Chewy Marshmallow Chocolate Chip Cookies
These chewy marshmallow chocolate chip cookies are so fun and delicious! Easy chocolate chip cookies are the base, stuffed and topped with gooey marshmallows.
This recipe is super simple to make and it’s so much more than just a regular chocolate chip cookie. The cookie dough balls are stuffed with mini marshmallows and this gives them an extra chewy texture.
Press a few extra marshmallows on top of the cookies before they’re finished baking. These gooey mini marshmallows don’t melt down completely, but just enough to become stretchy and chewy. If you have a cook’s blowtorch you can give the marshmallows a tiny blast with that to get them extra toasted!
Ingredients
The full amounts for these chewy cookies are listed in the recipe card below but here is a rundown of what you will need for these homemade cookies.
- Butter – This can be salted or unsalted butter.
- Brown sugar – helps bring moisture to the cookie. If you’ve got none, check out these chocolate chip cookies without brown sugar.
- Granulated white sugar – gives a slightly crispy edge
- A large egg – for structure
- Vanilla paste or vanilla extract – flavor-enhancing
- All-purpose flour – The base of the cookie dough
- Cornstarch – helps to create a softer cookie
- Baking soda and baking powder- brings the rise
- Salt – for flavor
- Semi-sweet chocolate chips – Use chocolate chips or use a bar of chocolate and cut it into chocolate chunks
- Mini marshmallows (or you can use regular marshmallows and stuff each cookie ball with a halved large marshmallow.
Equipment
An electric hand mixer or a stand mixer with a paddle attachment is best for creaming the butter and the sugars together.
Blowtorch for toasting the marshmallows (optional).
The method
In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder and salt. Set the dry ingredients aside.
In a large bowl beat together the butter and sugars with an electric mixer until light and creamy.
Beat in the egg, and the vanilla.
Add the flour mixture to the wet ingredients and stir them with a rubber spatula or wooden spoon until mainly all combined, but with a few streaks of flour remaining. Add in the chocolate chips and stir to combine.
Use a small cookie scoop or a tablespoon to take one and a half tablespoons of dough. Form the dough into a little cup in your hand. Place 3-4 mini marshmallows inside and fold the dough over to cover them. Roll it into a ball.
Place the balls on parchment-paper-lined plates and chill in the fridge for at least 2 hours until firm, or up to 2 days.
If chilling for longer than 2 hours, once the balls are cold place them in an airtight container.
Baking
Preheat oven to 350°F/180°C regular oven. Line baking sheets with parchment paper. Space the cookie balls at least 2 inches/5 cm apart on each prepared baking sheet.
Bake for around 8 minutes. Then remove the cookies from the oven and press 3-4 mini marshmallows on the tops of the cookies. Don’t worry if they don’t really stick yet – they will once they melt.
Finally, place the cookies back in the oven for around 2-3 more minutes until golden brown but still soft.
Extra round cookies
For extra round cookies, when they are just out of the oven, use a large cookie cutter and place it over the hot cookie on the cookie sheet, then swirl it gently around the cookie. It will push it into a perfect cookie shape.
Once baked, let the cookies cool on their trays for around 5 minutes before transferring them to a cooling rack and cooling them further.
Storing
Baked cookies can be stored at room temperature for up to 5 days.
The baked cookies can be gently warmed in the microwave if you like them to be warm and melty. The baked cookies can be frozen for up to 3 months.
Make-ahead instructions
The cookie dough can be made ahead of time – up to 2 days in advance. Store it tightly covered in the refrigerator.
Freezing Instructions – Freeze marshmallow cookie dough balls for up to three months. Bake straight from the freezer with no need to thaw.
Related recipes
Try these yummy raspberry white chocolate cookies, sourdough chocolate chip cookies, or soft peanut butter cookies!
Marshmallow Chocolate Chip Cookies
These chewy chocolate chip marshmallow cookies are so fun and delicious!
Ingredients
- 188g (1 1/2 cups*) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 113g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) soft brown sugar
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste
- 180g (1 cup) semi-sweet chocolate chips or chocolate chunks
- 70g (1 1/2 cups) mini marshmallows, or regular marshmallows cut in half.
Instructions
- Whisk together the flour, cornstarch, baking soda, baking powder, and salt in a small bowl. Set the dry ingredients aside.
- In a large bowl, beat the butter and sugars together with an electric mixer until light and creamy. Beat in the egg and the vanilla.
- Add the flour mixture to the wet ingredients and stir them with a rubber spatula or wooden spoon until mainly all combined, but with a few streaks of flour remaining.
- Add in the chocolate chips and stir to combine.
- Use a small cookie scoop or a tablespoon to take one and a half tablespoons of dough. Form the dough into a little cup in your hand. Place 3-4 mini marshmallows inside and fold the dough over to cover them. Roll it into a ball.
- Place the balls on parchment-paper-lined plates and chill in the fridge for at least 2 hours until firm or up to 2 days. If chilling for longer than 2 hours, once the balls are cold, place them in an airtight container.
- Preheat oven to 350°F/180°C regular oven. Line baking sheets with parchment paper.
- Space the cookie balls at least 2 inches/5 cm apart on each prepared baking sheet.
- Bake for around 8 minutes. Then remove the cookies from the oven and press 3-4 mini marshmallows on the tops of the cookies. Don't worry if they don't really stick yet - they will once they melt.
- Place the cookies back in the oven for around 2-3 more minutes until golden brown but still soft.
- For the extra toasted marshmallow look, give the top marshmallows a little blast with a cook's blow torch.
Notes
*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Extra round cookies
For extra round cookies, when they are just out of the oven, use a large cookie cutter and place it over the hot cookie on the cookie sheet, then swirl it gently around the cookie. It will push it into a perfect cookie shape.
Once baked, let the cookies cool on their trays for around 5 minutes before transferring them to a cooling rack and cooling them further.
Storing
Leftover cookies store well in an airtight container at room temperature for up to 5 days.
The cookie dough can be made ahead of time and be chilled in the fridge for up to 2 days.
Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months too. The frozen cookie dough balls can be baked straight from frozen but will need an extra minute.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 176mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 2g
