These Chocolate Chip Marshmallow Cookies are crispy on the edges and chewy in the center with pools of chocolate and marshmallow fluff.
I always thought of marshmallow as a fall ingredients, but I kept seeing s'mores desserts throughout the summer and realized they're very much a summer treat! These Chocolate Chip Marshmallow Cookies are perfect for your campfire summer evenings. They're made with brown butter to give a deep nutty flavor, and they're loaded with dark chocolate and marshmallow fluff. A perfect treat!
Why You'll Love This Recipe
- Brown Butter: The brown butter in this recipe gives these Chocolate Chip Marshmallow Cookies such a deep nutty flavor and takes it to a whole new level.
- Crispy & Chewy: My favorite type of cookie has a crispy edge and a chewy center. Best of both worlds.
- Marshmallow Fluff: These cookies can have a generous amount of marshmallow fluff if you want, and they add a yummy texture and taste.
Ingredients You'll Need
- 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.
- Granulated sugar: Just a tiny bit of granulated sugar to help balance the cookie and help it spread.
- Eggs: I use one whole egg and one egg yolk.
- Vanilla extract: Add a lot more flavor! Feel free to use more than the recipe calls for.
- Salt: balances out the sweetness and adds more flavor.
- Espresso powder: I love using espresso in chocolate treats because it enhances the chocolate flavor.
- Flour: All purpose flour works best with this recipe.
- Leavenings: Both baking powder and baking soda to help the cookies spread and give it a little lift.
- Chocolate: I use 70% dark lindt chopped chocolate for this recipe. It’s pretty interchangeable with semi-sweet chocolate. Feel free to use any brand, even chocolate chips.
- 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.
How to Make Chocolate Chip Marshmallow Cookies
Steps to Make 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.
- Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
- The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
Steps to Make Chocolate Chip Marshmallow Cookies
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. 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.
Scoop and bake: Using a 3 tablespoon cookie scoop, scoop cookie batter onto prepared baking sheets, then add marshmallow fluff if you want. Bake for 9-11 minutes until the edges are crispy. Let cool completely before enjoying.
Substitutions You Can Make
- Chocolate: Instead of chopped dark chocolate, you can use semi sweet chocolate chips, or any chocolate chip you like.
- Marshmallow: Instead of marshmallow fluff, you can use mini marshmallows in the batter, and then add some on top before baking.
Store any leftover cookies in an airtight container or ziploc bag and keep them at room temperature for up to 5 days.
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 overmixing, but once your ingredients come together, stop mixing.
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.
Use Large Eggs: Make sure your eggs are large, because that could change the consistency of the batter.
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 5 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
Other Cookie Recipes to Try
- Brown Butter Pecan Chocolate Chip Cookies
- Pistachio Olive Oil Chocolate Chunk Cookies
- Brown Butter Chocolate Chunk Blondies
- Biscoff Blondies
Chocolate Chip Marshmallow Cookies
- ½ cup (114g) unsalted butter
- ½ cup + 2 tablespoon (125g) brown sugar, packed dark or brown works
- 3 tablespoon (37g) granulated sugar
- 1 large whole egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups (180g) 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
- 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.
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.
- In a medium bowl, add the brown butter, brown sugar, and granulated sugar and mix using a spatula or whisk until combined.
- Add the whole egg, egg yolk, and vanilla extract and mix until completely combined. Then add the dry ingredients and mix until incorporated.
- 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.
- 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.
- Bake the cookies for 9-11 minutes, depending on how crispy you like your edges.