Chocolate Chip Marshmallow Cookies

These decadent Chocolate Chip Marshmallow Cookies are guaranteed to be your family's new favorite dessert! With crispy golden edges and a chewy center, these homemade cookies are loaded with melted chocolate chips and gooey mini marshmallows. You won't be able to stop at just one!

• Easy: These Chocolate Chip Cookies with Marshmallows use simple pantry ingredients and come together in just 1 hour!
• Small batch: This homemade recipe makes 10 cookies - perfect for smaller households and reducing waste! Luckily, this recipe is also easy to double or triple to share with friends and family.
• Crowd pleaser: Take the best part of s'mores and stuff them into a cookie. That's exactly what these chewy Chocolate Chip and Marshmallow Cookies are! The classic flavors make this cookie an irresistible treat at parties and gatherings.

• All purpose flour: Provides the main structure and texture to these easy Chocolate Chip Marshmallow Cookies. If you're not using a food scale, make sure to fluff the flour first and then scoop into your measuring cup.
• Baking powder and baking soda: To help the cookies rise and create a tender texture. I do not recommend substituting one for the other - you may end up with metallic-tasting or flat cookies.
• Salt: I use fine sea salt in all my baked goods.
• Butter: I recommend unsalted butter since salted butter can have varying degrees of saltiness. Make sure to use room temperature softened butter.
• White and brown sugar: Using a combination of white and brown sugar adds the perfect amount of sweetness, moisture, and texture to these cookies. Either light or dark brown sugar will work.
• Egg: Just one egg needed - no pesky egg yolks here!
• Vanilla extract
• Chocolate chips: I recommend dark or semi-sweet chocolate chips to prevent the cookies from being too sweet. Feel free to substitute with a chopped chocolate bar if you prefer chunks.
• Marshmallows: Use mini marshmallows or cut jumbo marshmallows into quarters.

STEP ONE: First, mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

STEP TWO: In a large bowl, use a stand or hand mixer to cream together softened butter, white sugar, and brown sugar. Mix for a full 2-3 minutes until thick and fluffy, scraping the sides of the bowl as needed.

STEP THREE: Add the room temperature egg and vanilla extra. Whisk for 1 full minute until fully incorporated.

STEP FOUR: Add half of the dry ingredient. Use a spatula to gently fold in, then repeat with the remaining half. Make sure to not over-mix.

STEP FIVE: Then stir in the chocolate chips and mini marshmallows. Cover the bowl with plastic wrap and let chill in the fridge for at least 30 minutes.

STEP SIX: When ready to bake, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat. Use a cookie scooper to portion out the dough and place on cookie sheet 1-2 inches apart.

Bake for 10-14 minutes or until edges are golden brown.

• Use room temperature ingredients. Make sure your butter and eggs are room temperature to ensure they mix more evenly into the Chocolate Chip Marshmallow Cookies. This will result in better texture and consistency.
• Chill the dough. It's no fun waiting, but don't skip this step! Chilling the dough solidifies the fats and prevent spreading so your cookies aren't paper thin. It also allows the flavors to meld for better-tasting cookies.
• Use parchment paper or silicone mats to prevent the marshmallows from sticking to the cookie sheets.
• Stud the tops with extra chocolate chips or marshmallows for a more esthetic cookie. Make sure to press them completely into the chilled cookie dough so they don't stick out.
• Let cool completely before transferring the baked cookies to a wire rack. The center will be extremely soft while warm - if you transfer them too soon, they'll break apart.