The Ultimate Recipe for Irresistibly Gooey Chocolate Chip Marshmallow Cookies

Prepare yourself for a truly magical baking experience! These chocolate chip marshmallow cookies are a dream come true for anyone who loves the combination of rich, melty chocolate and delightful, ooey-gooey marshmallows. Simple to make yet incredibly decadent, these cookies elevate a classic favorite to an entirely new level of deliciousness.

Mini marshmallows are truly tiny bites of pillowy-soft heaven, adding a unique texture and sweetness to any dessert. It’s no secret that I adore marshmallows – just think of classic treats like Rocky Road ice cream, the comforting sweetness of sweet potato casserole, or the irresistible campfire charm of s’mores. These are easily three of my favorite desserts of all time! Given my love for these fluffy delights, I’m genuinely surprised it took me so long to finally stuff those glorious marshmallows into a cookie!

Just take a moment to admire that magnificent stack of chocolate chip marshmallow cookies in the picture. Have you ever witnessed such a beautiful sight? I haven’t either! Each cookie boasts perfectly golden-brown edges, indicating a slight crispness, while maintaining a thick yet incredibly soft and chewy center. And, of course, they are absolutely loaded with an abundance of melty chocolate chips and perfectly oozy, gooey marshmallows. The contrast between the slightly crisp exterior and the soft, molten interior is what makes these marshmallow cookies truly unforgettable.

Seriously, do yourself a huge favor. Once these delectable chocolate chip marshmallow cookies are baked, consider gifting some to your amazing neighbors. Otherwise, you might find yourself indulging in far more than just a couple! Trust me, they are THAT good, so good that self-control becomes a real challenge. Get ready to bake a batch and experience pure cookie bliss!

Essential Ingredients for Perfect Marshmallow Cookies

Crafting the perfect batch of chocolate chip marshmallow cookies starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why each component is crucial for achieving that ideal soft, chewy, and gooey texture.

• Unsalted butter: This is the foundation of a great cookie! Unsalted butter allows you to control the exact amount of salt in your dough, resulting in a perfectly balanced flavor. It also contributes significantly to that incredibly soft yet wonderfully chewy texture we all love in a homemade cookie. Always ensure your butter is at room temperature for optimal creaming, as this helps incorporate air for a lighter cookie. If you only have salted butter, it’s fine to use, but remember to omit the kosher salt from the recipe to avoid overly salty cookies.
• Granulated sugar & brown sugar: The combination of both sugars is key for the ideal balance of sweetness and texture. Granulated sugar helps the cookies spread and provides a slight crispness to the edges, while brown sugar adds moisture, depth of flavor, and contributes to the signature chewy texture. Using both ensures a cookie that’s sweet, flavorful, and beautifully textured.
• Egg + extra yolk: The whole egg provides essential structure and acts as a binder, holding all the ingredients together. The secret weapon here is the additional egg yolk! Trust me on this one – an extra yolk takes these cookies over the top, significantly enhancing their richness and creating an even chewier, more luxurious texture that you’ll adore.
• All-purpose flour: Flour provides the main structure for our cookies. For accurate measurement and to prevent a dense cookie, always use the “spoon and level” method. This involves lightly spooning the flour into your measuring cup until it overflows, then leveling it off with a straight edge (like a knife). Avoid scooping directly from the bag, as this can pack too much flour into the cup.
• Baking soda: As a leavening agent, baking soda reacts with the acidic brown sugar to help the cookies rise slightly and achieve a tender, less dense crumb. It’s essential for that perfect puffy yet soft cookie texture.
• Kosher salt: Salt is a flavor enhancer that balances the sweetness of the sugars and chocolate. Kosher salt has larger crystals and a milder flavor than table salt. If you only have table salt, cut the amount in half, as it’s much saltier by volume.
• Chocolate chips: And plenty of ’em! I typically use semi-sweet chocolate chips because they offer a balanced sweetness that complements the marshmallows. However, feel free to experiment with milk chocolate for a sweeter cookie or dark chocolate chips for a more intense, bittersweet flavor. You can even mix different types for a complex chocolate experience!
• Mini marshmallows: These are the stars of our gooey marshmallow cookies! Mini marshmallows are ideal because they melt beautifully and evenly throughout the cookie dough, creating those irresistible pockets of gooeyness. Having extra for topping is a must to achieve that visually appealing, golden-brown marshmallow crust.

