If you love chocolate chip cookies, you will adore this recipe for Chocolate Chip Marshmallow Cookies! Made with brown butter and mini marshmallows, they have a s’mores-like flavor that is absolutely scrumptious!
Table of Contents
- Chewy, Gooey Chocolate Chip Cookies with Brown Butter and Marshmallow
- The Ingredients You’ll Need
- Let’s Make Some Cookies!
- My Top Tips for Perfect Cookies
- Easy Variations
- How to Store Chocolate Chip Marshmallow Cookies
- Can I Freeze These Cookies?
- Chocolate Chip Marshmallow Cookies
- More Chocolatey Cookie Recipes
If there’s one ingredient I love in baking, it is marshmallows! Sweet and fluffy, perfectly melty and gooey when baked, marshmallows just make everything better. They are a natural partner for anything chocolate, of course – including chocolate chip cookies. Hence this super-easy recipe for the perfect chocolate chip marshmallow cookies.
Crisp around the edges, soft and chewy in the centers, these are everything you want in a cookie, and more. The addition of brown butter gives them a lightly toasty, nutty flavor, making this recipe just a bit more upscale and complex. But it’s no hassle! Making brown butter is super easy. If you’ve never made it, see this easy tutorial on how to brown butter.
What Is the Difference Between Brown Butter and Regular Butter?
You know how you can overcook butter, causing it to separate slightly and begin to burn? Brown butter is made by letting the butter begin to separate and turn brown, but not scorch. The milk solids in the butter actually become slightly toasted, giving the browned butter a caramel-like taste that goes with just about everything.
The Ingredients You’ll Need
This cookie recipe is a keeper! As you’ll see, it uses traditional chocolate chip cookie ingredients and ratios, but with added yumminess from the marshmallows.
- Flour: All-purpose flour is best for this recipe. Don’t use whole-wheat or self-rising flour.
- Baking Soda: Make sure to use baking soda, not baking powder, or the cookies won’t have the right texture.
- Brown Butter: I use unsalted butter. Here’s a quick tutorial on how to brown butter, if you’re not familiar with the process.
- Brown Sugar: Pack the brown sugar into the measuring cup, for an accurate measurement. Brown sugar is important for keeping the cookies chewy and moist.
- Granulated Sugar: Just a bit, to help the cookies get that crispness around the edges while they bake.
- Eggs: I used one whole egg, and one yolk. Room temperature eggs are best for baking, but you can also use them chilled from the fridge.
- Vanilla: Pure vanilla extract gives the best flavor.
- Chocolate Chips: Classic semisweet chocolate chips are perfect in this recipe.
- Mini Marshmallows: You can use regular mini marshmallows, or get the pink ones for a pretty look.
So how do you make chocolate chip marshmallow cookies? Let’s take a step-by-step look at the baking process. It’s really very easy, and the results are out of this world.
- Prep Your Oven and Baking Sheet and Combine the Dry Ingredients. Before you begin, make sure your oven is preheating to 375°F, and line a baking sheet with parchment paper. Then combine the flour, baking soda, and salt in a mediume-sized bowl.
- Mix Together the Butter, Sugar, and Eggs. In a large bowl, beat the browned butter with the brown sugar and regular sugar. Add in the egg, egg yolk, and vanilla, and beat again on low speed, until the mixture is fluffy.
- Combine the Dry and Wet Ingredients. Run the mixer on low, and gradually add the dry ingredients to the wet ingredients, to make a dough. Make sure not to overmix the dough, or the cookies will be tough. Use a spatula to fold the chocolate chips into the cookie dough.
- Chill the Dough, and then Shape the Cookies. Once the cookie dough is made, cover it tightly and chill. It needs to chill for at least half an hour, but you can leave it as long as overnight. When you’re ready to bake, use a small cookie scoop to make balls of dough. Press your thumb into each ball of dough to make a little pocket for the marshmallows. Place 2 mini marshmallows in the pocket, and roll the dough together to seal it shut.
