Name: Brown Butter Chocolate Chip Marshmallow Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter (1.5 sticks, browned and cooled); 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup light brown sugar (packed); 1/3 cup granulated sugar; 2 large eggs (room temperature); 2 teaspoons pure vanilla extract; 3/4 cup semi-sweet chocolate chips (plus 1/2 cup (85g) for topping); 1 1/4 cups mini marshmallows

Jump to Recipe· 4.1 from 39 reviews

If you are craving a cookie that takes your taste buds on an unforgettable journey, the Brown Butter Chocolate Chip Marshmallow Cookies Recipe is exactly what you need. These cookies boast a rich, nutty flavor thanks to the browned butter, a perfect balance of sweetness from chocolate chips and mini marshmallows, and a delectably soft, almost gooey texture that melts in your mouth. Each bite is a warm hug of comforting indulgence, making this recipe one of my all-time favorites to share with friends and family. Get ready to dive into a baking adventure that’s as rewarding as the cookies are delicious!

Ingredients You’ll Need

The image shows eight clear glass bowls and two brown eggs arranged neatly on a white marbled surface. Starting from top right, one bowl has three sticks of pale yellow butter. Below that, a large bowl holds a mound of white powdered sugar. To the left, another bowl is full of small white marshmallows. Near the center, a small bowl contains a dark amber liquid, likely vanilla extract. Two light brown eggs lie side by side below the marshmallows and amber liquid. Below the eggs, a bowl is filled with light brown sugar. To the right of the brown sugar, two bowls contain dark brown and almost black chocolate chips of different sizes. Finally, a small bowl full of white granulated sugar is placed on the bottom left. The bowls and eggs are evenly spaced with soft natural light shining from above, creating soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to baking these spectacular cookies, and luckily, they’re simple pantry staples that each play an essential role in the final taste and texture. From the golden richness of the brown butter to the stretchy sweetness of mini marshmallows, every component is important.

Unsalted butter (3/4 cup): Browning this butter brings out a deep nutty aroma that transforms the cookie’s flavor profile.
All-purpose flour (2 1/4 cups): Provides the structure and tenderness to the dough for cookies that hold their shape perfectly.
Baking soda (1 teaspoon): Acts as the leavening agent, helping the cookies rise and become wonderfully soft.
Salt (1/2 teaspoon): Just a pinch enhances all the sweet flavors and balances the richness.
Light brown sugar (1 cup, packed): Adds moisture and a hint of molasses, complementing the browned butter beautifully.
Granulated sugar (1/3 cup): Gives a slight crispness and contrasts the softness of the cookies.
Large eggs (2, room temperature): Bind the dough together and help develop the cookie’s tender crumb.
Pure vanilla extract (2 teaspoons): Infuses warmth and enhances the chocolate and marshmallow flavors.
Semi-sweet chocolate chips (3/4 cup plus 1/2 cup for topping): Provide melty, chocolatey pockets for every bite.
Mini marshmallows (1 1/4 cups): Add a gooey surprise and a fun chewy texture that sets these cookies apart.

How to Make Brown Butter Chocolate Chip Marshmallow Cookies Recipe

Step 1: Brown the Butter

Start by melting the unsalted butter over medium heat in a saucepan. Stir constantly as it bubbles, foams, and transforms from yellow to a gorgeous golden brown color, releasing a warm, nutty aroma. This step, though requiring patience, is key—it deepens the flavor and gives these cookies their unique richness. Let the brown butter cool completely before moving on, or pop it in the fridge for a quicker cooldown.

Step 2: Prepare Your Workspace

While the butter cools, take this time to measure all the ingredients and preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to ensure nothing sticks and cleanup stays easy. This preparation makes the rest of the process smooth and stress-free.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This combination will create the perfect base to give your cookies that soft yet structured texture.

Step 4: Combine the Wet Ingredients

Once the brown butter is completely cooled, whisk in the brown sugar and granulated sugar until smooth and well blended. Next, add the eggs one at a time along with the vanilla extract and whisk together. This helps the dough emulsify perfectly, ensuring even baking and great flavor balance.

Step 5: Bring Wet and Dry Ingredients Together

Gradually fold the flour mixture into the wet ingredients with a spatula until just combined. Your dough will feel soft, sticky, and a little greasy due to the brown butter, and that’s exactly what you want. Finally, fold in the chocolate chips gently so they are evenly distributed without overmixing.

