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Chocolate Chip Marshmallow Cookies

5 from 2 votes
Total Time: 35 mins

These giant Chocolate Chip Marshmallow Cookies are stuffed with delicious marshmallow fluff! They are chewy, gooey in the center, and crisp around the edges, there is nothing more indulgent! Oh and did I mention, they require no chill time, won’t spread, are quick and easy to make, and NOT messy like other recipes.

Marshmallow Filled Chocolate Chip Cookies

I absolutely love marshmallow in desserts, don’t you?! It is so creamy, sweet, sticky, and delicious! So naturally, these cookies were born out of necessity. Everyone needs them in their life!

Why You Will Love These Cookies:

  1. They are GIANT bakery style cookies stuffed with gooey, sweet, marshmallow fluff. SO GOOD!
  2. No chill, no spread cookie recipe. It is seriously food proof. Plus there is nothing worse than an unsuccessful cookie.
  3. Not super messy like other recipes because we freeze the fluff and then form a chocolate chip cookie around it.
Plate of cookies to enjoy

Ingredients for Chocolate Chip Marshmallow Cookies

  • Unsalted Butter: melting the butter gives your cookies a chewier and crispier texture which is needed in these marshmallow filled cookies.
  • Brown Sugar: I like using dark brown sugar for more depth of flavor.
  • Egg
  • Vanilla Extract
  • All Purpose Flour
  • Baking Soda
  • Corn Starch: this is what keeps your cookies from spreading as they bake.
  • Salt
  • Semi-sweet Chocolate Chips
  • Marshmallow Fluff: freezing the fluff will harden it but not completely, which is enough so we can easily form the cookies (it cuts down on the mess too).
  • Flaked Kosher Salt: this goes on top of the cookies before they are baked. It adds a wonderful saltiness that cuts through the sweet of this cookie.
Ingredients for Chocolate Chip Marshmallow Cookies

How To Make Chocolate Chip Marshmallow Cookies

Combine the wet ingredients. In a large bowl whisk together your melted butter and brown sugar. Then add the egg and vanilla extract. You will want to whisk this mixture for two to three minutes or until it has lightened in color.

Fold in the dry ingredients to make a dough. Next pour in your all purpose flour, baking soda, salt, and cornstarch. Fold it together until almost all the dry ingredients are incorporated. Add in your chocolate chips and fold that together until your cookie dough is fully mixed.

Construct the Marshmallow Chocolate Chip Cookies. Flatten a two tablespoon scoop of the cookie dough so it is a round, thin, and flat disk. Scoop one tablespoon of frozen marshmallow fluff and place it in the center of your cookie disk. Flatten another two tablespoon scoop of cookie dough and place it on top of your marshmallow fluff cookie disks. Press and fuse the cookie together.

Bake the cookies. Sprinkle flaked Kosher salt on top of the cookies. Bake them in your oven at 350° F for eight to ten minutes or until golden brown on the bottom and edges.

Cool your cookies on the cookie sheet for 10 minutes before transferring to a cooling rack (if you move them too soon they can fall apart). Allow them to cool to room temperature and devour!

4 Pro Tips for the BEST Chocolate Chip Marshmallow Cookies

  1. Shape the cookies how you want them to look. Remember, these cookies do not change shape or spread so you will want to make sure they are formed in a proper cookie shape prior to baking.
  2. You may need two cookie sheets to bake your cookies. I use a very large cookie sheet and only need one.These cookies do not spread but I still like to keep two inch spaces between them when they bake. Use your best judgement.
  3. Make these smaller by cutting the measurements in half. Use 1 tablespoons of dough for the bottom layer, 1/2 tablespoon of marshmallow fluff, 1 tablespoon of dough for the top layer. You will get around 12 cookies this way.
  4. Try them they next day out of the refrigerator cold! That is when I personally think they are the best because the marshmallow has had time to meld with the cookie dough.
Cookies cooling on cooling rack

Freezing and Baking Cookies For Later

These Chocolate Chip Marshmallow Cookies can be fully assembled and frozen to be baked at a later date. All you have to do is place them on a baking sheet, throw them into the freezer until they are frozen, and place them in a freezer bag or airtight container. They can be frozen for up to three months.

When you are ready to bake the cookies, place them frozen on a prepared baking sheet. Bake at 350° F for ten to fifteen minutes until golden brown. Keep in mind it does take a few minutes longer to bake because they are cold.

gooey chocolate chip marshmallow cookies

Frequently Asked Questions About Marshmallow Chocolate Chip Cookies

Can I use marshmallows instead of marshmallow fluff?

