Chocolate Chip Marshmallow Cookies

5 from 1 vote

Chocolate Chip Marshmallow Cookies

Ready to level up your chocolate chip cookies? These Brown Butter Chocolate Chip Marshmallow Cookies combine nutty brown butter, pools of melted chocolate, and gooey marshmallow centers for an absolutely irresistible treat. Each bite features a perfectly chewy cookie with caramelized crispy edges from the melted marshmallows

Prep Time45

Cook Time15

Chilling time2

Total Time3

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 382kcal

Author: Briana

Equipment

oven thermometer
food scale
large cookie scoop #20 (3.2 tablespoon size)

Ingredients

Butter (will be made into brown butter)

1 cup unsalted butter 16 tablespoons or 2 sticks. When browning butter, the amount reduces by about 20-25% due to water evaporating, so we start with more than we will actually need. Please see notes.*

Cookies

14 tablespoons brown butter melted and slightly cooled 198g (can sub regular melted unsalted butter)
1 cup dark brown sugar 200g can substitute light brown sugar
½ cup granulated white sugar 100g
1 tablespoon vanilla bean paste can substitute vanilla extract
1 large egg room temperature
1 large egg yolk room temperature
1 ¾ cups + 2 tablespoons all purpose flour 225g
1 teaspoon baking soda
1.5 teaspoons kosher salt
2 ½ cups chocolate chips we did a mixture of semi-sweet and dark
1 ½ cups mini marshmallows to mix-in optional
17 large marshmallows
flaky sea salt to top optional

Instructions

Brown 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 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. Place the butter in the fridge to cool for about 10-15 minutes before moving on. The butter can be warm, just not hot.
1 cup unsalted butter

Cookies

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.
14 tablespoons brown butter, 1 cup dark brown sugar , ½ cup granulated white sugar
Add in the vanilla bean paste or extract and the egg and egg yolk and cream together until smooth and combined.
1 large egg, 1 tablespoon vanilla bean paste, 1 large egg yolk
Sift in flour, baking soda, and salt and mix together gently until about halfway combined, then fold in the chocolate chips, chunks, and mini marshmallows. Continue combining until the dough comes together completely.
1 ¾ cups + 2 tablespoons all purpose flour, 1 teaspoon baking soda, 1.5 teaspoons kosher salt, 2 ½ cups chocolate chips , 1 ½ cups mini marshmallows to mix-in
Using a large cookie scoop (#20) scoop out 16-18 balls of dough.
Press down each cookie dough ball in the center, then put a large marshmallow in the middle 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.
17 large marshmallows
Place the cookie dough in the freezer to freeze until firm - 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.
Bake for 14-17 minutes, then, when they come out of the oven, immediately scoot them with a large cookie cutter (they 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!
flaky sea salt to top
Store leftovers in an airtight container at room temperature for up to 5-6 days.

Notes

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!

Nutrition