How to Make Irresistible Marshmallow Cookies

Baking these chocolate chip marshmallow cookies is a straightforward process, but a few key steps will ensure your cookies turn out perfectly gooey and delicious every time. Let’s get baking!

• Preparation is key: Before you even start mixing, always preheat your oven to 375 degrees Fahrenheit (190°C). This ensures the oven is at a consistent temperature when your cookies go in, which is crucial for even baking. Next, line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze, especially when dealing with potentially melty marshmallows.
• Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter with both granulated sugar and brown sugar. Beat them on medium-high speed until the mixture becomes light, fluffy, and pale in color. This process incorporates air into the butter, which is vital for creating a soft and tender cookie texture. If you don’t have a stand mixer, a good electric hand mixer and a large mixing bowl will work perfectly!

• Incorporate the eggs: Add the whole egg and the extra egg yolk to the creamed butter and sugar mixture. Mix until they are just well combined. Be careful not to overmix at this stage. Stop the mixer, and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures all ingredients are thoroughly incorporated and prevents pockets of unmixed butter or sugar.

• Add the dry ingredients: To the wet ingredients, add the all-purpose flour, baking soda, and kosher salt. Begin mixing on the lowest speed to prevent the flour from “poofing” out of the bowl and making a mess. Continue mixing just until a smooth cookie dough forms and no streaks of dry flour are visible. Be careful not to overmix the dough, as this can develop the gluten in the flour, leading to tougher cookies.

• Fold in the mix-ins: Now for the fun part! Add the mini marshmallows and chocolate chips to the dough. It might take a bit of gentle muscle, but stir them in using your spatula until all the marshmallows and chocolate chips are evenly dispersed throughout the cookie dough. This ensures every bite of your marshmallow cookie is packed with flavor and gooey goodness.

• Scoop and seal: Use a cookie scoop to portion out the cookie dough balls. This ensures uniform size, which is important for even baking. Before placing each scoop onto the prepared sheet pan, take a moment to inspect it. If any mini marshmallows are poking out from the bottom or sides, gently push them in and cover them completely with cookie dough. This is a very important step because it prevents the marshmallows from melting and leaking out of the cookie during baking, which can make them stick to the pan and create a mess. Place the dough balls a few inches apart on the sheet pan to allow for spreading. Repeat until you have about six cookie dough balls per pan.
• Top with extra marshmallows: For that extra visual appeal and ultimate gooey factor, place two or three additional mini marshmallows on top of each cookie dough ball before baking. If you have larger marshmallows, you can break them in half. These will toast beautifully in the oven, giving you that lovely golden-brown, slightly caramelized marshmallow top.
• Bake to perfection: Bake your chocolate chip marshmallow cookies for 10 to 11 minutes. Keep a close eye on them! You want the edges to be lightly golden brown, but the centers should still look slightly underdone and soft. If the entire cookie appears golden brown, it’s likely overbaked and will be less chewy. Remember, cookies continue to set up and firm as they cool on the baking sheet and then on a wire rack.

Pro Tips for the Best Marshmallow Cookies

Achieving bakery-quality chocolate chip marshmallow cookies is easy with these insider tips and tricks:

• Seal those marshmallows! This is perhaps the most crucial tip. When scooping your cookie dough balls, carefully check to ensure that no marshmallows are poking out the bottom or sides. If you see any peeking through, gently cover them with extra cookie dough. This seals them inside the cookie, preventing them from melting out and sticking to your baking sheet. While they’ll still taste delicious if they leak, covering them makes for a cleaner, prettier cookie.
• Don’t skip the topping marshmallows. Always top your cookie dough balls with a few extra mini marshmallows right before putting them into the oven. Think of it as “marshmallow insurance” and a beauty treatment. These surface marshmallows will melt beautifully and caramelize slightly, turning a lovely golden brown and adding to the visual appeal and gooey texture.
• Allow for proper cooling. Patience is a virtue when it comes to freshly baked cookies, especially gooey ones. Hot cookies are fragile and tend to fall apart. Let them rest on the baking sheet for at least 5-10 minutes after removing them from the oven. This allows them to firm up slightly before you attempt to move them. Then, transfer them to a wire rack to cool completely.
• Use the right spatula. If some marshmallows did happen to leak and stick to the pan, a thin-set spatula (like a metal offset spatula) works wonders. It can gently lift the edges without tearing the cookie, making it easier to transfer them without damage.
• Look for the “underdone” center. Remember, the key to a soft and chewy cookie is to take them out of the oven when the edges are golden brown but the centers still look slightly underdone or jiggly. They will continue to bake and set as they cool on the hot baking sheet, achieving that perfect balance of crisp edge and soft, gooey center. Overbaking will result in a dry, firm cookie, so resist the urge to leave them in “just a little longer.”
• Don’t overmix the dough. Once you add the flour, mix only until just combined. Overmixing develops gluten, which can lead to tough, dense cookies instead of the desired soft and chewy texture.
• Consider chilling the dough. For even thicker, chewier, and more flavorful cookies, consider chilling your cookie dough for at least 30 minutes, or even overnight. Chilling helps the butter solidify, preventing excessive spread, and allows the flavors to meld.

