There’s something about the moment when a warm cookie straight from the oven meets a gooey marshmallow that just can’t be beat. These chocolate chip cookies with marshmallow add a playful twist to a familiar favorite, making snack time feel a little more special, even on the busiest days.
I remember the first time I baked these, the kitchen filled with that comforting scent of melting chocolate and caramelizing sugars. I was halfway distracted by a phone call and almost forgot to check the timer, which somehow made the edges crisp just right while the centers stayed soft and melty. Pulling them out, I couldn’t resist breaking one open early — the marshmallow stretched in a way that was perfectly imperfect, a little sticky, and totally inviting. It was one of those moments where you don’t care about the mess or the crumbs, just the warm, tender bite that feels like a small celebration.
- Soft and chewy texture with a gooey marshmallow surprise in every bite.
- Combines classic chocolate chip cookie flavors with a nostalgic marshmallow twist.
- It’s simple — and that’s kind of the point. No fancy add-ons, just pure comfort.
- Makes a batch big enough to share or stash for yourself (because sometimes you need that).
Even if you’re not a seasoned baker, these cookies are forgiving and fun to make. Just keep an eye on the baking time — marshmallows can melt and spread quickly, and that’s part of the charm but also a little unpredictable.
Print
Chocolate Chip Cookie with Marshmallow
- Total Time: 27 minutes
- Yield: 24 cookies
Description
Delight in these soft and chewy chocolate chip cookies with gooey melted marshmallows baked right inside. Perfect for a sweet treat that combines classic cookie flavor with a fun, melty twist.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 1/2 cups mini marshmallows
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, light brown sugar, and vanilla extract until creamy and smooth, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Stir in the semisweet chocolate chips by hand using a spatula.
Gently fold in the mini marshmallows, ensuring they are evenly distributed but not broken up.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
These cookies come together with everyday kitchen tools, so no special gadgets needed. When serving, I like to pair them with a cold glass of milk or a simple cup of tea for a cozy afternoon treat. If you feel like mixing it up, swapping mini marshmallows for some chopped toasted nuts or adding a sprinkle of sea salt on top can add an unexpected twist, though I haven’t tested these variations extensively. Sometimes I toss in a handful of white chocolate chips or a dash of cinnamon, but honestly, the classic version with marshmallows wins every time in my book.
FAQ
Can I use large marshmallows instead of mini? You can, but large marshmallows may melt unevenly and create bigger gooey spots rather than an even distribution.
How do I store these cookies? Store them in an airtight container at room temperature for up to 4 days, or freeze for longer keeping.
Will the marshmallows make the cookies too sweet? The marshmallows add sweetness but balance nicely with the chocolate chips and buttery dough.
Give these a try next time you want a cookie that’s a little more fun and a lot more comforting. Save it, print it, make it — and enjoy that melty moment.