Description
These chocolate chip marshmallow cookies are thick, chewy, and loaded with gooey marshmallows and rich chocolate chips. Perfect for any occasion, they deliver a soft, irresistible bite every time.
Ingredients
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1¼ cups bittersweet chocolate chips or chocolate chunks
1½ cups mini marshmallows (divided: 1 cup for dough, ½ cup for topping)
Instructions
1. Combine flour, baking soda, and salt in a large bowl and set aside.
2. In a medium bowl, use a mixer to cream together softened butter, dark brown sugar, and granulated sugar until smooth with no lumps.
3. Add egg, egg yolk, and vanilla extract to the sugar mixture and mix until well combined.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Fold in chocolate chips and 1 cup of mini marshmallows. Stir gently to combine.
6. Cover dough tightly and chill in the refrigerator for at least 30 minutes or up to 2 hours.
7. Remove dough from fridge and let soften at room temperature for 10 minutes.
8. Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
9. Scoop 1.5 tablespoons of dough per cookie and place on prepared trays, leaving space for spreading.
10. Bake for 10 minutes, then remove from oven and gently press 2-3 extra mini marshmallows onto each cookie.
11. Return to oven and bake for 2 more minutes, until edges are lightly browned.
12. Remove from oven, sprinkle with a little sea salt, and let cool on baking sheet for 10 minutes before transferring to a wire rack.
13. Store cookies in an airtight container for up to one week, or freeze for up to 3 months.
Notes
Make sure butter is softened, not melted, for the best texture.
Chill the dough for at least 30 minutes to prevent excess spreading.
Switch up the chocolate chips with white, dark, or milk chocolate for different flavor profiles.
For gluten-free cookies, substitute all-purpose flour with a gluten-free blend.
Freeze dough balls to bake fresh cookies anytime.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American