Delicious Variations for Your Marshmallow Cookies

While these chocolate chip marshmallow cookies are perfect as is, they also serve as a fantastic base for creativity! Here are some fun ways to switch things up:

• Experiment with mix-ins: The possibilities are endless! Try swapping out or adding to the mini marshmallows and chocolate chips with other favorites like crushed Oreo cookies, creamy peanut butter chips, colorful M&M’s, festive sprinkles, crunchy walnuts, toasted pecans, or even shredded coconut for a tropical twist. White chocolate chips also pair wonderfully with marshmallows.
• Go for a s’mores experience: For an ultimate campfire treat in cookie form, add about ½ cup of crushed graham cracker crumbs into the dough along with the chocolate chips and marshmallows. You can even use a mix of milk chocolate chunks and dark chocolate chips.
• Use larger marshmallows: If you only have large marshmallows on hand, don’t fret! Instead of mixing them into the dough, you can omit the mini marshmallows from the dough itself. Scoop out your cookie dough, flatten it slightly, place one whole large marshmallow (or a half if they’re extra large) in the center, then carefully wrap the cookie dough around it, making sure no marshmallow is showing. Place these marshmallow-wrapped cookie dough balls on a sheet pan and bake for approximately 10-12 minutes, or until golden.
• Add a hint of spice: A pinch of cinnamon or a tiny dash of nutmeg can add a wonderfully warm flavor profile to these sweet treats, especially during colder months.

Storing Your Chocolate Chip Marshmallow Cookies

Want to enjoy these delicious marshmallow cookies for longer? Here’s how to store them, whether baked or as dough.

• Room temperature storage: Once the cookies have cooled completely to room temperature, transfer them to an airtight container. They will stay fresh and deliciously chewy on your counter for up to 3 days. To maintain their softness, you can place a slice of bread in the container with them; the cookies will absorb moisture from the bread.
• Freezing baked cookies: These marshmallow cookies freeze beautifully once baked! Allow them to cool completely. Then, transfer them to a freezer-safe container or a heavy-duty ziplock bag, making sure to remove as much air as possible to prevent freezer burn. For best results and flavor, consume them within 3 months.
• Thawing and reheating baked cookies: To enjoy frozen baked cookies, simply thaw them on the counter for a few hours. For that fresh-out-of-the-oven gooey experience, reheat them in the microwave in 10-second increments. Be careful not to overheat, as this can make them too soft and cause them to fall apart. Alternatively, a few minutes in a low-temperature oven (around 250°F or 120°C) will also warm them through.
• Freezing unbaked dough: You can also freeze the cookie dough for future fresh-baked treats. Scoop the cookie dough balls onto a parchment-lined baking sheet and place the entire sheet in the freezer until the balls are solid (about 1-2 hours). Once frozen solid, transfer the dough balls to a freezer-safe ziplock bag and label it with the date. Bake them directly from frozen by adding 2-4 minutes to the original baking time. They are best baked within 3 months of freezing.

Frequently Asked Questions About Marshmallow Cookies

Must-Try Cookie Recipes

If you loved these chocolate chip marshmallow cookies, you’ll surely enjoy exploring more delicious cookie recipes:

• Coconut Pecan Cookies
• No Butter Chocolate Chip Cookies
• Flourless Oatmeal Cookies
• Peanut Butter Oatmeal Cookies
• Oreo Chocolate Chip Cookies