The Best Chocolate Chip & Marshmallow Cookies

The Best Chocolate Chip & Marshmallow Cookies

These easy to make Cookies are full of chocolate chips and in the center a gooey marshmallow! You’re friends and family will want you to make them more batches!! (This recipe is compatible with gluten-free all purpose flour or any all-purpose flour.)

I present to you one of my favorite cookies to make. This easy to make Chocolate Chip & Marshmallow Cookie is full of chocolate chips and has a gooey marshmallow in the center. I can’t even with how delicious they are!

These cookies were created by accident. One day I was making batch of my favorite chocolate chip cookie recipe. As I was making the cookies, I really wanted to spice them up a little of something, possibly an ingredient in the center.

As I looked through our pantry, I found a bag of opened marshmallows that my boyfriend had gotten into. “OH MY GOSH THIS WILL DO,” is what I said to myself. Once the cookies came out of the oven, I knew I had made the right choice.

I split one of the warm cookies in half. The marshmallow was so gooey and lightly toasted. The chocolate chips were melted perfectly. It was, is the perfect taste in every bite!

Instructions

Preheat oven to 350*F degrees.

In a large mixing bowl, beat butter, brown sugar and cane sugar until smooth and cream.

Add egg and vanilla, mix well.Add the flour in slowly, until mixed well. Then add baking powder and salt, mix at low speed until combined.

Carefully add chocolate chips until mixed with cookie batter.

Scoop out the cookie dough using an ice cream scoop or cookie scoop. Place your thumb in th middle to form a cavity and place half a marshmallow inside. Press down, optional, add other half of marshmallow.

Release the cookie dough ball from the cookie scoop and press together so that the marshmallow is almost completely covered by cookie dough. Repeat with remaining dough. Refrigerator cookie dough balls for 30 minutes or up to overnight. 

Place cookies 4 inches apart on a cookie sheet lined with part hymen’s paper. Bake at 350*F degrees for 12-18 minutes or until the edges and marshmallow are golden brown, the center will still be gooey. 

Allow to cool down….or NOT! Who are we kidding. Cookies are best straight out of the oven.

Cookies…..nom, nom, nom

Be careful! These are extremely dangerous! You’ll have to stash a few somewhere in you’re house where no one can find them…shhhhhhhh!

If you have any questions or comments about this recipe, please leave them below. Or send me a message on my contact me page! Would love to hear from you!!!

XoXo,

Chocolate Chip & Marshmallow Cookies

Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Dessert
Cuisine American
Servings 12 cookies

Equipment

  • Stand Mixer or Hand Mixer

Ingredients
  

  • 3/4 cup butter, softened Earth Balance Butter
  • 1 cup brown sugar
  • 1/4 cup organic pure cane sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 3/4 cup all-purpose flour King Arthur Gluten-Free
  • 3/4 tsp baking powder
  • 1 1/4 cup chocolate chips
  • 12 marshmallows, halved

Instructions
 

  • Preheat oven to 350*F degrees.
  • In a large mixing bowl, beat butter, brown sugar and cane sugar until smooth and cream.
  • Add egg and vanilla, mix well.
  • Add the flour in slowly, until mixed well. Then add baking powder and salt, mix at low speed until combined.
  • Carefully add chocolate chips until mixed with cookie batter.
  • Scoop out the cookie dough using an ice cream scoop. Place your thumb in th middle to form a cavity and place half a marshmallow inside. Press down, then add other half of marshmallow (optional.)
  • Release the cookie dough ball from the cookie scoop and roll together so that the marshmallow is almost completely covered by cookie dough. Repeat with remaining dough. Refrigerate cookie dough balls for 30 minutes or up to overnight.
  • Place cookies 4 inches apart on a cookie sheet lined with part hymen’s paper. Bake at 350*F degrees for 12-18 minutes or until the edges and marshmallow are golden brown, the center will still be gooey.
  • Allow to cool down….or NOT! Who are we kidding. Cookies are best straight out of the oven.
  • Enjoy!

Notes

 
*Cookies featured are Gluten-Free version.
*Using an ice cream scoop? Bake cookies for 15-18 minutes or until the tops of the marshmallows or lightly golden brown. 
*Using a cookie scoop? Bake cookies for 12-15 minutes or until the tops of the marshmallows are lightly golden brown. 
Baking time may vary between ovens. Remember not all ovens are made the same or heat up the same way. 
This recipe can be made with all-purpose flour, wheat flour or gluten-free flour! All purpose unbleached flour will spread slightly more then gluten-free when baking. 
If you don’t want giant cookies, use a 1 ounce cookie scoop, and only put half of a marshmallow in the center. Repeat until dough is finished!
Keyword Cookie Recipe, Cravings, Marshmallow

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