Chocolate chip cookies with marshmallows and browned butter? Yes, please. I’ve been sitting on this recipe for a while. At the last moment, I decided to throw in marshmallows to create the dreamy marshmallow chocolate chip cookies you see here.
Why you’ll love this recipe
- Gooey chocolate and marshmallows
- Chewy and soft with crisp edges
- No chilling required
- So easy – no mixer needed
This recipe started out as a browned butter chocolate chunk cookie and it was delightful but I am a huge lover of marshmallows and couldn’t resist the temptation to try adding some to this cookie dough. I’m so glad I did.
The marshmallows add extra texture (both chewiness and that crispy toasted top) and extra flavour too. While this recipe uses chocolate chips, you can absolutely swap those out for chunks of your favourite chocolate.
You can also make supersized cookies out of this recipe, just like my chocolate chunk cookies, but make sure to bake them a bit longer – 12-14 minutes.
Ingredients in marshmallow chocolate chip cookies
Simple, everyday ingredients are all you need.
Detailed quantities and directions in the recipe card at the bottom of the post.
- Unsalted butter: As salted butters have varying degrees of salt in them, I prefer to always use unsalted butter and add salt as needed.
- Sugar: In two forms – brown sugar adds moisture while white sugar keeps the flavour balanced.
- Egg: The egg adds structure and richness and keeps the cookies soft too.
- Flour: Just basic plain / all-purpose flour is all you need here.
- Baking soda: Be careful to use baking soda (or bicarb soda) not baking powder.
- Salt: Always add a touch of salt, even to sweets as it intensifies flavour.
- Vanilla: I’m hard-pressed not to add vanilla to pretty much anything and here it just adds a balance of flavour.
- Chocolate chips: You can use chocolate chips or chunks, the choice is yours. I use dark (semi-sweet) chips but you can use milk too, or a combination of both.
- Marshmallows: Mini marshmallows work perfectly here. They’re the perfect size to get well dispersed throughout the dough.
What is browned butter?
So, what is browned butter and why use it in these marshmallow chocolate chip cookies? Well, browned butter is just regular butter that is melted, then cooked until brown in colour.
Browned butter adds a fabulous toasty flavour to these cookies and the fact that it’s melted means no need to cream butter and sugar. Win, win!
How to make marshmallow chocolate chip cookies
- Brown the butter: Place the butter in a saucepan and cook over medium heat until browned. Pour the butter into a large bowl (photo 1), keeping back any burnt solids (photo 2) and let it cool for 10 minutes.
- Make the dough: Whisk the sugar into the cooled butter then add the egg and vanilla (photo 3). Now stir in the flour (photo 4).
- Add the mix-ins and bake: Add the chocolate chips and marshmallows (photo 5) then mix and cut together with a spatula until combined. Use a cookie scoop to scoop the dough or make balls from 2 tablespoons of dough (photo 6).
- Bake the cookies: Sit them a couple of inches apart on baking trays and bake for 8-9 minutes.
Secrets to perfect cookies
While these marshmallow chocolate chip cookies are super-easy to make, there are some secrets to make them absolutely perfect.
- Let the butter cool: Don’t add everything to the hot butter or you may come up against issues both rolling balls and in baking them.
- Underbake the cookies: For perfect, soft and chewy cookies, they’re always best slightly underbaked. I find 9 minutes perfect for these.
- Keep the dough high: Once rolled and placed on the baking trays, don’t press down on the dough balls or they won’t stay thick enough.
- Mixing in the chocolate and marshmallows: Because we’re using melted butter, the choc chips and marshmallows will want to fall out of the dough. Just press them in there, nice and tight, as you roll or scoop and they’ll stay in place once they bake.
- Using a cookie scoop: Using a cookie scoop will help you get evenly sized cookies for even baking. It also allows you to really pack that dough in to hold in the choc chips and marshmallows.
- Add toppings: Always add a few choc chips and a mallow or two to the top of the dough before baking. This ensures they look super pretty and gives extra gooeyness right on top.
How to store them
Store leftover cookies in an airtight container in the pantry for 4-5 days.
You can also freeze the dough, so why not bake half now and freeze the rest of the dough, already shaped into balls, to be baked whenever you feel the urge.
With the flavour of browned butter, chewy, gooey marshmallows and chocolate and a soft centre with crisp edges, these are the ultimate chocolate chip cookie recipe.
If you try these marshmallow chocolate chip cookies, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More recipes you’ll love
- Chocolate Marshmallow Cookies
- Marble cookies
- Orange Marshmallows
- Caramel Chocolate Chip Cookie Bars
- Caramilk Cookies
- Caramel Peanut Butter Thumbprint Cookies
- Chocolate Chip Shortbread
- Chocolate Chip Hazelnut Cookies
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- 113 g unsalted butter (1 stick / 1/2 cup / 4oz)
- 225 g plain (all purp) flour (1 3/4 cups / 8oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- ⅔ cup light brown sugar (135g / 4.8oz)
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 large egg, room temp
- 2 teaspoon vanilla extract
- 1 cup choc chips (180g / 6.4oz)
- 1 cup mini marshmallows (55g / 2oz)
For best results, always weigh ingredients where a weight is provided
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- Place the butter in a small saucepan over low-medium heat. Heat swirling until the butter melts and starts to bubble. Let it bubble away, swirling every so often until the bubbles turn foamy and the butter is amber brown in colour. Pour into a large mixing bowl, holding back any burnt solids, and leave to cool for 10 minutes.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- Add the sugars to the browned butter and whisk until well combined. Add the egg and vanilla and whisk until smooth.
- Add the flour and use a folding and cutting motion with a spatula until just combined.
- When the flour is 90% mixed through, set aside 1 small handful of each of the chocolate chips and the marshmallows and add the rest to the dough. Fold until combined.
- Use 2 tablespoon sized scoop, packing it in, to scoop golf ball sized balls of dough and transfer to the baking trays. Space the cookies about 2 inches apart. Bits might fall off but just press them back in – see notes.
- Add a couple of chocolate chips and a marshmallow to the top of each. just lightly digging them in.
- Bake for around 8-9 minutes. As soon as you take the trays out of the oven, you can use a round cookie cutter and swirl it around the cookie to make them more round if you like.
- Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
- All ovens vary – check your cookies at 8 minutes – they should look dry and ‘set’ but will still be very soft.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Press the dough together firmly so the choc chips and marshmallows stick in.
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