Marshmallow Creme Stuffed Chocolate Chip Cookies

Classic chocolate chip cookies stuffed not with a marshmallow, but with marshmallow creme! It makes the cookies so soft and chewy on the inside, and there is a perfect crisp on the edges!  

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

Several weeks ago my brother Eric mentioned in passing that he made marshmallow-stuffed cookies. “I used marshmallow creme,” he said. “Way better than a regular marshmallow.”

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

And thus began my obsession. He was right of course: marshmallow and marshmallow creme are totally different. Creme is not solid at room temperature; it’s the consistency of thick, gooey frosting. (In fact I use it as a frosting on this Mississippi Mud Cake << so good.) I could not wait to try it inside a cookie.

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

But it didn’t work out quite as expected…about 7 times in a row. My Instagram Story followers got to (had to?) hear all about the many, many failures I had in my attempts to make these cookies work. Wanna see?

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

I’m PRETTY sure (it’s all a blur…) on the left are Browned Butter Chocolate Chip Cookies, and the right is a classic all butter recipe, no browning.)

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

Hm, what to do with crunchy reject cookies? (People always ask me what I do with all my “leftover food” and I’m over here like, I don’t understand.)

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

(Baking all butter from frozen still cooled way flat. The one on the right is the final recipe. CRISCO, PEOPLE. It does a mallow good.)

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

Final shoot day. (I’m always getting crap from people on social media about my ugly nails, so here’s me making 3/10 of an effort.)

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

(make sure you “patch up” any marshmallow that peeks through)

First I tried to freeze dollops of marshmallow cream, just like I froze little nuggets of Nutella to go inside these Nutella Stuffed Browned Butter Blondies. (<< Have you made those yet??) It didn’t go over so well. They just flattened into little pancakes before freezing. And then melted everywhere when baked. (Refrigerated marshmallow creme works best).

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

I tried a few other cookie recipes but finally just came back to my tried and true. The first chocolate chip cookie recipe I published on this blog was back in 2012: My Favorite Chocolate Chip Cookies.

I think the reason it worked is because there is shortening in the recipe (butter-flavored Crisco is the best.) It holds it’s shape better, and since all marshmallow wants to do is erupt like lava and spread your cookies into flat discs, shortening helps them keep their cookie shape. They are not the puffiest cookies in the world, but they are SO CHEWY in the middle. (Just like these Texas Cowboy Cookies.) Isn’t it great having all kinds of cookies to love??

Marshmallow Creme Stuffed Chocolate Chip Cookies from The Food Charlatan

You guys HAVE to let me know if you try these! A recipe that takes me this long to get right turns into a little marshmallow cookie baby, and thus becomes close to my heart.  Share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.

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One year ago: Cherry Tomato, Leek, and Spinach Quiche
Two years ago: Dark Chocolate Waffles with Ganache and Strawberries
Three years ago: Homemade Oreo Brownies

Marshmallow Creme Stuffed Chocolate Chip Cookies

Yield: Makes 2-3 dozen large cookies

Recipe by The Food Charlatan


  • 1 cup (2 sticks) butter, softened
  • 1/2 cup butter-flavored shortening
  • 1 and 1/4 cups granulated sugar
  • 1 and 1/4 cups brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla
  • 4 and 3/4 cups all purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 1 and 1/2 teaspoons kosher salt
  • 2 and 1/2 cups semi-sweet chocolate chips
  • 1 (7 ounce) jar marshmallow creme, chilled in the fridge for about an hour
  • more chocolate chips to press into the dough


  1. In a large bowl or stand mixer, cream the butter until it is light and fluffy. Add the shortening and beat well for 1 minute.
  2. Add the granulated sugar and the brown sugar, beat for 1 minute.
  3. Add 3 eggs and 1 tablespoon vanilla. Beat until well incorporated, scraping the bottom and sides.
  4. Add 4 and 3/4 cup flour that has been spooned into the measuring cup (not packed or scooped). Don't stir.
  5. Use a small spoon to stir the baking soda and salt into the flour, then stir the flour in.
  6. When there are still streaks of flour in the mixture, add 2 and 1/2 cups chocolate chips. You may need to switch to a wooden spoon at this point if you have a wussy mixer. Don't over mix!!! Stir until just combined.
  7. Cover and refrigerate the dough for at least 2 hours, until completely chilled. Put the jar of marshmallow creme in the fridge too. (Peel off the foil under the lid first! Way easier when it's not cold.)
  8. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper
  9. Use a tablespoon to make 2 balls of dough. Flatten them out with your hands to form a disc.
  10. Use a small spoon to scoop a generous teaspoon of the cold marshmallow creme onto one of the discs. See photos.
  11. Place the other disk on top and use your fingers to pinch the edges and seal the marshmallow inside. Use more dough to "patch" it if there is a leak! Make sure all the marshmallow is covered or you will have marshmallow lava all over your baking sheets.
  12. Place the dough on the cookie sheet. Make sure there are at least 2 inches of space in between each cookie.
  13. Press a few more chocolate chips on the top of each ball of dough BEFORE it goes in the oven. (I usually press them in just after baking, but it made them even flatter and I wanted them to keep some of their puff.)
  14. Bake at 350 for about 10-12 minutes, until they are golden on the edges and still a little shiny on top.
  15. Let cool on the pan for about 5 minutes, then remove to a wire rack to cool. (I mean, if you're into that. I eat them as soon as the marshmallow has cooled to a not-tongue-burning level.)
  16. Drink with milk!

