Chocolate chip marshmallow cookies with plenty of melty chocolate chips and ooey-gooey marshmallows. These marshmallow cookies are simple yet decadent.
Mini marshmallows are pillowy-soft tiny bites of heaven. Rocky road ice cream, sweet potato casserole, and smores are easily three of my favorite desserts EVER. I'm surprised it took me so long to stuff marshmallows into a cookie!
I mean, check out that stack of chocolate chip marshmallow cookies. Have you ever seen something so beautiful? Yeah, me neither. They have golden brown edges, thick but not-too-thick, soft centers, and plenty of chocolate chips and oozy marshmallows.
Do yourself a favor and gift the extra marshmallow cookies to your neighbors, or you may eat six too many. They are THAT good.
- Unsalted butter - Butter creates a soft but chewy texture! I always bake with unsalted butter so I control the amount of salt in the dough. If you only have salted butter, it's fine to use it, just omit the salt from this recipe.
- Sugar & brown sugar - For the perfect amount of sweetness & spread!
- Egg + yolk - An egg provides structure and the yolk enhances the rich and chewy texture! Trust me on this one, an extra yolk takes these cookies over the top.
- All-purpose flour - I used the spoon and level method for these cookies. This means you spoon the flour into the measuring cups, then level them off with a knife.
- Baking soda - A leavening agent prevents the cookies from being too dense!
- Kosher salt - If you only have table salt, cut the amount in half.
- Chocolate chips - And lots of 'em! I used semi sweet chocolate chips, but milk or dark work great too.
- Mini marshmallows - For gooey melty marshmallow cookies!
How to Make Marshmallow Cookies
When you're baking cookies, the first thing you should always do is preheat your oven and line your sheet pans with parchment paper or silicone baking mats.
- Cream the butter and both sugars in the bowl of a stand mixer with the paddle attachment until light and fluffy. If you don't have a stand mixer, an electric hand mixer and a big bowl work great!
- Add the egg and the yolk. Mix until well combined, then stop the mixer and scrape down the sides of the bowl with a spatula.
- Add the dry ingredients to the bowl. Mix until a smooth cookie dough forms. Start on low speed so the flour doesn't poof outside the bowl and make a mess.
- Stir in the marshmallows and chocolate chips. It takes a bit of muscle, but stir until all the mallows are well dispersed throughout the dough.
- Use a cookie scoop to scoop the cookies onto the pan, but first cover any marshmallows on the bottom with cookie dough. This is a very important step because it keeps the marshmallows from leaking out of the cookie! Place the ball on the sheet pan. Repeat until you have six cookie dough balls spaced a few inches apart.
- Top with mini marshmallows. Top each cookie dough ball with two mini marshmallows, or break them in half if needed.
- Bake for 10 to 11 minutes, until the edges are golden brown and the middles look underdone. If the entire cookie looks golden brown, it's overbaked! They set up as they cool.
- Make sure no marshmallows are poking out the bottom of the cookie dough balls. If there's marshmallows showing, cover them with cookie dough. Otherwise the marshmallows will melt and leak outside the cookies. But don't worry if it happens, they still taste delish!
- Top the cookies with marshmallows before putting them into the oven. It's kind of like marshmallow insurance. They melt on the top and turn golden brown.
- Let the cookies cool before removing them from the pan. Hot cookies fall apart! Let them set up for a few minutes first.
- Use a thin-set spatula to move the cookies off the pan. If the marshmallows leak, they can stick to the pan a bit. A thin spatula does the trick though.
- The edges should look golden brown and the centers should look underdone when you pull the pan out of the oven. If the entire cookie is golden brown, they are overbaked. Cookies set up as they cool.
- Mix-in's: Honestly these cookies are amazing with any kind of mix-ins! Try swapping the marshmallows with crushed oreos, peanut butter chips, M&M's, sprinkles, walnuts, pecans, or shredded coconut.
- Big marshmallows: If you only have big marshmallows, you can omit the mini marshmallows and smoosh the cookie dough around a big marshmallow instead. Make sure no marshmallow is showing. Place the cookie dough wrapped marshmallows on a sheet pan and bake for 10 minutes.
- Let the cookies cool completely, then transfer to an airtight container and store on the counter for up to 3 days.
- You can freeze these marshmallow cookies baked or unbaked. If you bake the cookies first, let them cool then transfer to a freezer-safe container or ziplock bag. For best results, use within 3 months.
- Thaw the cookies on the counter or reheat in the microwave in 10-second increments. Don't overheat or they will fall apart.
- To freeze them unbaked, scoop the cookies onto a sheet pan and place the pan in the freezer. Once the cookie dough balls are frozen, transfer to a ziplock bag and label with the date. Bake within 3 months of freezing.
Make sure the marshmallows are covered with cookie dough. This seals them in the cookie and prevents them from leaking and melting outside the cookie.
Must-Try Cookie Recipes
- Coconut Pecan Cookies
- No Butter Chocolate Chip Cookies
- Flourless Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
Chocolate Chip Marshmallow Cookies
- Stand Mixer with the Paddle Attachment
- Measuring cups & spoons
- Cookie scoop
- ½ cup unsalted butter, room temperature
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup mini marshmallows plus more for topping
- ¾ cup chocolate chips
- Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar until light and fluffy.
- Add the egg and egg yolk to the butter mixture. Beat until fully incorporated. Use a spatula to scrape down the sides of the bowl.
- Add the flour, baking soda, and kosher salt to the bowl. On low speed, mix until a cookie dough forms and the flour is incorporated.
- Stir in the chocolate chips and marshmallows. Use a cookie scoop to scoop 6 cookies onto a sheet pan, giving them space to spread. Before you place the cookie onto the sheet pan, be sure to cover any marshmallows with cookie dough so they aren't poking out. This prevents the marshmallows from melting outside of the cookie.
- Top each cookie with more mini marshmallows.
- Bake until the edges are golden brown and the middles look underdone, about 10 minutes. Enjoy!