Can I use regular chocolate chips instead of dark chocolate chips?

Absolutely! Semi-sweet, milk chocolate, or even white chocolate chips will work. You can also mix two varieties together for an extra chocolatey cookie.

How do I keep the marshmallows from melting out of the cookies?

Try to keep most of the mini marshmallows tucked inside the cookie dough rather than sitting around the edges. You can press a few on top for that gooey look, but avoid placing them directly against the baking sheet where they can melt and stick.

How do I know when the cookies are done?

Take the cookies out when the edges are lightly golden but the centers still look slightly soft . They may look a little underdone in the middle, but that's what you want! Let them cool on the baking sheet for about 5 minutes, and they'll firm up while staying soft and gooey inside.

Easy Oreo Marshmallow Chocolate Chip Cookies

Description

Easy Oreo Chocolate Chip Marshmallow Cookies are soft, gooey, and loaded with Oreo cookie pieces, dark chocolate chips, and melty mini marshmallows. A fun homemade treat that’s perfect for birthday parties, holidays, family gatherings, or whenever you’re craving an extra-special cookie!

Ingredients

Units Scale

1/2 cup of Unsalted Butter Softened
1/2 cup of Brown Sugar
1/4 cup of Granulated Sugar
1 Egg
1 Teaspoon of Vanilla Extract
1 1/2 cups of All Purpose Flour
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Sea Salt
1 Tablespoon of Almond Milk if needed
1 cup of Dark Chocolate Chips
1 cup of Mini Marshmallows
8-10 Oreo Cookies Crushed

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Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix the softened butter, brown sugar, and granulated sugar until smooth and creamy.
Mix in the egg and vanilla.
Add the flour, baking soda and sea salt. Mix until a dough forms. If the dough seems to dry add a tablespoon of almond milk.
Fold in the chocolate chips, the mini marshmallows and the Oreo pieces.
Scoop 2 tablespoon portions of dough onto the baking sheets, leaving about 2 inches between them. Gently press a few Oreo pieces, chocolate chips and marshmallows on top.
Bake for 9-11 minutes, until the edges are golden and the centers still look soft.
Remove from oven and let the cookies cool on the pan for 5 minutes before moving them to a rack. They will firm as they cool. Ready for your next family gathering. Enjoy!!

Notes

Don’t overbake: Remove the cookies when the edges are lightly golden but the centers still look soft. They’ll continue to firm up as they cool.
Keep marshmallows tucked in: Try to keep most of the mini marshmallows inside the cookie dough. Marshmallows touching the baking sheet can melt and become sticky.
Make them bakery-style: Before baking, press a few extra Oreo pieces, chocolate chips, and mini marshmallows into the tops of each cookie.
Let them cool on the pan: Give the cookies about 5 minutes on the baking sheet before transferring them to a cooling rack.
Chocolate swaps: Semi-sweet, milk, or white chocolate chips can be substituted for the dark chocolate chips.
Storage: Store completely cooled cookies in an airtight container at room temperature for about 3–4 days.

Prep Time: 10 Minutes
Cook Time: 11 Minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Cookie
Calories: 322
Sugar: 24.7 g
Sodium: 175.6 mg
Fat: 15.2 g
Carbohydrates: 43.3 g
Protein: 3.2 g
Cholesterol: 24.6 mg