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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!   

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 24
Calories: 424 kcal
Course: Dessert
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  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!

Notes

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

Nutrition Information

Serving 1g Calories 424kcal (21%) Carbohydrates 58g (19%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 45mg (15%) Potassium 160mg (5%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 279IU (6%) Calcium 31mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 424

% Daily Value*

Serving 1g
Calories 424kcal 21%
Carbohydrates 58g 19%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 45mg 15%
Potassium 160mg 3%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 279IU 6%
Calcium 31mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.