These Cherry & Marshmallow Chocolate Chunk Cookies are sweet, chewy, and full of flavor, with a bright pop of tartness from the cherry pieces. They’re a delightful homemade cookie that pairs perfectly with a glass of milk.
Cherry & Marshmallow Chocolate Chunk Cookies
I had a lot of fun developing this cookie recipe while visiting my father-in-law’s house over the holidays. He has an amazing pantry stocked with treats, and the kids always race in to see what they can find. These cookies started as a pantry-inspired experiment: I grabbed a few items that looked fun together, enlisted Reed to help, and we made these delicious cookies.
Below you’ll find photos, tips, and the full recipe so you can make them at home.
Here’s the ingredient lineup. If you can’t find the exact cherry sticks used here, don’t worry—orange, raspberry, or other fruit-flavored candy sticks will work nicely and add their own twist.
This is my special helper for the day—Reed. He and I both love chocolate chip cookies, so it was extra fun baking together.
Cherry sticks ready to be chopped. You can usually find them at specialty stores, but other fruit-flavored sticks will also be great.
How to Make These Gooey Cherry Cookies
The combination of marshmallows and milk chocolate chunks gives these cookies a unique texture and flavor. If you don’t have a block of chocolate to chop, chocolate chips are an easy and delicious substitute.
Start by creaming the butter and sugars until light and fluffy.
Beat until the mixture is light and airy.
Add eggs and vanilla for richness and flavor.
Mix in the dry ingredients, then fold in the chopped cherry sticks, chocolate chunks, and marshmallows.
Reed helping with the dry ingredients makes it extra fun.
I used flat marshmallows from the pantry, but mini marshmallows or regular ones cut into pieces will work well.
Chop the cherry sticks into small pieces so they distribute evenly through the dough.
Add chocolate chunks for large pockets of melty chocolate.
The dough is rich and irresistible—perfect for scooping into cookies.
Form into scoops—make a few giant cookies and a few smaller ones if you like. Press each cookie down about 1/2 inch so they spread evenly while baking.
Cherry pieces peek through the tops—so pretty and tasty.
Bake until set. A helpful tip: when the cookies come straight out of the oven, some marshmallow may have oozed onto the baking sheet. Quickly use a plastic knife or spatula to push that melted marshmallow back onto the cookie—this helps the marshmallow set neatly around the cookie as it cools.
These cookies are gorgeous and delicious. The melted marshmallow adds a soft, chewy texture and the cherry bits bring a sweet-tart contrast. If you can’t find cherry sticks, other fruit flavors will work beautifully.
I didn’t capture a full photo of the adorable kids’ picnic table where I photographed the cookies—my talented sister-in-law Kacie made it as a gift, and it was the perfect backdrop.
Enjoy these cookies warm or at room temperature. They’re a real crowd-pleaser and a fun twist on classic chocolate chunk cookies.
Cherry & Marshmallow Chocolate Chunk Cookies
Equipment
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Oven
Ingredients
- 2 sticks unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 30-40 cherry sticks chopped
- 2 cups chocolate chunks
- 80 mini marshmallows or regular marshmallows cut into quarters
Instructions
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone liner.
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Beat the softened butter with granulated and brown sugar in a stand or electric mixer until well combined and light, about 2 minutes. Add eggs and vanilla and mix until incorporated.
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Gradually add the flour, baking soda, and kosher salt. Fold in the chopped cherry sticks, chocolate chunks, and marshmallows until just combined.
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Using a medium cookie scoop, place dough on the prepared baking sheet about 1 inch apart. Bake 9–12 minutes, or until cookies are baked to your liking. As soon as each cookie comes out of the oven, use a plastic knife to push any melted marshmallow back around the cookie so it sets neatly.
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Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy.
Nutrition
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