Toasted Marshmallow Chocolate Chip Cookies

My apartment smelled like a campfire gone wonderfully wrong the first time I made these. I had friends coming over for movie night and wanted something more exciting than standard chocolate chip cookies. The toasted marshmallow topping was a complete experiment that turned into the most requested treat Ive ever made. Now I cant imagine making chocolate chip cookies any other way.

Last summer my niece helped me make a batch for our family reunion. She was so fascinated watching the marshmallows puff up under the broiler that we nearly forgot to take them out in time. Those slightly charred ones disappeared first because everyone wanted that extra toasted flavor.

Ingredients

• All-purpose flour: The foundation that gives these cookies their perfect chewy structure
• Baking soda: Helps the cookies spread just enough while staying thick in the center
• Salt: Balances the sweetness and makes all the flavors pop
• Unsalted butter: Softened to room temperature so it creams beautifully with the sugars
• Granulated and brown sugar: The combination gives you crispy edges and chewy centers
• Eggs: Bind everything together and add richness
• Pure vanilla extract: Dont skimp here it makes the cookie flavor sing
• Semisweet chocolate chips: Classic chocolate flavor that pairs perfectly with marshmallow
• Mini marshmallows: Use mini instead of regular so they distribute evenly throughout the dough

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper for easy cleanup.

Mix the dry ingredients:

Whisk together flour baking soda and salt in a medium bowl.

Cream the butter and sugars:

Beat softened butter with both sugars until light and fluffy about 2 minutes.

Add the wet ingredients:

Mix in eggs one at a time then stir in the vanilla extract.

Combine everything:

Gradually add the dry ingredients mixing until just combined.

Fold in the goodies:

Gently stir in chocolate chips and 1 cup of mini marshmallows.

Scoop the cookies:

Drop heaping tablespoons of dough onto prepared sheets about 2 inches apart.

Add extra marshmallows:

Press reserved marshmallows into the tops of each cookie dough mound.

Bake to perfection:

Bake for 10 to 12 minutes until golden around edges but still soft in center.

Toast the topping:

Broil for 1 to 2 minutes watching constantly until marshmallows are golden brown.

Cool completely:

Let sit on baking sheets for 5 minutes then transfer to wire rack.

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These became my go to comfort baking during a particularly stressful month at work. Something about watching the marshmallows toast up golden and bubbly just makes everything feel better. They are impossible to eat just one of so consider yourself warned.

Getting The Perfect Toast

Ive learned that the distance between your baking sheet and the broiler matters enormously. If your oven rack is too close the marshmallows will burn before the cookie underneath warms up. Position it in the middle and rotate the sheet halfway through for even toasting.

Make Ahead Storage

These cookies are actually fantastic frozen. I bake a double batch and freeze half in an airtight container for those sudden cookie cravings. They thaw beautifully at room temperature in about 15 minutes or you can microwave one for 10 seconds for that fresh baked taste.

Serving Ideas

Warm cookies with a glass of cold milk is hard to beat but I also love crumbling one over vanilla ice cream. The combination of hot cookie gooey marshmallow and cold ice cream is absolute perfection.

• Try sandwiching vanilla ice cream between two cookies for an incredible ice cream sandwich
• Serve alongside hot chocolate for the ultimate winter treat
• Pack a few in your lunch for a midday pick me up that will make coworkers jealous

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Theres something so satisfying about pulling that tray of golden marshmallow topped cookies out of the oven. Hope they bring as much joy to your kitchen as they have to mine.

Recipe Questions & Answers

→ How do I get the marshmallows perfectly toasted without burning them?

Broil the cookies for just 1-2 minutes at the end of baking, watching constantly. The marshmallows go from golden to burnt quickly, so stay right by the oven and remove them as soon as they reach your desired toastiness.

→ Can I make the dough ahead of time?

Yes, scoop the dough onto baking sheets and freeze for 30 minutes until firm, then transfer to a freezer bag. Store frozen for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.

→ Why are my cookies flat instead of thick and chewy?

This usually happens if the butter was too soft or the dough wasn't chilled. Make sure your butter is softened to room temperature but not melting. For thicker cookies, chill the scooped dough for 15-20 minutes before baking.

→ Can I use regular-sized marshmallows instead of mini?

Mini marshmallows work best because they distribute evenly throughout the dough. If using regular marshmallows, cut them into quarters first. Large pieces may cause cookies to bake unevenly or create holes in the finished cookies.

→ What's the best way to store these cookies?

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For the softest texture, place a slice of white bread in the container. The cookies can also be frozen for up to 3 months.

→ Can I skip the broiling step?

Absolutely! The cookies are delicious straight from the oven with soft, melted marshmallows. The broiling step just adds that extra toasted flavor and golden color, similar to campfire marshmallows.