Name: Chocolate Chip Marshmallow Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 cups all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 cup salted butter (softened); 1 cup white sugar; 1 cup brown sugar (packed); 2 eggs; 2 teaspoons vanilla; 2 cups chocolate chips; 1 cup mini marshmallows

Jump to Recipe Print Recipe

This chocolate chip marshmallow cookie recipe is a fun take on a traditional chocolate chip cookie. Full of melty chocolate and mini marshmallows, your family will love this easy cookie recipe!

Every Friday in our house is “treat day.” Instead of our usual healthy snack after school, the kids get a special treat. Homemade cookies is the favorite! This chocolate chip marshmallow cookies recipe was a huge crowd pleaser. A fun take on classic chocolate chip cookies, this easy recipe yields delicious chewy cookies full of melty chocolate and gooey marshmallows. Sprinkle the top with just a touch of sea salt for the perfect cookie that’s even better than the bakery.

For other great kid-friendly dessert recipes, try these M&M rice krispie treats or thumbprint cookies with icing.

Four marshmallow chocolate chip cookies on a marble background.

Ingredients

To make chocolate chip marshmallow cookies, you need the following simple ingredients (exact measurements are in the recipe card below):

All-purpose flour: When you bake, you should always scoop and level your flour for the best results. Here is a great explanation of how to measure flour.
Baking Soda and Baking Powder
Salt: I used regular table salt for baking the cookies, and then added a sprinkle of sea salt on top. That little extra salt is so yummy with the sweet cookie!
Salted butter: I usually use unsalted butter in baking, but I love a little extra salt in chocolate chip cookies. It really makes the flavor shine. You could definitely use unsalted butter for these cookies, but I would add an extra pinch of salt to the batter!
White sugar
Brown sugar: Golden brown sugar is my staple for baking. Dark brown sugar would also work.
Eggs
Vanilla Extract
Chocolate chips: I used milk chocolate chips, but semi-sweet chocolate chips or even dark chocolate chips would also work great.
Mini marshmallows: I have only tried mini marshmallows in this recipe. Regular marshmallows would be too big for the cookies, but if you have those on hand, try dicing them into pieces for this recipe!

Instructions

Step One: Preheat the oven to 350 degrees F. In a large mixing bowl combine the flour, salt, baking soda and baking powder. Stir the dry ingredients until well incorporated and set aside.

Step Two: Add the softened butter and sugar to a separate large bowl, or the bowl of your stand mixer. Use an electric mixer on low speed to cream the butter and sugar together until combined.

Step Three: Add the eggs and vanilla to the butter and sugar mixture. Beat for 1-2 minutes until nice and fluffy.

Step Four: Pour the dry ingredients into the wet ingredients. Use a rubber spatula or wooden spoon to stir the dry ingredients into the wet ingredients until combined.

Step Five: Add the chocolate chips and mini marshmallows to the bowl, and mix well.

Step Six: Line a cookie sheet with parchment paper. Use a medium cookie scoop (or an ice cream scoop) to scoop cookie dough balls onto the baking tray. Add a few extra chocolate chips or extra marshmallows to the top of the cookies if you’d like (this is purely for looks when they bake!).

Step Seven: Bake the cookies for about 10 minutes, until the edges have just started to turn golden brown. Let the cookies sit on the baking sheet to cool for 4-5 minutes, and then remove to a cooling rack. Sprinkle the tops of the cookies with a little bit of sea salt and enjoy!!

Storage

To store leftover baked cookies, let them cool completely. Store them at room temperature in an airtight container for up to a few days (if they last that long!!).

To freeze the cookie batter, form the cookies with your cookie scoop. Place the cookie dough balls on a parchment paper lined baking sheet in a single layer. Put the baking sheet in the freezer to “flash freeze” the cookies for about 15 minutes. Place the frozen cookie balls in a large freezer bag and label and date them. They should keep in the freezer for several months!

When baking the frozen cookies, I usually let the cookie dough balls sit on the baking sheet at room temperature to thaw for 30-45 minutes and then just bake according to the recipe. You can also bake them straight from frozen! Just keep an eye on them in the oven, as they will take a little longer to bake – probably about 12-14 minutes. They may be a little thicker and softer than cookies baked from fresh dough.