Chocolate Chip Marshmallow Cookies
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These chocolate chip marshmallow cookies are stuffed with a marshmallow and packed with chocolate chips! These marshmallow cookies are made in just one bowl and you don’t need any fancy equipment.
With a name like Cookie Dough Diaries, I obviously love a chocolate chip cookie! Coconut chocolate chip cookies, triple chocolate chip cookies, chocolate chip cheesecake cookies – I can’t get enough of them!
After making my marshmallow chocolate cookies, I thought it was time to make another marshmallow cookie. These marshmallow chocolate chip cookies are filled with a marshmallow before being baked, so you get gooey marshmallow in every bite.
Why You’ll Love These Chocolate Chip Marshmallow Cookies
- You only need 10 simple ingredients to make these chocolate chip marshmallow cookies!
- Each cookie is stuffed with a gooey marshmallow and loaded up with chocolate chips.
- You can easily make these marshmallow cookies dairy-free, gluten-free, or vegan.
Ingredients Needed
- Marshmallows: I recommend using regular-sized marshmallows, which you’ll cut in half. If you’re vegan, make sure to use vegan marshmallows!
- Egg: If you’re vegan, swap out the egg for a flax egg!
- Flour: I’m using all-purpose flour, but you can use gluten-free all-purpose baking flour if you’re gluten-free.
- Chocolate Chips: I prefer to use semisweet chocolate chips, but you can use milk or dark chocolate chips.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the butter and sugar until light and fluffy.
Step 3: Add the egg and vanilla extract.
Step 4: Add in the flour, salt, and baking soda. Mix until a dough forms, then stir in the chocolate chips.
Step 5: Use a medium cookie scoop or spoon to make 1.5 tablespoon-sized cookie dough balls. Place on the baking sheet 3-4 inches apart. Make a dent in each cookie dough ball with your finger, then place ½ a marshmallow in the dent.
Step 6: Scoop ¾ tablespoon of cookie dough and place on top of the marshmallow. Seal the dough around the marshmallow. Feel free to add more chocolate chips on top!
Step 7: Bake the cookies one sheet at a time for 6-9 minutes. The edges will look set, but the middles should not be golden brown.
Step 8: Remove from the oven and let set for 5 minutes. Transfer to a cooling rack and enjoy!
Baking with Marshmallows
It can be a bit tricky to use marshmallows in baking! When testing this recipe, I found that some of the marshmallows would melt in the oven.
The trick to stop this from happening is not to let them overbake. Even just a minute or two extra in the oven will cause the marshmallow in the middle to melt and disappear! The cookies shouldn’t be golden brown when you take them out of the oven.
Expert Tips
- Make sure you properly measure your flour, or you’ll end up with dry cookies! I recommend using a kitchen scale to weigh out your flour, it makes all the difference.
- Don’t have a kitchen scale? Then make sure to use the scoop and level method to weigh out your flour!
- Make these cookies dairy-free by using vegan butter and vegan chocolate chips!
- If you want that bakery-style look, add chocolate chips on top of each cookie dough ball just before baking.
Storage Instructions
Store the baked cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
To freeze, place in a freezer bag in the freezer for up to 2 months. Let thaw at room temperature before enjoying.
More Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Marshmallow Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ¼ cup (50 g) granulated sugar
- ¾ cup (150 g) light brown sugar
- 1 egg
- 1½ tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2⅔ cup (333 g) all-purpose flour
- ½ cup semisweet chocolate chips or chopped chocolate
- 9 marshmallows, cut in half
Instructions
- Preheat your oven to 350° Fahrenheit (180 Celcius) and line two baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until combined.
- Add in flour, baking soda and salt. Mix until a dough forms, then stir in the chocolate chips.
- Use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on one baking sheet around 3-4 inches apart. Make a dent in each ball of dough with your finger or the back of a teaspoon, then place ½ a marshmallow in the dent.
- Scoop roughly ¾ Tbsp more dough and put it on top of the marshmallow, sealing the marshmallow inside the cookie. Top with more chocolate chips before baking, if desired.
- Bake the cookies (one sheet at a time for even baking) for 6-9 minutes. The edges of the cookies will look set. The middle will look just set, but not golden brown. NOTE: If you over-bake the cookies by even 1-2 minutes, the marshmallows will melt into the dough and disappear. The cookies should not look golden brown on top!
- Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.