These chocolate chip marshmallow cookies are thick, dense, ooey-gooey perfection. If you have a special place in your heart for a soft, underbaked cookie like I do, then these cookies are for you.
These cookies start with my favorite (tried and true) chocolate chip cookie dough base, then each third cup scoop of dough gets one big marshmallow stuffed inside. If that weren’t enough, the dough balls get rolled in chocolate chips to just make sure that we’re not skimping in the chocolate department.
The best way to describe these cookies is GOURMET. They are thick, soft, melty, and absolutely delicious. You need to make them ASAP.
Butter: In this recipe, I used salted butter instead of unsalted to offset and complement the sweetness of all of the chocolate chips and the marshmallow. One trick for getting tall, thick cookies that I’ve found over the years of testing chocolate chip cookie recipes is to not let your butter get too warm at any point in the preparation process.
Brown sugar: With this cookie base recipe, I’ve tested multiple combinations of brown sugar to granulated sugar ratio and this is my favorite. The brown sugar gives the cookies this wonderful chewy texture and hint of molasses flavor.
Granulated Sugar: With this sugar ratio, the granulated sugar functions to provide the the right amount of structure for the cookies.
Egg: Staple ingredient in a chocolate chip cookie. One egg will do!
Vanilla: Lately I’ve been splurging and buying 100% pure vanilla extract and it really does make a difference! Imitation is totally fine, though, if that’s what you have.
Bread flour: This is another secret to my thick, tall cookie base. Bread flour has more protein and is denser than all purpose. This helps provide structure to the cookies. These cookies are HEAVY and dense (thanks to bread flour).
Baking soda & baking powder: These are our leavening agents that give our giant chocolate marshmallow cookies a little boost while baking.
Salt: The perfect amount of salt to balance out the sweetness from the sugars, chocolate, and marshmallow.
Chocolate chips: I highly recommend that you use Nestle Tollhouse dark chocolate chips. They are my absolute favorite chocolate chip to bake with (and eat by the handful late at night). They don’t harden too much after baking, so you can sink your teeth into this rich, silky, creamy texture even a day after your cookies have been baked and cooled.
Marshmallows: For this recipe, you’ll need the regular size marshmallows, so NOT mini marshmallows. The marshmallows keep their form for the most part, but become slightly gooey while baking. Be warned that if you over bake these cookies, it is possible that your marshmallow will completely disappear.
How to Make Chocolate Chip Marshmallow Cookies
- Cream the butter and sugars. You’ll want to use either a stand mixer or hand mixer (I prefer to use my hand mixer for these cookies) to make sure that the butter and sugars get perfectly creamed. The color should slightly turn pale and the mixture become fluffy and start to stick together.
- Add vanilla and egg. Mix these in on low speed until well combined. The mixture should look shiny and smooth.
- Mix in the flour, baking soda, baking powder, and salt. If you prefer, you can mix these ingredients separately before adding to the rest of the batter, otherwise just make sure to disperse the baking powder, baking soda, and salt evenly when you add it to the bowl. Mix all of this together until just combined. It’s okay if there are a few streaks of flour.
- Fold in some of the chocolate chips. If your mixer is sturdy enough, you can mix your chips in on low. I like to do this because the dough is pretty stiff at this point and I feel like my mixer does a better job of mixing the chocolate chips evenly in the dough.
- Scoop into large cookie dough balls. Use a 1/3 cup measuring cup to scoop out eight even dough balls. Use a silicone spatula to pry the dough out of the cup if needed (it doesn’t have to be pretty or in a perfect dough ball).
- Hide a marshmallow in the center. Flatten each dough ball slightly and stick a marshmallow in the center of each. Fold the edges of the dough up and around the marshmallow until fully covered. Form the dough back into a ball shape.
- Roll in chocolate chips. In a bowl with the remaining chocolate chips, roll the entire dough ball (except for the bottom side) in chocolate chips, pressing with you fingers to “smoosh” them into the dough slightly. If needed, take a few chocolate chips in your palm and press to the sides to fill in any gaps.
- Freeze. Place the dough balls on a small baking sheet or plate lined with parchment paper and freeze for at least 2 hours. The longer the better.
