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 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!
RELATED: Sour Cream Coffee Cake
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
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Baking Powder
- 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
YOU MAY ALSO LIKE:
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 egg, large
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 ½ cup chocolate chunks, plus extra for topping
- 1 ½ cup mini marshmallows, plus extra for topping
- 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.
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest