These chocolate chip marshmallow 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.
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!
Looking for more marshmallow recipes? These check out these: s'mores cupcakes, peanut butter marshmallow cookies, and hot cocoa fudge.
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Why You'll Love These Cookies
- All you need are two mixing bowls; no electric stand mixer required.
- The melted butter helps them to be chewy cookies.
- Both regular semi-sweet chocolate chips and mini are used.
- The marshmallow adds a gooey center.
- They can be baked right away with no chill time in the refrigerator before baking!
Stuffed chocolate chip cookies might be my new favorite cookies to make, as nothing beats a gooey center thanks to the marshmallows.
Both kids and adults alike will absolutely love these cookies!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- 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.
Instructions
Here are the step by step instructions on how to make these chocolate chip and marshmallow cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, white sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula or wooden spoon to gently mix until combined. Then fold in the chocolate chips.
Step 5: Scoop the dough. 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.
Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Step 6: Bake. Place the cookie dough balls onto the prepared baking sheets and bake for 11-15 minutes.
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!
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
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 here.
Yes you can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
Chocolate Chip Marshmallow 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.
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