Chocolate Chip Brown Butter Piped Marshmallow Cookies
These Chocolate Chip Brown Butter Marshmallow Cookies are soft, chewy, and loaded with chopped chocolate, then topped with a cloud of homemade vanilla bean marshmallow. The cookie base is buttery and deeply golden from the brown butter, while the marshmallow sets into a soft, fluffy topping that makes them feel extra special. They’re cozy, nostalgic, and a little bakery-box dramatic in the best way.
What's in these amazing cookies:
Deep Flavor Profile: The use of cooled brown butter creates a deeply golden, nutty base that pairs perfectly with rich chocolate.
Textural Contrast: Enjoy the combination of a chewy cookie filled with chocolate shards and a soft, fluffy vanilla bean marshmallow cloud.
Bakery-Style Aesthetic: Piped marshmallow topping gives these cookies a professional, "bakery-box" look.
Make-Ahead Friendly: The dough benefits from an overnight chill, allowing you to prep in advance for the best texture.
Tips for Success
Temperature Matters: Ensure your brown butter is completely cooled before creaming it with the sugars to maintain the right dough consistency.
Sanitize Your Tools: Before making the marshmallow, wipe your stand mixer bowl and whisk attachment with a little vinegar to ensure they are completely grease-free.
Bloom the Gelatin: Give the gelatin time to sit in the water so it "pucks" properly before being added to the hot syrup.
Chill the Dough: Don't skip the 1-hour minimum chill time; this prevents the cookies from spreading too thin during baking.
Yield: Approximately 10–12 bakery-style cookies.
Ingredients
Brown Butter Chocolate Chip Cookies
105 g brown butter, cooled
1 tsp honey
145 g brown sugar
30 g granulated sugar
1 large egg
1 tbsp vanilla extract, or seeds from ½ vanilla bean
160 g all-purpose flour
½ tsp baking soda
½ tsp kosher salt
155 g chopped chocolate shards or chocolate chips
Vanilla Marshmallow
205 g granulated sugar
20 g white corn syrup
35 g water
6 g gelatin
30 g water, for blooming gelatin
45 g egg whites
Seeds from ½–1 vanilla bean
Don't skip this:
The "Scoot" Technique: For perfectly round edges, use a round cutter or glass to gently "scoot" the cookies into a circle immediately after removing them from the oven while they are still warm.
The Soft Meringue Stage: When making the marshmallow, start whipping the egg whites gently while the syrup boils so they reach a soft peak right as the syrup hits 240–245°F.
Patience is Key: Let the piped marshmallow set at room temperature for at least 4–5 hours; this ensures the texture is stable and won't be too sticky when you take a bite.
Instructions
Make the Cookie Dough
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate bowl, cream together the cooled brown butter, honey, brown sugar, and granulated sugar until combined and slightly lightened.
Add the egg and vanilla. Mix until smooth, glossy, and slightly fluffy.
Add the dry ingredients and mix until a soft cookie dough forms.
Fold in the chopped chocolate.
Scoop the dough into cookie dough balls and chill for at least 1 hour, or overnight for the best texture.
Bake the Cookies
Preheat oven to 350°F and line a baking sheet with parchment paper.
Space the chilled cookie dough balls apart on the baking sheet.
Bake for 10–12 minutes. For softer centers, aim for 10 minutes; for set edges, go for 12 minutes.
Remove from the oven and scoot the cookies while warm for round edges.
Let the cookies cool completely before piping the marshmallow.
Make the Vanilla Marshmallow
In a small bowl, bloom the gelatin in 30 g water. Set aside.
Wipe the bowl and whisk attachment of your stand mixer with vinegar to remove any grease.
Add the egg whites to the clean mixer bowl and begin whipping gently.
In a medium saucepan, combine the sugar, corn syrup, and 35 g water.
Place over medium heat and cook until the syrup reaches 240–245°F.
While the syrup cooks, let the egg whites whip to a soft meringue stage.
Once the syrup reaches temperature, remove it from the heat.
With the mixer on low, slowly pour the hot syrup into the egg whites.
Once all the syrup has been added, whip for about 1 minute.
Add the bloomed gelatin puck and vanilla bean seeds; the heat will melt the gelatin.
Increase the mixer to medium-high and whip for 10–12 minutes until the marshmallow is thick, glossy, and holds stiff peaks.
