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A Taste of Nostalgia: Marshmallow Chocolate Chip Cookies

These Heavenly Marshmallow-Chip Delight cookies are a perfect balance of chewy, chocolatey, and gooey goodness! Featuring a buttery dough packed with bittersweet chocolate chips and mini marshmallows, each bite melts in your mouth. Perfect for satisfying sweet cravings or sharing with loved ones!
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Prep Time 30 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk room temperature
  • 2 teaspoons pure vanilla extract
  • 1¼ cups bittersweet chocolate chips
  • 1 cup mini dehydrated marshmallows

Method
 

  1. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. Cream Butter & Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  3. Incorporate Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until fully combined.
  4. Combine: Gradually fold in the dry ingredients until just incorporated. Stir in the chocolate chips and ¾ cup of mini marshmallows.
  5. Chill the Dough: Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  6. Preheat & Prep: Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
  7. Shape & Bake: Roll dough into 1.5-tablespoon-sized balls and space them 2 inches apart on the baking sheet. Bake for 10 minutes.
  8. Add Extra Marshmallows: Remove cookies from the oven, press 3-4 mini marshmallows into each, and return to the oven for 2-3 minutes, until edges are golden.
  9. Cool & Enjoy: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy warm for the ultimate gooey treat!

Notes

  • Chilling the dough enhances the flavors and prevents spreading.
  • Use high-quality chocolate chips for a richer taste.
  • For an extra marshmallowy touch, toast the marshmallows lightly with a kitchen torch after baking.
  • Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.

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