These Chocolate Chunk Marshmallow Cookies are ooey, gooey, and delicious. Add some extra texture and flavor to the traditional chocolate chip cookie by using chunks and marshmallows!
Ooey Gooey Goodness
I really enjoy making homemade cookies and I especially enjoyed making these. It was a lot of fun sprucing up the Plain Jane chocolate chip cookie! Adding marshmallows made the cookies really gooey and the kids loved them!
Watching the marshmallows bubble and ooze in the oven had my mouth watering long before they were ready to come out of the oven.
Get Ready to Bake
I like mega big cookies. Ridiculously big cookies. Cookies that so big that it takes two hands to hold them. If that's not your kind of cookie, you can easily drop by rounded tablespoons instead of by a medium-sized cookie scoop.
Of course, you'll have to adjust the baking time accordingly... either way you make them, they'll be delicious!
Softened butter is best for use for this recipe. Slightly softened butter will help prevent the cookies from spreading. As in any baking, when using melted butter it will cause doughs and batter to be runnier and therefore causing spread in baked goods.
Simply allow the butter to sit out on the counter for about 20 to 30 minutes before using it. Avoid using the microwave for the chance of overheating the butter.
When preparing the cookie dough and before placing the dough on the cookie sheets, tuck any marshmallow bits into the dough so that they are not peeking out of the bottom. Marshmallows will melt and stick to the cookie sheets if they are exposed.
Silicone baking mats or parchment paper are wonderful to use when preparing these cookies in case marshmallows sneak out during the baking process.
Cookies Out of the Oven
Let these cookies cool after coming out of the oven before transferring to a wire rack. This recipe makes a really soft and chewy cookie and moving them too quickly will cause them to fall apart.
It'll be tempting to dive into these cookies but they will continue to bake while they cool. Remember, good things come to those who wait... and these cookies are worth it!
These chocolate chunk marshmallow cookies are my kids' favorite and even they have patience before digging into those cookies!
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Chocolate Chunk Marshmallow Cookies
It hasn't even been a day since I've made these chocolate chip cookies and my kids have asked when I'll make them again. I call this cookie a huge success! They use simple ingredients and really quick to make.
Ingredients in Chocolate Chunk Marshmallow Cookies
- Unsalted Butter - softened butter is best for this recipe. It's important to not use melted butter as it will cause the cookies to spread. Slightly softened butter is best!
- Brown Sugar - brown sugar helps make the cookies chewy
- Granulated Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Chocolate Chunks - can be substituted for chocolate chips
- Mini Marshmallows - it's best to tuck the marshmallows into the dough before placing them on the cookie sheet. This will help prevent any marshmallows from melting and sticking to the pan.
What's Needed to Make These Cookies
- Cookie Sheets
- Measuring Cups and Spoons
- Silicone Mats - helps prevent cookies from sticking to the sheets and makes for easy cleanup.
- Mixing Bowls
- Medium-sized cookie scoop
How to Make these Chocolate Chunk Marshmallow Cookies
Preheat the oven- Preheat to 350° and spray a cookie sheet with non-stick spray.
Combine the wet ingredients- Beat together softened butter, brown sugar, and granulated sugar until smooth. Add in egg and vanilla extract and mix until combined.
Mix in the dry ingredients- Slowly add in flour, baking soda, baking powder, and salt. Gently blend ingredients together without over mixing.
Stir in the chocolate chunks and marshmallows- Using a spoon, gently stir in chocolate chunks and mini marshmallows.
Scoop the cookies onto the cookie sheet- Using a cookie scoop, drop them onto greased cookie sheet.
Bake for about 11 minutes or until the tops and edges of cookies are golden.
Let the cookies cool before moving to wire racks to cool completely.
TIP: Parchment paper helps prevent the marshmallows from sticking to your pan.
When scooping the cookies, tuck the marshmallows into the inside of them so they are not touching the pan to prevent the sugars from melting.
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📖 Recipe
Chocolate Chunk Marshmallow Cookies
These Chocolate Chunk Marshmallow Cookies are ooey, gooey, and delicious. Add some extra texture and flavor to the traditional chocolate chip cookie by using chunks and marshmallows!
