Chocolate Chip Cookie Marshmallow Recipe

Chocolate Chip Cookie Marshmallow Recipe is made with butter, brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate chips, and soft mini marshmallows. This gooey and heartwarming Chocolate Chip Cookie Marshmallow Recipe creates a delightful dessert that takes about 35 minutes to prepare and can serve up to 8 people. It reminds me of summer nights by the campfire, when the kids would roast marshmallows until they were golden and sticky — and I’d tuck a few extras into cookie dough just to surprise them.

Chocolate Chip Cookie Marshmallow Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup mini marshmallows ( and a few extra for topping ( optional ) )

Chocolate Chip Cookie Marshmallow Instructions

1. Preheat oven to 350°F (175°C). Set out baking sheet on parchment paper.
2. Cream the butter and sugars In a large bowl cream the softened butter with brown sugar and granulated sugar until light and fluffy (about 2 minutes).
3. Put in eggs and vanilla Add the eggs one at a time along with the vanilla extract and Blend until combined.
4. Combine dry ingredients In a separate bowl mix together the flour, baking soda and salt.
5. Mix it together Gradually add the dry ingredients to the wet ingredients mixing until just combined. Not over mixing — that ‘s what gives the cookies a tender texture.
6. Fold the chocolate chips and marshmallows in Generally, fold the chocolate chips and marshmallows into the dough in little bits (guess what Clara did? Not very good at this one ).
7. Scoop and shape Drop rounded tablespoons of dough on your prepared baking sheet about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden and the centers look a little underdone – the marshmallows will puff up perfectly.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool final time.

Recipe tips

• Toast the marshmallows slightly : Want a toasted campfire flavor? Press a few marshmallows on top of each cookie before baking, and finish them under the broiler for 30 seconds (watch carefully!).
• Don’t overbake : just take the cookies out when they look a little bit gooey in the middle. They ‘ll stay going on baking on the sheet and being gooey and soft inside – just like Luna loves them!
• Add a pinch of cinnamon or sea salt : A tiny bit of cinnamon in the dough or flaky sea salt on top adds that ” what ‘s that delicious flavor ” moment — Clara swears by it.

How To Store Chocolate Chip Cookie Marshmallow

Refrigerate: Let the Chocolate Chip Cookie / Marshmallow cookies cool completely. Then put them in an airtight container (you can use parchment paper to separate the layers) and refrigerate them for up to 3 days or in the refrigerator for up to 5 days.

Freeze: If you want a longer term storage solution, freeze the cookies. In the beginning, let the cookies cool completely, then put them in a single layer on a baking sheet and leave them to freeze for 1 hour. Then transfer them to a freezer safe bag or container (layers should be lined with parchment paper), store them for up to 2 months. Once ready to eat, let them thaw in room temperature or microwave them for a few minutes (fresher flavor).

How To Reheat Leftover Chocolate Chip Cookie Marshmallow

In The Oven: Preheat the oven to 300°F (150°C). Spread the leftover cookies on a baking sheet lined with parchment paper and bake them for 5 – 7 minutes, or until the marshmallows are soft and the cookies are gently heated through.

In The Microwave: Put one or two of the cookies in a microwave safe plate and then cover it with a loose paper towel and let it go for 10 – 15 seconds at medium power… it ‘ll make them gooey again without it drying them out.

In The Air Fryer: Preheat the air fryer to 300°F (150°C). Place the cookies in the basket in a single layer and fry for 2-3 minutes (check halfway through to make sure they are not over-crisping).

What to serve Chocolate Chip Cookie Marshmallow

Chocolate Chip Cookie Marshmallow Recipe And a cold glass of milk, hot cocoa and vanilla ice cream with a couple of fresh strawberries can all go well, alongside whipped cream, chocolate syrup with sliced bananas and a warm cup of coffee to help you savor that moment more.

Frequently Asked Questions

Can I use large marshmallows instead of mini ones?

The mini marshmallows are the best because they melt evenly inside the cookies. If you only have large marshmallows you can just shred them up into smaller pieces but you ‘ll have to press them into the dough so they do not melt out too much.

Why are my cookies spreading too much in the oven?

If your cookies are spreading too much, then your dough is warm, perhaps put it in the refrigerator for 20-30 minutes before baking, also make sure the butter isn’t melted – but just softened.

Can I freeze the cookie dough instead of baking cookies?

Yes that’s exactly how I want to do them. Form the dough into balls and freeze on a baking sheet. Drop into a freezer bag and bake right from the freezer, save 1 – 2 minutes on baking time.