These Marshmallow Chocolate Chip Cookies combine gooey marshmallows with chewy chocolatey cookies. The cookie dough is super simple to whip up with no chilling required! These delicious cookies are ready to eat in less than an hour from start to finish.
These Chocolate Chip and Marshmallow Cookies are an absolute must have Christmas cookie for Holiday baking. Pair them with hot chocolate for a really festive combination.
Love Chocolate Chip Cookies? Try these Butterscotch Chocolate Cookies, Monster Cookie Bars, & Tiramisu Cookies with dark chocolate chips too!
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Why You'll Love This Recipe:
- No chilling required
- Simple fridge and pantry ingredients make up this cookie recipe
- A quick and easy Christmas Cookie recipe perfect for the Holidays
- Chocolate chips and marshmallows are the best match up for a total flavor overload
For more must have Holiday Cookie Recipes, try these Lemon Curd Cookies, Peanut Butter Cookies without Brown Sugar, Coconut Pecan Cookies and White Chocolate Chip Cookies.
Ingredients:
Flour-All purpose flour is used for this recipe for it's multitasking ability and it always creates a great cookie. I highly recommend the King Arthur Baking brand, which is very passionate about keeping chemicals out of their flour.
Brown Sugar and Granulated Sugar-Pair up for the best of both worlds. Brown sugar adds to the chewy texture, while the granulated sugar helps to make it airy and flatter.
Butter-Make sure it's softened to room temperature for the best cookie results. I highly recommend a grass fed butter, like Kerrygold, for a higher quality and a richer flavor.
Egg-Used for binding the ingredients and for rising. I recommend sitting the egg out with the butter. Room temperature ingredients are going to create more air in the batter, which is a good thing in cookies.
Baking Soda and Baking Powder-To help with rise. I use higher amounts of baking soda to increase a bit of chewiness in the texture of the cookie.
Marshmallows-This recipe took a lot of testing to get it perfected, because marshmallows love to dissolve when baking. This is what happens when you mix them into the batter. This recipe adds them to the top a few minutes before they are finished for the best results. Mini marshmallows are the best size for these cookies. If you love Marshmallow, make sure to try these Rice Krispie Treats with Marshmallow Fluff.
See the recipe card below for ingredients and quantities.
Substitutions and Variations:
Feel free to substitute the milk chocolate chips with dark chocolate chips, white chocolate chips, or semi-sweet chips.
How to Make Marshmallow Chocolate Chip Cookies:
Step 1: Preheat the oven to 350 degrees. Line two half cookie sheets with parchment paper. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
Step 2: Add the butter into the stand mixer bowl with beater attachment. Pour in granulated sugar and brown sugar and mix on medium speed to combine until soft and fluffy, about 2 minutes.
Step 3: Add in egg and vanilla extract and mix for 20 seconds to combine.
Step 4: Pour in the dry ingredients in two half batches, and mix just until combined.
Step 5: Pour in the chocolate chips and mix for 15 seconds to combine.
Step 6: Roll the dough into 2 tablespoon sized balls and flatten a bit with the palm of your hand. Spread the cookies out on the cookie sheet. The dough will make roughly 14-16 cookies. Place 7-8 cookies on each cookie sheet. Bake for 13-15 minutes. The tops should still be gooey.
Step 7: Remove the cookies from the oven and quickly push 4-5 mini marshmallows into each cookie top. Return the cookie sheet to the oven and cook for an additional 2-3 minutes to toast the marshmallows.
Step 8: Allow the cookies to cool for 10 minutes. Serve and enjoy!
Expert Tips:
- Make sure the butter & egg is at room temperature for this recipe. This helps to create air in the cookie batter and gives us great results.
- Do not add the marshmallows to the batter. They will dissolve or run out of the cookie and make a mess. (I've tested it).
- Don't leave the marshmallows in the oven longer than 3 minutes. It's tempting to really toast them, but when removed from the oven, they will completely deflate.
For more Christmas treats, try these Christmas Muddy Buddies, No bake Peanut Butter Fudge, and Chocolate Peanut Butter Rice Krispie Treats.
Recipe FAQs:
They either dissolve completely or leak out of the chocolate chip cookie causing them to be incredibly misshapen. They also get really chewy in the batter, but not in a good way. I highly recommend just adding the marshmallows to the tops of the cookies and baking for a few minutes at the end.
Store the leftover cookies in a sealed container or Ziplock bag. For the freshest taste, eat within 2-3 days.
Yes! For the best results, don't bake the dough. Roll into 2 tablespoon size balls and vacuum seal. Use within 2 months. Before baking, allow the dough to thaw completely.
More Holiday Desserts You Will Love:
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PrintRecipe
Marshmallow Chocolate Chip Cookies
- Total Time: 50 minutes
- Yield: 14 large cookies 1x
Description
These Marshmallow Chocolate Chip Cookies combine toasty marshmallows with chewy chocolatey cookies. The cookie dough is super simple to whip up with no chilling required!
Ingredients
- 1 + ½ cup all purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted butter (grass fed preferred), softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350 degrees. Line two half cookie sheets with parchment paper. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- Add the butter into the stand mixer bowl with beater attachment. Pour in granulated sugar and brown sugar and mix on medium speed to combine until soft and fluffy, about 2 minutes.
- Add in egg and vanilla extract and mix for 20 seconds to combine.
- Pour in the dry ingredients in two half batches, and mix just until combined.
- Pour in the chocolate chips and mix for 15 seconds to combine.
- Roll the dough into 2 tablespoon sized balls and flatten a bit with the palm of your hand. Spread the cookies out on the cookie sheet. The dough will make roughly 14-16 cookies. Place 7-8 cookies on each cookie sheet. Bake for 13-15 minutes. The tops should still be gooey.
- Remove the cookies from the oven and quickly push 4-5 mini marshmallows into each cookie top. Return the cookie sheet to the oven and cook for an additional 2-3 minutes to toast the marshmallows.
- Allow the cookies to cool for 10 minutes. Serve and enjoy!
Notes
- Make sure the butter & egg is at room temperature for this recipe. This helps to create air in the cookie batter and gives us great results.
- Do not add the marshmallows to the batter. They will dissolve or run out of the cookie and make a mess. (I've tested it).
- Don't leave the marshmallows in the oven longer than 3 minutes. It's tempting to really toast them, but when removed from the oven, they will completely deflate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Holly
These are so good! A new favorite in our house. Thank you!