Chocolate Chip Marshmallow Cookies

This recipe is loosely based on my brown butter chocolate chip cookies – both soft, chewy cookies loaded with chocolate. But these marshmallow chocolate chip cookies?! Woooo these are in a category of their own.

The gooey marshmallows in the center with the semi-sweet chocolate chips and a buttery brown sugar cookie base is just too good to put into words.

And if chocolate chip cookies with marshmallows doesn’t sound enticing, let the fact that these are incredibly easy to make be the kicker. 

Now what’s crazy is that I’m not a big fan of marshmallows. I’ve always found them to be too sweet. I even make my hot chocolate chocolate mug cake without marshmallows. However, this recipe made me a believer. 

The marshmallows give your traditional chocolate chip cookie an upgrade that you didn’t know they needed! With a pinch of salt on top – wooo that’s my kind of cookie! 

Unsalted butter – Unsalted butter in cookies adds fat for a tender, rich texture, enhances flavors, and allows precise control over salt for a perfectly balanced taste. If you only have salted butter, reduce the amount of salt to a ½ tsp as opposed to the full teaspoon. Also, be sure to use room temperature butter!

Brown sugar and White Sugar –  Brown sugar adds moisture to cookies due to its molasses content and results in a softer, chewy cookie. White sugar contributes to spreading during baking and creates a crispier texture by encouraging more browning when baking.

Large Eggs – Eggs in cookies provide structure, moisture, and richness to the cookie. 

Vanilla extract – be sure to use a high quality vanilla extract for the best flavor! 

Vanilla pudding mix – this adds moisture, softness, and a rich vanilla flavor, making extra tender and chewy cookies. 

All purpose flour – flour provides structure to the cookie and gives the cookie its structure.

Baking soda – Baking soda acts as a leavening agent in cookies, helping the dough rise while promoting spreading, chewiness, and a golden-brown color while baking.

Chocolate chips – I like using semi-sweet chocolate chips but dark chocolate chips are my second fave. They balance out all of the sweet flavor with a touch of bitter sweetness. If you love a super sweet cookie, opt for milk chocolate chips! 

Marshmallows – I love the gooey center that comes with a full-size marshmallow. You get the perfect balance of cookie and marshmallow, especially fresh out of the oven when it’s nice and gooey! If you only have or prefer to use mini marshmallows, you can! I would recommend folding them into the batter as opposed to wrapping the marshmallows in the cookie dough.

How to make Chocolate Chip Marshmallow Cookies

Step 1: Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Cream butter, brown sugar, and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 2 minutes. Scrape down the sides of the bowl, then add vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl again and add the vanilla pudding mix and continue to mix on medium speed for 1 minute, until light and fluffy. 

Step 2: In a separate bowl, whisk together the dry ingredients – all purpose flour, baking soda, and kosher salt. Then add to the wet ingredients and mix until just combined, about 30 seconds. Use a rubber spatula to fold in the chocolate chips. 

Step 3: Use a large cookie scoop (3 tablespoon cookie scoop) to scoop out a cookie ball. Flatten into a disc, then add the marshmallow into the center. Wrap the dough around the marshmallow so that only the top of the marshmallow is peaking out on top. 

Step 4: Place onto the prepared baking sheet. Refrigerate for 15 minutes, then bake 5 cookies at a time for 13-15 minutes, marshmallows are melted and slightly golden brown on top. Use the opening of a large cup to swivel around the cookie fresh out of the oven and allow the cookies to cool on the baking sheet for 10 minutes. Remove onto a wire rack to cool completely. Sprinkle with a little bit of flaky sea salt for garnish. 

Tips for making cookies like a pro! 

• Measure Ingredients Correctly: Accurately measure your ingredients, especially flour, to avoid cookies that are too dry or too dense. Use the spoon-and-level method for flour or invest in a kitchen scale for precision​.
• To make the dough ahead of time ​make the dough, assemble the cookies, and place the unbaked cookie dough balls in an airtight container. Place in the refrigerator for up to 24 hours. When baking, bake for an additional 1-3 minutes.
• Watch the Baking Time: Underbake cookies slightly for a chewier result, as they will continue to cook on the baking sheet after being removed from the oven. Set a timer and check them a minute or two before the recommended baking time​.
• Use Room Temperature Ingredients: For a smoother dough and even mixing, allow your butter and eggs to come to room temperature before starting. This helps incorporate ingredients more easily, avoiding clumps and uneven texture.