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Chocolate chip marshmallow cookies with gooey centers and melty chocolate chips, soft and chewy with golden edges on a white marble background
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🍪 Chocolate Chip Marshmallow Cookies (Soft, Chewy & Gooey Centers)

These chocolate chip marshmallow cookies are soft, chewy, and filled with gooey marshmallow centers and rich chocolate in every bite. This easy bakery-style cookie recipe is perfectly balanced for thick cookies with crisp edges and melty, irresistible centers.
Course Dessert
Cuisine American
Keyword bakery style cookies, chewy cookies, chocolate chip dessert, chocolate chip marshmallow cookies, easy cookie recipe, gooey cookies, homemade cookies, marshmallow cookies, soft chocolate chip cookies, stuffed cookies
Prep Time 15 minutes
Cook Time 11 minutes
Chill time 1 hour
Total Time 1 hour 26 minutes
Servings 16 servings
Calories 290kcal
Cost $8 for entire recipe

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • Baking sheet
  • Parchment paper
  • Cookie scoop (optional)
  • Cooling rack

Ingredients

  • 2 ½ cups + 2 tablespoons all-purpose flour 310g
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup unsalted butter melted and fully cooled (170g)
  • ⅔ cup brown sugar packed (135g)
  • ½ cup granulated sugar 100g
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups chocolate chips or chunks 255g
  • ½ cup mini marshmallows 40–45g, max

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a bowl, whisk together flour, baking soda, and salt.
  • In another bowl, mix melted and fully cooled butter with brown sugar and granulated sugar until smooth and glossy.
  • Add egg, egg yolk, and vanilla extract. Mix until thick and cohesive.
  • Fold in dry ingredients until just combined.
  • Stir in chocolate chips.
  • Chill dough for 45–60 minutes, until firm and scoopable.
  • Scoop dough into 2–3 tablespoon balls. Flatten slightly, place 2–3 mini marshmallows in the center, and seal completely.
  • Place cookies about 3 inches apart on the baking sheet.
  • Bake for 10–11 minutes, until edges are set and lightly golden and centers remain soft.
  • Cool on the baking sheet for 10 minutes before transferring.

Notes

❄️ Chill the Dough for Thick Cookies

Chilling the cookie dough until firm is essential for controlling spread and achieving thick, chewy chocolate chip marshmallow cookies with soft centers and lightly crisp edges. Skipping this step can result in flat cookies.

🧈 Use Fully Cooled Melted Butter

Make sure the melted butter is completely cooled before mixing with the sugars. Warm butter can cause greasy dough and excessive spreading, which affects both texture and structure.

🔥 Keep Marshmallows Sealed Inside

Place mini marshmallows in the center of each dough ball and seal them completely. This prevents marshmallows from leaking, burning, or creating sticky edges during baking.

⚖️ Don’t Overload the Marshmallows

Use a controlled amount of mini marshmallows for best results. Too many can make the cookies overly sweet and cause structural issues, while the right amount creates gooey pockets without overpowering the cookie.

⏱️ Slightly Underbake for Perfect Texture

Bake just until the edges are set and lightly golden while the centers remain soft. The cookies will continue to set as they cool, giving you that ideal soft and chewy texture.

🍫 Choose the Right Chocolate

Use semi-sweet or dark chocolate chips or chunks to balance the sweetness from the marshmallows and enhance the rich chocolate flavor.

🔥 Bake on the Middle Rack

Always bake on parchment-lined, light-colored baking sheets and position them on the middle oven rack. This ensures even baking and prevents overly dark bottoms.

🍪 Shape for Bakery-Style Cookies

For a polished look, gently reshape the cookies into perfect circles immediately after baking while they are still soft.