These chocolate chip and marshmallow cookies are made with brown butter! This is a soft and chewy cookie that is stuffed with gooey marshmallows and it might be the best thing ever. This is a very easy recipe using simple ingredients and takes just 20 minutes to prepare and you don't need a mixer!
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Cookies are one of my favorite things to bake! And there is truly nothing better than a classic CCC - chocolate chip cookie. Unless that is, you stuff it with marshmallows!
Just like my chocolate marshmallow cookies (which, by the way, my brother said was maybe the best cookie he's ever tasted), these chocolate chip cookies are packed with a gooey marshmallow!
I've made these cookies with brown butter (if you've never made brown butter before, it's super simple and such a great technique to learn for baking. I even have a whole post on how to brown butter).
Super Soft & Chewy Cookies
- Butter: I'm using unsalted butter, I tend to use European style butter in my recipe as it has a higher butterfat content. Higher butterfat = richer, tastier cookie!
- Sugar: I'm using a combination of white sugar and light brown sugar.
- Marshmallows: I'm using regular marshmallows, but you could use mini marshmallows if that's all you have available or cut up large marshmallows.
- Chocolate Chips: I use semi-sweet chocolate chips, but you could substitute milk chocolate chips if you prefer.
Step 1: Place your marshmallows in the freezer for 1 hour. Brown the butter. Place your butter in a small saucepan over medium-low heat and melt. The butter will begin to foam and bubble, you'll see white milk solids at the bottom of the pan. Keep stirring until the milk solids turn a light brown and it smells nutty and toasted. Pour into a bowl to cool. Whisk in sugars, vanilla and salt.
Step 2: Whisk in the egg and egg yolk. Whisk until smooth and glossy! Make sure that the mixture is cooled down before you add the eggs.
Step 3: Stir in the flour, baking powder, baking soda, nutmeg and cinnamon. Once just combined, stir in the chocolate chips.
Step 4: Scoop out 3 tablespoons of cookie dough (I used a large cookie scoop) and use your hands to flatten it. Place a frozen marshmallow on top.
Step 5: Use your hands to form the dough around the marshmallow. Place all the cookie dough balls on a parchment lined sheet and place them in the fridge for at least 30 minutes.
Step 6: Preheat your oven to 350°F/175°C. Bake the cookies 6-8 at a time (depending on the size of your baking sheet!) for 10-12 minutes. Once out of the oven, let cool before enjoying.
Stuffing Cookies with Marshmallows
When testing this recipe, I had to figure out how to stuff the cookie dough balls and keep the marshmallows from melting in the oven.
First, make sure to freeze the marshmallows for at least 1 hour. If the marshmallows aren't frozen, they melt through the bottom of the cookies. Freezing the marshmallows helps solve this!
Then make sure to chill the cookie dough balls in the fridge for at least an hour. This stops the marshmallows from melting through the cookie.
Allow the cookies to cool for a bit on the baking sheet. These cookies are quite soft and might fall apart if you pick them up while they're still hot. I don't recommend letting them cool on a wire cooling rack, when I tested these cookies, they tended to stick to the cooling rack!
Try these easy cookie recipes next!
Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.
Recipe
Marshmallow Chocolate Chip Cookies
Ingredients
- 1 ½ sticks (170 grams) unsalted butter
- ½ cup (100 grams) white sugar
- 1 cup (200 grams) light brown sugar packed
- 1 large (1) egg room temperature
- 1 large (1) egg yolk room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- ¾ teaspoon (¾ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- pinch (pinch) ground nutmeg
- pinch (pinch) ground cinnamon
- 1 ½ teaspoon (1 ½ teaspoon) kosher salt
- 2 ½ cups (300 grams) all-purpose flour
- ⅔ cup (226 grams) semisweet chocolate chips
- 16 (20) marshmallows
Instructions
- Place your marshmallows in the freezer for at least 1 hour. This is going to help them not melt in the oven!16 (20) marshmallows
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a large bowl, making sure you scrape out all of the brown butter stuck at the bottom of the pan. Let cool.1 ½ sticks (170 grams) unsalted butter
- Add the sugars, salt, and vanilla extract to the cooled brown butter and whisk until smooth.½ cup (100 grams) white sugar, 1 cup (200 grams) light brown sugar, 2 teaspoons vanilla extract, 1 ½ tsp kosher salt
- Whisk in the egg and egg yolk until smooth.1 large (1) egg, 1 large (1) egg yolk
- Add in the flour, baking soda, baking powder and spices and stir until just combined.¾ tsp baking powder, ½ tsp baking soda, pinch ground nutmeg, pinch ground cinnamon, 2 ½ cups (300 grams) all-purpose flour
- Fold in the chocolate chips, but keep a small handful to the side for later.⅔ cup (226 grams) semisweet chocolate chips
- Using a large cookie scoop or a spoon, scoop out 3 tablespoons of cookie dough, and press each one flat, then place the marshmallow. Fold the dough over the marshmallow.
- Place the cookie dough balls on a large plate or baking sheet lined with parchment paper. Chill for at least 30 minutes.
- Heat oven to 350°F/180°C and line three baking trays with parchment paper.
- Place the cookie dough balls on your baking sheet, leaving at least 2 inches between them. Bake the trays one at a time in the middle rack. Bake for 10-12 minutes for soft cookies, a minute or two longer if you want them crispier. Once out of the oven, place your extra chocolate chips on top. Allow the cookies to cool for 5-10 minutes before enjoying! I don't recommend cooling them on a wire cooling rack, I found they stuck to the rack if I did that.
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HEATHER GREER says
I USED THE STUFFED PUFFS WITH THIS RECIPE. THE COOKIES AND CREAM KIND. I CUT THEM IN HALF UNLESS YOU MAKE LIKE A COOKIE PIE OR PIZZA SIZE BECAUSE THE WHOLE PUFF WAS TO MUCH AND IT WAS QUITE THE MESS. I ALSO USED THE BLUE TO DO A GENDER REVEAL BABY SHOWER AND THEY AS WELL TURNED OUT GREAT. THANKS FOR THE RECIPE AND THE BROWNING BUTTER IDEA. I WILL NEVER USE ANOTHER COOKIE RECIPE AGAIN!!!
Ella says
Thanks so much for your review!
Rochelle says
Are you using regular size marshmallow? Not the tiny ones, correct? Thank you😚
Ella says
Yes, I'm using 1 regular marshmallow per cookie!
Julie says
These look absolutely dreamy! Adding them to my Easter baking list
Ella says
Thanks so much! 🙂
CJ says
I cant wait to try! How many cups is the chocolate chips?
Ella says
It's 1 1/3 cups of chocolate chips!
JJ says
In the instructions you say put half a marshmallow but then in the text above, you say you put a whole regular marshmallow. Should I cut the regular marshmallow in half?
Ella says
So sorry about that! If you're using regular marshmallows you don't need to cut them in half.
Laurence says
Made these and just loved how simple and quick they were to make! Not to mention the brown butter flavour (a first for me) was FLAWLESS. Will definitely be making these again!