These marshmallow filled chocolate chip cookies 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 super messy like other recipes. You are going to love them!
Chocolate Chip Marshmallow Cookies
I absolutely love marshmallow in desserts, don’t you?! It is so creamy, sweet, sticky, and delicious! So naturally, over the years I have tried A LOT of cookie recipes that contain marshmallows or marshmallow fluff. I always seemed to find them so underwhelming… They were either too messy, required a ton of ingredients, spread too much, or took way too long to make.
This recipe was created to solve all those issues and now what we have is a new favorite recipe! To be honest, these cookies were born out of necessity. Everyone needs them in their life!
What You Will Need
- 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.
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Corn Starch: this is what keeps your cookies from spreading as they bake.
- 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.
How To Make Chocolate Chip Marshmallow Cookies
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.
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.
Flatten a two tablespoon scoop of the cookie dough so it is a round, thin, and flat disk.
Using a metal spoon scoop one tablespoon of frozen marshmallow fluff and place it in the center of your cookie disk. Be sure you do not get the marshmallow fluff on the outer perimeter of the cookie disks, we want to keep it confined.
Flatten another two tablespoon scoop of cookie dough and place it on top of your marshmallow fluff cookie disks. I like to press the outer edges first and then use my hand to lightly press the whole cookie and fuse it together. But be gentle to not create holes where the fluff could seep out.
TIP: These cookies do not change shape or spread so you will want to make sure they are formed in a cookie shape prior to baking.
Baking The Chocolate Chip Marshmallow 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.
TIP: 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.
Allow your cookies to cool 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!
TIP: 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.
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.
Freezing and Baking 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 froze 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.
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Chocolate Chip Marshmallow Cookies
- ½ cup unsalted butter; melted
- ¾ cup brown sugar
- 1 egg; room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- ¼ teaspoon salt
- ⅔ cup semi-sweet chocolate chips
- 6 tablespoons marshmallow fluff; frozen
- flaked Kosher salt
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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!