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Delish Marshmallow Chocolate Chip Cookies

Delish Marshmallow Chocolate Chip Cookies

Soft, gooey chocolate chip cookies packed with mini marshmallows and melty chocolate chips. Crisp edges, chewy centers, and big s’mores energy in every bite.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour spooned and leveled
  • 1 tsp cornstarch for thicker, chewier cookies
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 tsp kosher salt
  • 2 cup semi-sweet chocolate chips or chopped chocolate
  • 2 cup mini marshmallows freeze 10 minutes to help them hold shape
  • 0.5 cup chopped pecans optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside. Briefly freeze mini marshmallows so they don’t melt out too quickly.
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and creamy, about 2 to 3 minutes.
  • Beat in eggs one at a time, then mix in vanilla extract until smooth.
  • In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
  • Add dry ingredients to the wet ingredients and mix on low just until combined; do not overmix.
  • Fold in chocolate chips and 1.5 cups of the mini marshmallows (reserve the rest for topping). Fold in pecans if using.
  • Chill dough for 15 to 20 minutes for easier scooping and thicker cookies.
  • Scoop dough into 2 tbsp mounds and place 2 inches apart on prepared sheets. Press a few of the reserved marshmallows and chocolate chips onto the tops.
  • Bake 10 to 12 minutes, until edges are set and lightly golden but centers look slightly underdone. Rotate pans halfway for even baking.
  • Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. Enjoy warm for extra-gooey marshmallow pockets.

Notes

For neat edges, use a round cutter to swirl around hot cookies right after baking. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months. Dough balls freeze well—bake from frozen, adding 2 to 3 minutes to the bake time.