Amazing 18 Olive Oil Marshmallow Chocolate Chip Cookies

Okay, you know I’m always trying to sneak just a *little* something better into my favorite treats, right? Butter is great, but sometimes it feels heavy. That’s how I ended up stumbling into the world of baking with olive oil. Trust me, when I first saw the recipe for these **Olive Oil Marshmallow Chocolate Chip Cookies**, I thought it was crazy talk! But folks, the richness you get from using quality oil instead of solid fat is unbelievable. It keeps everything soft, and when you add marshmallows? Wow. You get the most ridiculously soft, chewy center that just oozes when you bite into it. It’s the perfect marriage of healthy-ish substitution and absolute decadence!

Why You Will Love These Olive Oil Marshmallow Chocolate Chip Cookies

I promise you, these cookies change the game. Forget dry edges; these babies stay soft for days! We’re talking about that perfect chewiness that melts in your mouth. If you’re looking for an amazing take on classic chocolate chip favorites, you need this recipe in your rotation. Don’t forget to check out my guide for even gooier versions if you need more texture inspiration!

• The Olive Oil Difference: It keeps the structure tender and adds a lovely, subtle richness that butter sometimes overwhelms.
• Supreme Chewiness: Melting marshmallows baked right inside creates pockets of soft, gooey satisfaction in every single bite.
• Super Quick Prep: Since oil is already liquid, you skip the softening step butter needs, which means these come together faster!
• Surprisingly Light: Even though they taste indulgent, swapping the fat just makes them feel a little less heavy than traditional versions.

Essential Ingredients for Perfect Olive Oil Marshmallow Chocolate Chip Cookies

Look, baking is chemistry, right? And when you start introducing new elements, like swapping solid fat for liquid oil, you have to be precise about the other components. That’s how we hit that perfect spot between rich and chewy! We aren’t making a fussy cake here; we’re making sturdy, glorious cookies that are easy to handle. I swear by measuring my dry stuff with a light hand. If you want soft cookies, you have to be careful not to pack the flour in, even though we are skipping butter!

If you notice the oils—especially the extra virgin olive oil—can sometimes have a little bite to them, just know that going too strong will give your cookie a slightly grassy or fruity note. It’s delicious, but if you want a classic chocolate chip flavor profile, you might want to grab the lightest oil you have on hand. And yes, you absolutely must use packed light brown sugar for that deep molasses flavor that complements the richness of the oil so perfectly. For the fluff factor, we rely on those sweet little marshmallows!

For more ideas on mixing up standards, check out my peanut butter twist—sometimes mixing classic cookie profiles is the best way to go!

Dry Components for Your Olive Oil Marshmallow Chocolate Chip Cookies

This is the quiet foundation of our cookie. Make sure these are thoroughly whisked together before you even look at the wet side of the bowl. It just mixes everything evenly!

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients and Mix-Ins for Olive Oil Marshmallow Chocolate Chip Cookies

This is where the magic happens! Remember, we are mixing the sugars right into the oil first. That emulsification action is important. If you are worried about the olive oil overpowering the cookie, just look for one labeled ‘light’ or ‘mild’ flavor; it keeps the focus on the chocolate and marshmallow, I promise!

• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup extra virgin olive oil (See note above about flavor!)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup mini marshmallows (These melt beautifully!)

Step-by-Step Instructions to Bake Olive Oil Marshmallow Chocolate Chip Cookies

Alright, let’s get these amazing soft cookies into the oven! Since we are skipping butter, things move quickly in the beginning, which is half the battle won, right? Just make sure you have your baking sheets ready to go. If you want guaranteed easy release, check out my favorite trick for making homemade pan release; it works wonders for sticky doughs like this one! You can find that simple technique right here.

Preparing the Dry and Wet Bases for Your Olive Oil Marshmallow Chocolate Chip Cookies

First thing’s first: get that oven heated up to 350 degrees Fahrenheit! Line those baking sheets with parchment paper—don’t skip this, especially with those gooey marshmallows in there. Now, grab a small bowl and just whisk your flour, baking soda, and salt together. Set that aside so it’s ready to go when we need it.

In your bigger mixing bowl, combine the light brown sugar, the granulated sugar, and that lovely olive oil. Whisk them until they look like they’re getting along well. Then, beat in the egg and the vanilla extract until the whole mixture looks smooth and creamy—it’s much faster than creaming butter!

