In Season

Chocolate Chip & Marshmallow Cookies

By Registered Dietitian Sarah Harper

​Savor the sweetness of the season with these chocolate chip marshmallow cookies, a mouthful of gooey, chewy perfection.

Start with your favorite chocolate chip cookie dough, either homemade or store-bought, and fold in fluffy marshmallows for an added layer of sweetness. The marshmallows melt as they bake, creating pockets of gooeyness that perfectly complement the rich chocolate chips.

Perfect for holiday gatherings, cookie exchanges, or a fun baking activity with kids, these cookies bring joy wherever they're shared. Enjoy them fresh out of the oven at home, paired with a cold glass of milk or a cozy mug of hot cocoa for a little moment of holiday magic.

Chocolate Chip & Marshmallow Cookies
Servings: About 16 cookies
Prep Time: 15 minutes (plus 30 minutes chilling)
Cook Time: 9–11 minutes
Total Time: Approximately 55 minutes

Ingredients:
1 stick salted butter
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 ¾ cup all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 cup semi-sweet chocolate chips
16 marshmallows (regular sized)

Directions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla.
3. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until well combined, then fold in the chocolate chips.
4. Chill Dough: Chill the dough in the refrigerator for at least 30 minutes.
5. Shape Cookies: Scoop a rounded tablespoon of dough, flatten it in your palm, place a marshmallow in the center, and wrap the dough around it, exposing some marshmallows. Arrange on baking sheets, spacing each cookie 2 inches apart.
6. Bake and Cool: Bake for 9–11 minutes or until the edges are golden. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.