Chocolate Chip Marshmallow Cookies Recipe: These chocolate chip marshmallow cookies give the classic an upgrade. Loaded with dark chocolate and gooey marshmallows, this soft and chewy cookie will be a new family favorite!
INGREDIENTS
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 2 teaspoon pure vanilla extract
- 1 ¼ cup bitter-sweet chocolate chips or chocolate chunks
- 1 ½ cup mini marshmallows (divided – 1 cup/1/2 cup)
INSTRUCTIONS
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Combine the flour, baking soda, and salt together in a large bowl and set aside.
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In a medium bowl, using a mixer, mix the softened butter, brown sugar, and granulated sugar together until the mixture is smooth and there are no sugar lumps. Add the egg and egg yolk and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix together until just combined.. Fold in the chocolate chips and 1 cup of the marshmallows. Stir to combine.
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Cover the dough tightly and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
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Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
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Preheat oven to 325°F and line a large baking sheets with parchment paper. Using a cookie scoop measure 1.5 Tablespoons of dough for medium-sized cookies and place them on the prepared baking tray. Don’t crowd the cookies! These will spread quite a bit so I’ve found it’s best to keep it to 6 cookies per tray.
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Bake the cookies for 10 minutes, then take them out of the oven and gently press 2-3 marshmallows onto the tops of each cookie. Place back into the oven and cook for an additional 2 minutes until the edges are very lightly browned. Remove the cookies and sprinkle lightly with extra sea salt. The cookies will be soft but will continue to set as they cool.
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Cool on the baking sheet for 10 minutes, then transfer to a cooking rack to cool completely. Don’t disturb the cookies as they are cooling!
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Store the cookies at room temperature in a covered container for up to one week, or freeze in a freezer-safe container for up to 3 months.
FAQ
WHY CHILLING THE DOUGH IS IMPORTANT
If you’re like me, you’ve likely wondered if you can skip the step of chilling your cookie dough. While this can be tempting (and is in fact, doable), it is recommended to chill these chocolate chip marshmallow cookies for at least 30 minutes before baking. Chilling the dough allows the fats in the butter to solidify again (remember, we used room temperature butter here!). This results in less spreading during baking.
Chilling the dough results in cookies that better maintain their shape and texture. It also allows the the flavors to develop and meld together, resulting in a more pronounced and well-rounded taste. If you’re super short on time, you can put the dough in the freezer for 20 minutes. But it’s best to chill in the fridge for 30 minutes, or up to 2 hours for great results.
HOW TO STORE THESE MARSHMALLOW COOKIES
Chocolate chip marshmallow cookies will stay fresh in a loosely covered container for up to 1 week. Alternatively, you can also freeze the cookies from up to 3 months
HOW TO FREEZE COOKIE DOUGH
If you find yourself with leftover dough or want to prepare ahead of time, freezing the cookie dough is a great option. I love freezing the dough in individual dough balls. This makes it so easy to just pop a couple into the oven when I have a craving (but don’t want the temptation of a whole batch hanging around!) Here’s how you can do it:
- Roll the cookie dough into individual balls using your desired portion size.
- Place the dough balls on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Freeze the dough balls on the baking sheet for about an hour, or until they are firm.
- Transfer the frozen dough balls into a freezer-safe container or a ziplock bag. Label the container with the date and type of cookie dough.
- When you’re ready to bake, simply remove the desired amount of dough balls from the freezer and let them thaw for a few minutes. Then, bake them according to the original recipe instructions, adjusting the baking time if necessary.