I do not recommend using marshmallows in this recipe. Marshmallows do not melt and bake the same or have the right consistency for this recipe. If you have marshmallows and corn syrup you can make your own marshmallow fluff. All you need to do is melt one cup if marshmallows and a half a tablespoon of corn syrup in the microwave for 30 seconds.

Why did my marshmallow fluff seep out of the cookie?

This is most likely because your cookie was not well formed. If there are cracks, even little ones, in your dough it will seep out of them.

The marshmallow fluff is too sticky to handle, what do I do?

Easy! Pop it back in the freezer until it is no longer tacky to the touch. It tends to warm up quickly so you really have to work fast.

Can I make these cookies smaller?

YES! If you do not want giant bakery style cookies like mine, simply make everything smaller as you form them to get 12 instead of 6. I make mine smaller when I take them to parties.

For More Cookie Recipes, Try These:


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Enjoy Entirely, Elizabeth
Marshmallow Filled Chocolate Chip Cookies

Chocolate Chip Marshmallow Cookies

Elizabeth Swoish
These chocolate chip cookies stuffed to the brim with gooey, sweet, marshmallow fluff. But no fear, they are not super sticky, require no chill time, and will not spread like crazy. They are perfection and fool proof!
5 from 2 votes
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dessert
Servings 6 large cookies
Calories 570 kcal

Ingredients
 
 

  • ½ cup unsalted butter; melted
  • ¾ cup brown sugar
  • 1 egg; room temperature
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons corn starch
  • ¼ teaspoon salt
  • cup semi-sweet chocolate chips
  • 6 tablespoons marshmallow fluff; frozen
  • flaked Kosher salt

Instructions
 

  • Preheat the oven to 350 °F and center your oven rack. Prepare a cookie sheet with a non-stick mat or parchment paper.
  • In a large bowl add the melted butter, and brown sugar. Whisk until smooth
  • Add in the egg and vanilla extract. Whisk for 2 to 3 minutes until the mixture has lightened in color
  • Add the all purpose flour, baking soda, salt, and corn starch. Fold until almost all the dry ingredients have been incorporated.
  • Pour in the semi-sweet chocolate chips. Fold until completely incorporated.
    Dough Mixed Up
  • Take a scoop of the dough (about 2 tablespoons) and flatten it into a round, thin, and flat disk. Do this 6 more times and place on the prepared cookie sheets. These cookies do not spread but still need a little space between each of them.
    STEP ONE flat disks
  • Using a spoon, scoop 1 tablespoon of frozen marshmallow fluff and place it in the center of each of the cookie disks. Be sure you do not get the marshmallow fluff on the outer perimeter of the cookie disks.
    STEP ONE marshmallow fluff
  • Take another scoop of cookie dough (about 1 to 2 tablespoons) and flatten it into another disk. Place on top of your marshmallow fluff cookie disks and form them. Be gentle to not create holes where the fluff could seep out.
    STEP 3 flatten another disk and form
  • Sprinkle flaked Kosher salt on top of the cookies.
  • Bake for 8 to 10 minutes.
  • Allow the cookies to cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and allow them to cool to room temperature.
    Cookies cooling on cooling rack

Video

Notes

Storing Information:

  • Room temperature: in an airtight container for up to a week.
  • Refrigerator: in an airtight container for up to 2 weeks.
  • Freezer: wrapped in plastic wrap and placed in a freezer bag for up to 3 months.

4 Pro Tips for the BEST Chocolate Chip Marshmallow Cookies

  1. Shape the cookies how you want them to look. Remember, these cookies do not change shape or spread.
  2. You may need two cookie sheets to bake your cookies. I like to keep two inch spaces between them when they bake. Use your best judgement.
  3. Make these smaller by cutting the measurements in half. Use 1 tablespoons of dough for the bottom layer, 1/2 tablespoon of marshmallow fluff, 1 tablespoon of dough for the top layer. You will get around 12 cookies this way.
  4. Try them they next day out of the refrigerator cold!
Keyword CHOCOLATE CHIP MARSHMALLOW COOKIES, CHOCOLATE MARSHMALLOW COOKIES, COOKIES, MARSHMALLOW, SMORES

If you make my Chocolate Chip Marshmallow Cookies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on October 22nd, 2021

5 thoughts on “Chocolate Chip Marshmallow Cookies”

  1. 5 stars
    DELICIOUS!!!! This recipe was easy to follow, straight forward to make, and was amazingggg! I appreciated being able to reference the YouTube video as well. Over all this was great, I will definitely be making these again!!

    Reply

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