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.
Try my absolute favourite ULTIMATE chocolate chip cookies, these eggless chocolate chip cookies and these indulgent dark double chocolate chip cookies too.
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.
This recipe also inspired my chocolate marshmallow cookies and my cherry chocolate chip cookies which you have to try.
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
You’ll love how easy these are. You just need a couple of bowls, a balloon whisk and a silicone spatula.
- 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 chip pistachio 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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Ingredients
- 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
Instructions
- 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
Notes
- 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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84 Comments on “Marshmallow Chocolate Chip Cookies”
Overall I like these cookies. The dough was incredibly dry and crumbly even after following the directions exactly as the recipe stated. I did weigh out the flour. I ended up having to mix with my hands to pack everything together and make sure the marshmallows were inside the dough. Unfortunately the marshmallows oozed out and caramelized all over the pan, so they don’t look pretty but they taste good. I also had to add 3 min to the bake time because after 9 minutes they hadn’t spread at all and just looked like balls (all ovens are different though so that could just be related to my oven)
Hi Alex. This could be caused by a couple of things. I don’t believe the oven difference would cause a lack of spread, that sounds more like not enough liquid to flour ratio and you’ve described the dough being dry which suggests the same. As you weighed the flour, we know that isn’t the issue, though maybe trying a different brand of flour could help (protein contents in flour can cause changes in moisture). Did you let the dough rest at all before shaping it – this would give the flour more time to absorb the liquid which will make the dough thicker / drier when trying to shape them? It could also be that when you browned the butter, too much liquid from the butter was evaporated (making there less overall liquid to flour in the dough).
As for the marshmallows, some brands just work better than others. Try some different ones. Placing your marshmallows in the freezer before using them in the dough can also help.
My kids loved these! The brown butter added great flavor, and they were very easy to make. I read other reviews and was sure to weigh the flour, so the dough was perfect and no issues with crumbling. My marshmallows toasted on top like a toasted s’mores marshmallow – maybe because of the brand I used – but they were great and added an extra flavor! Thanks!
I’m so happy they love them, Rebecca. I truly appreciate you dropping back to review.
Hi thank you for the recipe. My dough was i little crumble I didn’t measure the flour. The marshmallow melted a bit overall they came out really good I baked them for 9 mins. My family Ioved them and asked me for more.. I saw the coments and I will chill the dough and freeze the marshmallows next time before baking.
Hi Maria. I’m so happy you loved them. Truly, using a scale is actually easier as you can measure everything straight into the mixing bowl, no cups, and will give you the best results too. Can’t wait to hear how they go next time 🙂
My 3 and 5 year old loved making these and they were delicious. I had no baking soda so I used baking powder and it still turned out delicious. Although some marshmallows got cooked onto tray I just soaked pan with soap then poured boiling water on top and it melted right off with no scrubbing needed.
We’re making it again today but without marshmallow 😅 and I have the baking soda, so we’re excited to see how they turn out.
So happy you love them, Brooke. Truly appreciate you dropping back to leave a review.
These are the best cookies my daughter and I have ever made!! She’s 3 and loves to help in the kitchen and these were so fun we’re calling them our signature cookie. They are so soft! We tripled the recipe and froze to reheat on demand! Thank you!
I’m so happy to hear this, Sarah. Thanks so much for dropping back to leave a review.
Really good! The dough is very dry and it’s hard to mix in the chocolate chips and marshmallows into the dough. I ended up using my hands and pushing in the chocolate chips and marshmallows and mixing in the remaining flour. The marshmallows especially are hard to mix in with the dough. Once the cookies came out of the oven, there was a lot of crusted/melted marshmallow because they didn’t mix in enough. They are yummy though, and that’s just a part of using marshmallows in cookie dough I guess!
So happy you love them, Ruthie. Can I ask, did you weigh the dough or leave to rest a while. Mine doesn’t turn out dry.
“225 g plain (all purp) flour (1 3/4 cups / 8oz)”
Hi, mine came out really crumbly too. I scooped my flour. The conversion you did from grams to cups/oz is incorrect. 1 3/4 cups and 8 oz isn’t equal. 1 3/4 cups is almost TWICE the amount as 8oz. So, I put almost twice the correct amount of flour. You should fix that. Total waste of ingredients and time.
Hi Lil. 1 cup of flour is 130g, therefore 1 3/4 cups of flour is ~225g or ~8oz. Never scoop the flour for a baking recipe. You need to spoon it into your cup measure then level it off without tapping it down. Spoon and level is the standard way of measuring flour for any baking recipe. This is also why I state clearly in my recipe card that you’ll get the best results from weighing your ingredients.
Easy and so good! Thank you for the recipe☺️
So happy you love them, Tamara. Thank you so much for dropping back to leave a review.
Amazing I made these two weeks ago. I had to search the recipe again cause my kids and I loved them. Making them again this weekend. They are so good, these will definitely be a regular cookie for us. The marshmallows a few popped off but for the most part they stayed in the cookie. Thank you
I’m so happy you love them Nikki. Thanks so much for dropping back to leave a review.
