These Chocolate Chip Marshmallow Cookies are soft and chewy small batch chocolate chip cookies that are loaded with gooey chocolate chips and melty yet toasty mini marshmallows! They take less than an hour from start to finish and are perfect for when you only need a few delicious treats! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
These Chocolate Marshmallow Cookies may be eggless chocolate chip cookies, but you'd never know it because they stay soft for days! This quick recipe only requires 15 minutes of freezing time and makes 6 large or 12 regular size chocolate chip cookies with marshmallows!
This recipe uses mini gluten free/vegan marshmallows. If you're looking for more of a big melty marshmallow puddle, make sure to check out my S'mores Cookies which have a giant marshmallow puddle and graham crackers! Or for a more decadent cookie, check out my Chocolate Marshmallow Cookies which remind me of a nice cozy wintery treat!
For more recipes with marshmallows, try my S'mores Cupcakes, my Marshmallow Cupcakes, my S'mores Ice Cream or my Cocoa Pebble Treats!
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Small Batch- This recipe only makes 6 delicious treats just like with my Small Batch Sugar Cookies!
- Soft & Gooey Inside- The cookies are chewy and oozing with gooey chocolate and marshmallows inside!
- Chocolate Chips- They are loaded and topped with chocolate chips like my Quick Chocolate Chip Cookies!
- Marshmallows- The inside and tops are filled with mini marshmallows!
- Quick Chill Time- They only require 15 minutes of freezer time before baking!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together like in my Eggless Chocolate Chip Cookies.
- Dark Brown Sugar- I use this instead of granulated sugar for added moisture.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the cookies will have a chemical taste.
- Chocolate Chips- Use whatever type you desire. Semi sweet, dark, milk, etc!
- Marshmallows- I use gluten free/vegan. (I use the Dandies brand).
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Recipe Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they're gluten free and vegan.
- Only buy gluten free/vegan marshmallows.
How to Make this Recipe with All Purpose Flour
- Use ¾ cups plus 2 tablespoons of packed AP flour (126 grams plus 2 tablespoons)
- Use 1 tablespoon milk of choice
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip Marshmallow Cookies
Here are the step by step instructions to make this small batch cookie recipe!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl whisk together the gluten free flour, baking soda and salt until combined.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until soft and creamy. About 2-3 minutes.
Step 4: Add in the Wet Ingredients
Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients, Fold in the Chocolate Chips and Mini Marshmallows and Chill
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
Fold in the chocolate chips and mini marshmallows. The dough will be super sticky.
Place the dough in a freezer safe bowl and freeze, uncovered, for 15 min.
Step 6: Scoop the Dough and add Additional Chocolate Chips and Marshmallows
Using a large cookie scoop, make 6 scoops with the dough.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Press the additional chocolate chips and mini marshmallows into the tops of each cookie.
I like to add 2 or 3 mini marshmallows and maybe 4 to 5 extra chocolate chips to each cookie.
Step 7: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount:(126 grams plus 2 tablespoons).
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Freeze the Dough- If you don’t freeze the dough for at least 15 minutes prior to baking, the cookies will spread in the oven and be flat and thin.
- Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
- Wet Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. If the dough balls need some reshaping, simply use your slightly wet hands to make the dough ball tops smooth.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
The main way is to freeze that dough for the full 15 minutes.
Second, make sure you do not grease your baking sheet. Only use parchment paper or a silicone mat with no grease.
Third, use packed cups of flour or read the gram amount.
Yes. You are able to make the dough the night before. Keep the dough in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Or you can form the dough into a disc, wrap it in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before! I do think they are best the first day though!
Unlike most eggless and gluten free cookies, they stay soft for several days!
I don’t recommend using granulated sugar.
Eggless cookies tend to become very dry once they cool and the dark brown sugar adds lots of moisture into the cookies.
Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 2 days.
If you want the chocolate and marshmallows warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth!
Other Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate Chip Marshmallow Cookies
Ingredients
- ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup plus 2 tablespoons chocolate chips (keep the 2 tablespoons separate)
- ½ cup plus 2 tablespoons mini marshmallows (keep the 2 tablespoons separate)
Instructions
- In a medium bowl whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda and ¼ teaspoon kosher salt until combined.
- In a small bowl, using a spoon, mix together the 1 heaping tablespoon cornstarch and the 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ¼ cup unsalted butter or vegan baking stick and the ½ cup plus 2 tablespoons dark brown sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat in the cornstarch water, the 2 tablespoons milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
- Gently fold in ½ cup chocolate chips and ½ cup mini marshmallows using a spatula. The dough will be super sticky.
- Place the dough in a freezer safe bowl and pop the entire bowl of dough in the freezer, uncovered, for 15 min. While the dough is chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Take the dough out of the freezer and use an ice cream scoop to scoop the batter onto a clean plate. There should be 6 scoops.The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through.Press the additional chocolate chips and mini marshmallows into the tops of each cookie. I like to add 2 or 3 mini marshmallows and maybe 4 to 5 extra chocolate chips per cookie.
- Place the cookies on the baking sheet about 4 inches apart. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Ju
can I make dough day in advance, leave in fridge n bake following day?
Lee
Hi there! Yes! If you check out the FAQs section of the blog post, I say you are able to make the dough the night before. Keep the dough in a bowl and cover the top with plastic wrap in the fridge. If doing this, there is no need to freeze the dough prior to baking. Or you can form the dough into a disc, wrap it in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using. Hope this helps!
Ginny
These are so good- the marshmallows are a fun addition!
John
This cookie was so yummy. I love the marshmallows and the melted chocolate chips! 5 stars!