- Bake. Place four dough balls per cookie sheet (lined with parchment paper) and bake at 350˚F for 15 minutes. The dough should be just starting to spread around the edges. DO NOT OVER BAKE! Cool on the baking sheet before serving.
Notes & Tips
Tips for Cookie Success
Flour: For the thickest, most dense, chewy cookies, use bread flour. Also, make sure not to under-measure your flour. In fact, for these cookies, I’ve observed in my recipe testing that it’s better to lean toward the side of excess flour than not enough. The flour really gives the cookies the structure they need to stay tall and thick.
Butter: From the beginning of the dough making process, right up to the point of baking, try to keep your butter as cool as possible. Warm butter = flat, wide spread cookies. Warm the butter just enough to be able to work it into the sugar when creaming.
Dough Temperature: Similar to the above tip, try not to let the dough sit out too long. These cookies will be thicker and more dense if ingredients are kept cool.
Chilling: Don’t skip on this step! Letting the cookies chill allows the flour to soak up the wet ingredients so they don’t immediately melt and spread when baked. It also gives the ingredients a chance to cool (especially the butter). This way when placed in the oven, the cookies stay frozen and cold on the inside while the outside bakes and sets, giving us that amazing thick, gooey, underbaked center that we want.
Baking: The key to these cookies is to under bake them. At 15 minutes, as much as you may want to keep them in the oven, pull them out and let them cool. Trust me on this one. The very first batch of this recipe I tested I let go just a few minutes too long and they became very flat, very quickly. Still tasted good, just flat and slightly dry. These are WAY better gooey and underbaked.
Substitutions and Additions
- Mini chocolate chips: These would be fun as an alternative to regular chocolate chips.
- Mini marshmallows: I would recommend using the regular/bigger size marshmallows, however, if you only have mini marshmallows, just use 3-4 mini marshmallows in the center of each dough ball.
- S’more style: Add in a few crushed graham crackers to the dough with the chocolate chips for a summery s’more style cookie.
- All purpose flour: If you don’t have bread flour on hand, you can use the same amount of all purpose flour, just note that your cookies may not be as thick and dense.
These cookies can be stored in an airtight container at room temperature for up to five days. They can also be stored in the refrigerator or freezer–just let them come to room temperature for a few minutes before eating.
Other Recipes You Might Like…
Chocolate Chip Marshmallow Cookies
- 10 tbsp salted butter cold and cubed
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 ¾ cup bread flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 3 cups dark chocolate chips divided
- 8 marshmallows (large)
- In a large bowl, warm the cold, cubed butter in the microwave in 5 second increments until it just begins to soften, about 15-30 seconds total.
- Add both sugars. With a hand mixer, cream the sugars with the butter on medium/low speed until it becomes light, creamy, and begins to stick together, about 2 minutes.
- Add the vanilla and egg. Mix on low until smooth and combined.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined, about 30-60 seconds. It's okay if there are a few flour streaks still. The dough will start out looking crumbly, but then start to stick together.
- Add 1 cup of the chocolate chips and fold in evenly.
- Prepare a small baking sheet or plate with a sheet of parchment paper over top. Using a ⅓ cup measuring cup, scoop the dough into eight even cookie dough balls. If needed, use a spatula to scoop out of the measuring cup (don't worry about how the dough balls look at this point). Place on the parchment lined plate or baking sheet.
- Using both hands, flatten each dough ball slightly and place one marshmallow in the middle. Fold the edges of the dough up and around the marshmallow until fully covered, then shape back into a ball. Repeat with each dough ball.
- Add the remaining two cups of chocolate chips to a medium bowl. One at a time, place a dough ball into the chocolate chips, rolling it and pressing slightly so that the chocolate chips stick to the outside of the dough ball. You can also scoop chocolate chips into your palm and press them into the outside of the dough ball to fill in any gaps. Work to cover the entire dough ball with chocolate chips (the more the better) except for the bottom of the dough ball. Place back onto the parchment.
- Once all dough balls are filled with marshmallows and covered in chocolate chips, place them into the freezer to chill for at least two hours.
- Preheat oven to 350˚F. Line two baking sheets with parchment paper. Once oven is preheated, place frozen dough balls onto sheets (four per sheet).
- Bake for 15 minutes. The edges should just be starting to spread at this point. Do not over bake. Let cool slightly before serving.
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