Combining Dough and Folding in Marshmallows for Olive Oil Marshmallow Chocolate Chip Cookies

This is where you need to pay attention! We’re going to add the dry stuff to the wet ingredients slowly, mixing just until you can barely see streaks of flour left. And I mean *just* barely! Overmixing turns these delicate olive oil cookies tough, and we definitely don’t want that. Once combined, gently stir in your chocolate chips.

Finally, the best part: gently fold in those mini marshmallows. You don’t want to crush them; we want pockets of ooey-gooey heaven once they bake! Drop rounded spoonfuls of this beautiful dough onto your prepared sheets, leaving about two inches between them so they have room to become perfect discs.

Baking and Cooling Your Olive Oil Marshmallow Chocolate Chip Cookies

Slide those trays into the preheated oven for about 10 to 12 minutes. You are looking for the edges to just start turning a light golden brown. My tip for maximum chewiness? Pull them out when they look slightly underdone in the very center. They will keep cooking once they are out of the heat!

The most important part of cooling: leave them right on that hot baking sheet for about five full minutes! This lets them set up just enough so they don’t crumble when you move them. After five minutes, carefully transfer them over to a wire rack to cool completely. Resist the urge to eat them all right now!

Tips for Success with Olive Oil Marshmallow Chocolate Chip Cookies

I’ve learned a few things over the years experimenting with switching out fats in baking. Sometimes it works great, sometimes it’s a disaster! But with these specific Olive Oil Marshmallow Chocolate Chip Cookies, I’ve narrowed down the must-do steps so you don’t waste a single batch. Follow these and I promise you cookies that are light, rich, and marshmallow-gooey!

First off, let’s talk about that oil again. If you don’t want your cookie tasting like salad—and I know you don’t!—you really need to use the mildest olive oil you possess. Extra virgin is spectacular for dipping bread, but for this recipe, a very light, neutral olive oil is our best friend. It lets the vanilla, brown sugar, and chocolate do the heavy lifting on flavor.

My absolute favorite trick, which I mentioned earlier but it bears repeating, is slightly underbaking them. Because the oil keeps these cookies inherently softer than a butter-based recipe, they look just right when they are pulling away from the edges, but the center still looks soft. Pull them then! They firm up beautifully on the hot sheet pan. If you want that soft-batch structure, this slight underbaking is your secret weapon. If you’re looking for truly gooey inspiration, you might want to check out my recipe for cookie bars—same principle, maximum chew!

Also, don’t feel pressured to bake these immediately after mixing. The dough is really easy to handle, but like any good cookie dough, letting it chill for 30 minutes can actually help those chocolate chips stay put and stop the cookies from spreading too wildly while the oil solidifies a bit in the fridge. It’s optional, but it never hurts!

Ingredient Notes and Substitutions for Olive Oil Marshmallow Chocolate Chip Cookies

Okay, this is where we talk about being honest in the kitchen! While I stand by this recipe being designed specifically around the wonderful properties of olive oil, I totally get that sometimes we have to improvise based on what we have sitting in the pantry. Substitutions are fine, but you have to know what you’re sacrificing, you know?

The biggest question I always get is about the oil itself. Since we are using 1/4 cup of oil, that can affect the flavor profile quite a bit. If you absolutely have to use something other than a very light olive oil, melted coconut oil is a decent swap, although it will add a slight coconut note. You *can* use melted butter if you really want to revert to the classic texture, but please know that you lose the unique moist quality that makes these **Olive Oil Marshmallow Chocolate Chip Cookies** so special. Also, if you use melted butter, you should probably chill the dough for at least an hour!

Now, let’s talk about the marshmallows. These are honestly non-negotiable for that signature chewiness! They melt down and create these amazing little pockets of gooeyness that stop the cookie from getting too dense. If you are truly out of mini marshmallows, you could technically chop up larger marshmallows, but they won’t distribute as evenly, and you might end up with a few giant melted puddles instead of little surprise clouds of sweetness. I haven’t really tested other substitutes here because, frankly, the marshmallow is the MVP of this particular recipe!

Also, if you wanted to swap the chocolate chips, go for it! Dark chocolate chips will cut down the overall sweetness nicely. Or maybe toss in some chopped nuts like pecans if you need a bit of crunch to balance out all that soft texture going on in the middle.

