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My marshmallow cookies are soft, chewy, and stuffed with gooey marshmallows in the middle. They use simple baking staples and don’t need any chill time.
We’re always looking for new cookie recipes, and if you’ve been following for long, you know I don’t shy away from getting creative. Enter- marshmallow chocolate chip cookies.
I think these are my new favorite cookies, and I’m sure I can sway you, too. You get pools of melty chocolate and gooey marshmallow, all within a soft, crisp, and chewy cookie. They don’t need any chill time and use simple ingredients.
Table of Contents
Why I love this recipe
- Perfect texture. They’re naturally soft and chewy, and the combination of melted chocolate chunks and gooey marshmallows is seriously addictive.
- Minimal prep time. No chilling time for the dough is needed; make the batter, stuff each cookie dough ball with marshmallows, and let them bake.
- Simple ingredients. Flour, eggs, butter, and sugar. Your usual cookie characters.
- Freezer-friendly. I like to prep this dough in advance and freeze portions for when the cookie cravings strike.
★★★★★ REVIEW
“My granddaughter wanted to use marshmallows and chocolate chips, and I found this. WOW. These are very good! The marshmallows keep them soft and a bit gooey in the middle. Saving this one.” – N.Lewis
Key Ingredients
- Brown sugar and white sugar. I like to use both sugars because they both contribute differently to the final texture of the cookies. The brown sugar keeps the middles soft and chewy while the white sugar keeps the edges crisp.
- Softened butter. To cream the sugars and make an airy batter. I recommend using unsalted butter, as we add salt to the batter.
- Vanilla extract. A must for every good cookie recipe!
- All-purpose flour.
- Baking powder and baking soda. To help the cookies rise and also prevent them from spreading too much.
- Salt. Just a dash makes a big difference.
- Chocolate chips. I used semi-sweet chocolate chips, but you can use whatever chocolate chips you prefer.
- Marshmallows. I like to use large marshmallows cut in half, as they melt more evenly and retain their shape. I tested these with mini marshmallows, and they also worked, but they tend to get lost in the batter (still delicious, though).
How to make marshmallow cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Beat. In a large mixing bowl, beat the white sugar, brown sugar, and softened butter until creamy. Add the egg.
Step 2- Make batter. Add the remaining ingredients and mix until combined. Fold through the chocolate chips.
Step 3- Shape. Form balls of cookie dough. Press down into the center of each ball and place a marshmallow in the center.
Step 4- Stuff. Add more cookie dough on top of each cookie and hide the marshmallow in the center.
Step 5- Bake. Bake the cookies for 12-15 minutes or until the edges have just begun to turn golden brown.
Step 6- Decorate. Add another half marshmallow on top of each cookie and bake for another minute.
Arman’s recipe tips
- Don’t overbake. The cookies will continue to cook as they’re cooling down, and the marshmallows can be prone to bursting if overcooked, so pay extra close attention to avoid overcooking them.
- Make thicker cookies. I like my cookies on the thin side, but if you prefer thick and chewy cookies, chill the dough for 30 minutes before adding the marshmallow centers.
- Don’t overstuff the cookies. I’ve made this mistake once or twice, but it’s important not to overfill the cookies. Otherwise, the marshmallows will burst and seep out. You’ll also want to make sure the cookie dough completely covers them.
- Don’t use stale marshmallows, as they’ll only get firmer and chewier once baked.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to 2 weeks. If you want to keep them fresher for longer, refrigerate them for 1 month.
To freeze: Store leftover cookies in a freezer-safe container and freeze for up to 6 months. Let the frozen cookies thaw overnight in the refrigerator.
Make ahead: Freeze portions of the unbaked dough in a ziplock bag. When ready to enjoy, bring to room temperature for 30 minutes before baking.
Frequently asked questions
Yes, especially if you use large marshmallows. If you don’t ‘stuff’ them into the center of the cookies, the marshmallows will explode and seep out of the cookies.
You can, but it’s not necessary. I’d only recommend chilling the dough if you prefer thick, dome-shaped cookies.
More cookie recipes to try
If you tried this Marshmallow Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Marshmallow Cookies
Video
Ingredients
- 1/2 cup brown sugar
- 3 tablespoons sugar
- 1/3 cup butter softened (not melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup marshmallows * See notes
Instructions
- Preheat the oven to 180C/350F. Line a cookie sheet with parchment paper or a cookie sheet.
- In a mixing bowl, add the white sugar, brown sugar, and softened butter and whisk together until creamy and glossy. Add in the egg and vanilla extract.
- Add in the flour, baking powder, baking soda, and salt, and gently fold into the mixture until just combined. Using a rubber spatula, fold through the chocolate chips.
- Form 12 balls of cookie dough. Press down into the center of each ball and place a marshmallow in there, and cover completely with the dough. Place the marshmallow-stuffed cookies onto the lined sheet.
- Bake the cookies for 12 minutes, or until the edges have just begun to go golden brown. Remove from the oven, place a halved marshmallow on top, and add back in the oven for another minute.
- Let the cookies cool on the sheet for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
- Bring on the s’mores. Add a dash of cinnamon and fold in a few tablespoons of graham crackers crumbs into the batter.
- Make them vegan. Use gelatin-free marshmallows and swap the butter for softened coconut oil.
- Add more chocolate flavor. Fold in a few tablespoons of Dutch-processed cocoa powder.
Nutrition
Originally updated February 2024, updated and republished April 2025
Wow for this I really need to buy marshmallows for the first time. Like the flavour of them.
I used Monk Fruit erythritol sweeteners and it worked fine for sweetness. I wonder if that lowered the total carbs. My husband didn’t think they were sweet enough, so he will get a batch with regular sugars.
Thank you for these delicious cookies!
My granddaughter wanted to use marshmallows and chocolate chips and I found this. WOW. These are very good! The marshmallows keep them soft and a bit gooey in the middle. Saving this one.
I tried this and they tasted amazing but they didn’t hold shape in the oven. They spread out so much and became really thin I’m not sure what I did wrong?!
could I add pecans to this?
You sure can!
Can I use regular milk instead of almond milk in this recipe?
Yes!
Would monk fruit sugars work instead of the regular sugars?
You can try 🙂
Whatever is true whatever is honorable whatever is just. Whatever is pure, whatever is lovely and commendable, if there is any excellence and anything worthy of praise think of such things! ~ that would be these cookies!! I added cream of tartar and they held their shape beautifully!
Can a different oilor butter or margarine be used instead of coconut oil? I dont have any and the closest place to get some is an hour away.
You can try, I don’t see why not!
Ran out of eggs because of the weather in TX. So glad I went with this recipe. Such a good recipe. The cookies came out amazing! Chewy, gooey… not too sweet. My brown sugar was even dried out and it I’m so shocked how good they taste. Amazing Thanks so much!!!
I put some graham cracker pieces into the cookies in addition to the marshmallows and chocolate chips. They are too good!
That sounds amazing!