- Bake. Place the stuffed cookies on your prepared baking sheet, about two inches apart, so they can spread as they bake. Bake the cookies for about 8 minutes, or until the edges look slightly golden. Take the cookies out of the oven, and gently press a couple of mini marshmallows into the top of each one while they’re warm.
- Bake Again. Bake the cookies for another 2 minutes. Be careful not to over-bake – the cookies are better a bit under-baked than over-baked.
- Cool. Let the baked cookies cool for 5 minutes on the baking sheet, before moving them to a cooling rack.
When it comes to baking these easy chocolate chip marshmallow cookies, there are a few helpful hints I’d like to share. Check these out, and happy baking!
- Cooling Pointers: It’s important to let the cookies cool on the baking sheet before trying to transfer them to a rack. If you try to move the cookies too soon, they’ll stick to the pan – especially the marshmallow centers.
- Watch the Marshmallows: When you add the additional marshmallows to the cookies, you will need to watch them closely so they don’t melt into a big mess.
- Dough Texture: If the dough seems crumbly, just keep mixing it until it comes together. If you really think that it is not going to come together, add a tablespoon or so of milk to get a more sticky, cohesive dough.
You don’t have to stop with just marshmallows, here! These cookies would be amazing with all kinds of yummy mix-ins. These are just a few ideas for inspiration:
- Add Nuts: Chopped pecans, walnuts, or peanuts would be fabulous in this recipe, adding crunch and flavor.
- Add Coconut: Shredded coconut is a fantastic partner for brown butter and chocolate! Sprinkle it right into the dough.
- Use Chocolate Chunks: Instead of chocolate chips, use chocolate chunks for an even more luxurious chocolate taste and texture.
To keep the cookies extra soft and chewy, store them at room temperature, in an airtight container, with a slice of bread. Replace the bread every few days as it gets hard and stale. The bread will get stale, but the cookies will stay soft and fresh!
Sure! You can freeze the unbaked cookies for baking fresh, or freeze the baked cookies. Here’s how:
- Freeze unbaked cookies by shaping them and then freezing them in a single layer on a cookie sheet. When frozen solid, place the unbaked cookies in a freezer bag and freeze for up to 2 months.
- Freeze the cooled, baked cookies in a single layer on a clean tray or cookie sheet. Then stack the frozen cookies in an airtight container with wax paper between the layers of cookies to prevent sticking. Baked cookies will keep in the freezer for up to 3 months.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, browned (how to brown butter)
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg and 1 yolk, room temperature
- 2 tablespoons vanilla extract
- 1 ¾ cups semi-sweet chocolate chips
- ¾ cup mini marshmallows
- Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside.
- In a medium-sized bowl, whisk to combine the flour, baking soda, and salt. Set aside.
- In a large bowl, add the browned butter and both sugar. Mix until combined.
- Add in the egg, egg yolk, and vanilla extract. Beat on low speed until fluffy.
- Mix in the dry ingredients slowly, until the dough comes together. Do not over mix the dough.
- Fold in the chocolate chips using a spatula. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes, or overnight.
- Use a small cookie scoop to make the balls of dough. Place your thumb in the middle to form a cavity and place 2 mini marshmallows inside. Roll together until marshmallows are completely covered.
- Place stuffed cookie dough balls on the lined baking pan around 2 inches apart. They will spread as they cook, so keep that in mind.
- Bake for 8 minutes, or until the edges look slightly golden. Remove the cookies from the oven, and gently press 1 or 2 more mini marshmallows into the top of each cookie.
- Place the cookies back in the oven for another 2 minutes. Do not over bake the cookies. It is better that they are a bit under-baked than overbaked!
- Let them cool for 5 minutes on the baking sheet before moving them to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 7 days. To keep cookies soft and chewy, store cookies with a slice of bread. Replace the bread every few days as it gets hard and stale. The bread will get stale, but the cookies will stay soft and fresh!
Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 127mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 2g
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