Ooey-gooey chocolate chip marshmallow cookies are thick, soft-baked cookies bursting with chocolate and marshmallows beneath sweet marshmallow frosting. Get out your stretchy pants, because you’re going to want to eat the whole batch!
These aren’t your average chocolate chip marshmallow cookies. Since I already have s’mores cookies loaded with chocolate and marshmallows, I knew I wanted these to be something different. So, these are thick, chewy chocolate chip cookies stuffed with a gooey, melty marshmallow underneath more marshmallow frosting.
Reasons These Chocolate Chip Marshmallow Cookies Belong In Your Oven ASAP
- Thick and chewy. I made my chocolate chip cookie base a little different than usual for these marshmallow cookies. I wanted them to be thick, but not cakey. Mission: Accomplished.
- One bowl. Some cookie recipes call for mixing the wet and dry ingredients separately, but I mix everything in one bowl to save time. These chocolate chip cookies still turn out perfect!
- Quick and easy. Covering the marshmallow-topped cookies with a generous layer of marshmallow frosting is my easy hack for “stuffing” the cookies with marshmallows without actually stuffing them, as I would for my s’mores stuffed cookies.
Cookie Ingredients
These are the ingredients you’ll need to make these chocolate chip marshmallow cookies and the homemade cream cheese frosting. Scroll to the recipe card for the exact measurements.
- Butter – I always bake with salted butter, but you can use unsalted if preferred. Bring the butter to room temperature before you start.
- Brown Sugar – Light or dark brown sugar will work. Dark brown sugar gives the cookies a deeper caramelized flavor.
- Egg – You’ll need one whole egg, plus one egg yolk. The extra yolk makes the chocolate chip cookies rich and chewy.
- Vanilla – Pure vanilla extract, or you can use an equal amount of vanilla paste. Avoid imitation vanilla because, well, imitation just isn’t the same.
- Baking Soda and Salt – For leavening. Check the expiration date on the baking soda!
- Cornstarch – Along with the extra egg yolk, cornstarch is my second secret to perfectly soft, thick, tender cookies. Cornstarch reduces the gluten in the dough, which would normally make cookies crispy.
- Flour – Regular all-purpose flour is best. I haven’t tested these cookies with alternative flours yet. Be sure to measure the flour using a scale, or the spoon and sweep method, where you spoon the flour into the measuring cup and sweep off the excess for a nice, even cup of flour.
- Chocolate Chips – Any kind! Semi-sweet, milk chocolate, dark chocolate, or even chocolate chunks will all taste delicious in these cookies.
- Marshmallows – I use large marshmallows and cut them in half.
3-Ingredient Cream Cheese Frosting
- Marshmallow Fluff – Also known as marshmallow cream. Marshmallow fluff and marshmallow cream are the same thing, so don’t let the names trip you up! Either will work!
- Butter – Also brought to room temperature.
- Powdered Sugar – Also called confectioners’ sugar, for a silky-smooth frosting.
How to Make Marshmallow Chocolate Chip Cookies
These chocolate chip marshmallow cookies are so easy to make that even my kids will often lend a hand. I always seem to have lots of helpers when the chocolate chips come out…
The steps are quick, and the hardest part is waiting for the cookies to cool down enough to frost them!
- Prepare to bake. Line a baking sheet while the oven preheats to 350ºF.
- Make the cookie dough. Cream the sugar and softened butter together, then blend in the egg, yolk, and vanilla. Next, mix in the baking soda, salt, and cornstarch, and finally the flour. Gently fold the chocolate chips into the dough.
- Shape and bake the cookies. I use a cookie scoop to portion the cookies onto the baking sheet. This way, the cookies are the same size. Bake the cookies at 350ºF for 8 minutes.
- Add the marshmallows. Take the cookies out, press one marshmallow half on top of each cookie, and return the cookies to the oven for another 2 minutes. You want the marshmallows puffed up, but not toasted, and the cookies just golden at the edges.
- Cool and frost the cookies. Allow the cookies to cool completely before you frost them. Beat the marshmallow fluff with butter and powdered sugar until smooth, and then spread the frosting over each cookie, completely covering the marshmallow.
Tips and Tricks
- Don’t skip the cornstarch. Adding cornstarch to cookie dough yields super-soft, super-tender cookies.
- Avoid overmeasuring. Too much flour will make the cookies dry and crumbly. Use a kitchen scale to measure, or, if you don’t have a scale, the spoon and level method. Never scoop directly from the bag, as this compacts the flour, and you’ll end up with too much in the dough.
- Don’t overbake the cookies. You want the cookies to be slightly golden at the edges, but not cooked all the way through when you pull them from the oven. This way, the cookies stay soft and chewy while keeping their height and thickness.
- Different frosting. Swap the frosting with vanilla frosting, chocolate buttercream.
Proper Storage
- Refrigerate if needed. These frosted chocolate chip marshmallow cookies are best eaten the same day. That being said, I recommend storing any uneaten cookies airtight in the fridge. Let the cookies come to room temperature when you’re ready to serve them again.
More Chocolate Chip Cookie Recipes
Chocolate Chip Marshmallow Cookies
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: makes 20 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These ooey-gooey chocolate chip marshmallow cookies are thick, soft-baked chocolate chip cookies topped with a marshmallow hidden underneath sweet marshmallow frosting.
Ingredients
Scale
Cookie
- 1/2 cup butter, room temperature
- 3/4 cup light brown sugar
- 1 egg, + 1 yolk
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp corn starch
- 2 cups flour
- 1 1/2 cups chocolate chips
- 10 large marshmallows, cut in half
Frosting
- 7 ounce jar marshmallow fluff
- 1/2 cup butter, room temperature
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°
- Line a baking sheet with parchment paper and set aside.
- In bowl of stand mixer beat butter and brown sugar until light and fluffy, about 2 minutes. Add in egg, extra yolk and vanilla, mix until combined, scraping sides as necessary.
- Add in baking soda, salt and cornstarch, beating until incorporated. Finally add in the flour, mixing until dough comes together.
- Stir in chocolate chips.
- Drop large scoops of dough onto baking sheet and bake for 8 minutes. Remove from oven and press a marshmallow half gently on to each cookie. Return to oven for another 2 minutes until marshmallow is slightly puffed, but not toasted. Cookies should be slightly golden at the edges, but not cooked all the way through.
- Cool on wire rack completely.
Frosting
- Beat butter and marshmallow fluff together until smooth. Slowly add powdered sugar and mix until combined and smooth, with no lumps.
- Spread a heaping tablespoon of frosting onto each cookie, covering the marshmallow.
Notes
- Store airtight for up to 3 days for best freshness
Nutrition
- Serving Size: 1 cookie
- Calories: 283
- Sugar: 32.4 g
- Sodium: 285 mg
- Fat: 11.6 g
- Carbohydrates: 43.9 g
- Protein: 4.2 g
- Cholesterol: 15.4 mg
Looks so delicious and easy to make!! Must try out this new recipe soon!
What do you think would happen if you ate these cookies while running on a tread mill?
These cookies were soooo easy to make and are absolutely delicious. I can’t wait to share them with my friends.
What self control! All foods should have hidden marshmallows 🙂
Um, um, UM. Craving these so badly right now!
Yeah, not funny if the hubs can put my jeans on. But these cookies, I could eat a jillion of them. But jean.
I just cannot… oh I want.