Chocolate Chip Marshmallow Cookies

Chocolate chip marshmallow cookies are the treat I bake when I want big comfort and nostalgia in every bite These soft gooey cookies filled with pools of chocolate and marshmallow always disappear fast from the cookie jar and make even chilly days cozy

The first time I baked these was for a holiday cookie exchange and they disappeared before I could make a second batch Now my friends ask for them every year without fail

Ingredients

• Flour spelt oat or white: helps create a tender yet sturdy cookie structure opt for a finely milled brand for even texture
• Baking soda: gives rise and soft chew double check it is fresh for best results
• Salt: balances sweetness and brings out chocolate flavor I use a flaky sea salt for the richest taste
• Sugar unrefined or xylitol: provides sweetness and helps the cookies brown choose the freshest you have for that soft crumb
• Chocolate chips: add classic pools of gooey chocolate use a high quality dark or semisweet chip
• Milk of choice: brings the dough together plant or dairy both work taste your milk to ensure it is mild and fresh
• Oil: gives moisture and richness neutral oils like grapeseed or light olive oil work great
• Pure vanilla extract: infuses deep warm flavor reach for a pure vanilla not imitation for the best aroma
• Mini marshmallows: create melty chewy pockets throughout vegan marshmallows hold their shape best so the cookies stay picture perfect

Step-by-Step Instructions

Make the Dough:

Stir together flour baking soda salt and sugar in a medium mixing bowl Mix everything thoroughly to eliminate any clumps so that your cookies have a uniform crumb

Add Wet Ingredients:

Pour in the chocolate chips milk oil and vanilla extract Stir gently but thoroughly The dough will seem dry at first keep folding and pressing with your spoon until the dough becomes moist and comes together If it is too crumbly add a single tablespoon of extra milk

Add Marshmallows:

Divide the dough into balls Roll each ball gently and press two mini marshmallows into the center of each cookie ball Use your fingers to cover and seal the marshmallows inside re-rolling them so the marshmallows are tucked away

Chill the Dough:

Place the cookie dough balls in the fridge or freezer until they are cool to the touch This makes them bake up thick and prevents spreading

Bake:

Preheat your oven to three hundred twenty five degrees Fahrenheit Arrange chilled cookie balls on a greased baking sheet giving them space to spread Bake for eleven minutes on the center rack The cookies will look barely done Do not overbake

Cool:

Let the cookies cool on the tray for ten minutes as they finish setting and become perfectly chewy This patience pays off as the cookies will be soft and gooey

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Watching the marshmallows turn golden in the oven always makes me smile Using fluffier vegan marshmallows reminds me of camping trips as a kid roasting marshmallows over the fire while waiting for these cookies at home is my grown up version

Storage Tips

Store the baked cookies in an airtight container at room temperature for three days If you want to keep them longer freeze baked cookies or raw dough balls in a zipbag Cookies defrost in about twenty minutes or with a quick zap in the microwave

Ingredient Substitutions

Any neutral oil like avocado or canola oil works in place of grapeseed For a gluten free version try a cup-for-cup gluten free flour blend Xylitol or coconut sugar replace white sugar for lower glycemic treats If you want to make the cookies nutty stir in a handful of chopped pecans

Serving Suggestions

Pile these cookies on a big plate with cold milk or warm them slightly to highlight the gooey marshmallow They are lovely crumbled over vanilla ice cream or even used in a homemade ice cream sandwich To make them extra festive sprinkle a pinch of sea salt or drizzle with dark chocolate

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Chocolate Chip Marshmallow Cookie Origins

Chocolate chip cookies first became popular in the United States in the nineteen thirties Marshmallows were added as a creative upgrade by home bakers who wanted a nostalgic campfire twist I love how this recipe brings together classic comfort food flavors in a playful way

Frequently Asked Questions

→ What kind of flour works best?

Spelt, oat, or white flour all work well. Choose according to your preferred flavor and texture. Spelt brings a nutty taste, oat gives softness, and white provides the most classic result.

→ How do you keep marshmallows from melting away?

Using mini marshmallows and gently rolling them into the dough helps keep their shape. Vegan marshmallows tend to hold up best during baking.

→ Can the dough be made ahead?

Yes, you can roll extra dough balls and freeze them. Bake directly from frozen, adding a minute or two to the baking time.

→ Why should the dough be chilled before baking?

Chilling the dough helps prevent cookies from spreading too much, resulting in a soft and chewy center with crisp edges.

→ Are there any substitutions for the sugar?

You can use unrefined sugar or alternatives like xylitol for a lower-sugar option. Both work well in this dessert.