These Chocolate Chip Marshmallow Cookies are made with brown butter, giving them a rich, nutty flavor and a slightly caramelized taste. Espresso powder adds a subtle coffee kick that enhances the sweetness of the chocolate chips. The marshmallow fluff melts into gooey pockets throughout the cookies, creating a delicious contrast with the chewy texture and crispy edges.
These Chocolate Chip Marshmallow Cookies were developed by accident. I was recipe testing and developing a completely different type of cookie when I happened to have a jar of Marshmallow Fluff in my pantry and decided to add it to the cookie batter for fun. To my utter surprise, I created the most amazing cookie! This cookie features brown butter, tons of dark brown sugar, espresso powder, dark chocolate, and a good amount of marshmallow fluff. I can't even explain how easy, simple AND delicious this cookie truly is!
If you're a fan of brown butter, you must try my Brown Butter Chocolate Chip Cookies, Brown Butter Chocolate Chunk Blondies, and Chocolate Chip Espresso Cookies.
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"These cookies were soooooo delicious!! They did not last long in my house! My only regret is holding back on the fluff! You can’t have too much! Yum! It really added great flavor and texture! I love how easy the recipe was to follow and that the measurements are listed in grams for a more accurate result every time!"
- Amy S.
♥ Why You'll Love This Recipe
Brown Butter - Anything with brown butter is just absolutely better! These cookies have a deeper, nuttier flavor because of the extra step of browning the butter.
Marshmallow fluff - No need to make marshmallow from scratch. Just buy a jar of marshmallow fluff and try really hard not to eat it before it makes it to the batter. 😉
Crispy & Chewy - My favorite type of cookie has a crispy edge and a chewy center. Best of both worlds.
No mixer - You just need a spatula and a bowl for these cookies. No need to bring out your stand mixer or hand mixer. I just love an easy, no mixer recipe!
No chill - We all love a no-chill recipe, right? Of course! Have cookies in less than 30 minutes. Yes, please!
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Butter: For this recipe, I use brown butter, which is melting the butter, then continuing to cook it to brown. This gives the cookies a rich and nutty flavor. Unsalted works best since it helps controls the amount of salt you add to the recipe.
Brown sugar: This recipe uses mostly brown sugar, which cuts down on the sweetness a little, but it also gives the cookies more of a chew.
Espresso powder: I love using espresso in chocolate treats because it enhances the chocolate flavor. If you don't have any or don't like it, you can leave it out.
Chocolate: I use dark chopped chocolate for this recipe. You can also use semi-sweet chocolate chips if you like.
Marshmallow fluff: I buy mine from the grocery store and it comes in a jar. If you don't have any, you can use mini marshmallows in its place and it should work, just mix it up with the batter.
See recipe card for quantities.
✨ Variations
Graham Crackers - To make a s'mores cookie, you can add some crushed graham crackers to the batter and sprinkle some on top before or after baking.
Nuts - Add in some nuts like pecans or walnuts for extra crunch, like my Butter Pecan Chocolate Chip Cookies.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Sheet pan: You'll need a large baking sheet.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Brown the butter - Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter.
As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You’ll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
Step 2
Mix the Batter: In a medium bowl, add cooled brown butter, brown sugar, and granulated sugar and mix using a spatula until combined. Add the egg, egg yolk, and vanilla and mix until combined. Add the baking soda, baking powder, salt and espresso powder and mix. Then add the flour and mix until incorporated. Then add the chocolate and mix until completely combined.
Step 3
Spoon marshmallow fluff onto the batter in various places and then fold it in using a spatula. You'll see streaks once it's all folded in.
Step 4
Using a 3 tablespoon cookie scoop, scoop cookie batter onto prepared baking sheets.
💡 Hint: Feedback from reader's has let me know that people LOVE extra marshmallow fluff, so I highly recommend you add more.
Step 5
Add marshmallow fluff if you want. Bake for 9-11 minutes until the edges are crispy. Let cool completely before enjoying.
🎩Trick: To create perfectly round cookies, use a spoon to scoot the edges of the cookies into a perfect circle. You can even use the cookie cutter method: place the large cutter over the cookies and create small round motions. Make sure the cookie cutter is much larger than the cookie. You can even use a glass or a round bowl.
💬 FAQ
Brown butter instead of regular or melted butter creates a deep and nutty flavor that gives off notes of caramel.
To achieve those delicious pools of melted chocolate, use high quality bars of chocolate that you chop. Since chocolate chips contain less cocoa butter, they are made to keep their shape and they don’t melt very well in a cookie.
I’ve used a 1.5 tablespoon cookie scoop as well as a 4 tablespoon cookie scoop and both work perfectly. Just make sure to leave enough space between each cookie if you decide to use a larger cookie scoop.
To get round cookies, immediately after removing them from the oven, take a spoon and push the edges into a perfect circle. You can also use a large circle cookie cutter to create a perfectly shaped cookie
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter - Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix - Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Use Large Eggs - Make sure your eggs are large, because that could change the consistency of the batter.
Top with Chocolate - Before baking, top the cookies with extra chocolate.
Don't over bake - Start checking the cookies at 9 minutes to ensure you don't over bake. You want to make sure you end up with chewy center and crispy edges.
High quality chocolate - I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
Round cookies - To create perfectly round cookies, use a spoon to scoot the edges of the cookies into a perfect circle. You can even use the cookie cutter method: place the large cutter over the cookies and create small round motions. Make sure the cookie cutter is much larger than the cookie. You can even use a glass or a round bowl.
