Marshmallow Chocolate Chip Cookies

A hand holding a marshmallow chocolate chip cookie.

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4.50 from 8 votes

Marshmallow Chocolate Chip Cookies

Brown butter soft and chewy chocolate chip cookies stuffed with marshmallows

Prep Time20

Cook Time12

Chill Time1

Total Time1 32

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 298kcal

Author: Ella Gilbert

Ingredients

1 ½ sticks unsalted butter
½ cup white sugar
1 cup light brown sugar packed
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
¾ teaspoon baking powder
½ teaspoon baking soda
pinch ground nutmeg
pinch ground cinnamon
1 ½ teaspoon kosher salt
2 ½ cups all-purpose flour
⅔ cup semisweet chocolate chips
16 marshmallows

Metric - US Customary

Instructions

Place your marshmallows in the freezer for at least 1 hour. This is going to help them not melt in the oven!
16 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 unsalted butter
Add the sugars, salt, and vanilla extract to the cooled brown butter and whisk until smooth.
½ cup white sugar, 1 cup light brown sugar, 2 teaspoons vanilla extract, 1 ½ teaspoon kosher salt
Whisk in the egg and egg yolk until smooth.
1 large egg, 1 large egg yolk
Add in the flour, baking soda, baking powder and spices and stir until just combined.
¾ teaspoon baking powder, ½ teaspoon baking soda, pinch ground nutmeg, pinch ground cinnamon, 2 ½ cups all-purpose flour
Fold in the chocolate chips, but keep a small handful to the side for later.
⅔ cup 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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Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt, not Morton Salt which is far too salty!

Marshmallows: if you have big marshmallows you might want to cut them in half, or you can use a couple of mini marshmallows in each cookie.

Storage: keep the baked cookies in an airtight container for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two.

Nutrition