An easy twist on classic chocolate chip cookies, the marshmallows melt, caramelize and bring a whole other level to these cookies!


  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1¼ cup all-purpose flour
  • 1 tbsp. corn starch
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup chocolate chips
  • ¾ cup mini marshmallows


Step 1:

  • Cream the butter and the sugars until fully mixed and fluffy, about 4 minutes on medium speed. Beat in the egg and vanilla.

Step 2:

  • In a separate bowl, sift together the flour, corn starch, baking soda, and salt and add to the butter mixture until well combined.

Step 3:

  • By hand, add in the chocolate chips and marshmallows to ensure even distribution.

Step 4:

  • Using a small ice cream scoop or heaping tablespoon, shape the dough into balls and place on a parchment lined baking tray. Chill for at least 30 minutes or freeze.

Step 5:

  • Preheat the oven to 325°. Arrange chilled dough on a parchment-lined cookie sheet, leaving at least 3 inches between cookies. Bake 15-18 minutes until browned on edges but still soft in the center. Let cookies cool on cookie sheet.

Step 6:

  • If cooking from frozen, allow cookies to stand at room temperature for 30 minutes and they may require a few more minutes of baking time.

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