The scent of warm brown sugar and vanilla wafting through the kitchen as a batch of these cookies bakes is pure, unadulterated comfort. It’s the kind of aroma that instantly transports you back to simpler times, perhaps a childhood memory of sticky fingers and milky smiles after sneaking a warm treat straight from the cooling rack. These aren’t just any cookies; they are a delightful fusion of classic chocolate chip goodness with the gooey, joyful surprise of melted marshmallows.
Chocolate Chip Marshmallow Cookies are the perfect sweet treat for virtually any occasion. Imagine a cozy Sunday afternoon, curled up with a good book and a plate of these warm, melty delights, or picture them as the star of a bake sale, disappearing in minutes. They bring a touch of homemade magic to holiday gatherings, birthday parties, or simply a Tuesday evening that needs a little uplifting. The soft, chewy texture combined with pockets of molten marshmallow and rich chocolate chips makes these marshmallow cookies an absolute crowd-pleaser, beloved by kids and adults alike.
Why You’ll Love This Recipe
There are so many reasons to adore these Chocolate Chip Marshmallow Cookies, but here are a few that really make them shine:
- Incredibly Gooey Texture: The star of the show! The marshmallows melt into irresistible pockets of sweetness, creating a texture that’s simply divine when fresh from the oven. If you’re a fan of gooey marshmallow cookies, this recipe is your new best friend.
- Classic Flavor, Elevated: You get all the beloved flavors of a traditional chocolate chip cookie – rich brown sugar, buttery notes, and plenty of chocolate – but with an exciting marshmallow twist that takes them to the next level.
- Surprisingly Easy to Make: Despite their impressive flavor and texture, these cookies are straightforward to whip up. The dough comes together quickly, making them a great option for a spontaneous baking session.
- Perfect for All Ages: From little ones who will delight in the marshmallow surprise to adults who appreciate a well-made, comforting cookie, these marshmallow cookies are a universal hit.
- Versatile Treat: Enjoy them warm with a glass of milk, crumble them over ice cream, or pack them for a special lunchbox surprise. They fit beautifully into any sweet moment.
These cookies are especially wonderful for anyone looking to bake a treat that feels a little extra special without a lot of extra fuss. Busy parents will appreciate the quick prep, and anyone who loves a truly decadent, chewy cookie will fall head over heels.
Ingredients for Chocolate Chip Marshmallow Cookies
Crafting the perfect batch of Chocolate Chip Marshmallow Cookies starts with quality ingredients. Here’s what you’ll need:
Core Ingredients
- 1/2 cup brown sugar (packed): Provides moisture, chewiness, and a wonderful molasses depth. Light or dark brown sugar works; dark will give a richer flavor.
- 3 tablespoons granulated sugar: Adds sweetness and helps with a slightly crispier edge.
- 1/3 cup butter (softened, not melted): Crucial for creaming with the sugars to create a light texture. Ensure it’s softened to room temperature – firm but yielding to a gentle press.
- 1 large egg: Binds the ingredients and adds richness. Room temperature eggs incorporate better.
- 1 teaspoon vanilla extract: Enhances all the other flavors. Pure vanilla extract is always recommended.
- 1 cup all-purpose flour: The structural backbone of the cookies. Spoon and level your flour for the most accurate measurement.
- 1/2 teaspoon baking soda: Helps the cookies spread and brown.
- 1/4 teaspoon baking powder: Gives a little extra lift for a softer cookie.
- 1/4 teaspoon salt: Balances the sweetness and brings out the chocolate and vanilla flavors.
- 1 cup chocolate chips: Semi-sweet or milk chocolate chips are classic choices. You can also use chunks or a mix.
- 1 cup mini marshmallows: These are the key to those gooey pockets! Regular-sized marshmallows can be used if cut into smaller pieces, but mini marshmallows distribute more evenly.
Substitutions and Tips
- Flour: For a slightly nuttier flavor, you could substitute a small portion (up to 1/4 cup) of the all-purpose flour with whole wheat pastry flour. I wouldn’t recommend using 100% whole wheat as it will make the marshmallow cookies too dense.
- Chocolate Chips: Feel free to experiment! White chocolate chips, dark chocolate chunks, or even peanut butter chips could be delicious additions or substitutions.
