These chocolate chip marshmallow cookies are the only cookies my kids want now! The marshmallow tucked in the center makes for a cookie with a soft center that is extra stretchy and gooey. You can stuff with large marshmallow to see them in the final product, or use small marshmallows so they disappear, leaving everyone wondering just how you got the perfect cookie with a gooey center.
Not only are these chocolate chip cookies beautiful with their white, melty marshmallow centers, I can say they are officially my favorite cookie of all time. If you are someone who thinks the perfect cookie is crisp around the edges and impossibly chewy and gooey in the center, then just one bite of this chocolate chip marshmallow cookie is the end of the road. No need to proceed further with any other cookie recipes.
This recipe makes 12 large cookies. The cookies are quite large, because it takes quite a bit of dough to wrap around and conceal the marshmallow before baking. I typically only bake 6 at a time on the baking sheet. You can freeze unbaked cookie dough on a sheet until firm, and then store the dough balls stacked in a freezer-safe bag. Just simply add an extra 1-2 minutes onto the bake time if baking from frozen.
Tips to make perfect chocolate chip marshmallow cookies
- Use one large marshmallow, snipped in half if you want to see the white center in the final cookie. If you want the cookies to just look like regular chocolate chip cookies with a gooey center, use 3-4 mini marshmallows. The mini marshmallows will dissolve completely in the baked cookie, leaving you with a gooey center and no white showing.
- After stuffing the cookie with the size marshmallow you prefer (see above), roll the dough ball in your hands to make sure all of the edges are sealed so the marshmallow stays in the center as it melts.
- Dot the top of each cookie with additional chocolate chips before baking, just for that beautiful bakery appearance.
- Let the cookies cool completely on the baking sheet attempting to move them to the cooling rack. If the cookies are moved from the baking sheet while still warm, the marshmallow center could stick to the pan!
- Bake on parchment paper so the marshmallow centers of the cookies don’t stick to the pan.
- All-Purpose Flour. This recipe is in metric weights or U.S. cups and spoons. You need 1 cup or 120 grams of all-purpose bleached flour.
- Baking Soda. Just 1/2 teaspoon of baking soda, or 2.5 grams on the scale.
- Salt. These cookies are sweet, and the salt really balances out the flavors–do not skip it!
- Unsalted Butter. You need 6 tablespoons or 3 ounces of unsalted butter, softened to just below room temperature. You can press a finger into the butter and leave an imprint, but it’s not so soft that your finger goes all the way through.
- Granulated Sugar.
- Brown Sugar.
- Egg. Just one large egg.
- Vanilla Extract.
- Chocolate Chips. That’s 3/4 cup (or 170 grams) for the dough, plus a few extra for pressing on top of each cookie just before baking. We like semisweet or dark chocolate chips, to counterbalance the sweet marshmallows. Milk chocolate chips might be too sweet.
- Marshmallows. You have two choices when it comes to marshmallows. The regular ones are large, and need to be snipped in half with scissors before using in this recipe. Using half of a large marshmallow will make your cookies look like the ones here in the photos–some of the white marshmallow will still be visible in the final baked cookie. If you only have mini marshmallows, this recipe will still work! Just stuff 3-4 mini marshmallows in the center of the cookie dough and proceed as usual. Please note that the mini marshmallows will completely dissolve in the oven. The cookies will still be delicious and gooey in the center, you just won’t have the white center.
- Gather all of the ingredients to make the cookies, and line a cookie sheet with parchment paper. The cookies have a fridge chill time of 30 minutes, so it’s not quite necessary to start preheating the oven just yet.
- First, whisk together the dry ingredients: the flour, baking soda and salt in a small bowl. Set this dry mixture aside.
- Next, in a large bowl, add the butter and granulated sugar. Beat together with an electric mixer on HIGH for 1 minute.
- Add the brown sugar, and beat until creamy and combined, about 30 seconds.
- Once the brown sugar is incorporated, add the egg and vanilla.
- Now, it’s time to add the dry ingredients to the wet and beat just until combined.
- Once the dough is combined and no pockets or streaks of flour remain, it’s time to stir in the chocolate chips.
