Delish Marshmallow Chocolate Chip Cookies

I made these Delish Marshmallow Chocolate Chip Cookies for when you want classic, chewy chocolate chip cookies but also a gooey, toasty marshmallow situation that makes your inner s’mores goblin clap. They’ve got crispy edges, soft centers, and little molten puddles of marshmallow that melt into caramelized, chewy halos. Translation: they look fancy, taste like a bake-sale flex, and require roughly zero maturity or self-control. Highly recommend.

The first time I baked these, my husband tried to taste-test straight off the sheet pan and learned, in real time, that melted marshmallow is basically sugar lava. He did the hop-hop-blow dance around the kitchen while the kids lurked like tiny raccoons to pick out the marshmallows from the raw dough when I turned my back. Did I yell “this is a controlled environment” while waving a spatula? Possibly. Did the dog eat one? Also possibly. We’re all fine, my sheet pan is… character-building, and the cookies were gone in 24 hours, which is the only metric that matters.

Time-Saving Hacks

– Keep browned butter in the freezer in ice cube trays. Thaw in the microwave like a rebel.
– Use store-bought dough and fold in chopped chocolate and mini marshmallows. I won’t tell your ancestors.
– Freeze mini marshmallows first. They melt slower, so fewer blowouts and less pan-scrub therapy.
– Bake on parchment. When marshmallow oozes, you can yeet the paper and pretend nothing happened.
– Pre-scoop dough balls, stuff the marshmallow in the center, freeze. Future You deserves it.

Serving Ideas

– Warm with cold milk, obviously, because we’re not monsters.
– Ice cream sandwich them. If it drips everywhere, that’s called ambiance.
– Sprinkle flaky sea salt on top so people assume you read cookbooks on purpose.
– Coffee dunking for Monday mornings. Wine pairing for Tuesday feelings.
– Crumble over vanilla yogurt and call it “breakfast parfait.” Works on children and me.

What to Serve It With

– Vanilla or salted caramel ice cream (scoop + smash = instant sandwich).
– Fresh berries to convince yourself you did something “balanced.”
– Hot cocoa in winter, cold brew in summer, bourbon if the group chat is unhinged.
– A plate of sliced fruit and pretzels for a sweet-salty board that looks way fancier than it is.

✔Tips & Mistakes

– Tuck the marshmallow inside the dough ball—no peekaboo edges. Exposed mallows like to scorch.
– Chill the dough 30–60 minutes so the cookies don’t spread like a gossip column.
– Space them wide. Marshmallows expand like they’re trying to leave home.
– Bake on parchment or silicone. Bare sheet pans = caramelized sugar tattoos.
– If they look pale at the edges, give them another 1–2 minutes; cookies keep cooking on the sheet.
– Press a few chocolate chunks on top at the 8-minute mark for that “bakery window” drama.
– Measure flour properly (spoon, level). Packed flour makes cakey sadness.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Counter: airtight up to 2 days (they’ll soften as the marshmallow hydrates the cookie).
– Fridge: 4–5 days. Rewarm 10 seconds in the microwave for goo-factor.
– Freezer: unbaked dough balls up to 2 months. Bake from frozen, add 2–3 minutes.

✔Variations and Substitutions

– S’mores mode: add crushed graham crackers and swap half the chips for chopped milk chocolate.
– Dark & salty: use 70% chocolate and finish with flaky sea salt. Moody and fabulous.
– Cereal chaos: fold in a handful of crispy rice cereal for crunch.
– Marshmallow options: mini mallows, snipped jumbo, or stuff with a halved marshmallow-filled chocolate.
– Flavor boosts: a pinch of espresso powder, browned butter, or a splash of vanilla + almond extract.
– Gluten-free: use a 1:1 GF flour blend. Dairy-free: plant butter + DF chocolate.
– No eggs? Try a flax egg; chill well to help the structure.
– Feeling lazy: bake the dough in a skillet, press marshmallows on top at the end, call it “deconstructed.”

Delish Marshmallow Chocolate Chip Cookies

Soft, gooey chocolate chip cookies loaded with toasty mini marshmallows. Chewy centers, crisp edges, and a hint of flaky salt make these treats irresistible.

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Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.75 cup light brown sugar packed
• ▢ 2 count large eggs
• ▢ 2 teaspoon vanilla extract
• ▢ 2.5 cup all-purpose flour
• ▢ 1 teaspoon cornstarch
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon fine sea salt
• ▢ 2 cup semisweet chocolate chips
• ▢ 2 cup mini marshmallows reserve 0.5 cup for topping
• ▢ 0.25 teaspoon flaky sea salt for sprinkling, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in eggs one at a time, then mix in vanilla. Scrape the bowl.
• Whisk flour, cornstarch, baking soda, and fine sea salt in a separate bowl. Add dry ingredients to the wet on low speed just until combined.
• Fold in chocolate chips and 1.5 cups of the mini marshmallows, reserving 0.5 cup for topping.
• Chill the dough for 20 minutes to firm slightly and minimize marshmallow melt.
• Scoop dough into 2 tablespoon portions and arrange on prepared sheets, spacing about 2 inches apart.
• Press a few reserved marshmallows onto the top of each dough ball or tuck them into the center so they are mostly enclosed.
• Bake 9 to 11 minutes until edges are set and lightly golden but centers are still soft. Rotate pans halfway through.
• Immediately sprinkle with flaky sea salt if using. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

For the gooiest centers, tuck marshmallows into the middle of the dough so they do not touch the pan directly. Store cookies airtight at room temperature for up to 3 days or freeze baked cookies for up to 2 months.