These Chocolate Chip Marshmallow Cookies are like an easy-to-eat version of a s’more. They’re a prime complement to a summer cookout — but you can enjoy them anytime!
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About this Chocolate Chip Marshmallow Cookie recipe
I don’t know about you, but I love a summer s’more. There’s something about the melty combination of marshmallows and chocolate with the crunchy graham cracker that is nostalgic and delicious!
What I don’t love? The mess. Let’s be honest, crafting the perfect s’more is an art form, but once you’ve had the first bite, you’re at risk of ooey gooey marshmallow all over! Plus, an impeccable golden marshmallow doesn’t always come easily — I’ve burned my fair share!
These Chocolate Chip Marshmallow Cookies are a great way to accomplish all of the s’mores flavor with less mess. Baking the cookies achieves the gooey goodness while the cookie itself gives the cracker crunch. I’m getting hungry just thinking about these!
They’re a great dessert to share at a summer cookout, but why stop there? Make them anytime you’re craving a sweet treat!
More cookie recipes: Avalanche S’mores Cookies • Double Chocolate Chip Cookies • Chocolate Peanut Butter No-Bake Cookies
Why you’ll love this recipe
- It’s a fun twist on the classic chocolate chip cookie recipe. Marshmallows add more flavor and fun!
- Excellent for a quick and easy dessert. Make some to share or enjoy them yourself.
- Full of summer flavor. No campfire needed to get the marshmallow and chocolate flavors that are a summer staple.
Ingredients
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Chocolate chips are a staple when it comes to cookies, and with plenty of variety there is one to fit any taste. For a sweeter cookie, you’ll want to use semi-sweet chocolate chips or milk chocolate chips. Dark chocolate chips will balance the sweetness of the sweet marshmallows with a touch of bitterness. Personally I opt for dark chocolate — I love the depth of flavor it gives these cookies!
Mini marshmallows are going to work best in these cookies versus true s’more-sized marshmallows. I recommend sticking with the regular marshmallows (as opposed to the fruit variety) since they’re a better fit with the cookie and chocolate combo.
When it comes to the rest of the ingredient list, my rule of thumb stands. Use the highest quality ingredients you can afford for the best results. You’d be amazed at the difference a good vanilla extract * can make! You’ll also want to check on the ingredients that tend to sit in the pantry, like baking powder, to make sure it’s good. Each ingredient is important in creating a tasty cookie.
baking essentials
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Substitutions & variations
As with any recipe, feel free to make it your own.
- Gluten-free version: Use a gluten-free 1:1 flour to make this recipe gluten-friendly.
- Vegan version: Opt for vegan chocolate chips, marshmallows and butter and an egg substitute to make these cookies vegan.
- Mix-ins: Mix in white chocolate chips for an extra touch of sweetness. Candies like M&M’s, Heath Bar chunks or chopped peanut butter cups would be great, too.
- Sweet & salty: Sprinkle a touch of sea salt on top of the cookies right after baking for a sweet and salty combination.
Instructions
These Chocolate Chip Marshmallow Cookies are so tasty, no campfire required! Let’s get mixing:
First, combine your dry ingredients in a mixing bowl *. Stir until they are completely incorporated and set the bowl aside.
Next, mix your room temperature butter and sugar on a low speed in a large bowl, creaming them. Once they’re combined, add the eggs and vanilla to your butter and sugar mixture. Beat them until everything is light and fluffy.
Now grab your dry ingredients and stir them with the wet ingredients until just combined using a spatula *.
Finally, stir in your chocolate chips and marshmallows, being sure to mix well. Use a cookie scoop * or ice cream scoop to create balls of dough, placing them on a baking sheet * lined with parchment paper *. Place your sheet into the oven to bake.
Remove your cookies when the edges turn golden brown. Let them cool for a few minutes on the cookie sheet *, then move them to a wire rack to completely cool. Store in an airtight container — they’re so delicious, they won’t last long!
Tips & tricks
- Add marshmallows or chocolate chips on top of the cookies before popping them into the oven for better looking cookies.
- Freeze your cookie dough balls instead of cooking them so you can have freshly baked cookies in a snap!
- Soften your butter in 30 second bursts to get it to the correct consistency.
Food pairings
Since chocolate and marshmallow are a match made in dessert heaven, you can’t go wrong by serving up a s’mores cocktail alongside a batch of Chocolate Chip Marshmallow Cookies!
Try a s’mores martini or s’mores white Russian to really satisfy your sweet tooth. The s’mores old-fashioned is a good option for anyone who loves the s’mores flavors but wants something more spirit-forward.
These would be a great complement to classic cookout recipes like pasta salad, pulled pork sandwiches and potato salad. Add a summer salad to balance out the sweetness.
FAQ
Yes! When you mix marshmallows into your cookie dough and place it into the oven, they get deliciously melty and gooey.
The consistency of your batter contributes to the texture and chewiness of your cookies. Make sure that you carefully measure and use butter at the right temperature to get a batter that is not too wet.
More s’more recipes
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Chocolate Chip Marshmallow Cookies
ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup salted butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups chocolate chips
- 1 cup mini marshmallows
instructions
- Preheat the oven to 350°F (177°C). In a large mixing bowl *, combine the flour, baking soda, baking powder and salt. Stir the dry ingredients until well incorporated and set aside.3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon baking soda
- Add the softened butter and sugar to a separate large mixing bowl, or the bowl of your stand mixer *. Use an electric mixer on low speed to cream the butter and sugar together until combined.1 cup salted butter, 1 cup brown sugar, 1 cup white sugar
- Add the eggs and vanilla to the butter and sugar mixture. Beat for 1-2 minutes until nice and fluffy.2 large eggs, 2 teaspoon vanilla extract *
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula * or wooden spoon to stir the dry ingredients into the wet ingredients until combined.
- Add the chocolate chips and mini marshmallows to the bowl, and mix well.2 cups chocolate chips, 1 cup mini marshmallows
- Line a cookie sheet * with parchment paper *. Use a medium cookie scoop * (or an ice cream scoop) to scoop cookie dough balls onto the baking tray.
- Bake the cookies for about 10 minutes, until the edges have just started to turn golden brown. Let the cookies sit on the baking sheet * to cool for 4-5 minutes, and then remove to a cooling rack.
notes
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