This recipe was very crumbly. Would not recommend it.
Hi Robin. Sorry they didn’t work out for you but something has definitely gone wrong here as they aren’t a crumbly cookie at all. Did you weigh the flour or scoop?
These came out SO yummy! I browned my butter so the cookie dough smelled amazing. I used Dandie’s vegan marshmallows and refrigerated the dough for 20 minutes, so the marshmallows stayed in shape. Oh and I lost my kitchen scale so I used 1 cup and 7 tablespoons of flour!
I’m so happy you love them, Sonia. Thanks so much for dropping back to leave a review.
These cookies were delicious. I’m not sure what happened to some others here, but my daughter and I basically eyeballed the measurements (she is four and was “helping” me measure, pour and mix) and the cookies turned out great. The only adjustment we made was to bake a few minutes longer than instructed. Thanks for the recipe!
I’m so happy to hear that, Elizabeth. Truly appreciate you dropping back to leave a review.
Made these cookies for myself the other day, and they are great! Will definitely be making them again.
I made a few changes to the recipe, that I enjoyed. I Used dark brown sugar, and replaced half the chocolate chips with white chocolate chips.
Turned out great! My coworkers loved them.
Great job Marie!
I’m so happy you love them, Bech. Thanks so much for dropping back to leave a review.
My cookies do not look like the
Picture the marshmallow spread all over. They are delicious but not pretty lol
Hi Veronica. This could come down to the brand of marshmallows or how well they were packed in. I’m glad you enjoyed them though.
I freeze my marshmallows to prevent them from heating up to fast in the oven. They still get gooey just not all over the place
This is such a great tip, Lexie. Thanks for sharing.
Cookies turned out fine. 350f @ 8-9 min. cook time. HOWEVER, the mini marshmallows melted into caramelized sugar on the baking sheet. Not one marshmallow was spared.
Hi Sean. Sorry they didn’t work out. This will happen if the marshmallows aren’t fully encased in the cookie dough. Also, it might be worth trying a different brand of marshmallows as this is certainly isn’t a recurring issue that readers have had.
I absolutely LOVED this recipe, THANK YOU!! As someone with rare disease and VERY few foods, it was such a treat to make these tonight!! I had to substitute ingredients due to the above, so I’ll list them for future allergy folks to peruse! Your cookies baked up with a little crispy edge and soft, chewy middle! And the allergy chocolate chips & marshmallows were so delightful!!!
Due to allergies, I used a duck egg, vegan ‘butter’, white Spelt flour and the best ingredient: Maple sugar!!! If you have never baked with maple sugar, do yourself a favor and evenly trade out Maple sugar for all sugars in recipes. Oh.my.stars these are amazing! So thank you, thank you, and thank you!!
I’m so happy to hear this, Kel. It’s great that you were able to easily adjust them to your particular dietary requirements. And now I’ll be on the lookout for maple sugar too.
Made these this morning with my 5-year old granddaughter.
We didn’t brown the butter and I went too quickly so we did not whisk the sugars in the butter. We used salted butter so I cut the salt in half to 1/4 teaspoon. Also measured and did not weigh flour.
She loved learning how to cut in the batter; “it is just like real cutting.”
The batter looked dry and we added an second egg. Baked for 8 min. in a convection oven
Result were good. Crispy edges and soft centres. An overall success.
Hi Robert. I’m glad it was an overall success but I’m a little confused by the fact that you didn’t follow recipe properly and then only gave it 4 stars. Happy to hear your granddaughter had fun too.
I made these last night and while the dough was crumbly, I added a little French Vanilla coffee creamer and it came together quite well. 🙂 I used wax paper and they stuck, but they taste amazing. The brown butter really came through and took these cookies to the next level! They are DELICIOUS!!!!
I’m so happy you love them, Chris. Yes, something as little as a slight difference can make a difference in the consistency of the dough – you fixed it perfectly 🙂
My dough turned out very crumbly and dry. It was hard to work with to form a ball. I double checked the recipe and idk what I did wrong other than I cannot weigh the flour bc I don’t have a scale, so I used 1 & 3/4 cups but it was too much. However, my husband still loved them!
Hi Suzanne. I’d say it probably just had a little too much flour which can happen when using cups. When you use cups to measure flour, don’t scoop from the container. Use a spoon to spoon it into the cup measures, then level it off with the back of a knife without tapping it down. Ask someone for a kitchen scale for Christmas – it doesn’t just make your baking more accurate but it also saves on washing up all the cup measure too 🙂
These are one of the best cookies I’ve ever had! Add 2 tbsp of peanut butter and reduce butter by 1 tbsp for an added touch!
Ooh, I love that idea, Erin. Thanks for sharing
Just made these cookies they are perfect. Browned the butter and ohh they taste so good.
Perfect recipe in all.
Thank you I will make these often as the grand kids love the.
One asked for 2 with ice cream in middle.
Lush.
So happy you love them, Denise. Thanks so much for dropping back with a review.
