With buttery little toffee bits!
Because Chocolate Chip Marshmallow Cookies just seemed like the best idea ever don’t you agree? Super chewy cookies with crisp edges, loaded with chocolate chips and studded with gooey, sweet marshmallows.
And because why not, I threw in a bunch of toffee bits. Do you have to add those in? Nope. But I mean… chocolatey, gooey, toffee-ey?? How could that be anything but delicious? I promise you these are amazing and you might want to consider a double batch because these cookies do not last long.
I am a big marshmallow fan. The smell of a freshly opened bag of marshmallows? Nothing better. Right up there with fresh coffee and waffle cones.
And biting into a perfectly browned and caramelized campfire marshmallow? Love. So naturally I want to include them in baked goods all the time and I try… and you know what happens right? They disappear. Completely. They melt away, sometimes they get hard or burnt. It just never lives up to my baked marshmallow goods dreams. Until now…
They key, my friends, is vegan marshmallows. You will never again wonder when the heck to add marshmallows to cookies. I’ve talked about this before (remember my Rice Krispie Treat Cookies?) and yes, I’m a little obsessed with them, but for good reason. The magic that happens is this: the marshmallows do not melt away and disappear, but they do still get gooey, and the ones on top of the cookies get lightly browned and caramelized – just like the perfect campfire ones!! So good friends, so good.
Can you make these Chocolate Chip Marshmallow Cookies with regular marshmallows? 100% you can. Absolutely. I will offer a pro-tip here though… save a few marshmallows for the top and plop them on the cookies as soon as they come out of the oven.
chocolate chip marshamllow cookies, the details…
Because you know how I feel about chilling cookie dough (passionately hate it), these cookies are once again, no chill.
To make them you’ll start by creaming your butter and sugars very well, until really light and fluffy. Add in your egg and vanilla and mix well again. Mix together and add in your flour, milk powder, salt, baking soda and baking powder and mix in until just combined. Fold in your chocolate, marshmallows and toffee, scoop cookie dough balls onto a baking sheet and bake.
This recipe seriously could not be easier and is the reason there are always cookies in the Pypers Kitchen which can be seen as a good thing or a bad thing depending on the day. So I’ll tell you to store leftover cookies in an airtight container but you may not need that advice. 😉
Chocolate Chip Marshmallow Cookies Recipe Ingredients, Substitutions, Tips, etc.
Marshmallows – Vegan marshmallows. If you can’t find the mini ones just chop up the big ones. Regular ones work too, just add a few on the tops as soon as the cookies are baked if the ones in the dough melt away.
Brown Sugar – I use light brown sugar in these to keep the flavour mild, but dark is fine if that’s what you have.
Toffee Bits – These are usually available where you find chocolate chips in the store. I use Skor bits, but there are other brands (like these).
Milk Powder – I put milk powder in all my cookies because Christina Tosi says you should and that’s all I have to say about that.
Chocolate Chip Marshmallow Cookies Recipe Variations:
S’mores Version: add in 3/4 cup chopped graham wafers along with the chocolate chips.
Milk Chocolate Version: swap out the regular chocolate chips for milk chocolate chips.
Nutty Version: add in 1/2 cup chopped almonds or pecans along with the chocolate chips.
Looking for more interesting cookie recipes? Try these…
Recipe-ish…
Let me know what you think!
Chocolate Chip Marshmallow Cookies
Ingredients
- 1 cup melted butter cooled
- 1/2 cup sugar
- 3/4 cup light brown sugar packed
- 2 tsp vanilla
- 1 egg
- 2 cups flour
- 2 Tbsp dry milk powder
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup chocolate chips
- 1 cup vegan or regular mini marshmallows**see note**
- 1/2 cup toffee bits
Instructions
- In an electric mixer combine the butter, sugar and brown sugar. Mix on medium speed for several minutes, until light and fluffy.
- Add in the vanilla and the egg. Mix well.
- In a separate bowl mix together the flour, milk powder, salt, baking powder and baking soda.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the chocolate chips, marshmallows and toffee bits.
- Drop scoops of dough onto a baking sheet.
- Bake at 375 for 9-11 minutes.
Notes
If you like this Chocolate Chip Marshmallow Cookies Recipe, please go try my Recipe for Coffee Cookies. The coffee in them makes them a perfect breakfast treat. 😉
