If you love soft, gooey cookies with crispy edges and lots of chocolate chips, this Giant Chocolate Chip Marshmallow-Stuffed Cookie is going to be a favorite. It has a thick, bakery-style cookie exterior with plenty of chocolate chips and a warm, gooey marshmallow center that melts as the cookie bakes.
This recipe is inspired by the cookie shown in your photo. The outside looks golden and slightly crisp, while the center has that soft, melted filling that makes the cookie look extra indulgent.
It’s basically everything you love about a classic chocolate chip cookie, just made bigger, thicker, and way more fun.
Why You’ll Love This Cookie
There’s something special about a giant cookie. Instead of making a whole tray of small cookies, you get one huge dessert that you can slice and share.
This cookie is:
- Soft and chewy in the center
- Golden and lightly crisp around the edges
- Packed with chocolate chips
- Filled with a gooey marshmallow center
- Easy to customize
- Perfect for sharing
- Great served warm
You can also make individual oversized cookies if you don’t want to make one giant cookie.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
For the Gooey Center
- 1 cup mini marshmallows
- 2 tablespoons cream cheese, softened
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
You can also use marshmallow creme instead of the mini marshmallows if you want an even softer, gooier center.
How to Make the Cookie
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
If you’re making one giant cookie, use a large baking sheet because the cookie will spread as it bakes.
2. Cream the Butter and Sugar
Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.
Beat for about 2–3 minutes, until the mixture becomes light and creamy.
Brown sugar is important here because it helps give the cookie that soft, chewy texture while adding a deeper caramel-like flavor.
3. Add the Egg and Vanilla
Add the egg and vanilla extract.
Mix until everything is well combined.
Scrape down the sides of the bowl if needed.
The mixture should look smooth and creamy at this point.
4. Mix the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Cornstarch
- Baking soda
- Baking powder
- Salt
Cornstarch helps make the cookie soft and tender without making it cakey.
5. Combine the Dough
Slowly add the dry ingredients to the butter mixture.
Mix just until the flour disappears.
Don’t overmix the dough. Overmixing can develop too much gluten and make the cookie tougher than you want.
6. Add the Chocolate Chips
Fold the chocolate chips into the dough using a spatula or wooden spoon.
Save a small handful of chocolate chips for the top.
Semi-sweet chocolate chips work well because they balance the sweetness of the cookie and marshmallow filling, but you can use milk chocolate, dark chocolate, or even a combination.
Making the Gooey Filling
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in the mini marshmallows.
The cream cheese mixture helps give the center a creamy texture while the marshmallows become soft and gooey in the oven.
If you prefer a simple marshmallow center, you can skip the cream cheese mixture and use marshmallow creme instead.
How to Stuff the Cookie
This is the most important part.
Take about two-thirds of the cookie dough and place it on the prepared baking sheet.
Shape it into a thick round disk.
Don’t flatten it too much.
Create a shallow well in the middle of the dough, leaving plenty of dough around the edges.
Spoon the marshmallow filling into the center.
Now take the remaining cookie dough and gently flatten it between your hands.
Place it over the filling.
Carefully pinch the edges together to seal the filling inside.
Make sure there aren’t any large gaps around the edges. If the filling is exposed, it may leak out while baking.
Press a few extra chocolate chips into the top of the cookie.
Bake the Giant Cookie
Place the cookie in the preheated oven.
Bake for approximately 18–25 minutes, depending on the thickness of your cookie and your preferred texture.
The edges should look golden brown while the center should still look slightly soft.
Don’t wait for the center to look completely firm.
The cookie will continue cooking from the residual heat after you remove it from the oven.
Overbaking is one of the easiest ways to lose that soft, gooey center.
Let It Cool
This part can be hard because the cookie will smell amazing.
Let it cool on the baking sheet for at least 15–20 minutes.
The center will be extremely hot when it first comes out of the oven.
Allowing it to rest also helps the cookie firm up enough to cut without completely falling apart.
If you want the center extra gooey, serve it while it’s still warm.
How to Get That Bakery-Style Look
For a thick cookie like the one in the photo, don’t flatten the dough too much before baking.
A thicker dough produces a chunky, bakery-style cookie with a soft center.
You can also press extra chocolate chips into the top immediately after the cookie comes out of the oven.
This gives it that loaded chocolate-chip look.
For an extra golden top, you can brush a tiny amount of melted butter over the surface before serving, although this is completely optional.
What If the Marshmallow Leaks Out?
Don’t worry if a little filling escapes.
As the cookie bakes, marshmallows can expand and create cracks in the top.
In fact, those cracks can make the cookie look even more homemade and delicious.
To reduce leakage, make sure the filling is completely surrounded by cookie dough and that the seams are well sealed.
You can also chill the stuffed cookie for 15–20 minutes before baking. This helps the dough hold its shape better.
Serving Ideas
This giant cookie is best served warm.
Cut it into wedges and serve it with:
- Vanilla ice cream
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Fresh strawberries
- A cold glass of milk
For the ultimate dessert, put a scoop of vanilla ice cream directly on top of a warm cookie slice and drizzle it with chocolate sauce.
The hot cookie and cold ice cream make an amazing combination.
Can I Make Smaller Cookies?
Absolutely.
Instead of making one giant cookie, divide the dough into 8–10 large portions.
Flatten each portion, add a small amount of filling to the center, and cover it with more dough.
Seal the edges and place the cookies on a parchment-lined baking sheet.
Bake for around 12–16 minutes, keeping an eye on the edges.
The exact time will depend on how large and thick you make them.
Storage
Store leftover cookies in an airtight container at room temperature for up to 3 days.
For a softer texture, place a small piece of bread inside the container. The bread can help keep the cookies from drying out.
You can also refrigerate the cookies if you prefer, but let them come to room temperature before serving.
For that fresh-from-the-oven texture, microwave a slice for about 10–15 seconds before eating.
Can I Freeze the Dough?
Yes!
Prepare the stuffed cookie dough, wrap it tightly, and freeze it before baking.
When you’re ready to bake, place it on a parchment-lined baking sheet.
You may need to add a few extra minutes to the baking time if baking directly from frozen.
You can also freeze baked cookies in an airtight freezer-safe container for up to about 2–3 months.
Final Thoughts
This Giant Chocolate Chip Marshmallow-Stuffed Cookie takes the classic chocolate chip cookie and turns it into something much more exciting. It’s thick, golden, packed with chocolate chips, and has a warm gooey center that makes every bite feel like a bakery treat.
It’s perfect for birthdays, movie nights, sleepovers, bake sales, or whenever you’re craving a seriously indulgent dessert.
Serve it warm with a scoop of vanilla ice cream, grab a spoon, and dig right into that gooey center.