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup chocolate chunks, plus extra for topping
- 1 ½ cup mini marshmallows, plus extra for topping
Instructions
- Preheat oven to 350° and spray cookie sheet with non-stick spray.
- Beat together softened butter, brown sugar, and granulated sugar until smooth.
- Add in egg and vanilla extract and mix.
- Slowly add in flour, baking soda, baking powder, and salt.
- Gently blend ingredients together without over mixing.
- Using a spoon, gently stir in chocolate chunks and mini marshmallows.
- Using a cookie scoop, drop onto greased cookie sheet.
- Bake for about 11 minutes or until tops and edges of cookies are golden.
- Let cookies cool before moving to wire racks to cool completely.
Notes
TIP: To yield more cookies, reduce the size of each cookie scoop to half. Bake for about 8 minutes or until golden.
To prevent the risk of the cookie dough from spreading out during baking, chill the dough for an hour before baking.
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Nutrition Information:
Yield:
9Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Jasmine C says
This is now my go-to choc chip cookies recipe! Admittedly, I accidentally overmixed the marshmallows on my first try- and now I do it on purpose; makes for the crispiest-on-the-outside-chewy-gooey-on-the-inside cookie and that’s just the way I like em. Cooking on parchment is the way to go- they pop right off once cool. I also have made a batch, rolled them into 1-2inch balls and popped them in the freezer so I can bake as wanted (otherwise I’ll eat the whole batch in a day!) they always turn out great!
Dana says
I'm so happy to hear that you enjoy these cookies! Thank you for sharing your tips as well. 🙂
Lily says
Hi! What type of flour do you use in this recipe? Looking forward to try it soon ?
Dana says
I use all-purpose flour - enjoy!
Hilal says
Hallo from Germany! My family and I love these cookies ?
Dana says
Thanks for sharing that you enjoy these cookies, I'm happy to hear it! 🙂
Christine says
Hi Dana,
I like to make 1/2 lb mega cookies in many flavors. I am having difficulty baking my choc chip marshmallow cookie. It spreads out to much while baking even with freezing it for several hours. Any suggestions?
Dana says
There isn't enough flour in this recipe to make mega cookies. You would need to add more flour to prevent the spread. Hope that helps!
Laura says
This looks so good! I am aiming to make them next week. How big are your cookie balls after you scoop it out? My cookie scoop makes one-oz scoops.
Dana says
Hey Laura,
I use a #40 cookie scoop with these cookies.
Mike says
@Dana, Loved these cookies! Thanks for the recipe! -Mike in Rhode Island
Ashley says
I've been in search of the best chocolate chip cookie and finally found it!!! Made them for the first time tonight and they were a HUGE hit with both the kids and the grown ups!
Dana says
Thanks for sharing. I'm happy to hear that everyone enjoyed them!
Rachel says
Not impressed with these at all. The marshmallow melted and made a mess of the entire pan. The melted marshmallow caramelized and became very sticky and crunchy on the bottom of the cookies. Didn't look very appetizing either.
Dana says
There are some tips within the recipe post that recommend parchment paper to prevent the marshmallows from sticking. Also, pushing the marshmallows into the cookie dough so that no marshmallows are peeking out is a great help as well.
Amber says
I just baked these cookies for the family and we all love them. They baked so well and taste great. They look amazing as well! Very gooey when warm .
Dana says
So glad your family enjoyed these cookies!
Sarah says
Sooooo good! I did increase the amount of flour to 2 cups so I had more of that to work with. I also decreased the amount of chocolate chips and mini marshmallows to just 1 cup. Finally, I used mini chocolate chips. Thanks for the recipe!
Ann says
These cookies are insanely good!! I followed the recipe and made smaller cookies (yielded 32) . I did not reduce the baking time; baked for 11 minutes. Also, I had a hard time folding the chunks and marshmallows in so set mixer to low.
Savita says
Chunks and marshmallows added so much depth to these cookies. Can't get enough of it.
Ann says
I made these for a treat for our camping trip this past weekend, and I brought none home with us! Was enjoyed by all!