Chocolate Chip Marshmallow Cookies

5 from 1 vote

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!

Prep Time 45

Cook Time 15

Total Time 1

Servings cookies

Calories 271

Author Jessica Kwon

Ingredients

1½ cups all purpose flour spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
½ cup unsalted butter room temperature
½ cup light brown sugar tightly packed
¼ cup white granulated sugar
1 egg room temperature
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
½ cup mini marshmallows

US Customary - Metric

Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add butter, brown sugar, and white sugar. With a stand or hand mixer, cream on medium-high speed for 2-3 minutes until thick and fluffy, scraping the sides of the bowl 1-2 times.
Whisk in the egg and vanilla extract. Mix on low for 1 minute.
Add half of the dry ingredients and fold in gently with a large spatula or spoon. Repeat with the remaining half, making sure to mix until just incorporated.
Fold in chocolate chips and marshmallows.
Cover with plastic wrap and let chill in refrigerator for at least 30 minutes, up to 3 days. For best results, let chill overnight.
Preheat oven to 350℉ (177°C) and line a cookie sheet with a silicone mat or parchment paper.
Use a cookie scooper or measuring spoon to scoop out 3 tablespoon of dough for medium-sized cookies, or 1.5 tablespoon of dough for smaller cookies. Place on cookie sheet 1-2 inches apart.
Bake for 8-14 minutes or until edges are just starting to turn golden brown (3 tablespoon cookies and dough that has been chilled for longer will be closer to 12-14 minutes). Let cool before transferring to a wire rack.

Notes

Serving size will depend on the size of your cookies. This recipe will make 10-12 cookies with a large (3 tbsp) cookie scooper or 16-18 cookies with a small (1.5 tbsp) scooper.
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.

Nutrition