Have you noticed that I’m a “fly by the seat of my pants” cookie kind of girl? As in, I get a cookie craving and randomly starting measuring and mixing. There’s really no rhyme or reason. Whatever is in my pantry and sounds good. Now, this certainly hasn’t always lead to fabulous cookie results, but it also hasn’t always ended in a disaster either. Insert these totally delicious Marshmallow Chocolate Chip Cookies.


Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

I found myself, probably during that late afternoon slump, craving a hit of cookie goodness. To my freezer I dashed only to find I had none, zero, a big fat nil, of cookies stashed there. Well, shoot…that can only mean one thing…I had to bake a batch in a beat.

Raiding my pantry I found a. bag of chocolate chips and some mini marshmallows. “I can work with that!” I thought to myself and started creaming my butter and sugar to start what ended up being an incredibly delicious dairy-free marshmallow chocolate chip cookie!

Looing for a classic chocolate chip cookie recipe, here’s my absolute favourite go-to Chocolate Chip Cookie. Or maybe you’re feeling like a bit of extra chocolate. If that’s the case here’s my Double Chocolate Caramel Cookie recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marshmallow Chocolate Chip Cookies


  • Author: Katie
  • Total Time: 20 Minutes
  • Yield: 3.5 Dozen 1x

Description

Thick and chewy dairy-free cookies loaded with mini marshmallows and chocolate chips.


Ingredients

Scale

COOKIES:

  • 1 cup dairy-free salted butter, room temperature

  • 1 ½ cup white sugar

  • 2 large eggs, room temperature

  • 1 tbsp. vanilla extract

  • 2 ¾ cups all-purpose flour

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 2 tsp. coarse sea salt

  • 1 ½ cups dairy-free chocolate chips

  • 1 ½ cups mini marshmallows


Instructions

EQUIPMENT:

COOKIES:

  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

  2. In the bowl of a stand mixer cream butter and sugar on high for 3 minutes until light and fluffy with the paddle attachment.

  3. Add in eggs, and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.

  4. Add in flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and dough forms.

  5. Mix in the chocolate chips and mini marshmallows until just incorporated.

  6. Using a 1.5 tbsp. cookie scoop drop the cookie dough onto parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.

  7. Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!

  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 146
  • Sugar: 12 Grams
  • Sodium: 144 Miligrams
  • Fat: 7 Grams
  • Saturated Fat: 4 Grams
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 0 Grams
  • Carbohydrates: 20 Grams
  • Fiber: 1 Gram
  • Protein: 1 Gram
  • Cholesterol: 20 Miligrams

Keywords: baking, cookies, marshmallow, chocolate chip, no-chill, dairy-free, dairy-free cookie