Irresistible Marshmallow Chocolate Chip Cookies
If you love the classic comfort of chocolate chip cookies, then you’re in for a treat with this Marshmallow Chocolate Chip Cookies recipe! Imagine biting into a soft, chewy cookie with gooey marshmallows and melting chocolate chips. It’s the perfect balance of sweetness and texture, making each bite more irresistible than the last. Whether you’re baking for a family gathering, a special event, or just for an indulgent treat, these cookies are sure to become your new favorite. Plus, they’re super easy to make—your kitchen will smell amazing, and your taste buds will thank you! Ready to dive in and enjoy a batch of these marshmallow chocolate delights? Let’s get started!
Table of Contents
Why You Will Love This Recipe
These Marshmallow Chocolate Chip Cookies aren’t just a treat for your taste buds, they’re a delight for your senses!
- Perfect Balance of Flavors: The combination of sweet, chewy marshmallows and rich, melt-in-your-mouth chocolate chips creates a symphony of flavor that will leave you craving more.
- Quick & Easy: Even if you’re a beginner baker, this recipe is simple to follow. You don’t need any special equipment or techniques—just mix, scoop, and bake!
- Texture Heaven: Whether you like your cookies soft and chewy or with a bit of a crisp edge, these cookies have it all. The gooey marshmallows add a satisfying stretch, while the chocolate chips add that irresistible crunch.
- Customizable: Have fun experimenting with different ingredients. Add a dash of vanilla extract for extra flavor, or mix in some chopped nuts for added texture. You can even use different types of chocolate chips—dark, milk, or white chocolate!
- Perfect for Sharing: These cookies are an ideal dessert for gatherings, parties, or even just a cozy night at home. Everyone will be impressed by the deliciously unexpected marshmallow twist.
- Versatile & Adaptable: Need to make a quick treat for a special occasion? These cookies are adaptable to any celebration, from holidays to birthdays. They’re also great for those random, late-night cravings!
- Bakes in Just 10 Minutes: One of the best parts of this recipe is how quickly you can enjoy your creation. In just around 10 minutes of bake time, you’ll have fresh, gooey cookies to devour.
Ingredients for Marshmallow Chocolate Chip Cookies
- 1 cup of unsalted butter, softened (for a soft, rich base)
- 3/4 cup of granulated sugar (for sweetness)
- 3/4 cup of packed brown sugar (adds moisture and a subtle caramel flavor)
- 2 large eggs (helps bind everything together)
- 1 teaspoon vanilla extract (for that warm, aromatic flavor)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda (It helps the cookies rise and maintain their softness.)
- 1/2 teaspoon salt (balances the sweetness)
- 2 cups chocolate chips (dark, milk, or a mix of both for maximum indulgence)
- 2 cups mini marshmallows (the star ingredient for a gooey, marshmallow-filled bite)
- 1/2 cup chopped nuts (optional)
How to Make this Recipe
1. Prepare the Oven and Sheets: Preheat your oven to 350°F (175°C). This is the ideal temperature for ensuring your cookies bake to perfection. Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with both granulated and brown sugar until the mixture becomes light and fluffy. This should take about 3 minutes with an electric mixer. This creaming process helps create a soft, tender texture for your cookies.
3. Incorporate the Eggs and Vanilla: Add the eggs individually, making sure each is thoroughly combined before adding the next one. Then, stir in the vanilla extract, which adds a rich and aromatic base to the flavor profile.
4. Combine Dry Ingredients: In another bowl, whisk the flour, baking soda, and a pinch of salt together. This ensures an even distribution of the leavening agent and salt, which is important for consistent cookie texture.
5. Mix Wet and Dry Ingredients: Slowly incorporate the dry ingredients into the wet mixture, stirring until everything is just combined. It’s important not to overmix at this point, as this will help keep the cookies tender and light.
6. Add Chocolate Chips and Marshmallows: Now it’s time to fold in the chocolate chips and mini marshmallows. Stir carefully to evenly distribute the chocolate and marshmallow pieces without crushing the marshmallows.
7. Form the Cookie Dough: Use a cookie scoop or tablespoon to portion the dough into equal-sized balls. Place them on your prepared baking sheets, spacing them about 2 inches apart to give room for spreading.
8. Bake the Cookies: Place the cookies in the oven and bake for 10-12 minutes, or until the edges turn golden brown, and the centers appear slightly soft but set. This balance ensures the cookies are chewy on the inside and crisp on the outside.