Source: I adapted these from My Favorite Chocolate Chip Cookies, which are an old classic.

More cookies to love!

Texas Cowboy Cookies << I just made these again the other night. I forgot how amazing they are! Used Rice krispies instead of corn flakes, it worked great.

Texas Cowboy Cookies (Cow Chips) from The Food Charlatan


Nutella Stuffed Gingerbread Cookies << so delicious!!

Nutella-Stuffed Gingerbread Cookies from The Food Charlatan


Brown Butter Chocolate Chip Cookies << don’t try to stuff these with marshmallow creme. :)

Brown Butter Chocolate Chip Cookies from The Food Charlatan


Other cookies with marshmallow!

Hot Cocoa Cookies from my friend Glory at Glorious Treats << her most popular recipe!
Reese’s Marshmallow Peanut Butter Chip Cookies from Oh Sweet Basil
Molasses Spice Cookies with Toasted Marshmallow from A Spicy Perspective

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  1. says

    You hooked me with marshmallow creme. It’s also good on ice cream before topping with hot fudge or caramel sauce.

    Have you made empty tomb rolls with your kids? We do this the week before Easter. Roll out pieces of bread dough (I use frozen roll dough because it’s already the right size) Wrap the bread around a large marshmallow and seal all edges. Let rest and rise then bake as usual. It’s a craft and snack all in one.

    • says

      What!! Why have I never put marshmallow creme on ice cream!! Ahhhh!!!

      And yes, I literally just made Empty Tomb rolls for the first time on Easter sunday with the kids! It was great. I cried during the lesson part and they were just like, Jesus is a marshmallow? Haha. I love the tradition and plan to do it every year now. (Except I cheated and used a can of biscuits. Maybe I’ll be more ambitious next year!!)

    • says

      Oh my gosh, same thing last Christmas Lily! I was making lots of different cookies and had some crushed peppermint in a bowl for another project. I decided to roll my gingersnaps in it (instead of sugar) and then bake. FAIL! They totally melted of course. (I mean. I still ate them.) :) Thanks Lily! And you totally have to try the cookies and milk cereal!

  2. stephanie says

    around here this is called marshmallow fluff :) if you can get some, i hear it’s way better than creme ;) (teasing aside, i do wonder if there would have been any difference in your testing!)

    same packaging since forever! also the source of fluffernutters, classic fudge, and the best hot chocolate topping ever. (as the hot chocolate below heats up the fluff, it spreads and makes a “lid”, keeping it warmer longer. and of course it doesn’t just dissolve like whipped cream.)

    had to laugh at the nailpolish shot! that’s something i would do. food photography is funny that way – always a whole other story just out of frame! (like when i discovered that many of the food photographers on IG don’t actually have beautiful stone slabs or old farmhouse tables…they’re just using these little background boards about the size of a large cutting board that you buy online, lol!)

    • says

      You are so right, I should have said fluff so people know what I’m talking about in the Midwest! Around here fluff means fart. (TMI?) lol
      Also, marshmallow creme on HOT CHOCOLATE?????? omg!!!!
      And I had to laugh at you discovering that bloggers use boards. that’s soooo funny! tricks of the trade :)

      • stephanie says

        omg, i did not know that about ‘fluff’ lol!! reminds me, have you ever heard of or made ‘nuns farts’? i’ve never had it but supposedly it’s a dessert that’s been around awhile, haha! (i think it’s some kind of cookie or merengue or something.)

  3. Dee Rhodes says

    Ohhhhh, my go to snack when I “need” to get to the grocery store is graham cracker, Nutella, and marshmallow cream, so when I saw this…I knew!!! I can ‘t wait to bake a batch of these bad boys….may need to get to the store and get another jar of the marshmallow cream…been hitting that jar a lot lately;) (oh, and “who” seriously makes comments about nails when there’s yummy deliciousness on the screen????….not a serious baker..OR eater or baked goods!

    • says

      oh my gosh, best snack idea ever!! I’m so trying that soon! Now I just want to do a Nutella Marshmallow mashup recipe. mmm. And yeah, the nails. I don’t know what it is with people. Cookies > nails. :)

  4. Mike says

    The wife made these this weekend… holy smokes! These are delish! Thanks for sharing the recipe!

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