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Marshmallow Chocolate Chip Cookies

A delightful fusion of chocolate chip cookies and gooey marshmallows that brings nostalgia and joy with every bite.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 1/3 cups all-purpose flour Quality matters! I recommend King Arthur
  • 1 1/2 teaspoons baking powder Ensure it’s fresh for the best rise
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon cornstarch This will help achieve that gooey texture
  • 1 teaspoon kosher salt Use fine if you have only that
Wet Ingredients
  • 1 1/4 cups unsalted butter, room temperature Don't forget this step; it helps to create the right texture!
  • 1 1/4 cups light brown sugar, packed Use dark brown sugar for a richer flavor!
  • 1 cup granulated sugar
  • 2 large eggs, room temperature Verify that they’re at room temperature for best results!
  • 2 teaspoons vanilla extract I prefer pure vanilla extract for a deeper flavor
Mix-Ins
  • 2 1/2 cups semi-sweet chocolate chips Ghirardelli is my go-to!
  • 7 ounces marshmallow fluff, divided

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cornstarch, and kosher salt. Set aside.
  3. In a stand mixer, cream together unsalted butter, brown sugar, and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
  4. Reduce mixer speed to low and add eggs one at a time, mixing until combined. Add in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid over-mixing.
  6. Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets, flattening each mound into a disk about 1/2 inch thick.
  8. Add approximately 1 tablespoon of marshmallow fluff to the center of each disk, then place a second disk of cookie dough on top, sealing the edges gently.
Baking
  1. Bake the cookies for 13-14 minutes, or until the edges are golden brown. The centers may appear soft but will firm up as they cool.
  2. Allow cookies to cool completely on the baking sheets before transferring to a wire rack.

Notes

To maintain freshness, store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Prepare dough ahead of time and refrigerate it for up to 48 hours, allowing it to come to room temperature before scooping.