It’s everything you crave in a chocolate chip cookie, with the addition of gooey melted marshmallows in every bite. Enjoy these disappearing marshmallow cookies with a tall glass of cold milk or your favorite steaming mug of coffee or cocoa!
However you decide to enjoy them, these marshmallow chocolate chip cookies are sure to become a fast favorite!
I named them Disappearing Marshmallow Cookies because the marshmallows mysteriously disappear, leaving them with the sweet, chewy flavor inside. These cookies also disappear much like the marshmallows themselves. You set a platter of them out and they all mysteriously disappear!
About These Marshmallow Cookies
The addition of marshmallow in these chocolate chip cookies gives them a slightly sweet, more gooey flavor profile I think you’re going to absolutely love!
They’re egg free! A surprising number of people suffer from egg allergies, and it’s great to be able to bake in a more inclusive way whenever you can.
Tools You Need
- Large Cookie Scoop – It’s not required, but it makes it incredibly easy to stuff the dough. It also makes consistent sized cookies, which display beautifully and bake evenly. 1¾ scoop is preferred.
- Mixer – Stand mixer or hand mixer (or combine by hand).
- Rubber Spatula – For folding in optional chocolate chips!
- Cookie Sheet or Flat Baking Sheet – A traditional cookie sheet has no sides, allowing you to slide cookies off without ruining their shape after baking. A flat baking sheet works as well! I prefer a light color sheet for a balanced and evenly baked cookie.
- Parchment Paper – Use parchment for easy clean-up.
- Cooling Rack – While not required, it’s nice to remove your cookies to a cooling rack so air can circulate and they won’t continue to cook on the sheet!
What You Need to Make Marshmallow Cookies
- All Purpose Flour – Use your favorite all purpose flour for this recipe, unbleached generally works well.
- Salt – To bring out other flavors in this recipe, balancing the sweet.
- Baking Soda – A leavening agent to create the rise and soft texture in these chewy marshmallow chocolate chip cookies.
- Baking Powder – Yes, two leaveners! The addition of baking powder creates a super soft cookie. (Learn about the difference between Baking Soda vs Baking Powder here)
- Unsalted Butter – Softened to room temperature. If using salted butter, omit the salt in this recipe. Learn the difference between salted and unsalted butter.
- Cream Cheese – Softened and packed. As with most baking, full fat cream cheese yields the best results.
- Sugar – White granulated sugar.
- Brown Sugar – Light or dark, packed.
- Vanilla Extract – Use real vanilla extract if possible.
- Chocolate Chips – Full sized chocolate chips are best to help give these cookies extra body. Semi-Sweet is a classic flavor, but milk chocolate or dark chocolate also work, as well as chocolate chunks.
- Miniature Marshmallows – A fresh, unopened package will tend to melt the best!
Marshmallow Cookies Without Chocolate – To make marshmallow cookies without chocolate, simply eliminate chocolate chips.
S’Mores Cookies – Add graham cracker bits and place a few marshmallows on top of each dough ball.
Gluten-Free – Use a gluten free flour in a 1:1 ratio to make an eggless chocolate chip cookie recipe without gluten.
Overview | How to Make Marshmallow Cookies
The full printable recipe is below
- Combine Dry Ingredients
- Combine Wet Ingredients
- Mix and Fold in Chocolate Chips
- Chill Dough
- Stuff Cookie Dough – Using a cookie scooper, scoop dough to fill. Press down in the center of the dough ball to create a well. Stuff with 2 miniature marshmallows and cover with dough. Alternatively, if you’re making these without a cookie scoop, roll dough into a ball and create a well.
Each bite reveals all the amazing marshmallow flavor hidden in the center!
- Use a cookie scoop to make stuffing easy.
- Ideally, your marshmallows are in the center of your dough scoop. If they melt onto the pan during baking, they will stick a little!
- These might look a touch underbaked when you take them out of the oven – that’s okay! Leave them on the tray for 5-10 minutes and they will set up.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
Allow cookies to cool. Store in an airtight container up to 1 week using parchment between layers.
Allow to cool. Freeze in an airtight container up to three months. Bring to room temperature to enjoy.
Make and fill dough balls. Freeze in an airtight container up to 3 months. Bake as instructed, they may take a few extra minutes to bake.
Use refrigerated dough and create extra large dough balls. They’ll encase the marshmallows preventing them from melting. Make balls 2 tablespoons big or use a large cookie scoop.
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More Easy Cookie Recipes
- Christmas Wreath Cookies
- Funfetti Cookies
- Cornflake Cookies
- Strawberry Cheesecake Cookies
- Sugar Cookies
- Christmas Sugar Cookies
- Vanilla Biscotti
- White Chocolate Pistachio Cookies
- Chocolate Madeleines
- Halloween M&M Cookies
Disappearing Marshmallow Cookies
- 2⅓ cup all purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 cup unsalted butter, softened, room temperature
- 3 tablespoons cream cheese, softened and packed
- ½ cup white granulated sugar
- ¾ brown sugar, packed, light or dark
- 1 tablespoon vanilla extract
- 1 cup chocolate chips, Semi-sweet, milk chocolate or dark
- ½ cup marshmallows
- In a medium mixing bowl, combine flour, salt, baking soda, and baking powder.
- In a large mixing bowl, combine butter, cream cheese and sugars until fluffy, about 1 minute. Add vanilla.
- Gradually add flour mixture into butter mixture until just combined.
- Fold in chocolate chips.
- Optional: Cover and refrigerate 30+ minutes, up to 24 hours.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Pack dough into a cookie scoop. Press thumb into the center to create a well. Add 2 miniature marshmallows. Cover with dough and drop dough balls onto baking sheets.
- Bake 14 minutes or until slightly golden on the edges. Allow cookies to cool 1 minute before transfering to cooling rack.
- ROOM TEMPERATURE – Allow cookies to cool. Store in an airtight container up to 1 week using parchment between layers.
- FREEZE – Allow to cool. Freeze in an airtight container up to three months. Bring to room temperature to enjoy.
- MAKE AHEAD – Make and fill dough balls. Freeze in an airtight container up to 3 months. Bake as instructed, they may take a few extra minutes to bake.