Go Back
–+ servings
chocolate chip marshmallow cookies broken in half
Print

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 minutes
Cook Time 2 hours
Total Time 2 hours 23 minutes
Servings 18 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 (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.

Notes

  1. Stuff, don’t mix. Mixing marshmallows into the dough makes them melt away. Always place them in the center for best results.
  2. Chill for thicker cookies. Even 2 hours helps prevent spreading and improves flavor.
  3. Underbake slightly. Pull cookies when centers still look soft — they’ll finish baking on the pan and stay chewy.
  4. Use larger dough balls. Bigger cookies protect the marshmallow and give better texture contrast.
  5. Optional: freeze marshmallows. If your kitchen is warm, freezing marshmallows for 20–30 minutes slows melting and keeps them more defined.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 293mg | Potassium: 65mg | Sugar: 34g | Vitamin A: 498IU | Vitamin C: 0.2mg | Calcium: 52mg