These Chocolate Chip Marshmallow Cookies are chewy and stuffed to ooey gooey perfection. With every bite you've got goodness of melted chocolate and sweet marshmallow. They are soft on the inside and crisp on the edge; the best kind of cookie!
A chewy cookie stuffed with gooey marshmallow and lots of chocolate - um yes please! I had some extra marshmallows and decided to stuff them into a classic chocolate chip cookie and voila!
These cookies are so good you’ll never want a regular cookie again!
For more cookies, try Toblerone Chocolate Chip Cookies, Small Batch Brown Butter Chocolate Chip Cookies, and Peanut Butter Chocolate Chip Cookies.
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Why you'll LOVE this recipe
- Ooey gooey chocolate chip cookies filled with melted marshmallows.
- Chewy and soft cookies with crisp edges.
- Perfect recipe to use mini or large leftover marshmallows for.
Ingredient Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Butter: I always use unsalted butter. Pull out 2 hours before baking. You know it's ready when you lightly press your finger in and a slight indent is made.
- Egg: Pull the eggs out 2 hours before baking. Having an egg at room temperature maximizes baking results and helps mix into the batter better.
- Chocolate chips: I used high quality semisweet chocolate chips for this recipe. You can also use dark chocolate chips, chunks, chopped chocolate, or mini chocolate chips. However, don't use milk chocolate chips as the cookies will turn out too sweet.
- Marshmallows: Cut regular sized marshmallows in half, one half is used per cookie.
Expert Baking Tips
Here are my top 5 tips for successful Chocolate Chip Marshmallow Cookies
- Sealing the cookie properly - Cover the cookie dough over the marshmallow completely. Check out the video and photos down for a step-by-step guide. I’ve noticed if there is too thin of a layer cookie dough over the marshmallow before baking they cookie will crack as it bakes and the marshmallow will leak out that way.
- Use a gram scale - This helps you get the most accurate results. If you don’t have a scale, spoon gently into a measuring cup. Scrap any excess off, and make sure the top of the cup of flour is flat.
- Size of marshmallow - I recommend doing this with regular or jumbo sized. Use kitchen scissors to cut them in half. You can also use 2-3 mini ones marshmallows!
- Chill time: This recipe does require a 30 minute chill time, and it is mandatory. Chilling the cookie dough helps the cookie cook a little slower and the marshmallows to melt slower as well - which allows the marshmallow to stay inside the cookie!
Storing and Freezing
Store these chocolate chip marshmallow cookies in an airtight container on your kitchen counter for up to 5 days. They are best served warm!
The cookies can be frozen once baked. Store in an airtight container for up to 28 days.
The cookie dough may also be frozen in a freezer safe bag for up to 28 days. When ready, allow to thaw at room temperature completely before baking. This takes approximately 2 hours.
Other Recipes To Try
- Rhubarb Oatmeal Bars
- Easy Strawberry Rhubarb Bars
- Easy Rhubarb Crumb Bars
- 3 Ingredient No Bake Peanut Butter Oatmeal Bars
Chocolate Chip Marshmallow Stuffed Cookies
Ingredients
- 6 tbsp butter softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- 6 regular-sized marshmallows cut in half
Instructions
- Prepare a baking tray with a silicone baking mat or parchment paper.
- In a stand mixer or with a handheld mixer and the paddle attachment, cream together the butter and two sugars on medium speed. 2-3 minutes.6 tbsp butter, 1/4 cup brown sugar, 1/2 cup white sugar
- Add in egg and vanilla and continue creaming.1 egg, 2 tsp vanilla
- Add in flour and baking soda and continue mixing until a soft dough forms. Do not overmix!1 cup flour, 1/2 tsp baking soda
- Mix in chocolate chips until just combined.1/2 cup chocolate chips
- Roll out the cookie dough into 1 tbsp balls. Then take ½ of a large marshmallow place it on top. Add approximately 1 tbsp of additional cookie dough on top and seal the cookie completely, with no marshmallow showing.6 regular-sized marshmallows
- Place into the refrigerator to chill for 30 minutes.
- Once chilled, bake at 350°F for 8-10 minutes. The cookies will look soft, this is because the marshmallow has melted into the cookie. Remove from the oven and allow to cool on your baking tray for 5-10 minutes! Moving them around immediately after baking will cause a sticky mess.
- Enjoy!
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