- Marshmallows: Chef’s Insight: If you only have large marshmallows, snip them into quarters using kitchen shears lightly greased with butter or sprayed with non-stick spray to prevent sticking. This makes them easier to incorporate and ensures more gooey pockets throughout your marshmallow cookies.
- Brown Sugar: If you’re out of brown sugar, you can make a substitute by mixing 1/2 cup of granulated sugar with 1 ½ teaspoons of molasses for light brown sugar, or 1 tablespoon of molasses for dark brown sugar.
- Gluten-Free Option: For a gluten-free version, use a good quality 1:1 gluten-free baking flour blend. Ensure it contains xanthan gum, or add it according to the flour blend’s instructions. The texture of gluten-free marshmallow cookies might be slightly different but still delicious.
- Dairy-Free Option: Use a good quality dairy-free butter substitute (sticks are best for baking) and dairy-free chocolate chips. The results for these marshmallow cookies will be comparably delightful.
Best Type of Marshmallow to Use
When it comes to making the ultimate Chocolate Chip Marshmallow Cookies, the type of marshmallow you choose can impact the final texture and gooeyness.
Mini marshmallows are generally the best option. They distribute more evenly throughout the cookie dough, ensuring that you get a delightful pocket of melted marshmallow in nearly every bite. Their small size also means they melt into the cookie more seamlessly, creating those signature gooey strands when you break a warm cookie apart.
If you can’t find mini marshmallows, regular-sized marshmallows can be used, but they require a little extra prep. As mentioned in the substitutions, you’ll want to cut them into smaller pieces – about 1/2-inch or quartered. This prevents overly large pockets of molten marshmallow that might ooze out excessively during baking or leave large voids in your marshmallow cookies once cooled.
Viable Alternatives & Comparisons:
- Marshmallow Fluff/Creme: While tempting for its inherent gooiness, marshmallow fluff behaves differently when baked. It tends to dissolve more into the cookie batter, making the cookie sweeter and cakier overall, rather than creating distinct pockets of marshmallow. For the true “s’mores” like effect in your marshmallow cookies, stick with actual marshmallows.
- Vegan Marshmallows: These work quite well as a substitute if you’re looking for a vegan option for your marshmallow cookies. They melt similarly to traditional gelatin-based marshmallows. Just ensure they are cut to a similar size as mini marshmallows if using larger ones.
- Dehydrated Mini Marshmallows (like in some cereals): These are not recommended as they won’t melt into the same gooey consistency. They tend to stay somewhat crunchy or chewy.
For the best results and that iconic gooey pull, mini marshmallows are your go-to for these delicious marshmallow cookies.
Kitchen Tools You’ll Need
Having the right tools on hand makes the baking process for these Chocolate Chip Marshmallow Cookies smooth and enjoyable.
Must-Have Tools
- Mixing Bowls: At least one large bowl for combining the main ingredients and a medium bowl for the dry ingredients.
- Measuring Cups and Spoons: Accurate measurements are key in baking.
- Electric Mixer (Handheld or Stand Mixer): While you can mix by hand, an electric mixer makes creaming the butter and sugar much easier and more effective, leading to better marshmallow cookies.
- Rubber Spatula or Wooden Spoon: For scraping down the bowl and folding in the chocolate chips and marshmallows.
- Baking Sheets (Cookie Sheets): You’ll need at least one, preferably two, so you can rotate batches.
- Parchment Paper or Silicone Baking Mats: Essential for preventing the marshmallow cookies from sticking, especially with the melted marshmallow. This also makes cleanup a breeze.
- Cooling Rack: Allows air to circulate around the cookies as they cool, preventing them from becoming soggy.
Nice-to-Have Extras
- Cookie Scoop: This helps create uniformly sized cookies, which means they’ll bake more evenly. A medium-sized scoop (about 1.5 to 2 tablespoons) is perfect for these marshmallow cookies.
- Oven Thermometer: Ovens can be notoriously inaccurate. An oven thermometer ensures your oven is at the correct temperature, which is crucial for perfect baking.
- Sifter: For sifting dry ingredients, which can help create a lighter, more tender cookie, though not strictly necessary for this recipe.
- Offset Spatula: Handy for gently lifting warm, gooey cookies from the baking sheet if needed.
With these tools ready, you’re all set to create some amazing Chocolate Chip Marshmallow Cookies!
How to Make Chocolate Chip Marshmallow Cookies
Get ready to bake a batch of the most delicious, gooey Chocolate Chip Marshmallow Cookies you’ve ever tasted! Follow these simple steps for cookie perfection.
