Amazing Chocolate Chip Marshmallow Cookies

Absolutely! While we’ve suggested semisweet and/or milk chocolate chips, you can use dark chocolate, white chocolate, or a combination of your favorites.

Experimenting with different types of chocolate can lead to a delightful surprise in flavor profiles!

And, mixing different styles of chocolate can add to the depth of flavors in this chocolate chip marshmallow cookie recipe.

Sometimes I’ll add in chocolate chunks for a richer cookie!

While you can substitute brown sugar with white sugar, bear in mind that brown sugar contains molasses, which gives the cookies a distinctive flavor and chewy texture.

If you only have white sugar, you can add a tablespoon of molasses or maple syrup for every cup of sugar to mimic the flavor of brown sugar.

Store the cooled cookies in an airtight container at room temperature. They will last for about a week. For a longer shelf life, you can freeze them already cooked. Just make sure to thaw them at room temperature before eating.

Yes, you can! After preparing the dough, shape it into balls and freeze them on a baking sheet. Once they’re frozen, transfer them to a freezer bag or airtight container and store them in the freezer.

There could be several reasons for this. Your butter might have been too soft or melted, the dough might not have been chilled long enough, or there could have been too much sugar.

Always ensure your butter is at room temperature (not melted), and if your kitchen is warm, consider chilling the dough for 30 minutes before baking.

I also like to have one of these baking mats when making cookies. I feel like it keeps them from spreading too much.

This usually happens if the cookies are overbaked. The cookies will continue to cook on the hot baking sheet even after you take them out of the oven, so it’s best to remove them when they are just lightly golden on the edges but still soft in the middle.

Marshmallows tend to hold a lot of moisture inside of them and that moisture is released when they’re heated. You may notice your marshmallows ballooning up in the oven and then disappearing. This is the sugars evaporating with the moisture from inside the marshamallow.

To avoid this, I like to use stale marshmallows or leave them sitting on the counter overnight so that some of the moisture escapes. If those options don’t thrill you, then I would recommend buying dehydrated marshmallows so they’ll stay put when baked.

Yes, this recipe is quite versatile. You can add chopped nuts, dried fruit, or different types of chips (like butterscotch or peanut butter chips) for variety.

However, keep the total amount of additions (chocolate chips + marshmallows + any extra ingredients) the same as in the original recipe to keep the dough-to-additions ratio balanced.