These chocolate chip marshmallow cookies are chewy, gooey and chocolaty! Between the melted chocolate and gooey marshmallow fluff, they taste like s’mores. These marshmallow chocolate chip cookies are packed with flavor and texture!

Stack of chocolate chip marshmallow cookies

Why You’ll Love This Recipe

  • These chocolate chip marshmallow cookies are so gooey and chewy!
  • They are made with pantry staples.
  • These cookies are a fun and unique take on classic chocolate chip cookies.
  • They are made in one mixing bowl.
  • This recipe is gluten free and nut free.
  • For their chocolate counterpart, check out these Chocolate Marshmallow Cookies!

Ingredients & Substitutions

Room temperature butter is so important! Cold butter does not cream well and melted butter will yield runny cookies. For best results, place butter on countertop 1 to 2 hours before baking. If you forget, microwave butter for 7 to 8 seconds to slightly soften it. For a dairy free option, room temperature coconut oil can be used.

Tightly packed brown sugar adds some sweetness. This recipe uses more brown sugar than white sugar because brown sugar adds the best flavor!

A little bit of white sugar is also used for sweetness.

The egg helps bind these marshmallow chocolate chip cookies together. I do not recommend flax eggs, chia eggs or another Vegan egg replacement.

Every good cookie recipe needs vanilla extract!

Gluten free 1 to 1 flour makes these cookies gluten free. If needed, all purpose flour can be substituted. I use King Arthur Flour.

A little baking soda acts as the leavening agent to help these cookies rise.

Chocolate chunks or chocolate chips can be used. Dark, semi sweet, and milk chocolate are all great options.

Lastly, the mini marshmallows are so fun and add the gooey texture! If you only have large marshmallows at home, simply cut them in half or thirds to mimic the size of mini marshmallows.

Ingredients for cookies

Taste & Texture

These cookies taste like s’mores! The toasted marshmallow and melted chocolate are the strongest flavors. The dough part of the cookie tastes like a classic chocolate chip cookie.

These cookies are gooey and chewy. They are not crispy or crunchy. The marshmallows melt and caramelize in the oven and create the best texture.

How to Make

Step 1

First, cream together butter, brown sugar and granulated sugar for 1 minute in stand mixer. Beat until no clumps of butter remain.

Creamed butter and sugar in bowl

Step 2

Add in egg and vanilla extract to the mixing bowl. Stir to combine.

Creamed butter and egg

Step 3

Then, add in gluten free flour and baking soda. Stir to combine.

Gluten free cookie dough in bowl

Step 4

Fold in chocolate chunks and mini marshmallows. Place bowl in fridge for 1 hour to chill.

Cookie dough with marshmallows

Step 5

Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 6

Use a cookie scoop to drop balls of dough onto lined pan. Avoid any marshmallows on the bottoms of the dough balls to prevent burning and sticking.

Marshmallow cookies on pan

Step 7

Bake for 9 to 11 minutes or until cookies are just set in the middle and edges are lightly golden.

Step 8

Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Transfer to a cooling rack to finish cooling.

Expert Tips & Tricks

Use room temperature butter for best results. If you forget to soften your butter beforehand, microwave butter for 7 to 8 seconds to soften it a little bit.

The cookie dough is slightly thicker than normal.

Chilling the dough helps this dough bind together and not spread as much.

After forming the balls of dough, make sure any marshmallows are on the top part of the balls. Any marshmallows on the undersides of cookies may melt or burn on the pan.

Bake cookies until barely set in the middle. You want them to be gooey!

Gooey marshmallow chocolate chip cookies on parchment paper

How to Serve & Store

Serve cookies once they have cooled. Since they are gooey, resist the urge to dig in right after baking.

Store cookies at room temperature for up to 4 days. Alternatively, store in fridge for up to 7 days.

Freeze for up to 2 months.

Frequently Asked Questions

Can I make these ahead of time?

Sure! Feel free to refrigerate dough for up to 48 hours. If chilling that long, the cookies may not spread as much while baking, yielding a thicker cookie.

Which marshmallows should I use?

Use mini marshmallows.

What do they taste like?

These cookies taste like s’mores!

Can I make them Vegan?

No, the egg is necessary.

Can I freeze them?

Yes! Freeze for up to 2 months.

Dough with chocolate chunks and marshmallows

You May Also Like

If you make this recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Stack of chocolate chip marshmallow cookies

Get the Recipe: Chocolate Chip Marshmallow Cookies

These chocolate chip marshmallow cookies are chewy, gooey and chocolaty! The marshmallow and chocolate chip combination is irresistible. These marshmallow chocolate chip cookies are unique, unforgettable, and always a big hit!
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Ingredients

Instructions 

  • In a stand mixer, beat butter, brown sugar and granulated sugar for 1 minute or until no clumps of butter remain.
  • Then, add in egg and vanilla extract. Stir to combine.
  • Add gluten free flour and baking soda to mixing bowl. Stir to combine. Dough will be thick.
  • Fold in chocolate chunks and mini marshmallows.
  • Place bowl in fridge for 1 hour.
  • Then, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Use cookie scoop to drop balls of dough onto lined pan. After forming the balls of dough, place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan. Space cookies out at least 2 inches to allow for spreading.
  • Bake for 9 to 11 minutes or until cookies are just set in the middle and slightly golden along the edges.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack to finish cooling.

Notes

  • Use room temperature butter for best results.  If you forget to set your butter out for an hour or two before baking, place it in a microwave safe bowl.  Microwave for 7 to 8 seconds to slightly soften it.
  • Both gluten free 1 to 1 flour and all purpose flour work well.
  • Cookie dough will be slightly thicker than normal.
  • After forming the balls of dough, place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan or burn.
  • Bake only until middles of cookies are set.  They are meant to be gooey!
  • These cookies will firm up a little as they cool on the pan.
  • Store covered at room temperature for up to 4 days.  Store in fridge for up to 7 days.
  • Freeze for up to 2 months.
Calories: 239kcal, Carbohydrates: 36g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 123mg, Potassium: 99mg, Fiber: 1g, Sugar: 19g, Vitamin A: 161IU, Calcium: 21mg, Iron: 1mg

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