These brown butter chocolate chip cookies are stuffed with marshmallows! This is a super simple recipe with no chilling time required and they only take 20 minutes to make. This is a chewy and soft chocolate chip cookie with a marshmallow middle.
- Flavour: these chocolate chip and marshmallow cookies are packed with brown butter which gives them such a warm flavour. I use dark chocolate chips to balance the sweetness of the marshmallows.
- Texture: these cookies 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.
- Ease: this is a simple recipe, but you do have to know how to brown butter (which I guide you through down below!)
- Time: these cookies take no time at all, about 25 minutes.
- Would I make these again? I may have already made these three more times, they’re so simple and packed with so much flavour!
Brown your butter
Before we start making the cookie dough, we need to brown the butter!
Put your butter into a small saucepan over medium-low heat and melt completely. Increase the heat to medium, and stir constantly with a rubber spatula. The butter will begin to foam and bubble. After about 3-4 minutes, you should see white milk solids at the bottom of the pan, and the foam should begin to subside. Those milk solids are what gives us this toasted and nutty taste. Keep stirring over the heat until the milk solids turn a light brown. Take off the heat and pour into the bowl of a stand mixer. Make sure you scrape out all the brown bits. Let cool completely.
Make a light and fluffy dough
In that same bowl, add your sugars, salt, a pinch of nutmeg, baking powder, baking soda, and salt. Place the bowl on your stand mixer fitted with the paddle attachment, and beat for 5 minutes. The dough needs to be light and fluffy, which means it’s well aerated. This will give you soft and chewy cookies.
Add your egg and egg yolk. Having an egg yolk instead of another whole egg makes the cookies much more rich.
Add in your flour, but stop beating as soon as you don’t see any streaks of flour. If you continue beating the dough, the cookies won’t be as soft. Fold in your chocolate chips, but keep about 1/4 cup of chips to the side.
Scoop out 2 tablespoons of cookie dough and flatten it into a small circle. Place a marshmallow in the centre, then fold the dough over the marshmallow. I then roll each cookie dough ball in my hands until it is perfectly round. Repeat for every cookie.
Line three baking trays with parchment paper. I have tried baking them on Silpat baking mats and found the cookies spread a bit more. Also use a light metal baking tray, as darker metals will cause the bottoms to brown more.
Just before putting in the oven, I take those chips I had on the side and place a few chips on each cookie dough ball.
Once the cookies are out of the oven, use a round cutter or large mug and gently ‘scoot’ each cookie. This will make each cookie perfectly round.
Bake them for 10-12 minutes.
Frequently Asked Questions
Yes! Once you’ve stuffed and rolled each cookie, place them on parchment paper and leave in the fridge. You can leave them overnight, and then bake them while they’re still cold.
I used regular sized marshmallows, but if you have jumbo marshmallows you’ll need to cut them in half. You could also put in 2-3 mini marshmallows!
These cookies are made using 2 tablespoons of batter and stuffed with one regular marshmallow. You could make them 1 tablespoon each but you would need to cut the marshmallow in half. I would also keep an eye on them in the oven as they might only need 8-9 minutes.
Keep them in an airtight container for up to 5 days.
In this recipe you do! Not only does it give so much flavour to the cookies, but when you brown butter you lose moisture. So, if you were to just follow the recipe without browning the butter, your cookie dough batter wouldn’t be the right consistency (or taste as good!). Trust me, it’s worth it!
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Marshmallow Chocolate Chip Cookies
- 300 grams all-purpose flour
- ½ tsp baking powder
- ¾ tsp baking soda
- 198 grams unsalted butter
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 16 marshmallows
- 226 grams dark chocolate chips
- pinch nutmeg
- 1 tsp kosher salt
- 213 grams light brown sugar
- 198 grams white sugar
- Heat oven to 350°F/180°C and line three baking trays with parchment paper. Set aside ¼ cup of chocolate chips.
- 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
- Form the dough into balls (about 2 tbsp each), and press each one flat, then place half of a marshmallow. Fold the dough over the marshmallow.
- You can bake immediately or leave overnight in fridge.
- Place on your baking sheet, leaving at least 2 inches between them. Press the remaining chocolate chips on top of each cookie. Bake for 10-12 minutes for soft cookies, a minute or two longer if you want them crispier.