These Chocolate Chip Marshmallow Cookies are gooey, melt-in-your-mouth perfection. Whether you’re looking for a way to use up extra marshmallows or want to take your chocolate chip cookies up a notch, these cookies taste like s’mores and are basically the BEST ever!
What You’ll Love About These S’more Cookies
Slightly crispy and browned on the outside, soft and buttery on the inside. Gooey, toasted marshmallows with melted chocolatey goodness when you pull them apart and a dash of salt to finish it all off. This S’more Cookies (Chocolate Chip Marshmallow Cookies) recipe may be one of the best cookie recipes ever. They are SO DELICIOUS!
You’ll Also Love: Tiramisu Cupcakes
Ingredients
Butter – There’s nothing like the warm, delicious flavor of unsalted butter (or salted) in chocolate chip cookies. It’s so good!
Sugar – A mixture of granulated sugar and brown sugar sweeten these cookies to absolute perfection.
Vanilla – Flavorful vanilla extract brings these Chocolate Chip Marshmallow Cookies to life!
Eggs – One large egg helps bind the cookies together.
Flour – This recipe uses all-purpose flour as the main flour ingredient. Looking for a gluten-free option? Here’s how to substitute almond flour for all-purpose flour in any recipe!
Baking Soda & Powder – A mix of baking soda and baking powder help these cookies rise to perfection and gives them the perfect texture.
Chocolate Chips – Semi-sweet chocolate chips, chocolate chunks, or chopped baking chocolate all work great! Dark chocolate chips are especially amazing in this recipe.
Marshmallows – The star of the show, marshmallows! Cut or tear mini marshmallows into small pieces and add them to the cookie dough at the end. Another option is to use marshmallow fluff in each cookie, instead!
Sea Salt – Sprinkle a little bit of sea salt (or any type of flaky salt) over each cookie for flavor depth! Not into salted chocolate chip cookies? Feel free to add 1/4 teaspoon of regular salt to the cookie dough, instead.
How to Make Chocolate Chip Marshmallow Cookies
Making Chocolate Chip Marshmallow Cookies is actually very easy! Here’s a quick overview for how to make them in no time (8 simple steps):
- Stir the wet ingredients together in a medium bowl.
- Mix the dry ingredients together in a large mixing bowl.
- Pour the creamy liquid ingredients into dry ingredients and combine.
- Add chocolate chips and mix.
- Chill the dough! Optional, but helpful for making the best cookies.
- Scoop the dough with a spoon to form cookies on a baking sheet lined with parchment paper (or silicone).
- Add marshmallows and salt.
- Bake and enjoy!
Feel free to let these cookies cool on a cooling rack and enjoy!
Secrets for the BEST Chocolate Chip Marshmallow Cookies
There are a few secret tips for making these Chocolate Chip Marshmallow Cookies the BEST cookies! Here’s how:
- Don’t over mix the dough. Mix until everything is just evenly combined!
- Chill the cookie dough. This is optional if you’re in a hurry, but it’s best for keeping the structure of the cookies and letting the flavors “marinate”!
- Sprinkle a little bit of graham cracker crumbs over each cookie to really add that s’more flavor!
- Don’t over bake (unless you love crispy cookies)! If you’re looking for a perfectly chewy, gooey chocolate chip cookie texture, then bake for 10-12 minutes at 350 degrees F.
How to Store S’more Cookies
Cookies always taste better fresh out of the oven! However, there are many options for storing these S’more Cookies. Here’s how to refrigerate and freeze them!
Refrigerate/Freeze 1/2 Dough
One option is to only bake half of the dough and refrigerate or freeze the other half for later! To do this, roll the remaining dough into a log shape and slice into cookies (or roll out cookie dough balls). Store in an airtight container and refrigerate for 2-4 days or freeze for up to 3 months!
Storing Cookies at Room Temperature
Homemade cookies can be stored at room temperature for 1-2 weeks. After 1 week, they tend to dry out quite a bit. If you know they will be need to be stored longer than a week, it may be best to go ahead and freeze them!
Refrigerating Baked Cookies
As a general rule, it’s best to store baked cookies at room temperature since the refrigerator can remove moisture and can dry them out. However, storing them in an airtight container in the refrigerator can help them last longer than at room temperature! They key to refrigerated cookies is to reheat them for a few seconds in the microwave before enjoying.
Freezing Baked Cookies
The best way to store freshly baked cookies other than at room temperature is to keep them in the freezer. Let the cookies cool completely, then place in an airtight container in the refrigerator for 1 hour. Move them to the freezer and keep them for up to 3 months! To reheat, simply wrap each cookie in a paper towel and microwave for a few seconds.
More Desserts You’ll Love
- Best Ever Snickers Brownies
- Orange Cranberry Shortbread Cookies
- Maple Whiskey Pudding Cake
- Butterscotch Pecan Pie
Did you make this recipe? Be sure to sign up for our email list to get recipes delivered to your inbox and rate the recipe below!
Chocolate Chip Marshmallow Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2/3 cup butter, softened about 10.67 Tablespoons
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup chocolate chips or chopped chocolate bar
- 1/4 cup mini marshmallows cut into small pieces
- 1 teaspoon sea salt for topping, or add 1/4 teaspoon salt to batter
Instructions
- Preheat the oven to 350 degrees F.
- Combine the flour, baking soda, and baking powder together in a large mixing bowl.
- Mix the softened butter, granulated sugar, brown sugar, vanilla extract, and egg together in a separate bowl.
- Pour the liquid ingredients into the dry ingredients and mix until just well combined.
- Mix in the chocolate chips.
- Chill the dough for about 1 hour (optional).
- Spoon the cookie dough on to baking sheets to create 18-20 cookies.
- Add the marshmallow pieces to each cookie (about 2-3 pieces each).
- Sprinkle each cookie with a little bit of salt.
- Bake each batch for 10-12 minutes.
Notes
- Don’t over mix the dough. Mix until everything is just evenly combined!
- Chill the cookie dough. This is optional if you’re in a hurry, but it’s best for keeping the structure of the cookies and letting the flavors “marinate”!
- Sprinkle a little bit of graham cracker crumbs over each cookie to really add that s’more flavor!
- Don’t over bake (unless you love crispy cookies)! If you’re looking for a perfectly chewy, gooey chocolate chip cookie texture, then bake for 10-12 minutes at 350 degrees F.
I loved the marshmallows in these cookies!
Love the marshmallows! Such a fun recipe!
Mmm the gooey marshmallows are so good here!
I love the addition of marshmallows in this cookie!
Yum! love these cookies!
I love the marshmallows in these cookies!
This is a fun cookie! They didn’t last long at my house!
Chocolate and marshmallows?? Yes, please!
My kids thought these were great.
Yum!
wow I really loved these cookies!
These are amazing! For my second batch, i had some mini-marshmallows i put on a small tray and froze them first before putting them into the cookies. also made sure the dough was super cold before forming into balls. i dipped each cookie onto a plate of graham crumbs. after they finished baking i drizzled chocolate on top! OMG!