Not only are these chocolate chip cookies beautiful with their white, melty marshmallow centers, I can say they are officially my favorite cookie of all time. If you are someone who thinks the perfect cookie is crisp around the edges and impossibly chewy and gooey in the center, then just one bite of this chocolate chip marshmallow cookie is the end of the road. No need to proceed further with any other cookie recipes. This recipe makes 12 large cookies. The cookies are quite large, because it takes quite a bit of dough to wrap around and conceal the marshmallow before baking. I typically only bake 6 at a time on the baking sheet. You can freeze unbaked cookie dough on a sheet until firm, and then store the dough balls stacked in a freezer-safe bag. Just simply add an extra 1-2 minutes onto the bake time if baking from frozen.
Tips to make perfect chocolate chip marshmallow cookies
The Ingredients
All-Purpose Flour. This recipe is in metric weights or U.S. cups and spoons. You need 1 cup or 120 grams of all-purpose bleached flour. Baking Soda. Just ½ teaspoon of baking soda, or 2.5 grams on the scale. Salt. These cookies are sweet, and the salt really balances out the flavors–do not skip it! Unsalted Butter. You need 6 tablespoons or 3 ounces of unsalted butter, softened to just below room temperature. You can press a finger into the butter and leave an imprint, but it’s not so soft that your finger goes all the way through. Granulated Sugar. Brown Sugar. Egg. Just one large egg. Vanilla Extract. Chocolate Chips. That’s ¾ cup (or 170 grams) for the dough, plus a few extra for pressing on top of each cookie just before baking. We like semisweet or dark chocolate chips, to counterbalance the sweet marshmallows. Milk chocolate chips might be too sweet. Marshmallows. You have two choices when it comes to marshmallows. The regular ones are large, and need to be snipped in half with scissors before using in this recipe. Using half of a large marshmallow will make your cookies look like the ones here in the photos–some of the white marshmallow will still be visible in the final baked cookie. If you only have mini marshmallows, this recipe will still work! Just stuff 3-4 mini marshmallows in the center of the cookie dough and proceed as usual. Please note that the mini marshmallows will completely dissolve in the oven. The cookies will still be delicious and gooey in the center, you just won’t have the white center.
The Directions
Oh, those sweet gooey centers! Every kid (and adult) loves these cookies!
How to freeze cookie dough:
Once the dough balls have been scooped and shaped, place them not touching on a sheet pan or plate that fits in your freezer. Make sure the sheet pan or plate is lined with parchment so they don’t stick. Freeze for 4 hours, or until firm. Then, remove the dough balls from the pan and stack them in plastic bags or other freezer-safe containers. The dough balls will keep for 2 months frozen. Add 1-2 minutes of additional baking time if baking from frozen.
Other cookie recipes you would love:
Pecan Tassies Apple Toffee Blondies Chocolate Shortbread Sticks Apple Butter Cookies Hazelnut Cookies
Unsalted Butter: Soften the butter to just below room temperature. This is when you can press a finger into the butter and leave an imprint, but it’s not so soft that your finger goes all the way through.Chocolate Chips: Semisweet or dark chocolate chips are best; milk chocolate chips are too sweet. You’ll need a few extra chocolate chips for pressing on top of each cookie before baking.Marshmallows: You have two choices here. The regular marshmallows are large, and need to be cut in half with scissors before using in this recipe. Using half of one large marshmallow will make your cookies look like the ones here in the photos ( withsome of the white marshmallow still be visible in the final baked cookie). If you only have mini marshmallows, this recipe will still work! Just stuff 3 mini marshmallows in the center of the cookie dough and proceed as usual. Please note that the mini marshmallows will completely dissolve in the oven. The cookies will still be delicious and gooey in the center, you just be able to see the white center.
