Chocolate Chip Marshmallow Cookies
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.
Ingredients
- ¾ cup butter, softened (regular or dairy free)
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 1 egg
- 1½ tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2⅔ cup 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
Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Nutrition
Calories: 189kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 191mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 338IU | Calcium: 14mg | Iron: 1mg