Marshmallow Chocolate Chip Cookies have marshmallow fluff sandwiched and baked between two chocolate chip cookies for an ooey-gooey twist on the classic cookie. These cookies are extra large, so keep that in mind when preparing your baking sheets – I could only fit three cookies per sheet. I also have Fluffernutter Cookies (peanut butter cookies filled with marshmallow fluff) that you will want to try, too!
Ingredients & Substitutions
- Flour: I went with all-purpose flour for the cookies. Most people have this on hand and it’s easy to find.
- Cornstarch: Cornstarch helps create a softer, more tender cookie texture.
- Butter: Using unsalted butter gives you control over the salt added to recipes. If using salted butter, you may want to lessen the amount of salt.
- Sugar: Both granulated and light brown sugar are added to the cookie dough. Using both enhances the flavor and texture of the cookies.
- Chocolate Chips: You will need about 2 1/2 cups of semi-sweet chocolate chips for the cookies. If preferred, you could also use dark chocolate chips or milk chocolate chips. Or, try butterscotch or peanut butter chips. Yum!
- Marshmallow Fluff: Marshmallow fluff, or marshmallow creme, is a sticky concoction that has the flavor of marshmallows. If you don’t have any on hand, make your own!
Can I Use Regular Marshmallows?
No, I do not recommend using regular marshmallows in place of the marshmallow fluff. When tested, the marshmallows simply got lost in the cookies, just disappearing.
Can I Assemble The Cookies Ahead Of Time?
Sure! Once you have the cookies filled with marshmallow fluff and sealed, place them onto a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap or aluminum foil to prevent the cookies from drying out, then refrigerate for a few hours or overnight before baking. When ready to bake the cookies, let them sit at room temperature for about 10-15 minutes before baking to slightly soften the dough and ensure even baking.
How To Store Marshmallow Chocolate Chip Cookies
To store marshmallow chocolate chip cookies, first, let them cool completely. Next, store them in an airtight container at room temperature. If layering the cookies, use parchment paper between the layers to prevent sticking. They will last up to 2-3 days. Once cooled, you could also freeze the cookies in a freezer-safe container for up to 2-3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Marshmallow Chocolate Chip Cookies
Ingredients
- 3 ⅓ cups (417 g) all purpose flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1 ¼ cups (2 ½ sticks / 283.5 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (16 ounces / 455 g) semi-sweet chocolate chips
- 1 jar (7 ounces) marshmallow fluff, divided
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, cornstarch, and salt together. Set aside.
- To the bowl of a stand mixer with the paddle attachment, add butter, brown sugar, and granulated sugar. Cream at medium speed for 3-5 minutes, or until light and fluffy.
- Reduce the speed to low. Add the eggs one at a time, mixing until combined. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Mix in the chocolate chips.
- Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape. You should have about 36 cookie dough disks.
- Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of a disk of dough. (You can also add the fluff to a piping bag and pipe dollops onto the dough disk.)
- Place a second dough circle on top of the fluff. Press around the outer edges to firmly seal the disks together. Repeat with the remaining dough disks and fluff. (I had a total of 18 stuffed cookies.)
- Place 2 stuffed cookies onto a lined baking sheet, leaving about 4 inches of space between each cookie. (These cookies are large!)
- Bake for 13-14 minutes, or until the edges are golden brown.
- Let the cookies cool completely on the baking sheets before serving.
Video
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
These marshmallow chocolate chip cookies are a sweet tooth's dream! The marshmallow fluff adds a fun twist.
Elizabeth
This cookie is SO GOOD! The combination of chocolate chips and marshmallow fluff is perfect, and the cookie is so soft!
Bella
I love the gooey centers in these cookies! The marshmallow fluff makes them extra special.
Annabelle
A deliciously sweet and gooey cookie! The marshmallow and chocolate chip mix is fantastic.
Selena
These cookies are amazing! The marshmallow fluff gives them a unique texture and taste.
I will try this new delicious dessert recipe 💚
Hi Amanda. So the marshmallow fluff do you use a bakers bag .
Hi – yes, I used a piping bag but any plastic bag should work. 🙂