❄ Storage
Store any leftover cookies in an airtight container or ziploc bag and keep them at room temperature for up to 5 days.
📖 Recipe Card
Chocolate Chip Marshmallow Cookies
Ingredients
- ½ cup (113.5 g) unsalted butter
- ½ cup (125 g) + 2 tablespoon brown sugar, packed dark or brown works
- 3 tablespoon (37 g) granulated sugar
- 1 large whole egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups (180 g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon espresso powder or instant espresso powder
- 3.5 oz. dark chocolate, chopped (I use 70%) You can use chocolate chips also
- 2-3 tablespoon Marshmallow fluff + more if you want to top the cookies before baking
Instructions
Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat. Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.½ cup unsalted butter
Chocolate Chip Marshmallow Cookies
- Preheat the oven to 350℉ and line a large baking sheet with parchment paper.
- In a small bowl, add the flour, baking soda, baking powder, salt, and espresso powder and whisk together, then set aside.1½ cups all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon espresso powder
- In a medium bowl, add the brown butter, brown sugar, and granulated sugar and mix using a spatula or whisk until combined.½ cup + 2 tablespoon brown sugar, packed, 3 tablespoon granulated sugar
- Add the whole egg, egg yolk, and vanilla extract and mix until completely combined. Then add the dry ingredients and mix until incorporated.1 large whole egg + 1 egg yolk, 1 teaspoon vanilla extract
- Add the chopped chocolate and mix using a spatula, then spoon the marshmallow fluff in various places in the batter and then fold it into the batter using a spatula. You'll notice streaks of marshmallow fluff in the batter.3.5 oz. dark chocolate, chopped (I use 70%)
- Using a 3 tablespoon cookie scoop, scoop cookie dough onto the baking sheet, making sure to have a couple inches between each cookie. If you want, you can add a little marshmallow fluff on top of each cookie.2-3 tablespoon Marshmallow fluff
- Bake the cookies for 9-11 minutes, depending on how crispy you like your edges.
Nutrition
📖 Recipe Card
Chocolate Chip Marshmallow Cookies
Ingredients
- ½ cup (113.5 g) unsalted butter
- ½ cup (125 g) + 2 tablespoon brown sugar, packed dark or brown works
- 3 tablespoon (37 g) granulated sugar
- 1 large whole egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups (180 g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon espresso powder or instant espresso powder
- 3.5 oz. dark chocolate, chopped (I use 70%) You can use chocolate chips also
- 2-3 tablespoon Marshmallow fluff + more if you want to top the cookies before baking
Instructions
Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat. Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.½ cup unsalted butter
Chocolate Chip Marshmallow Cookies
- Preheat the oven to 350℉ and line a large baking sheet with parchment paper.
- In a small bowl, add the flour, baking soda, baking powder, salt, and espresso powder and whisk together, then set aside.1½ cups all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon espresso powder
- In a medium bowl, add the brown butter, brown sugar, and granulated sugar and mix using a spatula or whisk until combined.½ cup + 2 tablespoon brown sugar, packed, 3 tablespoon granulated sugar
- Add the whole egg, egg yolk, and vanilla extract and mix until completely combined. Then add the dry ingredients and mix until incorporated.1 large whole egg + 1 egg yolk, 1 teaspoon vanilla extract
- Add the chopped chocolate and mix using a spatula, then spoon the marshmallow fluff in various places in the batter and then fold it into the batter using a spatula. You'll notice streaks of marshmallow fluff in the batter.3.5 oz. dark chocolate, chopped (I use 70%)
- Using a 3 tablespoon cookie scoop, scoop cookie dough onto the baking sheet, making sure to have a couple inches between each cookie. If you want, you can add a little marshmallow fluff on top of each cookie.2-3 tablespoon Marshmallow fluff
- Bake the cookies for 9-11 minutes, depending on how crispy you like your edges.
Jen says
Delicious cookies! So easy to make. I absolutely added more fluff to the top because I am a marshmallow lover. These will be made again 🙂
Hakima says
More fluff is never a bad idea! I'm so happy you enjoyed them. Thank you so much for the review. 🙂
Amira says
These cookies are EXACTLY what I was looking to make for my kiddoes, and they were a HIT! Literally, no matter what recipe I try on here, it's gone within 10 minutes of pulling it out of the oven. My family devours these! They are delicious and perfect!!
Hakima says
YAY! Thank you for the lovely review. Love it when your kiddos enjoy my recipes! 🙂
Amy S. says
These cookies were soooooo delicious!! They did not last long in my house! My only regret is holding back on the fluff! You can’t have too much! Yum! It really added great flavor and texture!
I love how easy the recipe was to follow and that the measurements are listed in grams for a more accurate result every time!
I’m looking forward to making more of her recipes in the future as well!
Hakima says
I agree about the fluff! Definitely. Thank you so much for making my recipe, Amy. I'm so happy you enjoyed the cookies.
melinda says
Crispy edged, soft center, whisps of marshmallow throughout. Chocolate chip cookies and s’mores lovers? Combine them here! Delicious and easy to follow!
Hakima says
Thank you so much for the review, Melinda! I'm so happy you loved the cookies! 🙂
Alexis says
Could you refrigerate or freeze the dough before baking if you wanted to make the dough ahead of time?
Hakima says
Hi Alexis! Yes, you can refrigerate or freeze the dough to make later. This dough is quite freezer/fridge friendly! 🙂