Chocolate Chip Marshmallow Cookies

These Brown Butter Chocolate Chip Marshmallow Cookies are next-level delicious! Made with nutty brown butter and vanilla bean paste, loaded with chocolate, stuffed with gooey marshmallows, and sprinkled with flakey salt, these cookies are incredible! They're ooey- gooey with melty marshmallows and a chewy cookie center, with extra crispy edges from marshmallows that melt and then begin to caramelize!

Who doesn't LOVE a good chocolate chip cookie? Seems like we're always making some new variations, like these cookies and cream cookies, these pecan chocolate chip cookies, these black and white chocolate chip cookies, and even these Cadbury egg chocolate chip cookies for springtime!

You may also enjoy these red velvet Oreo cookies, which include lots of chocolate chips as well!

Well, these cookies may even take the cake. They have the most amazing textures, and the perfect amount of salty-sweetness, and nuttiness. They're just so fun to eat!

Honestly- they're very straightforward to make as well. The hardest part is waiting for them to freeze solid so the marshmallows don't completely melt out of them while they bake!

Love marshmallows and chocolate? You may also love these s'mores brownies!

❤️Why We Love This Recipe

• Perfect textures. These cookies have extra crispy edges, chewy centers, and pools of melted chocolate throughout. The marshmallow center creates an irresistibly gooey surprise in every bite!
• Make ahead friendly. The dough needs to be frozen before baking, making these perfect for preparing in advance. You can keep the frozen dough balls for months!
• Made with simple ingredients. As impressive as these cookies look and taste, they're made with very easy-to-find ingredients, available at any grocery store!

🍫Ingredients

Here are the ingredients we used for this recipe. You can find more information for substitutions below.

• Dark brown sugar & white sugar. The dark brown sugar gives the cookies a molasses-like flavor and chewy, fudgy texture. The white sugar helps the cookies get crispy edges. We recommend using a combination of both sugars for the ideal texture.
• Butter. We're going to brown the butter for an incredible depth of flavor. We tend to use European-style butter in our recipes because of the higher milkfat percentage which leads to a richer tasting, more delicious cookie! We also recommend using unsalted butter so you have complete control over the salt level.
• Egg and egg yolk. Adding an egg yolk instead of a whole additional egg makes these cookies extra rich, decadent, and fudgy. Room-temperature eggs are going to be best to work with to get them to incorporate well into the batter.
• Vanilla bean paste. This is optional and adds lovely little flecks of vanilla into the cookie. You can of course just use vanilla extract instead.
• Kosher salt. We always use Diamond Crystal kosher salt in our kitchen. We love their fine-grain baking salt for this recipe. If using table salt or Morton's use less salt, as they are saltier than Diamond Crystal.
• All-purpose flour. We use Bob's Red Mill all-purpose flour in all of our recipes.
• Chocolate. We use a mixture of semi-sweet chips and dark chocolate chunks for lots of flavor, and for melty of pools of chocolate throughout the cookie.
• Marshmallows. We used mini marshmallows to disperse throughout the cookie (this is technically optional but delicious!) and large marshmallows to stuff inside of the cookie.
• Flake salt. We highly recommend adding a pinch of flake salt when the cookies come out of the oven to balance the sweetness and add delicious texture to the cookies.

Visit the recipe card for the full quantities and nutritional information.

✨Substitutions & Variations

Here are a few suggestions on additional flavors to try, or simple variations to this recipe.

• Skip the brown butter. While we highly recommend using brown butter, you can use regular melted butter instead.
• Sugar swaps. Light brown sugar can replace dark brown sugar if needed.
• Chocolate options. Try different combinations of milk, semi-sweet, or dark chocolate. You can also use all chips or all chunks, whatever you like!
• Marshmallow variations. Use flavored marshmallows like vanilla bean or chocolate for added fun.
• Add nuts. Toasted pecans or walnuts complement the brown butter beautifully.
• Make them s'mores style. Add crushed graham crackers to the dough to make these cookies taste like
• Gluten-free. To make this recipe gluten-free swap the all-purpose flour for your favorite gluten-free flour. It should work well!

This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!

🔪Prep Work

• Allow the eggs to sit out at room temperature. To get eggs to room temperature quickly, you can also place them in a bowl of warm water for about 10 minutes.
• Line baking sheets with parchment paper.
• Measure out ingredients using a food scale. 

