Soft & Chewy Chocolate Chip Marshmallow Cookies

These are the best chocolate chip marshmallow cookies! These cookies are soft, chewy, fudgy and full of gooey marshmallows. They taste like Smore's, but are easy to make in under 15 minutes and can be made gluten-free, dairy-free and vegan too!

Cookie recipes like the best strawberry cheesecake cookies and easy almond flour peanut butter cookies are some of my favourite to make because they bring back memories of childhood, which is why I can't wait for you to try the cookie recipe I am sharing with you today!

Table of Contents

• Why you will love this recipe: 
• Ingredients and substitutions: 
• How to make (step-by-step): 
• Top tips: 
• Recipe variations:
• How to store:
• Frequently asked questions: 
• Other recipes you will love:
• Recipe

Why you will love this recipe: 

• The flavour! These cookies are soft and chewy and taste like S'mores.
• These cookies are quick and easy to make and are ready in less than 15 minutes.
• This is a no chill cookie recipe that is made in one bowl so the clean up is also really easy.
• This cookie recipe can easily be made gluten-free, dairy-free and vegan. 
• These cookies store well and freeze well so they are great for meal prep.

If you love chocolate cookies you will also love these chocolate stuffed cookies.

Ingredients and substitutions: 

• All purpose flour - you can use any type of all purpose flour that you like. If you are gluten free you can swap this for a gluten-free all purpose flour instead.
• Tapioca flour - to help make these cookies so soft and fluffy! This is also called tapioca starch.
• Baking soda - to help the cookies rise when they bake. Don't try using baking powder.
• Unsalted butter - melted butter helps make these cookies so soft. If you are vegan or dairy free be sure to use a vegan butter instead. To make these cookies even more decadent, you can use brown butter instead.
• Coconut sugar or brown sugar - either of these granulated sugars can be used to make these chocolate marshmallow cookies.
• Egg - to help bind the cookies and rise when they bake.
• Maple syrup or honey - either of these natural liquid sweeteners can be used to give these cookies that perfect sweet flavour.
• Marshmallows - the star of the show! I recommend using mini marshmallows for these marshmallow cookies. If you are vegan be sure to use vegan marshmallows. If you don't have mini marshmallows you could cut up a large marshmallow instead.
• Chocolate chips - the combination of chocolate chips and gooey marshmallows makes these cookies so good! I like to use dark chocolate chips or semi-sweet chocolate chips. Instead of chocolate chips you could use chocolate chunks. If you are vegan or dairy free simply use dairy free chocolate chips to make these cookies.

How to make (step-by-step): 

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet or cookie sheet with parchment paper.

Step two:

Next, in the bowl of your standing mixer add all the ingredients, except for the chocolate chips and marshmallows, and blend the ingredients until they are smooth. 

Step three:

Then stir in the chocolate chips and marshmallows by hand.

Step four:

Lastly, use a cookie scoop and transfer the cookie dough balls to the prepared baking sheet. Then bake the cookies for 8-9 minutes until they are golden brown. They will still be a little undercooked when you remove them from the oven. Let them cool completely, then enjoy! If you prefer you can also transfer the cookies to a cooling rack or wire rack to help them cool more quickly. 

Top tips: 

• Be sure to use unsalted butter and not salted butter.
• Make sure to use melted butter.
• Use fresh marshmallows rather than stale marshmallows.
• For best results let these cookies cool completely before eating them. Trust me, the wait is worth it!

Recipe variations:

• To make these cookies gluten-free: use an all purpose gluten-free flour.
• To make these cookies dairy-free: use a vegan butter, dairy free marshmallows and dairy free chocolate chips.
• If you want to make these cookies even more chocolatey: add 1/2 cup of chocolate chips instead of 1/3 cup.
• Instead of coconut sugar you can use brown sugar.
• To make these into vegan chocolate chip marshmallow cookies use a vegan butter, vegan marshmallows, vegan chocolate chips and a vegan egg replacement such as a chia egg or flax egg.
• Turn these into vanilla marshmallow cookies by using vanilla marshmallows.
• Instead of chocolate chips you can use chocolate chunks.

How to store:

Store any leftover cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.

These cookies also freeze really well. They can be frozen in a freezer bag or airtight container for up to 3 months.

Frequently asked questions: 

Other recipes you will love:

• Turtle cookie bars
• Chocolate chip coffee cookies
• Protein cookies
• Peanut butter cookies with almond flour
• Gluten free cookie dough
• No sugar banana bread

Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don't forget to leave this recipe a star rating before you go!

Recipe