These Chocolate Chip Marshmallow Cookies take everything you love about a classic cookie and turn it into something extra special — crisp golden edges, soft chewy centers, rich brown-butter flavor, and pockets of gooey, melty marshmallow in every bite.
If you love a classic Chocolate chip cookie, this version adds that irresistible, nostalgic, almost S’mores-like twist — without being fussy or complicated.
If you love chocolate chip cookies with a fun twist, try my Best Chocolate Chip Cookies, Soft Chocolate Chip Cookies, and Oreo Chocolate Chip Cookies next. You can also browse all of my Chocolate Chip Cookie Recipes for even more chocolate-packed favorites.
✨ Before You Begin
✨ Brown butter = big flavor payoff: Take your time here. You’re building deep, toffee-like notes that set these apart from standard cookies.
✨ Marshmallow placement matters: Mixing them straight into the dough causes melting and burning. We’ll use a center-stuffing method for perfect gooey pockets.
✨ Chilling is your friend: Even a short chill improves thickness, flavor, and texture. Longer chill = deeper flavor.
✨ Big cookies work best: Slightly larger dough balls help protect the marshmallow and create that soft center.
Why This Recipe Works
- Brown butter + powdered milk creates deep, bakery-style flavor
- Bread flour + cornstarch gives chewy centers with tender edges
- Extra yolks + brown sugar boost moisture and richness
- Stuffed marshmallow method guarantees gooey centers without burning
Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Mini marshmallows: These get tucked inside the dough instead of mixed in, so they melt into gooey pockets instead of disappearing.
All-purpose flour + bread flour: This combo gives the perfect balance of structure and chew.
Cornstarch: Softens the texture and keeps the centers tender.
Baking soda: Provides spread and lift.
Kosher salt + flaky salt: Salt balances sweetness and enhances flavor.
Chocolate chips: Use good-quality chips or chunks — they melt better and taste richer.
Unsalted butter: You’ll brown this for deep flavor.
Powdered milk: Boosts nuttiness and enhances the brown butter effect.
Brown sugar + granulated sugar: Moisture + structure.
Eggs + egg yolks: Extra richness and chew.
Vanilla + molasses: Adds warmth and depth.
🥣 How to Make Chocolate Chip Marshmallow Cookies
Here’s a quick look at how to make these easy chocolate chip marshmallow cookies (full instructions in the recipe card below).
Start by browning the butter with powdered milk until golden and nutty, then let it cool slightly before mixing with the sugars. This step builds the signature rich flavor.
Whisk in the eggs, yolks, vanilla, and molasses until smooth and glossy. Stir in the dry ingredients and chocolate chips until just combined.
Scoop the dough into portions, then flatten slightly and press 3–4 mini marshmallows into the center. Wrap the dough around them to fully enclose. If you want that toasted marshmallow look, press a small piece on top.
Chill the dough, then bake until the edges are golden and the centers are still soft and slightly underdone. Let them finish setting on the baking sheet.
⭐ Pro Tips
⭐ Stuff, don’t mix
Mixing marshmallows into the dough makes them melt away. Always place them in the center for best results.
⭐ Chill for thicker cookies
Even 2 hours helps prevent spreading and improves flavor.
⭐ Underbake slightly
Pull cookies when centers still look soft — they’ll finish baking on the pan and stay chewy.
⭐ Use larger dough balls
Bigger cookies protect the marshmallow and give better texture contrast.
⭐ Optional: freeze marshmallows
If your kitchen is warm, freezing marshmallows for 20–30 minutes slows melting and keeps them more defined.
How to Add Marshmallows Without Ruining Your Cookies
- Mixed in: melts away → not recommended
- On top only: burns easily → use sparingly
- Stuffed inside: perfect gooey center → best method
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Keep cookies in an airtight container at room temperature for up to 3 days. The centers stay soft and chewy.
Reheating: Warm in the microwave for 10–15 seconds to bring back that gooey marshmallow texture.
Freezing: Freeze dough balls (already stuffed) for up to 3 months. Bake straight from frozen, adding 1–2 minutes.
Make-Ahead: Dough can be made and chilled up to 48 hours for deeper flavor.
Frequently Asked Questions
◆ Why did my marshmallows disappear?
They were likely mixed into the dough or overexposed to heat. Stuffing them inside prevents this.