Brown the butter

Optional step. Skip if not browning the butter, but be aware that using brown butter will yield the best results! In a small saucepan, brown the butter.

When the butter is a golden amber color and gives off a nutty aroma, remove it from the heat (Image 1) and weigh it using a food scale. It should weigh about 198 grams (or the equivalent of 14 tablespoons). This is because some of it will evaporate when cooking. If you're a bit short, add regular butter to the browned butter until you have 198 grams.

Place the butter in the fridge to cool for about 10-15 minutes before moving on. The butter can be warm, just not hot. If you’re not browning the butter, you can use 14 tablespoons of melted and slightly cooled unsalted butter instead. 

In a bowl, combine melted and cooled (but still warm) brown butter with the sugars and cream together until smooth and combined. It may not come together at first, that's okay. Add in the vanilla bean paste or extract and the egg and egg yolk. (Image 2)

Cream together until smooth and combined. (Image 3)

⭑Pro tip: Make sure the butter isn't too hot, or you may accidentally scramble the eggs, or make your cookies greasy!

Sift in flour, baking soda, and salt. (Image 4)

Mix together gently until about halfway combined, then fold in the chocolate chips, chunks, and mini marshmallows. (Image 5)

Continue combining until the dough comes together completely.(Image 4)

⭑Pro tip: Gently mix in the flour to avoid overmixing. Overmixing can lead to dense cookies.

Use a large cookie scoop to scoop out 16-18 balls of dough.

Press down each cookie dough ball in the center, (Image 7) then put a large marshmallow in the middle (Image 8) and roll the cookie dough around the marshmallow gently. We like to leave a little bit of the marshmallow visible, so that when the cookie bakes, the center becomes mostly marshmallow. (Image 9)

Place the cookie dough in the freezer to freeze until firm (Image 1o) - this will take about 2 hours. DON'T SKIP THIS STEP, or the marshmallows will melt out of the bottom of the cookies when baking.

When it's time to bake, preheat the oven to 350°F and line baking sheets with parchment paper.

Make sure to give the cookies plenty of room on the cookie sheet as they will spread a bit when baking. (Image 11)

Bake for 14-17 minutes, then, when they come out of the oven, immediately scoot them with a large cookie cutter. (Images 12 & 13)

The cookies will have spread, and some of the marshmallows will have melted and turned into a bit of a crunchy, delicious edge!

Top with more mini marshmallows and chocolate chips and chunks while the cookies are still warm on the baking sheet so the chocolate can melt. Top with optional flakey salt.

Let them cool completely on the baking sheet, don't transfer these to a cooling rack, or they will stick to the cooling rack. Enjoy while warm and melty!

Now, enjoy while warm!

✨Top Tips

• Use a kitchen scale. When measuring flour, it's important to have the correct amount. Too much flour can make your cookies dry and cakey. Plus, using a food scale makes for way fewer dishes!
• Use room-temperature eggs. This helps them incorporate smoothly into the batter.
• Don't skip the browned butter. It adds SO much flavor to the cookies, we promise it's worth the effort!
• Make sure the butter isn't too hot. Let the browned butter cool down for a bit before mixing it together with other ingredients, or else your cookies can become greasy, or you may even accidentally scramble your eggs!
• Don't overmix the flour. We always recommend using a rubber spatula to mix in the dry ingredients to avoid overmixing the flour. For the same reason, we suggest adding the mix-ins about halfway through. Otherwise, your cookies may end up dense or with an unpleasant texture.
• Freeze cookies completely solid. We know it can be hard to wait, but it's crucial. Otherwise, the marshmallows will just melt out of the cookies too much.
• Space cookies well apart on baking sheets - they will spread!
• Use an oven thermometer. Make sure your oven's temperature is accurate, and use a thermometer. This will solve a lot of headaches!
• Don't overbake. These cookies will continue to set up as they cool on the baking sheet, so don't overbake them. You also don't want the marshmallows that melt out to get too crunchy, or your cookies will be hard to scoot and work with.
• Scoot cookies while still hot for perfectly round edges. They will spread, so this is how we ensure they look great.
• Cool on a baking sheet. Unlike our other cookie recipes, these cookies are best to cool completely on a baking sheet instead of a cooling rack. They are a bit sticky because of the marshmallows, so they tend to just get stuck to the cooling rack!