These chocolate chip marshmallow cookies are melt-in-your-mouth perfection! Chocolate chip cookies are topped with chocolate dipped marshmallows that add a s’mores flavor that is ooey, gooey, and so delicious!
There is just something so special and fun about baking homemade cookies especially when you can put a spin on a classic!
These chocolate chip marshmallow cookies take your plain jane chocolate chip cookie and dress it up with a marshmallow on top.
They are exactly like a cookie should be! Crisp around the edges, soft in the center, and then we class it up with a marshmallow dipped in chocolate.
Table of Contents
Why You’ll Love this Chocolate Chip Marshmallow Cookie Recipe
- Classic taste: Chocolate and marshmallows are a favorite combination in s’mores and now in cookies, too!
- Adorable: Adorned with a chocolate dipped marshmallow, these are the cookies bakery dreams are made of.
- Chewy: Marshmallow cookies are soft and buttery on the inside with slightly crisp edges, the best cookies ever!
Ingredients and Notes for Marshmallow Cookies
Chocolate chip and marshmallow cookies use traditional chocolate chip cookie ingredients, but we just take it up a notch with dipped marshmallows!
- All-purpose flour: All-purpose flour is best, other flours including whole wheat or self rising flour are not recommended.
- Baking soda: Baking soda not baking powder for the right texture.
- Salt: Enhances the flavors of all the other ingredients.
- Butter: Your unsalted butter will need to be softened so plan ahead! It’s perfect and ready to use when you can indent it with your finger.
- Granulated sugar: This helps give the cookies those perfect crispy edges while they bake.
- Vanilla: Pure vanilla extract for best taste.
- Egg yolk: Using just the egg yolk keeps these cookies from drying out while baking.
- Chocolate chips: Classic semi-sweet chocolate chips are great, although you could experiment with other chocolate chips.
Marshmallows: You will need a dozen large marshmallows cut in half.
- Dark chocolate and butter: For dipping your marshmallows, use good quality dark chocolate for best results and real butter is best.
How to Make Chocolate Chip Marshmallow Cookies
Prep: Line a cookie sheet with parchment paper but if you want to wait to preheat your oven you can as these cookies need to be chilled for an hour.
Dry ingredients: Whisk together your dry ingredients of flour, baking soda and salt to remove lumps then set aside.
Wet ingredients: Cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the egg yolk and vanilla extract and combine.
Combine: Add the dry ingredients, mix to combine then gently fold in the chocolate chips with a spatula or a wooden spoon. Cover the bowl and chill in the refrigerator for an hour.
Bake: Roll dough into golf sized balls, flatten with the bottom of a glass cup and bake cookies at 375 degrees F for approximately 9-11 minutes or until lightly golden.
Top with chocolate dipped marshmallows: In a bain marie (double broiler) melt dark chocolate with butter. Dip half the marshmallow in chocolate and place the not dipped part immediately on top of the warm cookie. Let cool completely before serving. Enjoy!
Tips to Make Perfect Cookies
- Parchment paper: Line your baking sheet with parchment paper to prevent sticking.
- Don’t skip chilling your cookie dough: This helps the cookies spread less and gives them additional structure.
- Use a cookie scoop: For evenly sized cookies that bake at the same time a cookie scoop allows you to pack your dough into the perfect size.
- Don’t over bake: While you can bake these marshmallow chocolate chip cookies up to 11 minutes, I find slightly underbaking at 9 minutes ensures they are soft and chewy.
How to Store Chocolate Chip Marshmallow Cookies
Store leftover cookies in an airtight container at room temperature for about a week. The marshmallow will actually help keep these cookies nice and moist and prevent them drying out.
Freeze freshly baked cookies by letting the cookies cool completely, then place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw and enjoy!
You can also freeze unbaked cookie dough! After making dough balls, place on a parchment lined baking sheet and freeze. After the balls are frozen, transfer them to a freezer safe bag and freeze for up to three months. Thaw and proceed with the recipe.
Are these similar to s’more cookies?
To make them more like a s’more cookie, sprinkle the tops with some graham cracker crumbs right when they come out of the oven and before topping with your dipped marshmallow.
Should I brown my butter?
It’s not necessary for this chocolate and marshmallow cookie recipe as we are creaming softened butter with sugar instead.
Can I add marshmallows to the cookie dough?
You probably could although this has not been tested. I would start with 1 cup mini marshmallows and gently stir them in with your chocolate chips.
What’s the secret to gooey cookies?
For gooey chocolate chip cookies, use egg yolk instead of the whole egg. Egg white tends to dry out when baking so using just the yolk will keep your cookies moist and chewy.
More Cookie Recipes
Chocolate Chip Marshmallow Cookies
For the Cookie Dough
- 1 ¼ cups All purpose flour
- ½ teaspoon Baking soda
- 1 pinch Salt
- ½ cup Butter – soft
- ½ cup Granulated sugar
- ½ teaspoon Vanilla
- 1 large Egg yolk
- 1 cup Chocolate chips
- 12 large marshmallows – cut in half
For the Chocolate Glaze
- 75 grams Dark chocolate
- ¼ tablespoon Butter
- Pre-heat the oven to 375F (190C) and line a cookie sheet with parchment paper.
- In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- In another medium bowl cream together the butter and sugar for 2-3 minutes or until light and fluffy. Add the egg yolk and vanilla extract and beat to combine.
- Add the dry ingredients and beat. Fold in the chocolate chips with a spatula or a wooden spoon. Wrap the bowl in plastic and chill it for about 1 hour.
- Take the dough out of the fridge and roll it in golf sized balls. Place the balls on a parchment paper lined cookie sheet, flatten with the bottom of a glass. Dip the glass in water or flour so it doesn't stick to the dough. Chill in the fridge while the oven is pre-heating.
- Bake the cookies for approximately 9-11 minutes or until lightly golden.
- Melt the chocolate with the butter in a Bain Marie. Remove from the stove when the chocolate has completely melted and let it cool.
- Dip half the marshmallow in melted chocolate and place the not dipped part immediately on top of a warm cookie. Let cool completely before serving. Enjoy!