Chocolate Chip Marshmallow Cookies

A freshly baked cookie with chocolate chips and melted marshmallows sits on a parchment-lined baking sheet.

Chocolate Chip Marshmallow Cookies

These Chocolate Chip Marshmallow Cookies are a gooey and delicious twist on the classic chocolate chip cookie. With flavors reminiscent of summer s'mores, they're perfect for any summer gathering.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 6708kcal

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

Softening butter: If your butter is not softened yet, you can microwave it in a small bowl for 30 second bursts at half-power until it is just softened.

Toppings & mix-ins: Add a sprinkle of sea salt when the cookies come out of the oven to help balance the sweetness. You could also replace some of the chocolate chips with M&M's, white chocolate chips or chopped peanut butter cups.

To store leftover baked cookies: Let them cool completely. Store them at room temperature in an airtight container for up to a few days (if they last that long!!).

To freeze the cookie batter: Form the cookies with your cookie scoop. Place the cookie dough balls on a parchment-lined baking sheet in a single layer. Put the baking sheet in the freezer to “flash freeze” the cookies for about 15 minutes. Place the frozen cookie balls in a large freezer bag and label and date them. They should keep in the freezer for several months.

Nutrition

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