If chocolate chip cookies are the ultimate classic, then toasted marshmallow chocolate chip cookies are the glow-up we all needed. Think gooey marshmallow centers, golden cookie edges, and melty pockets of chocolate — all wrapped into one unforgettable bite. It’s like a campfire s’more and a bakery-style cookie had a delicious baby.
Whether you’re baking for a cozy night in, a backyard gathering, or just because you deserve a little treat (you do), this cookie recipe brings comfort and flair in equal measure.
Why Toasted Marshmallows Belong in Your Cookies
Let’s be honest: marshmallows don’t get enough love in the cookie world. But here’s why they should:
- They melt into sweet, sticky ribbons inside the dough
- They caramelize and toast on top for that golden, campfire vibe
- They balance the chocolate with a light vanilla note
- They turn a basic cookie into a “what-is-this-and-why-is-it-so-good” moment
You don’t need a firepit or a stick. Just a warm oven and a batch of dough.
Ingredients You’ll Need
We’re building a chewy cookie base, adding two kinds of chocolate, and stuffing it with fluffy marshmallow magic.
🍪 For the Cookie Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2¼ cups |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | 1 cup |
| Brown sugar | ¾ cup (packed) |
| Granulated sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
🍫 Mix-Ins:
| Ingredient | Quantity |
|---|---|
| Semi-sweet chocolate chips | 1 cup |
| Dark chocolate chunks | ½ cup |
| Mini marshmallows | 1½ cups (plus extra for topping) |
Optional but recommended:
- Crushed graham crackers for a s’mores vibe
- Flaky sea salt for sprinkling
How to Make Toasted Marshmallow Chocolate Chip Cookies
Ready to level up your cookie game? Here’s how to do it.
🧂 Step 1: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
🧈 Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes with a hand or stand mixer.
Add eggs one at a time, beating well after each. Stir in vanilla.
🥣 Step 3: Combine Wet and Dry
Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix — soft and chewy cookies are the goal.
🍫 Step 4: Fold in the Good Stuff
Gently fold in chocolate chips, chunks, and mini marshmallows. Save a small handful of each for topping later.
If your marshmallows are super sticky, dust them lightly with flour before mixing — it helps keep things manageable.
Chill Time: The Secret to Chewy Cookies
Letting your dough rest in the fridge for 30 minutes to an hour makes a big difference. The flavors deepen, the texture improves, and the cookies won’t spread as much.
Bonus: You can chill the dough overnight and bake fresh in the morning.
Baking Instructions
🔥 Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
🍪 Step 6: Scoop and Top
Scoop cookie dough into 2-tablespoon balls and space them out on the sheet. Press a few extra marshmallows and chocolate pieces on top of each one — this gives them that bakery-style look.
⏲️ Step 7: Bake
Bake for 10–12 minutes, or until the edges are golden but the centers are still slightly soft. The marshmallows will toast and melt — embrace the gooey chaos.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Pro Tips for Marshmallow Cookie Success
- Use mini marshmallows — large ones melt too fast and create sticky holes.
- Add toppings after baking for cleaner presentation.
- Let them cool slightly so the marshmallow sets up (unless you like extra gooey).
- Toasted edges = flavor. Don’t fear a little caramelization.
- For picture-perfect cookies, press extra chocolate and marshmallow on top right after baking.
Want to Stuff Them? Here’s How
If you really want a molten surprise inside:
- Flatten a scoop of dough in your hand.
- Place a mini marshmallow or two in the center.
- Wrap the dough around it completely.
- Chill before baking to prevent blowouts.
You’ll get a hidden marshmallow core that melts as it bakes. Think lava cookie, but gooey and sweet.
Make-Ahead & Freezer Tips
These cookies are freezer-friendly both before and after baking.
To Freeze the Dough:
- Scoop onto a tray and freeze until firm.
- Transfer to a zip-top bag or airtight container.
- Bake directly from frozen — just add 1–2 extra minutes.
To Freeze Baked Cookies:
- Let them cool completely
- Store in a freezer-safe container with parchment between layers
- Thaw at room temp or warm in the microwave for 10 seconds
Pro Tip: Bake half now, freeze half for later — future you will thank you.
Serving Suggestions
Toasted marshmallow chocolate chip cookies are amazing as-is, but if you want to get extra:
| Pairing Idea | Why It Works |
|---|---|
| Glass of cold milk | Classic dunk-worthy comfort |
| Vanilla bean ice cream | Makes the ultimate cookie sandwich |
| Hot chocolate | Double marshmallow overload |
| Espresso shot | Balances sweetness with bold flavor |
| Crumbled over pudding | Instant dessert upgrade |
You can also serve them warm at parties or wrap them individually as edible gifts.
Nutritional Snapshot (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 210–250 kcal |
| Carbs | 28g |
| Fat | 12g |
| Protein | 2g |
| Sugar | 18g |
| Fiber | 1g |
Depends on cookie size and mix-ins used.
The Backstory: From Campfire to Kitchen
This recipe was inspired by a childhood memory of trying to shove roasted marshmallows into warm cookies at a summer camp — messy, sticky, and glorious.
Eventually, I realized you can get the same effect (without singeing your fingers) by folding the marshmallows straight into the dough and letting the oven work its toasty magic.
That combo of melty chocolate, toasty sugar, and buttery cookie dough? It’s the kind of nostalgia you can bake.
Final Thoughts: Sweet, Sticky, and Totally Irresistible
Toasted marshmallow chocolate chip cookies are more than just a sweet treat — they’re a flavor experience. The marshmallows toast and bubble, the chocolate melts into rivers, and the dough bakes into soft, golden perfection.
They’re indulgent but familiar. Fancy-looking but easy. And guaranteed to make your kitchen smell like happiness.
So go ahead — bake a batch, share them with friends, or eat three while standing by the oven. There’s no wrong way to enjoy a cookie this good.
Craving more cookie creativity? Check out this collection of marshmallow dessert ideas for even more sweet inspiration.