I’m making these for the first time and I’d like to know how many carbs/how much sugar is in one serving (assuming one serving is 2 cookies)
Hello Tammy. The nutritional values are in a box below the recipe card. Enjoy 🙂
These are INCREDIBLE. Omg make these!! 100% reccomend although you don’t need to brown the butter, I didn’t and mine came out amazing. I also didn’t use unsalted butter and they still tasted unreal. Bake these asap.
The browned butter takes them up to a whole other level. I’m so happy you love them, Jayla.
This recipes the BOMB DIGGITY! So instead of using the light brown sugar and the white sugar, I just used half a cup of Raw sugar lol only cause of the Chocolate chip and marshmellows thatll make it sweet enough…and I also added blobs of frozen Nutella and put it in the middle too.. (yah know…. spice it up abit haha) .. and I let it cool down abit and ate it straight away, it was so yummy! Crunchy on the outside, soft and gooey in the middle..
Bomb diggity indeed! I’m so happy you love them, Tiliana. Great tweaks too.
These cookies are by far the best marshmallow chocolate chip cookies I’ve ever had. Absolutely love this recipe and my family eats them up whenever I make them. Thanks for the great recipe!
I’m so happy you love them, Kristy. Thanks so much for dropping back to leave a review 🙂
Very good cookies!!! My son loves marshmallows, I was skeptical when the dough was really falling apart, but I packed it in and in a ball and they are amazing! We needed to double this recipe…Next time!!
I’m so happy you love them, Melissa.
Recipe was excellent, I found that with my dark non stick pan, the cookies were too dark and had crisper edges than the ones I put in a regular aluminum pan, those ones didn’t brown around the edges but stayed with a chewy thickness.
This is a really great tip and one I’d like to create a whole post about at some point. So happy you love them, Angela.
I’m generally not a marshmallow fan and wouldn’t have looked twice at this recipe if I hadn’t already tasted them, but these might be the best cookie I’ve ever eaten! They’re the perfect combination of flavours, not too sweet, soooooo yummy and chewy. I could eat an entire batch in one sitting and still be looking for more. Thank you for an amazing recipe!
I’m so happy you love them, Kimbiannie. Thanks so much for leaving a review.
I have one word for you: WOW!!! These are by FAR the best cookies I have ever eaten/made. Absolutely exquisite, and so easy to make! This is my new addiction, thank you!
So happy you love them, Nahema. Thanks so much for taking the time to review 🙂
It was amazing and gooey with the marshmallows 🤭 so soft and yummy
So happy you love them, Zoe 🙂
Hi Marie, these are now a family game night favoirite. I just took 2 pans out of the oven and with 6 cookies I took the liberty of adding broken pretzel pieces, it added a nice little crunch. (Just like with the choc chips and marshmallows, I made sure there were pretzel pieces on top too)
I’m so happy to hear this Penny. The pretzel idea is genius – love it!
made tonight! followed , all the instructions to a t. so yummy. if you’re thinking about making this make it will not disappoint
So happy you love them, Izzy.
AMAZING!! I made these last night and they are delicious. I had marshmallows and chocolate chips so I googled and your recipe popped up. Thanks for the little tips as well. I like that extra addition.
So happy you love them, Stephanie. Thanks for leaving a review too 🙂
Great recipe and so easy to make. Added a titch more butter so when I brown it and pour it away from the burnt pieces I have the correct amount of butter for the recipe.
So happy you love them, Penny. Thanks for dropping back to comment 🙂
For flour it says 1 &3/4 cups but 225 grams converted to cups is 1 cup. Is it 1&3/4 cup or 1 cup?
Hi Ann. I think you’re thinking of a cup of butter which is roughly 225g. Flour weighs very differently to butter – 1 cup of flour is only 130g. Always weigh flour if you’re able as you’ll get the best result, but otherwise spoon the flour into your cup measures, then level off before adding to the mix. Both the 1 3/4 cups and 225g are correct.
My buter was dry so I addd one more egg. And I believe it might have needed more butter because while it was boiling to get brown it was evaporating. For the chocolate chips and marshmallows I would cut back as it’s too much. Apart from those tweets; they were really good!
Thanks for you comment Maria. What do you mean by your butter was dry?
Csn you freeze these after baking??
Hi Kim, yes, these will freeze fine.
They came out excellent. The tops of the marshmallows toasted. Perfect.
So happy to hear that Kathleen. Thanks so much for trying my recipe.
love it! tastes great even at room temperature
So happy you love them and I really appreciate you trying my recipe 🙂
Just made these for my very picky kids, and oh man were they a hit! So simple to prep, and the browned butter really elevates the flavour. Thank you for such a wonderful recipe. This is now the new way we will make chocolate chip cookies for a while!
I’m so happy you love them, Ana.
These cookies look fabulous Marie! I definitely love the addition of marshmallows as they add awesome texture, fluffy, soft, and chewy. Loving those lightly browned marshmallows on top – they look so inviting!
Thanks so much Ben. I love how the marshmallows add a variety of textures.