Chocolate chip marshmallow cookies are a delightful treat that combines chewy, chocolatey goodness with a surprising burst of marshmallow flavor. This cookie recipe is perfect for any occasion, whether you’re baking for a family gathering, a birthday party, or just to satisfy your sweet tooth. Their warm and gooey texture will have everyone coming back for seconds.
Why We Love This Chocolate Chip Marshmallow Cookies
These chocolate chip marshmallow cookies stand out due to their wonderful blend of textures and flavors. When you bite into one, you first experience the soft, buttery cookie, followed by rich chocolate chips that melt in your mouth. As if that wasn’t enough, the addition of marshmallows elevates this classic treat, adding a sweet, chewy element that contrasts beautifully with the crunchy edges of the cookie. You’ll find that these cookies are not only easy to make, but they also bring back fond childhood memories of campfires and cozy evenings. The combination of flavors satisfies both chocolate lovers and those who enjoy a little extra sweetness. You can personalize them by adding your favorite nuts or sprinkles for an even more unique cookie. No wonder they quickly become a favorite in any household!
Ingredients for Chocolate Chip Marshmallow Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Optional: 1/2 cup chopped nuts or additional chocolate chips for topping
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
- If desired, sprinkle additional chocolate chips or chopped nuts on top of the dough balls for extra texture.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly undercooked. This ensures a chewy cookie.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Chocolate Chip Marshmallow Cookies
You can enjoy chocolate chip marshmallow cookies in various ways, making them perfect for any situation. Serve them warm with a glass of milk for a nostalgic comfort or pair them with a scoop of vanilla ice cream for an indulgent dessert. The warm cookies will melt the ice cream slightly, creating a delightful combination of flavors and temperatures. For a fun twist, try making ice cream sandwiches by placing a scoop of your favorite ice cream between two cookies. If you’re feeling creative, drizzle some melted chocolate or caramel sauce over the cookies before serving to make them look and taste even more appealing. These cookies are also great for parties; arrange them on a colorful platter and watch as they quickly disappear.
Expert Tips for Chocolate Chip Marshmallow Cookies
To achieve the best results with your chocolate chip marshmallow cookies, here are some expert tips to keep in mind. First, always measure your flour correctly. Too much flour can lead to dry cookies, so scoop it lightly into your measuring cup and level it off with a knife. If you prefer a softer cookie, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven. Don’t skip the step of letting the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set up a bit and retain their chewy texture. If you want to elevate your cookies even further, consider using a mix of chocolate chips, like dark chocolate or white chocolate, along with the semi-sweet variety. Finally, keep an eye on baking time. Every oven is different, and slight adjustments may be necessary to achieve that perfect golden edge.
How to Store Chocolate Chip Marshmallow Cookies
Storing your chocolate chip marshmallow cookies properly ensures they remain fresh and delicious for several days. Allow the cookies to cool completely before storing them. Place them in an airtight container lined with parchment paper to prevent them from sticking together. You can keep them at room temperature for up to a week, though they may not last that long! For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze them first before transferring them to a freezer-safe container. This helps prevent them from becoming squished. Frozen cookies will maintain their quality for up to three months. When you’re ready to enjoy them, simply take them out and let them thaw at room temperature or warm them briefly in the oven to restore their gooey texture.
Variations of Chocolate Chip Marshmallow Cookies
Getting creative with your chocolate chip marshmallow cookies can lead to some exciting new flavor combinations. One popular variation is to add different types of chocolate chips, such as milk chocolate, white chocolate, or even peanut butter chips, to create a unique flavor profile. If you’re in the mood for something nutty, mix in a half-cup of chopped walnuts or pecans. For an extra burst of flavor, consider adding a tablespoon of instant coffee granules to the dough for a mocha-inspired treat. You can also swap out mini marshmallows for crushed-up candy bars or toffee bits for a fun crunch. If you have a fondness for spices, try incorporating a teaspoon of cinnamon or nutmeg to create a warm, cozy flavor. You can even make them festive with seasonal additions, like sprinkles for holidays or crushed candy canes during the winter season. The possibilities are endless, and each variation will bring a new twist to this classic treat.
FAQ about Chocolate Chip Marshmallow Cookies
Can I use regular marshmallows instead of mini marshmallows in chocolate chip marshmallow cookies?
Yes, you can use regular marshmallows, but cut them into smaller pieces to distribute more evenly throughout the cookie dough.
How do I know when chocolate chip marshmallow cookies are done baking?
Look for golden edges and slightly soft centers. They will continue to cook while cooling on the baking sheet, so don’t wait until they appear fully set in the oven.
Can I make chocolate chip marshmallow cookies ahead of time?
Definitely! You can prepare the dough ahead of time and store it in the refrigerator for up to three days before baking. Alternatively, you can bake them, let them cool, and then store them for later use.
How should I serve chocolate chip marshmallow cookies?
Serve them warm, enjoy them with milk, or use them for ice cream sandwiches. They’re delicious on their own or dressed up with toppings!
What makes chocolate chip marshmallow cookies different from regular chocolate chip cookies?
The addition of marshmallows adds a delightful chewy texture and a hint of sweetness, making these cookies extra special compared to traditional chocolate chip cookies.
Chocolate Chip Marshmallow Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Softened for easy mixing.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour Measure correctly for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows Can substitute with regular marshmallows, cut smaller.
- 1/2 cup chopped nuts or additional chocolate chips Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- If desired, sprinkle additional chocolate chips or chopped nuts on top of the dough balls.
- Bake for 10-12 minutes until the edges are golden brown, but the centers are slightly undercooked.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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