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats. This is an important step, as the melted marshmallow will be sticky!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking helps to evenly distribute the leavening agents and salt, ensuring a consistent rise and flavor in your marshmallow cookies. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, using an electric mixer (either handheld or a stand mixer fitted with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes. You’ll see the color lighten and the texture become creamy. This step incorporates air, which is vital for tender marshmallow cookies.
Step 4: Add Egg and Vanilla
Beat in the large egg and vanilla extract until they are just combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated. Be careful not to overmix at this stage; mix just until the egg yolk disappears.
Step 5: Gradually Add Dry Ingredients
With the mixer on low speed, gradually add the dry ingredient mixture from Step 2 to the wet ingredients. Mix until just combined, being careful not to overwork the dough. Overmixing can lead to tough marshmallow cookies. Stop mixing as soon as the flour streaks disappear.
Step 6: Fold in Chocolate Chips and Marshmallows
Remove the bowl from the mixer (if using a stand mixer). Gently fold in the chocolate chips and mini marshmallows using a rubber spatula or wooden spoon. Try to distribute them as evenly as possible throughout the dough. The dough will be a bit sticky. Pro-Chef Tip: If your marshmallows are particularly sticky, you can lightly dust them with a teaspoon of flour before adding them to the dough to prevent clumping.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough (a medium cookie scoop works perfectly here) onto the prepared baking sheets, spacing them about 2 inches apart. These marshmallow cookies will spread a bit.
Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are just set. The marshmallows should be puffy and slightly toasted in spots. Keep an eye on them, as oven temperatures can vary. Sensory Cue: The cookies should look slightly underbaked in the very center when you pull them out; they will continue to cook on the hot baking sheet.
Step 8: Cool the Cookies
Let the Chocolate Chip Marshmallow Cookies cool on the baking sheets for 5-10 minutes. This allows them to set up properly. If you try to move them too soon, the melted marshmallow might make them fall apart. After they’ve firmed up a bit, carefully transfer them to a wire cooling rack to cool completely. Enjoy the incredible aroma of your freshly baked marshmallow cookies!
Tips for Success
To ensure your Chocolate Chip Marshmallow Cookies turn out perfectly every single time, keep these key tips in mind:
- Use Softened, Not Melted, Butter: This is crucial for the creaming process. Melted butter will result in flatter, greasier marshmallow cookies. Properly softened butter should give slightly when pressed with a finger but still hold its shape.
- Don’t Overmix the Dough: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten too much, leading to tough cookies. Gently fold in the chocolate chips and marshmallows.
- Chill the Dough (Optional but Recommended for Gooier Marshmallows): For extra thick cookies and to prevent the marshmallows from melting out too much, consider chilling the dough for at least 30 minutes before baking. Chilled dough spreads less, resulting in puffier marshmallow cookies with more distinct marshmallow pockets. If chilling, you might need to add an extra minute or two to the baking time.
- Watch for Doneness Carefully: These cookies are best when slightly underbaked in the center as they come out of the oven. They will continue to cook and set on the hot baking sheet. Overbaking will make the marshmallows too caramelized and the cookies dry. Look for golden edges and a set, but still soft, center.
- Handle Marshmallows with Care: Mini marshmallows are best. If using large ones, cut them and toss lightly with a bit of flour to prevent sticking. Avoid placing too many marshmallows right on the edges of the cookie dough balls, as they can melt out and burn on the baking sheet. Tuck them more towards the center.
By following these simple guidelines, you’ll be well on your way to baking irresistible, gooey Chocolate Chip Marshmallow Cookies that will disappear in a flash!
How to Store Chocolate Chip Marshmallow Cookies
Proper storage will keep your delicious Chocolate Chip Marshmallow Cookies fresh and enjoyable for as long as possible.
Room Temperature
Once the marshmallow cookies have cooled completely, you can store them in an airtight container at room temperature. They are best enjoyed within 3-4 days. If they last that long! To help maintain their softness, you can add a slice of bread to the container; the cookies will absorb moisture from the bread. The texture of the melted marshmallow will firm up as they cool, but they will still be delightfully chewy.
In the Refrigerator
While you can store these marshmallow cookies in the refrigerator, it’s not typically recommended as it can make them a bit hard and dry out the cookie part faster. The marshmallows will also become quite firm. If you do choose to refrigerate them, place them in an airtight container. They can last for up to a week.