Storage and Make-Ahead Options for Your Olive Oil Marshmallow Chocolate Chip Cookies

One of the best things about these cookies, besides tasting phenomenal, is how well they actually last! Seriously, the olive oil helps keep them fresher than some butter-based recipes I’ve made. If you manage to have leftovers (which I rarely do, oops!), storing them is simple. Just make sure they are completely cooled down first—hot cookies steam in an airtight container and get gummy, and we don’t want that gooey texture ruined by excess moisture!

Toss your cooled cookies into a good quality airtight container. I usually stack them with a small piece of parchment paper between the layers just to be extra safe, but honestly, if they are cool, it’s usually fine without it. They stay wonderfully soft and chewy for about three to four days at room temperature. Don’t even think about refrigerating them; that just dries out the cookie structure, even if the oil helps keep them softer than usual.

Now, if you’re planning ahead—maybe for a party or just to have bags of ready-to-bake dough when the craving hits—you can absolutely scoop them ahead of time. This is where I love these cookies because you don’t have to wait for butter to soften!

Roll your dough into balls, just like you would for baking immediately, and place them on a parchment-lined cookie sheet. Pop the entire sheet into the freezer until the dough balls are completely solid. Once frozen, transfer those hard little guys into a freezer-safe bag or container. They will keep beautifully for up to three months! When you want a fresh batch, just pull out what you need and bake them straight from frozen. You’ll probably need to add about two or three extra minutes to your baking time, but trust me, that fresh-from-the-oven smell is worth the wait.

For fun alternatives when you’re looking for new dough ideas, I sometimes look over at the process for my oatmeal cookies to see how they handle chilling; sometimes just a little adjustment makes all the difference!

Serving Suggestions for Olive Oil Marshmallow Chocolate Chip Cookies

Honestly, these cookies are so perfect on their own that you could walk around eating them straight from the cooling rack, and I wouldn’t blame you one bit! But, if you’re feeling fancy—or if you managed to save a few past the first hour—they pair up beautifully with the right beverage. They have all that richness from the oil and the deep warmth from the brown sugar, so you need something to cut through that!

The classic choice, obviously, is a tall, chilly glass of milk. The fat content in the milk is just heavenly with that gooey marshmallow center. If you’re grabbing a cup of coffee in the morning, these cookies are the perfect dunking buddy. The slight bitterness of a dark roast really enhances the semi-sweet chocolate chips, making the whole experience feel sophisticated, even though you’re eating a cookie loaded with melted marshmallows!

If you want to go full-on dessert mode, you absolutely have to try splitting one of these warm cookies in half and plopping a scoop of good vanilla bean ice cream right on top. The contrast of the warm, soft cookie against the icy cream? Pure happiness. It’s messy, but totally worth the cleanup! For something purely drinkable but still refreshing, you could whip up one of my favorite smoothies for a healthier sidekick, like this creamy coconut oatmeal smoothie.

No matter how you serve them, just make sure you’ve got a good napkin handy, because these Olive Oil Marshmallow Chocolate Chip Cookies are going to ooze a little when warmed up!

Frequently Asked Questions About Olive Oil Marshmallow Chocolate Chip Cookies

I know when you start dabbling in oil-based baking, you get nervous about things going wrong. It’s totally understandable! Baking with olive oil is different than using solid fats, so I’ve gathered the questions I get most often about these **Olive Oil Marshmallow Chocolate Chip Cookies** so you can bake with total confidence!

Can I substitute butter for the olive oil in these cookies?

Oh, you certainly *can*, but I have to be honest with you: then they aren’t really the same cookie anymore! This recipe relies on the liquid state of the olive oil to hydrate the flour evenly and keep the final product super soft. If you swap in melted butter, the texture will lean toward a flatter, crispier edge, which is lovely with a traditional cookie, but you lose that unique, dense, yet tender structure we aim for here. If you decide to go that route, you might want to chill the dough for an hour first. For tips on getting that perfect crisp edge when you *do* want it, check out my guide on how to bake crispy cookies!

Why are my cookies spreading too much?

