Chocolate chip marshmallow cookies, quite a mouthful but definitely the best description of these insanely delicious cookies. They are very easy to make, I can tell you from experience!
Marshmallow chocolate chip cookies
These cookies are my latest hyper-fixation and are inspired by the classic chocolate chip cookie. But filled with mini marshmallows, chocolate and beurre noisette as a base for an extra decadent cookie dough.
Beurre noisette is butter that is caramelized to give it a deep, nutty flavour. This is so delicious in these chocolate chip marshmallow cookies! I use the same method in my brown butter chocolate chip cookies, you could say I am a true fan 😉 .

The best chocolate marshmallow cookies
This is a golden brown and chewy cookie bursting with flavor. The combination of dark chocolate chips, milk chocolate chips and gooey marshmallows is simply fan-tas-tastic. They are reminiscent of smores and are highly addictive!
It’s dangerous how delicious they are, because before you know it they’ll be gone… and it’s also an easy cookie recipe and incredibly fun to make with kids! Another fun and delicious cookie recipe is this one for chewy cranberry cookies, definitely worth a try!

Chocolate chip marshmallow cookies recipe
These cookies are certainly spectacular and very easy to make. A very important step is to chill the dough well, this way it will be easier to handle and make for chewier cookies. Once the dough has been in the fridge for a while, divide the dough on a lined baking tray using an ice cream scoop. Pop them in the oven and enjoy!
Note: This photo was taken before the cookies went into the oven. When baking, the cookies really do need to be spaced further apart as they tend to expand quite a bit!


Ingredients
- 125 gram butter
- 75 gram light brown sugar
- 75 gram white sugar
- 2 eggs (room temperature)
- 1 tsp baking soda
- 175 gram self-raising flour
- 150 gram chocolate chips (eg. half dark and half milk)
- 50 gram mini marshmallows
Equipment
- Saucepan
- Hand mixer
- Baking sheet
- Parchment paper
- Ice-cream scoop
- Cooking ring or cookie cutter
INSTRUCTIONS (how to make this recipe):
- Take a heavy-bottomed saucepan and put the butter in, melt the butter and let it colour, stirring gently from time to time.
- Do this until the butter is light brown and starts to smell nice (like nuts). Place the butter in the bowl of a food processor and leave to cool to room temperature.
- Add the sugar and whisk for a few minutes until the butter and sugars are light and fluffy.
- Add the eggs and mix well, then add the baking soda and flour.
- Add the chocolate chips and marshmallows and mix into the cookie dough with a spatula. Put the dough in the fridge for an hour to set.
- Meanwhile, preheat the oven to 195 degrees Celsius / 385 Fahrenheit top and bottom heat.
- Using an ice-cream scoop or spoon, scoop balls of cookie dough onto a baking sheet lined with parchment paper, leaving plenty of space between each cookie – bake in sections if necessary.
- Bake in the oven for about 10 minutes until golden brown. The biscuits may sprout, but don’t worry: if they have spread a little, take a cooking ring or cookie cutter and use it to push the biscuits back into shape just after baking. Enjoy!
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