9. Cooling Time: Let the cookies sit on the baking sheets for about 5 minutes after removing them from the oven. This helps them firm up before you transfer them to a wire rack to cool completely.
Pro Tips and Variations to Try
To make your marshmallow chocolate chip cookies even more delightful, here are some tips and variations you can try:
- Chill the Dough: Chilling your cookie dough for at least 30 minutes before baking helps the cookies hold their shape and results in a thicker, chewier texture.
- Add a Pinch of Sea Salt: Sprinkling a pinch of flaky sea salt on top of the cookies before baking enhances the sweetness and balances the flavors perfectly.
- Try Different Mix-ins: You can switch up the chocolate chips with white chocolate, peanut butter chips, or even chopped nuts for an added crunch.
- Use Mini Marshmallows: If you prefer more marshmallow in each bite, use mini marshmallows that will melt more evenly and provide a gooey texture throughout.
- Double the Recipe: If you’re hosting a crowd or just want extra cookies, simply double the recipe and freeze the dough balls for later use. Bake fresh cookies whenever you need them!
Serving Suggestions and Storing
Serving Suggestions:
- Pair with a Cold Glass of Milk: The chewy, gooey texture of the marshmallows alongside the sweetness of chocolate chips is a perfect match for a refreshing drink.
- Perfect for Parties or Gatherings: These cookies make an excellent addition to your dessert table at any party, BBQ, or family gathering.
- Enjoy with Coffee or Tea: For a delightful treat during your morning or afternoon break, enjoy these cookies with a cup of coffee or tea. The flavors will enhance the experience and give you a cozy, comforting moment.
- Serve with Ice Cream: If you’re feeling indulgent, top a scoop of vanilla or chocolate ice cream with broken pieces of these cookies. The warm, chewy texture complements the cold ice cream beautifully.
Storing:
- Room Temperature: Store your cookies in an airtight container at room temperature for up to 5 days. This will help preserve their soft, chewy texture and keep the marshmallows from hardening.
- Freezing for Later: If you want to save some cookies for later, they freeze beautifully! Place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to a zip-top bag or airtight container. You can store them in the freezer for as long as three months. When ready to eat, simply thaw them at room temperature or warm them in the microwave for a few seconds.
- Avoid Storing in the Fridge: Storing these cookies in the refrigerator can cause them to dry out and lose their soft texture. Stick to room temperature or freezer storage for the best results.
Pro Tip: If you prefer your cookies extra gooey, gently reheat them in the microwave for a few seconds before serving. The marshmallows will soften, and the chocolate chips will become melty again—just like when they were freshly baked!
Conclusion
Baking a batch of marshmallow chocolate chip cookies isn’t just about satisfying your sweet tooth—it’s about creating moments of joy, warmth, and connection. With their gooey marshmallow centers and rich chocolate chips, these cookies are perfect for sharing with family, friends, or even savoring solo on a cozy evening.
So, what are you waiting for? Grab your ingredients, preheat that oven, and treat yourself to these irresistible cookies that will surely become a household favorite. And don’t forget to share your creations—because cookies are even better when enjoyed together!
Marshmallow Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
- 2 cups mini marshmallows
- 1/2 cup chopped nuts optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars until fluffy. Add eggs and vanilla; mix well.
- Mix dry ingredients (flour, baking soda, salt) and gradually add to wet mixture.
- Fold in marshmallows and chocolate chips evenly.
- Scoop dough into 1-inch balls and place on baking sheets.
- Bake for 10-12 minutes, until edges are golden.
- Cool for 5 minutes on the sheet, then transfer to a wire rack.
Notes
- Calories: 180
- Fat: 8g
- Protein: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 15g
FAQs
1.Can I swap regular marshmallows with mini ones?
Yes, mini marshmallows are a great alternative! They mix more evenly into the dough and ensure gooey sweetness in every bite.
2.How do I keep the cookies from spreading too much during baking?
To maintain their shape, refrigerate the dough for 30 minutes before baking. Also, using a silicone baking mat instead of greased baking sheets can help.
3.What’s the best method to warm up leftover cookies?
A quick 10-second microwave session will make the cookies soft and warm. Alternatively, reheat in an oven preheated to 275°F for a few minutes.
4.Can I experiment with additional mix-ins?
Of course! Chopped nuts, dried fruits, or even caramel chips are excellent choices to personalize the recipe.
5.How should I store unused cookie dough?
Keep the dough in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 2 months and let it thaw in the refrigerator before baking.