These Chocolate Chip Marshmallow Cookies are soft cookies that are full of chocolate chips and marshmallows. They’ve become my kids favorite, I’ve already made them 3 times this week.
Why these cookies are great:
- No chill cookie recipe – there’s no need to chill these cookies, so you can have them made and eaten in less than an hour.
- Soft cookies – delicious soft centred cookies
- Chocolate marshmallow cookies – need I say more, such a great combo, it’s like having a smore in cookie form
- Easy recipe with simple ingredients
Kitchen Equipment needed
- Electric mixer (either hand or stand mixer)
- Baking sheet (2 needed)
For full recipe, amounts and instructions for these Chocolate Chip Marshmallow Cookies, check out the recipe card below.
- Butter – for buttery cookies – unsalted butter that is just softened but not very soft or melted
- Brown sugar – to help give these a deeper flavour and add to the softness
- White sugar – to crisp up the edges of these cookies
- Egg – a whole egg – remove this early so it’s at room temperature when it’s time to be used
- Vanilla extract
- Flour – all purpose flour (plain four) measured correctly (refer to the tips section below)
- Baking soda – also called bicarb soda
- Salt – great to balance out the sweetness of the chocolate and cookies
- Corn starch – also called corn flour to help keep these cookies extra soft
- Chocolate – use semi-sweet chocolate chips (milk or dark chocolate chips) or chopped up chocolate bars for chocolate chunks
- Marshmallows – I used minis, but check below for how to use large marshmallows instead if you can’t find minis.
How to make
1. Place the butter along with the white and brown sugar in a large bowl to use with an electric hand mixer or the bowl of a stand mixer. Use the paddle attachment to beat until light smooth and creamy.
2. Add in the egg and vanilla and beat again until incorporated.
3. Pour in the dry ingredients (flour, bicarb soda, salt and corn starch). Beat in the flour mixture on a low speed until mixed through and the batter has formed into a dough.
4. Add the chocolate chips and mini marshmallows into the cookie dough, mix well with a rubber spatula until the chocolate pieces and marshmallows are dispersed through the dough. Reserve some chocolate pieces and marshmallows to top the cookies with later.
5. Line the baking sheets with parchment paper. Take 1 level tablespoon of dough and roll into balls (or use a 1 tablespoon cookie scoop). Place the cookie dough balls onto the prepared baking sheet leaving enough space between each one. Place some extra chocolate chips and marshmallow onto the cookies if using.
TIP: Using 1 tablespoon of dough makes 24 x 5cm cookies, alternatively you could use 1.5 tablespoons of dough to make 18 cookies or 2 tablespoons of dough to make 12 larger cookies. Just add a couple of minutes onto the baking time.
6. Pre heat oven to 180c/350F. Place the cookies into the preheated oven and bake for 8-10 minutes. The cookies should be soft in the centre and lightly golden brown on the edges. The centres should be fairly soft as they will continue to cook and set on the baking tray.
8. These cookies are great cool but even better when warm. Alternatively you could cool them on a cooling rack and heat them up for a few seconds in the microwave before eating.
Tips for making a perfect cookie
Use these tips for best results when making these marshmallow chocolate chip cookies.
- Use room temperature ingredients to ensure everything mixes well together. To quickly warm up the egg you can place it in a bowl of hot (not boiling) water for 5 minutes to bring it to room temperature.
- Measure flour correctly by fluffing up the flour with your measuring cup before scooping and levelling the flour.
- Add extra chopped chocolate chips (or reserve some) to place on the tops of the cookies so that you can see all that chocolatey goodness.
- Don’t over bake the cookies, they should still be fairly soft in the centre, they will continue to bake and set while cooling. Mine took 9 minutes.
- Rotating a circle cutter of a similar size around the cookie will help shape them into a perfect circle if they’ve baked out of shape.
- For gooey marshmallows, serve the cookies warm or heat them for a few seconds in the microwave before eating.
Where to find halal marshmallows?
Check your local speciality store, deli, Indian or Middle Eastern grocer. Another great option is speciality candy or lolly stores, they sometimes carry halal candy. Mini’s work best in this recipe, but they are usually even harder to find, so be sure to check out the option for how to use normal marshmallows as well.
How to make marshmallow cookies without mini marshmallows?
If using normal a large marshmallow (approximately an inch in size), don’t add these into the batter. Instead, cut the marshmallows in half, roll the cookies into balls and place half a marshmallow on top.
- Use chocolate chunks instead of chips
- Dark chocolate chips instead of white chocolate would work great as well
- Add a little pinch of sea salt to the top of the cookies to balance out the sweetness
Frequently Asked Questions
Store in an airtight container in room temperature for 3-5 days.
Once you’ve rolled or scooped your cookies, place them close together on a tray that fits in your freezer. Leave just enough space between each cookie so that they aren’t touching. Place them in the freezer for 1 hour to harden. Place the hardened cookies in a freezer bag for up to 3 months. Follow the recipe for baking instructions, they may have to bake for 1-2 minutes longer since they will be very frozen.
More Cookie Recipes:
Bonus recipe – If you love marshmallows check out this Peppermint Hot Chocolate from Jere.
Chocolate Chip Marshmallow Cookies
- 115 g unsalted softened butter 1/2 cup
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1½ cup all purpose flour
- ½ tsp baking soda bicarb soda
- 2 tsp corn starch corn flour
- ¼ tsp salt
- ¾ cup chocolate chips
- ½ cup mini marshmallows *see notes for large marshmallows
- Preheat oven to 180c/350F, 10-15 minutes before they're ready to bake.
- Line 2 flat cookie sheets/trays with parchment/baking paper.
- Place butter, brown sugar and white sugar into the bowl of the mixer or bowl for hand mixer and beat until light and creamy.
- Add in egg and vanilla and beat till combined.
- Add in flour, bicarb soda, salt and corn starch/flour and beat until mixed through.
- Place chocolate chips and marshmallows into the dough and mix through with a spatula or spoon until the chocolate is dispersed throughout the dough.
- Take tablespoons of mixture and roll into balls to make 24 cookies. Alternatively, make 2 tablespoon balls to make 12 cookies (bake for 2 minutes extra)
- Place onto prepared cookie sheets leaving about 1 inch between each cookie to allow for spreading. Place some reserved chocolate chips and marshmallow pieces on the top of cookies if using.
- Place in the oven for 8-10 minutes.
- Cookies are ready when the edges are starting to turn golden in colour and the centres are still soft. The cookies will continue to cook and set on the tray after baking so it's best to take them out before they are baked through.
- Leave these to cool slightly, these taste great cold but even better when warm. If they've cooled completely, heat them up in the microwave for a few seconds.