This is the number one issue when swapping fats in classic recipes, especially when moving to something liquid like olive oil. If your cookies are spreading into thin, oily puddles, it usually points to one of three things. First, check your flour measurement—are you accidentally scooping it with the measuring cup instead of spooning and leveling? Too much flour weighs down the dough, but too little, and the liquid fat just runs wild!

Second, temperature matters! If your kitchen is super warm, or if your dough feels greasy when you’re scooping it, pop it in the fridge for 30 minutes. Chilling allows the oil to firm up just enough so the cookies hold their shape better in the oven. Finally, double-check that light brown sugar measurement. If you accidentally used more than the recipe calls for, that extra moisture will cause spreading.

Will the fresh olive oil flavor stay noticeable in the finished cookie?

That depends completely on the oil you choose! If you use a strong, peppery, fruity extra virgin olive oil, yes, you will taste it, and it will compete with the vanilla and chocolate. That’s why I preach using a very mild or “light” olive oil for baking when you want a neutral flavor, allowing the sugar and marshmallows to shine. A high-quality, light-flavored olive oil should be virtually undetectable—it just lends richness instead of prominent flavor. If you only have a strong EVOO, you might want to chill or even freeze your dough balls longer before baking!

How do the marshmallows stay gooey and not burn?

That’s the beauty of the bake time and temperature combined! We bake these at a moderate 350°F, which is perfect for setting the cookie dough without scorching the sugars in the marshmallows immediately. Since the marshmallows are folded *into* the dough, they are partially insulated by the flour mixture. They mostly melt into the center of the cookie, creating those wonderfully textural pools. They brown slightly on top if they poke out, but the heat doesn’t stay on them long enough for a full burn because we only bake them for 10 to 12 minutes. They finish setting during that critical 5-minute cooling rest on the hot pan!

Estimated Nutritional Snapshot for Olive Oil Marshmallow Chocolate Chip Cookies

Now, I know some of you are like me; you want to enjoy these amazing treats, but you’re also curious about what’s going into your body, right? Because we are using olive oil instead of butter, the fat profile shifts a little, and those marshmallows bring a little extra sugar, so it’s good to be aware!

Here’s a general idea of what one of these magnificent **Olive Oil Marshmallow Chocolate Chip Cookies** looks like nutritionally, based on the ingredients we used. Remember, this is just a ballpark estimate. If you swap out semi-sweet chips for dark chocolate or use a different brand of oil, the numbers will shuffle around a bit. Baking is science, but ingredients are fickle little things!

We made about 18 cookies total from this batch, so these numbers are per cookie. If you get tempted and end up with 15 cookies instead, the numbers per cookie will jump up slightly!

• Calories: About 130 per cookie
• Total Fat: Roughly 7 grams total fat. It’s interesting because much of that is unsaturated fat from the olive oil, which is great news for us!
• Carbohydrates: Around 16 grams, fueled by the sugars and flour.
• Protein: A small boost of about 2 grams per cookie, thanks to the egg and flour.

If you need a lighter treat to pair with your cookie indulgence, try blending up one of my lighter options, like this simple smoothie recipe for weight loss. Every little bit helps balance out the sheer deliciousness of marshmallow-stuffed, olive oil-rich cookies!

Just take these numbers as a fun guide, not gospel. The real nutritional value here is the sheer joy these chewy cookies bring to an afternoon snack, and you can’t measure *that* in grams!

Share Your Experience Baking These Cookies

So, there you have it! My absolute favorite way to make chocolate chip cookies—using olive oil for incredible tenderness and throwing in those marshmallows because life is too short for boring cookies. I truly, truly hope you get a chance to bake a batch of these **Olive Oil Marshmallow Chocolate Chip Cookies** soon!

Once you pull them out of the oven and they start cooling (and stop trying to sneak one while they’re still hot!), I desperately want to hear what you think. Seriously, drop everything and tell me in the comments below! Do you love the chewiness? Did the olive oil make a difference for you?

If you followed along and had amazing results, please hit that star rating button up at the top of the page! That really helps me know which recipes you want more of.

And hey, if you snapped a picture of your gorgeous, gooey cookies, tag me on social media! I love seeing how everyone personalizes their favorite recipes. Don’t be shy about asking questions either; if I missed one of your concerns in the FAQ above, fire away! I’m always here to help troubleshoot sticky dough or burnt edges.

Happy baking, and enjoy every last wonderfully chewy bite!

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