There’s something about a cookie that feels like an embrace. This chocolate chip cookie with marshmallow takes that feeling up a notch—soft, chewy, with pockets of melted marshmallow that surprise you with every bite. It’s not just dessert; it’s a quiet celebration of small joys in the middle of a busy day.
I remember pulling these out of the oven—almost forgot to check on them because I was busy scrolling through my phone. That sweet, caramelized edge caught my eye just in time. The kitchen smelled like a cozy café, warm and inviting, and the sight of those puffed-up marshmallows peeking out made me realize this was no ordinary cookie. The first bite was a little messy—sticky marshmallow stretching out, chocolate chips melting slowly. I didn’t mind the sticky fingers; it felt like proof that something good had just happened.
Why You’ll Love It:
- Soft and chewy texture that balances the crisp edges—somewhere between a classic cookie and a gooey treat.
- The marshmallows add a surprise element; not every bite will be the same, which keeps you coming back for more.
- It’s simple—and that’s kind of the point. No need for fancy ingredients or complicated steps.
- Perfect for sharing, but also fine for sneaking a few when no one’s looking.
If you’re worried about the marshmallows melting too much or making a mess, don’t be. They soften and blend into the cookie, lending a chewy warmth rather than pure goo. It’s a forgiving recipe that welcomes a little imperfection.
PrintChocolate Chip Cookie with Marshmallow
A delicious twist on the classic chocolate chip cookie, featuring gooey marshmallows baked inside for a soft, chewy, and irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup mini marshmallows
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar until creamy and smooth, about 2 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Fold in the semisweet chocolate chips and mini marshmallows gently with a spatula, ensuring they are evenly distributed.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Kitchen Notes:
You don’t need anything special to bake these—just a baking sheet and some parchment paper to keep things tidy. I usually serve them with a tall glass of milk or a cup of coffee, but honestly, they’re just as good on their own. If you want to mix it up, try tossing in some chopped nuts or swapping out half the chocolate chips for white chocolate—though I haven’t tested all these variations thoroughly, so results might vary. Sometimes I even sprinkle a pinch of flaky sea salt on top before baking for that extra contrast. It’s a nice touch when you’re feeling a little experimental.
FAQ:
Can I use large marshmallows instead of mini ones?
Large marshmallows could work, but they might melt more unevenly and create bigger gooey pockets. Mini marshmallows tend to distribute better.
How long do these cookies stay fresh?
Stored in an airtight container, they’re usually good for about four days. You can freeze extras too, just thaw before enjoying.
Are these cookies suitable for kids?
Absolutely. They’re soft, sweet, and not too complicated—great for little hands and taste buds.
Now that you’ve gotten a glimpse of this cookie’s charm, it’s time to bake your own batch. Don’t be shy about getting a little messy—sometimes that’s where the best memories come from.