Marshmallow Chocolate Chip Marry Me Cookies


This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Marshmallow Chocolate Chip Marry Me Cookies recipe by Barefeet In The Kitchen
Chewy, gooey, marshmallow-y chocolate chip cookies are a very fun way to put a twist on our favorite chocolate chip cookie, the I Want To Marry You Cookie.

The cookie dough can be made with the traditional recipe or with the gluten-free version. They are both delicious. These cookies were inspired by the abundance of Homemade Marshmallows in my house and a desire to make something fun for the kids.

Were these cookies messy? yes. Difficult to make? Moderately, but really not too hard. More time consuming that the average scoop and bake cookie? It did take a little longer to make these, but the fun of a gooey marshmallow filled chocolate chip cookie was well worth the effort.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Marshmallow Chocolate Chip Marry Me Cookies recipe by Barefeet In The Kitchen
Check out all of the Gluten Free Dessert Recipes on this website!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Marshmallow Chocolate Chip Marry Me Cookies

Servings: 3 dozen 3-4" cookies


  • 1 batch of traditional or gluten free cookie dough
  • 18 large marshmallows cut in half, I used these Vanilla Bean Homemade Marshmallows


  • Set a plate or tray next to the bowl of cookie dough. Scoop a 2-3 tablespoon size ball of cookie dough and place it in the palm of your hand. Make an indent in the center and press the marshmallow piece into it. Smooth the dough around the marshmallow and then place the ball of cookie dough onto a plate or tray. Once the cookie dough has all been stuffed with marshmallows, place the balls of dough into the refrigerator to chill for at least an hour.
  • Preheat the oven to 325. Place the cookie dough balls onto a parchment or silpat lined tray (this is required, or the cookies will stick to the tray). I only placed about 8 cookies on each full size baking sheet. These cookies will spread out a good bit. Bake for 12 minutes. Remove from the oven and leave them on the baking sheet to cool completely. If you are using parchment paper, you can simply lift the parchment paper at one end and slide it onto a cooling rack. Do not attempt to move the individual cookies off the sheet until they are completely cool.
  • When they are completely cool, store them in an airtight container. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , , , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

5 Comments Leave a comment or review

    Rate & Comment


  1. Chris says

    I was surprised at how easy it was to make marshmallows, definitely a different texture. I like this cookie idea, kind of like tin roof sundae ice cream but in a cookie.