Marshmallow chip cookies

If you love chocolate chip cookies but want to take them up a notch, these Marshmallow Chip Cookies are for you. Think of your favorite chocolate chip cookie chewy edges, soft center then add toasted mini marshmallows The result? A cookie that tastes like a campfire s’more, no fire pit required.

Perfect for bake sales, weekend treats, or just because, these cookies are easy to make and guaranteed to disappear fast.

Why You’ll Love These Cookies

• Chewy + gooey – Classic chocolate chip cookie texture with melty, toasted marshmallows.

• Fun twist – Jet-Puffed Mallow Bits add a little crunch on top, or use mini marshmallows for that stretchy, extra-gooey effect.

• Kid-friendly – The marshmallows make them a hit with kids (and adults!).

• Easy to make – No fancy equipment, just mix, scoop, and bake.

Ingredients

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup (2 sticks) butter, softened

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 cups Nestlé Toll House semi-sweet chocolate chips

• 1 to 1 ½ cups Jet-Puffed Mallow Bits (or mini marshmallows for gooier cookies)

Step-by-Step Instructions

Step 1: Prep

Preheat oven to 350°F. Line baking sheets with parchment paper to prevent sticking and help with even browning.

Step 2: Make the Dough

In a small bowl, whisk together flour, baking soda, and salt.In a large bowl, beat softened butter, granulated sugar, brown sugar, and vanilla extract until light and creamy.Add eggs one at a time, mixing well after each addition.

Gradually mix in the dry ingredients until just combined, then stir in the chocolate chips.

Step 3: Add Marshmallows

Scoop rounded tablespoons of dough onto your prepared baking sheet.Press 4–6 Jet-Puffed Mallow Bits gently on top of each cookie — this helps them toast up beautifully instead of melting into the dough.

Optional: Mix some Mallow Bits into the dough for extra marshmallow goodness.

Step 4: Bake

Bake for 9–11 minutes, until the edges are golden brown and the marshmallows start to toast.

Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely (or enjoy warm while the marshmallows are still gooey).

Tips for Perfect Cookies

• Chill your dough (optional): For thicker cookies, chill your dough for 30 minutes before baking.

• Don’t overbake: They’ll look slightly soft in the center but will firm up as they cool.

• For extra gooey cookies: Use mini marshmallows and gently press them halfway into the dough before baking.

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These Marshmallow Chip Cookies are a little toasty, a little gooey, and a whole lot of chocolatey goodness. Perfect for when you want something nostalgic and fun — no campfire required!

If you make these, share them on Instagram and tag @sprinklemesyd  I’d love to see your gooey cookie creations! 🍪🔥