Gooey Chocolate Chip Marshmallow Cookies Recipe
These Chocolate Chip Marshmallow Cookies are perfectly ooey-gooey and incredibly delicious. Each bite is filled with melted chocolate chips, crunchy graham cracker pieces and the ideal amount of toasted and slightly melted marshmallow. All you need is one bowl to make this nostalgic recipe!
Ingredients
- 1/2 cup salted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 1 1/4 cups all purpose flour, or all purpose gluten-free flour
- 1/2 tsp baking soda
- 6 large marshmallows, cut in half
- 1/2 cup crushed graham crackers, reserve a few big pieces for topping/presentation
- 3/4 cup chocolate chips, divided, reserve 1/4 cup for topping/presentation
- flake sea salt, optional, for topping
Instructions
- To a large mixing bowl, add both sugars, butter, egg and vanilla extract. Mix until combined and fluffy (using an electric hand mixer or stand mixer)
- Add in the dry ingredients until gently fold into the wet ingredients until just combined. You may still see some streaks of flour.
- Fold in the 1/2 cup of crushed graham crackers (I pulse them in a food processor but you can also crush them in a Ziplock bag). Set aside some bigger graham cracker pieces for adding on top of the cookies after baking.
- Also, add in a 1/2 cup of chocolate chips (the remaining will be used for topping.
- Gently mix until evenly distributed throughout the cookie dough.
- Once combined, chill the dough for 10 minutes in the fridge.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper
- Use a 2 inch ice cream/cookie scoop to portion the dough. Roll into a ball then flatten. Place the marshmallow half in the center and wrap the dough up and around the marshmallow piece.
- Place the cookies next to each other on parchment paper and put back in the fridge to chill for an additional 20 minutes.
- Remove 6 cookies from the fridge and place them on a prepared baking sheet onto a baking sheet that is lined with parchment paper.
- Bake in the oven for 9-12 minutes until bottoms and edges are golden/browned. The top of the cookies and marshmallow will be slightly golden as well.
- Remove from the oven and immediately press in extra graham cracker pieces, chocolate chips and add a sprinkle of sea salt flakes.
- Let the cookies cool for 10-15 minutes then transfer to a cooling rack
- Enjoy!
Nutrition
Serving: 1cookie, Calories: 227kcal, Carbohydrates: 33g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 154mg, Potassium: 55mg, Fiber: 1g, Sugar: 19g, Vitamin A: 256IU, Calcium: 21mg, Iron: 1mg