Chocolate Chip Marshmallow Cookies (Gooey Centers, Bakery-Style)

These chocolate chip marshmallow cookies have crisp golden edges, soft chewy centers, rich brown-butter flavor, with gooey, melty marshmallow in every bite.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies Recipes

Prep Time 25

Cook Time 2

Total Time 2 23

Servings cookies

Calories 383kcal

Author Kathleen

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. Add powdered milk 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 and granulated sugar into the browned butter. Let cool slightly.
Add eggs: Whisk in eggs, egg yolks, vanilla, and molasses until smooth and glossy.
Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, bread flour, cornstarch, baking soda, and salt.
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 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.

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