Assemble
Transfer the marshmallow to a piping bag fitted with your preferred tip.
Pipe marshmallow over the fully cooled cookies.
Let the marshmallow set at room temperature for 4–5 hours.
Enjoy once the marshmallow is soft, fluffy, and set.
Subs & Troubleshooting of Chocolate Chip Brown Butter Piped Marshmallow Cookies
Q. Can I use chocolate chips instead of chopped chocolate?
Yes, you can use 155 g of either chocolate shards or chocolate chips for this recipe.
Q. Why do my cookies need to be completely cool before piping?
If the cookies are still warm, the marshmallow can melt and slide off the base.
Q. How should I store these cookies?
Once the marshmallow has set, store them in an airtight container at room temperature. They are best the day they are made.
Show Me Your Work!
I can't wait to see your beautiful bakery-style creations! If you make these Brown Butter Chocolate Chip Marshmallow Cookies, please tag @SashaCakesChicago on social media so I can see your fluffy marshmallow clouds!
If you loved making this recipe, there’s so much more waiting for you in my book,Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
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Chocolate Chip BB Piped Marshmallow Cookies
These Chocolate Chip BB Piped Marshmallow Cookies are soft, chewy, and loaded with chopped chocolate, then topped with a cloud of homemade vanilla bean marshmallow. The cookie base is buttery and deeply golden from the brown butter, while the marshmallow sets into a soft, fluffy topping that makes them feel extra special. They’re cozy, nostalgic, and a little bakery-box dramatic in the best way.
Ingredients
- 105 g brown butter, cooled
- 145 g brown sugar
- 30 g granulated sugar
- 1 large egg
- 1 tbsp vanilla extract, or seeds from ½ vanilla bean
- 160 g all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 155 g chopped chocolate shards or chocolate chips
- 205 g granulated sugar
- 20 g white corn syrup
- 35 g water
- 6 g gelatin
- 30 g water, for blooming gelatin
- 45 g egg whites
- Seeds from ½–1 vanilla bean
Instructions
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together the cooled brown butter, brown sugar, and granulated sugar until combined and slightly lightened.
- Add the egg and vanilla. Mix until smooth, glossy, and slightly fluffy.
- Add the dry ingredients and mix until a soft cookie dough forms.
- Fold in the chopped chocolate.
- Scoop the dough into cookie dough balls and chill for at least 1 hour, or overnight for the best texture.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheet.
- Bake for 10–12 minutes. For softer centers, aim for 10 minutes; for set edges, go for 12 minutes.
- Remove from the oven and scoot the cookies while warm for round edges.
- Let the cookies cool completely before piping the marshmallow.
- In a small bowl, bloom the gelatin in 30 g water. Set aside.
- Wipe the bowl and whisk attachment of your stand mixer with vinegar to remove any grease.
- Add the egg whites to the clean mixer bowl and begin whipping gently.
- In a medium saucepan, combine the sugar, corn syrup, and 35 g water.
- Place over medium heat and cook until the syrup reaches 240–245°F.
- While the syrup cooks, let the egg whites whip to a soft meringue stage.
- Once the syrup reaches temperature, remove it from the heat.
- With the mixer on low, slowly pour the hot syrup into the egg whites.
- Once all the syrup has been added, whip for about 1 minute.
- Add the bloomed gelatin puck and vanilla bean seeds; the heat will melt the gelatin.
- Increase the mixer to medium-high and whip for 10–12 minutes until the marshmallow is thick, glossy, and holds stiff peaks.
- Transfer the marshmallow to a piping bag fitted with your preferred tip.
- Pipe marshmallow over the fully cooled cookies.
- Let the marshmallow set at room temperature for 4–5 hours.
- Enjoy once the marshmallow is soft, fluffy, and set.
Notes
- The "Scoot" Technique: For perfectly round edges, use a round cutter or glass to gently "scoot" the cookies into a circle immediately after removing them from the oven while they are still warm.
- The Soft Meringue Stage: When making the marshmallow, start whipping the egg whites gently while the syrup boils so they reach a soft peak right as the syrup hits 240–245°F.
- Patience is Key: Let the piped marshmallow set at room temperature for at least 4–5 hours; this ensures the texture is stable and won't be too sticky when you take a bite.