◆ Can I use large marshmallows?
Yes — cut them into smaller pieces and place inside the dough for best results.
◆ Do I have to chill the dough?
Technically no, but chilling improves texture, flavor, and thickness.
◆ Can I make these like s’mores cookies?
Absolutely — add crushed graham crackers to the dough or sprinkle some on top for that classic flavor.
More Chocolate Chip Cookies You’ll Love
Still craving cookies? Try these chocolate chip favorites, from thick and bakery-style to extra-chocolatey and loaded with irresistible mix-ins.
Chocolate Chunk Cookies: Thick, bakery-style cookies loaded with big pockets of melty chocolate in every bite.
Double Chocolate Chip Cookies: Rich chocolate cookie dough packed with chocolate chips makes these perfect for serious chocolate lovers.
Rockstar Cookies: Loaded with chocolate, pretzels, and toffee, these sweet-and-salty cookies have something delicious in every bite.
Kitchen Sink Cookies: Packed with an irresistible mix of sweet and salty add-ins, these loaded cookies have a little bit of everything.
Butterscotch Pretzel Chocolate Chip Cookies: Chewy cookies loaded with chocolate chips, butterscotch, and crunchy pretzels for the perfect sweet-and-salty combination.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chocolate Chip Marshmallow Cookies (Gooey Centers, Bakery-Style)
Ingredients
- 4 cups (about 180g) mini marshmallows (for stuffing)
- 1 1/2 cups (180g) all-purpose flour
- 3/4 cup (90g) bread flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups (about 340g) mini chocolate chips
- 1 cup + 3 tablespoons (268g) unsalted butter
- 2 tablespoons powdered milk
- 3/4 cup (165g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 large eggs room temperature
- 2 egg yolks room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons molasses
- Flaky salt for finishing
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter (1 cup + 3 tablespoons). Add powdered milk (2 tablespoons) and cook, stirring constantly, scraping the edges and bottom of the saucepan, to prevent the milk solids from burning. Cook until milk solids turn deep golden brown and smell nutty. Immediately transfer to a heatproof bowl and cool until just warm.
- Mix sugars: Stir brown sugar (3/4 cup) and granulated sugar (1/2 cup) into the browned butter. Let cool slightly.
- Add eggs: Whisk in eggs (2), egg yolks (2), vanilla (1 tablespoon), and molasses (2 teaspoons) until smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour (1 1/2 cups), bread flour (3/4 cup), cornstarch (1 1/2 teaspoons), baking soda (1 teaspoon), and salt (1 1/2 teaspoons).
- Make dough: Add dry ingredients and chocolate chips to the wet ingredients. Fold just until combined.
- Portion dough: Scoop into 50–51g portions (about a #24 scoop).
- Stuff marshmallows: Flatten each dough portion slightly. Place 3–4 mini marshmallows in the center, then wrap the dough around them and seal completely.
- Chill: Place dough balls on a tray and refrigerate for at least 2 hours, or up to 48 hours.
- Bake: Preheat oven to 370°F (188ºC). Bake cookies for 7–8 minutes, until edges are set and lightly golden but centers remain soft.
- Shape + finish: Immediately shape cookies if needed using a round cutter or spatula. Sprinkle with flaky salt.
- Cool: Let cookies cool completely on the baking sheet to set centers while keeping them soft and gooey.
Fans Also Made:
Notes
- Stuff, don’t mix. Mixing marshmallows into the dough makes them melt away. Always place them in the center for best results.
- Chill for thicker cookies. Even 2 hours helps prevent spreading and improves flavor.
- Underbake slightly. Pull cookies when centers still look soft — they’ll finish baking on the pan and stay chewy.
- Use larger dough balls. Bigger cookies protect the marshmallow and give better texture contrast.
- Optional: freeze marshmallows. If your kitchen is warm, freezing marshmallows for 20–30 minutes slows melting and keeps them more defined.
Nutrition
Your recipes all look great and was excited that you had a chocolate chip collection but I didn’t see a recipe that I used to make and now have gotten a special request for. Sour cream chocolate chip cookies … can you help? I seem to have lost mine
Hey Angela. Id love to help you, however, I havent posted that cookie recipe. Are you perhaps, thinking of chocolate chip cheesecake cookies?