- Once the chocolate chips are stirred in, grab a one-tablespoon measure. You’ll use it to scoop out your cookies.
- Scoop out a one tablespoon-sized ball of dough, and place it on a cookie sheet. Add half of a large marshmallow on top of each dough ball.
- Scoop out another one tablespoon-sized ball of dough, and place it on top of each marshmallow.
- At this point, the dough balls need to be refrigerated for 30 minutes. Preheat the oven to 350-degrees Fahrenheit near the end of the chill time. Or, at this point, the cookie dough balls can be frozen on the sheet pan, and then stacked in bags once firm. The frozen dough keeps for up to 2 months.
- To bake the cookies, place 6 dough balls on a sheet pan. Top each cookie with additional chocolate chips. Bake for 11-13 minutes. The edges of the cookies will start to turn golden brown around the edges, and the melted marshmallow centers will be visible (only if you used large marshmallows, however).
Oh, those sweet gooey centers! Every kid (and adult) loves these cookies!
How to freeze cookie dough:
Once the dough balls have been scooped and shaped, place them not touching on a sheet pan or plate that fits in your freezer. Make sure the sheet pan or plate is lined with parchment so they don’t stick. Freeze for 4 hours, or until firm. Then, remove the dough balls from the pan and stack them in plastic bags or other freezer-safe containers. The dough balls will keep for 2 months frozen. Add 1-2 minutes of additional baking time if baking from frozen.
Other cookie recipes you would love:
- Pecan Tassies
- Apple Toffee Blondies
- Chocolate Shortbread Sticks
- Apple Butter Cookies
- Hazelnut Cookies
- 1 cup (120 grams) all-purpose flour
- 1/2 teaspoon (2.5 grams) baking soda
- 1/4 teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (41 grams) brown sugar
- 1 large egg
- 1 teaspoon (5 mL) vanilla extract
- 3/4 cup (170 grams) chocolate chips
- 6 large marshmallows, snipped in half (or 36 mini marshmallows*)
- Gather all of the ingredients, and line a cookie sheet with parchment paper. Do not preheat the oven yet, as the cookies have a 30 minute chill time.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a separate bowl, beat together the butter and granulated sugar until smooth, about 1 minute.
- Then, add the brown sugar and beat until creamy, about 30 seconds.
- Add the egg and vanilla and beat until combined.
- Add the dry ingredients to the wet ingredient, and mix on low until combined and no streaks of flour remain.
- Stir in the chocolate chips.
- Using a 1 tablespoon measure, scoop out 6 balls of dough. Press a marshmallow chunk on top of one dough ball.
- Place a one-tablespoon-sized dough ball on top of each marshmallow. Use your fingers to seal the edges together as best as you can, and then roll the cookie dough ball so that the marshmallow is completely hidden inside the dough ball. Repeat with the rest of the dough, making 12 cookies total.
- Place the cookies on a plate (or keep on the cookie sheet, if its fits), and refrigerate for 30 minutes.
- Preheat the oven to 350. Space 6 cookie dough balls evenly on a large baking sheet, and add a few extra chips on top of each cookie. Bake for 11-13 minutes, until the cookies are starting to turn golden brown around the edges. Let the cookies cool completely on the cookie sheet (so that the marshmallow doesn’t stick to the pan and you lose it!)
Unsalted Butter: Soften the butter to just below room temperature. This is when you can press a finger into the butter and leave an imprint, but it's not so soft that your finger goes all the way through.
Chocolate Chips: Semisweet or dark chocolate chips are best; milk chocolate chips are too sweet. You'll need a few extra chocolate chips for pressing on top of each cookie before baking.
Marshmallows: You have two choices here. The regular marshmallows are large, and need to be cut in half with scissors before using in this recipe. Using half of one large marshmallow will make your cookies look like the ones here in the photos ( withsome of the white marshmallow still be visible in the final baked cookie). If you only have mini marshmallows, this recipe will still work! Just stuff 3 mini marshmallows in the center of the cookie dough and proceed as usual. Please note that the mini marshmallows will completely dissolve in the oven. The cookies will still be delicious and gooey in the center, you just be able to see the white center.
Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 109mgCarbohydrates: 15gFiber: 0gSugar: 5gProtein: 2g