Reheating from Refrigerator: To bring back some of their gooey charm, you can reheat a cookie in the microwave for about 10-15 seconds or in a preheated 300°F (150°C) oven for a few minutes until warmed through. This will help soften the cookie and re-melt the marshmallow slightly.
Freezing Tips
Yes, you can freeze Chocolate Chip Marshmallow Cookies! This is a great option if you want to bake a large batch and save some for later.
- Freezing Baked Cookies: Allow the cookies to cool completely. Then, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the marshmallow cookies to a freezer-safe airtight container or a heavy-duty freezer bag, placing parchment paper between layers if stacking to prevent sticking. They can be frozen for up to 2-3 months.
- Freezing Cookie Dough: You can also freeze the cookie dough. Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer bag or airtight container. Frozen dough can last for up to 3 months.
- Reheating/Baking from Frozen:
- Baked Cookies: Thaw frozen baked cookies at room temperature for about an hour, or reheat directly from frozen in a 300°F (150°C) oven for 5-7 minutes, or in the microwave for 20-30 seconds, until warmed and the marshmallows are soft again.
- Cookie Dough: You can bake dough directly from frozen. Place frozen dough balls on a parchment-lined baking sheet and bake as directed in the recipe, adding 2-4 minutes to the baking time. Keep an eye on them, as they may need a little longer to achieve that perfect gooey marshmallow cookies result.
Properly stored, these marshmallow cookies will continue to bring smiles for days (or months, if you can resist them!).
Frequently Asked Questions (FAQs)
Can I make these marshmallow cookies ahead of time?
Absolutely! You can prepare the cookie dough and chill it in the refrigerator for up to 2-3 days before baking. Just make sure it’s well-covered. Alternatively, you can bake the cookies and store them as directed above, or freeze the baked cookies or dough for longer storage.
Why did my marshmallows disappear or melt out completely?
This can happen for a few reasons. Your oven might be too hot, causing the marshmallows to liquefy and ooze out before the cookie structure sets. Using very large pieces of marshmallow, or placing them too close to the edge of the cookie dough, can also lead to them melting out. Using mini marshmallows and tucking them into the center of the dough balls can help. Chilling the dough before baking can also minimize spread and keep the marshmallows more contained within the marshmallow cookies.
How do I get really gooey marshmallows in my cookies?
For maximum gooiness, use fresh mini marshmallows and try not to overbake the cookies. Pull them from the oven when the edges are set and lightly golden, but the centers still look a little soft. The residual heat will finish cooking them. You can also press a few extra mini marshmallows gently onto the tops of the cookie dough balls right before baking for an extra-gooey, toasty top. Some bakers even add a few fresh mini marshmallows to the top of the warm cookies immediately after they come out of the oven, allowing the residual heat to soften them slightly.
Can I use different types of chocolate?
Yes, feel free to customize your marshmallow cookies! Milk chocolate chips will make them sweeter, dark chocolate will add a richer, more intense flavor, and white chocolate chips can offer a creamy contrast. Chocolate chunks will create larger pockets of melted chocolate.
My cookies spread too much. What went wrong?
Several factors can cause cookies to spread excessively. Using melted butter instead of properly softened butter is a common culprit. Too much sugar or not enough flour can also lead to flatter marshmallow cookies. Ensure your baking soda is fresh, and consider chilling the dough for at least 30 minutes before baking—this is often the best fix for cookies that spread too thin.
Are these marshmallow cookies very sweet?
They have a lovely sweetness from the sugars, chocolate, and marshmallows, but the salt in the recipe helps to balance it out. If you prefer a less sweet cookie, you could slightly reduce the granulated sugar or use dark chocolate chips, which have a more intense, less sweet chocolate flavor.
Conclusion
There you have it – the path to baking what I truly believe are some of the most delightful Chocolate Chip Marshmallow Cookies you’ll ever experience. From the first whiff of them baking to that glorious moment you pull apart a warm, gooey cookie, they are a joy to make and an even greater joy to eat. The simple combination of classic cookie dough with those surprise pockets of melted marshmallow makes these marshmallow cookies an unforgettable treat. Whether for a special celebration or just a cozy afternoon pick-me-up, these marshmallow cookies are sure to become a beloved favorite in your home. Happy baking!
