Chewy Marshmallow Chocolate Chip Cookies

5 from 1 vote

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!

Prep Time35

Cook Time12

Cool Time10

Total Time55

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 241kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Mixing Bowls
Cookie Scoop

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

US Customary - Metric

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: 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.

Nutrition