Chocolate chip cookies filled with marshmallows – Goodie Godmother

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A deep chocolate cookie dough filled with a sweet surprise is a treat that will delight your inner child! Bake these marshmallow-filled chocolate chip cookies today to share with your favorite people. You will love her smile!

Marshmallow Filled Chocolate Chip Cookies have a delicious marshmallow center. The nostalgic flavors of marshmallows and chocolate make these cookies a hit with any crowd. Eaten warm, the marshmallow center pulls into every bite for an almost campfire treat. If you wait for them to cool, the filling adds a variation in texture and a nice twist to this sweet treat.

What are Marshmallow Filled Chocolate Chip Cookies?

These chewy chocolate chip cookies are drizzled with melted chocolate before serving, giving them a beautiful presentation. Because they’re made with two layers of cookie dough, they’re BIG cookies! You can make about 14 cookies.

Make a double batch to share with a crowd!

Ingredients:

The ingredients for this Chocolate Marshmallow Cookie Recipe are easy to find at your local grocery store.

• Butter: Use unsalted butter in this recipe to control the amount of salt added.
• Brown sugar: Light brown sugar is perfect for this recipe.
• granulated sugar: White sugar helps make those delicious crispy edges.
• eggs: Large eggs add moisture to these cookies.
• Flour: All-purpose flour works well for these cookies.
• cocoa powder: Unsweetened cocoa powder
• cornstarch: I use cornstarch and all-purpose flour because I almost always have both on hand. If you prefer to use cake flour, you can substitute 2 1/4 cups of cake flour in place of the all-purpose flour and cornstarch.
• Salt: Kosher salt is best for baking. If you use table salt, you need to use less or the cookies will end up being very salty.
• baking powder
• baking powder
• Marshmallows: I recommend using Dandie brand vegan marshmallows. These marshmallows spread less during baking, so a cookie rarely leaks. I will provide tips below to prevent cookie leaks.
• Chocolate Chips: Melted to drizzle over the tops of the cookies.

How to Make Marshmallow Stuffed Cookies:

Here’s a quick tour of how to make these thick chocolate chip cookies. See the recipe card below for the specific recipe instructions.

Cream the butter and sugar until light and fluffy, then continue beating for about a minute. You can do this with either a bowl of the stand mixer fitted with the paddle attachment, or you can use a hand mixer and a large mixing bowl.

Beat in the eggs one at a time, scraping the sides of the bowl with a rubber spatula after each addition.

Sift the flour, cocoa powder, cornstarch, salt, baking powder, and baking soda into a separate bowl.

Slowly mix the dry ingredients into the wet ingredients, stirring on low speed until just combined. Use a wooden spoon to combine the remaining flour at the bottom of the bowl.

Use a medium cookie scoop to scoop up two level scoops. Flatten the cookie dough balls slightly and place a marshmallow in the center, then press the other half of the dough over the marshmallow.

Place the cookie on a parchment-lined baking sheet or cutting board and cool while preheating the oven. You can also pause baking, loosely cover the cookies with plastic wrap, and refrigerate for up to 2 days.

Preheat the oven to 400 F and line two baking sheets with parchment paper.

Bake the cookies for 10-12 minutes, until the edges are just set.

Remove the cookies from the oven and allow the cookies to cool on the baking sheet or rack.

If desired, melt some chocolate coating in a microwave-safe bowl and drizzle onto the cookies, then sprinkle with colored sprinkles.

Serve the cookies warm or at room temperature, or store them in an airtight container once they have completely cooled. Cookies taste best when enjoyed within 5 days.

Tips for success:

Here are a few tips for success and variations you can try to make the best marshmallow-filled chocolate chip cookies you’ve ever had.

• Vegan marshmallows work best, but you can also try mini marshmallows.
• These cookies will appear underbaked, which is to be expected, and will make them deliciously gooey.
• Large regular marshmallows don’t work as well as vegan ones as they melt too quickly and aren’t sticky when you bite into the cookies.

How to shape the cookie balls

It’s pretty easy to shape the chocolate cookie dough.

Scoop out two tablespoons of cookie dough with a small ice cream scoop. You want each ball of dough to be about a tablespoon in size. Using your hand, gently flatten a ball and place a marshmallow in the center.

Gently flatten another round and shape the other piece over the top of the marshmallow.

To prevent leaks, seal all edges tightly. Make sure you wrap the cookie dough tightly around the marshmallow and seal all seams. Gaps result in leaks or gaps in the cookies.

Want to try more filled cookie recipes?

I love surprises in cookies!

Here are a few more recipes: Peanut Butter Cup Stuffed Chocolate Chip Cookies, Oreo-Stuffed Chocolate Chip Cookies, and Double Chocolate Chip Cookies (technically they’re triple chocolate, but who’s counting?)

How to store:

At the counter: Store these cookies in an airtight container on the counter for up to five days.

Warm up: You can easily reheat cookies in the microwave to get gooey marshmallows again. You only need about 10-15 seconds.

Freeze: Freeze the unbaked cookie dough balls in a container or plastic bag in the freezer for up to 3 months. Freshly baked cookies are very special, so freezing them after baking is not recommended.

I hope you love these marshmallow filled chocolate chip cookies darlings. Happy baking!