Step 6: Chill the Dough (Highly Recommended)

The dough will be sticky and tricky to handle right away, so chilling it for 2 hours or even overnight in the refrigerator tightens it up and deepens the flavors. If you’re short on time, the freezer can help chill it faster for about 15-30 minutes. This step pays off with easier shaping and better baked results.

Step 7: Shape and Add Marshmallows

Using a medium cookie scoop (around 2 tablespoons), scoop dough balls onto your parchment-lined sheets, spacing them about 3 inches apart. Flatten each ball, nestle two mini marshmallows inside, then reshape the dough into a ball so the marshmallows stay hidden inside. Wetting your hands slightly will help manage the sticky dough. Place the balls back on the sheet, then press a few extra chocolate chips and torn mini marshmallows on top for that irresistible gooey look.

Step 8: Bake to Gooey Perfection

Bake one sheet at a time for 10 to 13 minutes, watching closely until the edges are set but the centers remain soft and slightly underbaked. This ensures your cookies stay deliciously soft and chewy instead of turning crisp. Timing here is everything, so keep a close eye!

Step 9: Reshape and Cool

Right out of the oven, gently “scoot” each cookie back into a neat circle using a spatula or the back of a spoon. This step might seem small but makes all the difference in the final presentation. Let the cookies cool on the pan for 10 minutes to firm up, then transfer to a wire rack to cool completely. Trust me, waiting is hard but the melted marshmallow center is worth it!

How to Serve Brown Butter Chocolate Chip Marshmallow Cookies Recipe

A clear glass bowl sits on a white marbled surface, with a thin layer of golden brown foam liquid flowing from a white container above it, creating bubbles as it pours. The liquid texture is smooth and slightly frothy, showing a gradient from dark amber near the top inside the container to a lighter foamy tan as it falls. The white container spills the liquid gently downward, with foam clinging to its inner edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies are beautiful enough to enjoy as-is, but a light dusting of powdered sugar or a few extra mini marshmallows on top adds a charming touch. For a festive twist, you can sprinkle a pinch of sea salt flakes to enhance the chocolate and brown butter notes even more.

Side Dishes

Pair these cookies with a cold glass of milk or a cozy cup of hot cocoa to complement their rich, gooey texture. If you’re serving them after a meal, a scoop of vanilla bean ice cream on the side makes the dessert feel extra indulgent and balanced.

Creative Ways to Present

For parties or gifts, stack the cookies in a mason jar layered with parchment paper and tie with a rustic ribbon. You can also gently warm cookies and sandwich them with a scoop of ice cream for dreamy homemade ice cream sandwiches that wow every time.

Make Ahead and Storage

Storing Leftovers

These cookies stay soft and tasty when stored in an airtight container at room temperature for up to 4 days. Layer them with parchment paper to prevent sticking, and savor that rich flavor even after a few days.

Freezing

You can freeze the cookie dough balls before baking or the fully baked cookies themselves. For dough, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Baked cookies freeze well too—wrap tightly in plastic wrap and foil to maintain softness.

Reheating

To enjoy that fresh-from-the-oven warmth, reheat cookies in a microwave for 10-15 seconds or in a 300-degree oven for 5 minutes. This will revive the gooey centers and make the chocolate chips melty again. Just be careful not to overheat and dry them out!

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to avoid an overly salty taste. Unsalted butter gives you better control over seasoning.

Why is the brown butter step important?

Brown butter adds a deep, nutty richness that transforms ordinary cookies into something extraordinary. Skipping it means losing out on a key flavor layer.

Can I substitute mini marshmallows with regular-sized ones?

You can, but mini marshmallows melt more evenly throughout the cookie. Larger marshmallows might create big gooey pockets that affect the texture.

Is chilling the dough necessary?

Chilling helps manage the sticky dough and improves texture and flavor. While you can bake immediately, chilling is highly recommended for best results.

How do I prevent the marshmallows from burning?

Keeping marshmallows tucked inside the dough reduces burning. Also, topping cookies with marshmallows and chocolate chips just before baking and watching baking time closely helps keep them gooey and soft.

Final Thoughts

There’s nothing quite like the joy of biting into a warm, soft cookie with pockets of melted chocolate and melt-in-your-mouth marshmallows, all elevated by the caramel undertones of brown butter. This Brown Butter Chocolate Chip Marshmallow Cookies Recipe is truly a showstopper for any occasion or simply whenever you crave a little indulgence. I can’t wait for you to try baking these yourself—you’ll love every luscious bite just as much as I do!