These marshmallow chocolate chip 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.
I absolutely love making homemade cookies! If you’re looking for more chocolate chip cookies, check out my butterscotch chocolate chip cookies! Or how about these chocolate chip cookies stuffed with Nutella? This recipe though is basically s’ mores cookies, these might be my favorite cookies!
This recipe was originally published in March 2021. It has been updated with new photos and tips and tricks.
Tell me about this recipe!
- These chocolate chip marshmallow cookies are packed with brown butter which gives them such a warm flavor.
- I use dark chocolate chips to balance the sweetness of the marshmallows.
- They are soft and chewy because of the extra egg yolk as well as beating the sugars together with the butter to make a soft and airy dough.
- Each cookie dough ball is stuffed with a large marshmallow, giving you a gooey center.
- If you want to make these even more like s’mores, add some crushed graham crackers on top just before baking!
- Flour: I use all purpose flour in this recipe.
- Butter: I’m using unsalted butter, I tend to use European style butter in my recipe as it has a higher butterfat content.
- Vanilla Extract: make sure to use high quality vanilla extract for these cookies!
- 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
- Chocolate Chips: I use semi-sweet chocolate chips but you could substitute milk chocolate chips if you prefer.
- Nutmeg: I add a pinch of ground nutmeg to my chocolate chip cookies, but you can leave it out if you don’t have any.
How to make this recipe
Step 1: Before you start baking, place your marshmallows in the freezer for at least 1 hour. Then, you need to brown the butter. Place your butter in a small saucepan over medium-low heat and melt. Once melted, increase to medium heat and stir constantly with a rubber spatula or wooden spoon. The butter will begin to foam and bubble. You should then see white milk solids at the bottom of the pan, and the foam should begin to subside. Keep stirring until the milk solids turn a light brown and it smells nutty and toasted. Pour the melted butter into your stand mixer bowl or a large bowl and let it cool completely. Make sure to scrape out all the browned butter bits!
Step 2: Once cooled, add your sugars, salt, nutmeg, baking powder, baking soda and salt. Use your electric mixer or hand mixer to beat for 5 minutes. If you’re using a stand mixer, use the paddle attachment. The mixture will turn a lighter shade of brown and be fluffy.
Step 3: Add in your large egg and egg yolk. and beat again until smooth.
Step 4: Pour in the flour and mix on low speed, stopping as soon as you have no more flour streaks. Finally, add in your chocolate chips. Keep a handful of chocolate chips to the side. You’ll place these on top of the cookies once they’re out of the oven!
Step 5: Using an ice cream scoop or a tablespoon, scoop out 2.5 tablespoons of dough out and flatten it into a small circle. Place a marshmallow in the center, then fold the dough over the marshmallow. Roll the cookie dough ball between your palms until it is round. Place on a plate or baking sheet lined with parchment paper. Repeat with the rest of the cookie dough.
Step 6: Let the cookie dough balls chill in the fridge for at least 1 hour. You could also place them in a freezer bag and freeze for up to 3 months. Preheat your oven to 350 degrees and place 5 or 6 cookie dough balls on a large cookie sheet lined with parchment paper. Bake for 10-12 minutes, the cookies should be golden brown. Once they’re out of the oven, sprinkle those extra chocolate chips to the tops of the cookies. You could also sprinkle some flakey sea salt on top. Allow them to cool on the prepared baking sheet for 10 minutes, then use a spatula to place cookies on a wire rack.
Recipe Tips & Tricks
- I recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Make sure to freeze the marshmallows for at least 1 hour. If the marshmallows aren’t frozen, they melt though the bottom of the cookies. Freezing the marshmallows helps solve this!
- 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.
- To get the perfect cookie shape, use a large mug or glass to ‘scoot’ the warm cookie while it’s still on the baking tray.
Frequently Asked Questions
I recommend freezing your marshmallows for at least 1 hour before you start baking. Then make sure to chill the cookie balls in the fridge for another hour. This stops the marshmallows from melting through the cookie.
Adding an egg yolk makes these cookies more moist and chewy! I sometimes add an extra tablespoon of cornstarch to my cookies to make them softer, so you can do that too if you want! I find these cookies quite soft already though.
Yes! Place the unbaked cookie dough balls in a freezer bag and freeze for up to 2 months. You might need to add a couple of extra minutes to the baking time.
I haven’t tested this recipe with marshmallow fluff, but let me know if you try it!
Storage and Freezing
Store these chewy marshmallow chocolate chip cookies in an airtight container for up to 5 days. You can warm them up in the microwave if you want to soften them up, but they don’t get very hard over time. You can freeze the unbaked cookie dough balls in a freezer bag for up to 2 months. Just add a few minutes of baking time!
Try these easy cookie recipes next!
Marshmallow Chocolate Chip Cookies
- 1 ¾ sticks unsalted butter
- 1 cup white sugar
- 1 cup light brown sugar packed
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- pinch nutmeg
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 ⅓ cup dark chocolate chips
- 20 marshmallows
- Place your marshmallows in the freezer for at least 1 hour.
- 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 the bowl of a stand mixer, making sure you scrape out all of the brown butter stuck at the bottom of the pan. Let cool.
- Add the sugars, salt, nutmeg, vanilla, baking soda, and baking powder to the stand mixer and beat with the paddle attachment. Beat for about 5 minutes until it is light and fluffy. Add the egg + yolk, and beat until the batter is smooth
- Add in the flour and beat until smooth, but don’t overmix. Fold in the chocolate chips, but keep a small handful to the side for later.
- Form the dough into balls (about 2 ½ tablespoon each), 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 1 hour or up to overnight. You can place in a freezer bag and freeze for later if you wish!
- 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 using a spatula to carefully take them off and place on a wire rack to cool completely.