These chewy marshmallow chocolate chip cookies are a traditional chocolate chip cookie that's stuffed with a large marshmallow. The gooey marshmallows adds a nice soft center, while the cookies are chewy and include two different types of chocolate chips!
These marshmallow chocolate chip cookies bake up to be large bakery-style cookies with an ooey gooey marshmallow center.
They're similar to these dark chocolate marshmallow cookies, but uses a classic chocolate chip cookie dough instead.
Not only is the cookie dough no chill and can be baked right away, the cookies stay soft and chewy for days after baking. They will definitely become your new favorite cookie recipe!
Marshmallows stuffed inside of cookies just adds a layer of gooeyness that's irresistible. Just like with these double chocolate s'mores cookies and fluffernutter peanut butter cookies, marshmallows are bursting from the centers!
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To me, cookie recipes are better when you don't have to chill the dough or use a hand mixer. These chocolate chip marshmallow cookies come together in just two mixing bowls and are ready to bake immediately.
Just like with my s'mores pumpkin cookies!
As a home baker, I have made hundreds of chocolate chip cookie recipes and have loved experimenting with different variations. These salted pistachio chocolate chip cookies and chewy oreo chocolate chip cookies are definitely fun to make!
If you were to put an assortment of desserts in front of me I will always grab that chocolate chip cookie, especially with a large marshmallow bursting from the center.
Ingredients for Chewy Marshmallow Chocolate Chip Cookies
- Flour: I used all-purpose flour.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled before mixing with the other ingredients.
- Chocolate Chips: I used a mixture of both regular-sized and mini chocolate chips.
- Marshmallows: I took regular marshmallows and cut them in half. You could also use three mini marshmallows instead if that's all you have.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Marshmallow Chocolate Chip Cookies
Follow along below for the step-by-step process.
Step 1: In a small bowl, melt the butter and cool completely on the counter.
In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, white sugar, eggs, and vanilla extract until fully combined.
Step 3: Add the flour mixture and use a rubber spatula or wooden spoon to gently mix until combined. Then fold in the chocolate chips.
Step 4: Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Use your thumb to press into the dough and place half of a large marshmallow into it.
Step 5: Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Place the cookie dough balls onto the prepared baking sheets and bake for 11-15 minutes.
Step 6: Allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.
PRO TIP! Add extra chocolate chips on top of each cookie dough ball before baking for even more chocolate flavor!
Storing & Freezing
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
Recipe FAQs
Definitely! Feel free to use either milk or dark chocolate chips instead. You could also use chocolate chunks.
No they are not because they do not include graham crackers in the dough. Check out my s'mores chocolate chip cookies recipe.
More Chocolate Chip Recipes
📖 Recipe
Chewy Marshmallow Chocolate Chip Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
- ¾ cup mini chocolate chips
- 10 large marshmallows, cut in half
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chocolate chips and mini chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
- Place the cookie dough balls onto the prepared baking pans and bake for 11-15 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
Making these marshmallow chocolate chip cookies is so simple and quick considering you don't have to chill the dough. I love these!