Marshmallow Chocolate Chip Cookies

Sarah’s Kitchen
by Sarah’s Kitchen
12 Cookies
32 min

Introducing my favorite ever cookie recipe: Marshmallow Chocolate Chip cookies. If I could, I would dive into that marshmallow puddle. But eating them is just as good! This marshmallow cookie is not that different from a normal CC cookie, just an addition of a marshmallow and some molasses (YUM!).


My favorite things to look for in a cookie is how golden brown it is, the amount of chocolate chips, how oily it is, and it's texture. This cookie is a very golden beauty, has the PERFECT amount of chocolate chips, is not oily compared to most cookies, AND has a crackly exterior with the softest texture on the inside. It's honestly a dream.


-Sarah (Follow me on Instagram to keep up with my latest recipes here)

The gooiest marshmallow puddle!

Marshmallow Chocolate Chip Cookies
Recipe details
  • 12  Cookies
  • Prep time: 20 Minutes Cook time: 12 Minutes Total time: 32 min
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Ingredients
  • 1 cup butter (room temperature)
  • 1/4 cup granulated sugar
  • 1 cup light brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1 tsp molasses
  • 6 Jumbo-sized marshmallows (cut in half)
Instructions
In a stand mixer, whisk the butter and both sugars at med-high speed until pale and fluffy.
In a small bowl, beat the egg and vanilla together. Add to the creamed butter and whisk until combined.
Add your molasses to the mixture and whisk again until incorporated.
In a medium mixing bowl, combine your flour, baking soda, and salt. Mix until combined.
In 1/3 cup increments, pour your flour into the mixture. Stop when everything is just combined and it becomes dough-like. Be careful not to over-mix as that can create a tough cookie.
Add your chocolate chips to the dough and fold them in.
Using an ice-cream scooper (or any other spoon), scoop out the dough and roll them into balls. Place the balls on a baking sheet topped with parchment paper.
Using your thumb, press into the ball to form a cavity (a hold doesn't puncture through the other side of the ball), and place half of your marshmallow right into it. Cover the outer part of the marshmallow with the dough so that it fits snugly into the cookie.
When you are ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes or until the edges are golden brown. Allow to cool on baking sheet for at least 5 minutes before transferring to a cooling rack.
Tips
  • After you add flour to your mixture, do not over-mix I repeat do not over-mix! Over-mixing WILL be the cause of a tough or hard cookie. Simply mix until everything is combined, nothing more.
  • When you bake, switch the cookie pan halfway through baking time. This will allow for the cookies to bake evenly.
  • Take the cookies as out earlier rather than later, I cannot stress how many times I've messed up cookie batches because of this. It could make your cookies crispier but also harder. When you take the cookies out of the oven, they do continue to bake while they're cooling.
  • I recommend placing the cookie dough in the refrigerator for an hour before baking, this will solidify the fats meaning the cookie will spread less. You could skip this skip if you prefer flatter cookies.
Sarah’s Kitchen
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