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Marshmallow Chocolate Chip Cookies

These Marshmallow Chocolate Chip Cookies combine a soft, chewy cookie with a gooey marshmallow center, creating a delightful treat that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 1/3 cups all-purpose flour Be sure it’s spooned and leveled for accuracy.
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon cornstarch Helps achieve a delicate texture.
  • 1 teaspoon kosher salt
Wet Ingredients
  • 1 1/4 cups unsalted butter Room temperature for better mixing.
  • 1 1/4 cups light brown sugar Packed for richness and moisture.
  • 1 cup granulated sugar
  • 2 large eggs Room temperature for best texture.
  • 2 teaspoons vanilla extract Use pure vanilla for better flavor.
Add-ins
  • 2 1/2 cups semi-sweet chocolate chips Use your favorite brand.
  • 1 jar marshmallow fluff Divided for filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, and kosher salt until well mixed and set aside.
  3. In a stand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar at medium speed until light and fluffy, about 3-4 minutes.
  4. Reduce the mixer speed to low and add the eggs one at a time, mixing until combined. Add the vanilla extract and mix again.
  5. Gradually add the dry mixture to the wet mixture and mix until just combined.
  6. Gently fold in the semi-sweet chocolate chips.
  7. Using a cookie scoop, drop large balls of dough onto the prepared baking sheets, flattening them slightly into disks.
  8. Spoon a dollop of marshmallow fluff onto the center of half of the disks, then top each with a second dough disk and press the edges to seal.
Baking
  1. Bake for about 13-14 minutes or until the cookies are golden brown around the edges and slightly soft in the center.
  2. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Keep an eye on baking time, as they can overbake quickly. For firmer centers, reduce baking time by a minute or two.