt on top before baking and use caramel chips in place of 40 g of the chocolate. The salt cuts the sweet marshmallow and gives a savory finish. Bake at the same temperature but check at 10 minutes since caramel browns faster.
Chocolate Chip Marshmallow Cookies
Description
These chocolate chip marshmallow cookies balance crisp edges with soft, doughy centers where mini marshmallows melt into sticky pockets. Chilled dough and last-minute folding keep the marshmallows visible and gooey after baking.
Ingredients
Instructions
-
Cream butter and sugars
Place 115 g softened butter, 100 g brown sugar, and 50 g white sugar in a mixing bowl. Beat on medium speed for 2 minutes until the mixture turns pale and fluffy with no sugar graininess visible.
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Add egg and vanilla
Crack in 1 cold egg and pour 1 tsp vanilla into the creamed butter mixture. Mix on low speed for 30 seconds until the batter looks cohesive with no streaks of egg white remaining.
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Combine dry ingredients
In a separate bowl, whisk together 190 g flour, 1/2 tsp baking soda, and 1/4 tsp salt. Add this dry mix to the butter mixture on low speed and mix until just combined with no visible flour patches.
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Fold chips and marshmallows
Using a spatula, fold in 120 g chocolate chips and 90 g mini marshmallows by hand until evenly scattered. Do not overmix; stop as soon as the add-ins are distributed so the marshmallows stay intact.
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Chill the dough
Cover the dough and rest it in the fridge for 30 minutes so the flour hydrates and the marshmallows firm up. The chilled dough should feel cool and slightly stiff when touched, not sticky.
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Scoop and space dough
Scoop 2 tbsp portions onto a lined baking tray, spacing them 5 cm apart to allow spread. The dough balls should sit rounded and distinct before going into the oven.
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Bake the cookies
Bake at 180°C / 350°F for 11 minutes until the edges are set but the centers look slightly underdone and soft. Pull the tray when the tops are matte at the edge yet glossy in the middle.
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Cool on tray
Leave the cookies on the hot tray for 5 minutes before moving to a rack so the centers finish setting from residual heat. They will firm up to a soft center with crisp edges as they cool.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 25mg9%
- Sodium 120mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep baked cookies in an airtight container at room temperature for up to 3 days, layering parchment between rows so marshmallows do not stick.
- Make ahead: Freeze unbaked dough balls for up to 2 months and bake from frozen with 2 extra minutes; for a deeper flavor compare with our brown butter cookies.
- Pro tip: Chill scooped dough balls 10 minutes before baking if your kitchen is warm to keep marshmallow pockets distinct.
- Doneness: Pull cookies when centers look damp, not brittle, to keep chewy marshmallow centers.
