Toasted Marshmallow Chocolate Chip Cookies (Print Version)

Soft, chewy cookies with gooey toasted marshmallow centers and semisweet chocolate chips.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 2 cups semisweet chocolate chips
10 - 1 1/2 cups mini marshmallows

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chocolate chips and 1 cup of mini marshmallows, reserving the remaining 1/2 cup of marshmallows.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Press a few reserved marshmallows into the tops of each cookie dough mound.
09 - Bake for 10-12 minutes, or until cookies are golden around the edges but still soft in the center.
10 - For a toasted marshmallow finish, broil the cookies for 1-2 minutes, watching carefully, until the marshmallows are golden and toasted.
11 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The marshmallows create these incredible gooey pockets that taste like s'mores meets your favorite cookie
  • That broiled marshmallow topping gives you a crispy caramelized exterior thats absolutely addictive
02 -
  • The broiler can go from perfectly toasted to burnt in seconds so stand right there and watch
  • Room temperature butter makes all the difference in getting that perfect cookie texture
03 -
  • Freeze your marshmallows for 15 minutes before mixing them into the dough so they dont melt completely while baking
  • Chill your dough for 30 minutes before baking if you want thicker cookies with less spread

Go Back