Banana Marshmallow Cookies are the kind of homemade treat that disappear fast from the cookie jar. The combination of sweet banana, melty chocolate chips, and gooey marshmallows creates a soft and irresistible cookie that tastes like it came from your favorite bakery. What makes this recipe special is its rich flavor and perfectly chewy texture in every bite. Whether you’re baking for a summer gathering, a family movie night, or simply craving something sweet, these cookies are guaranteed to be a crowd-pleaser.
Why You’ll Love These Banana Marshmallow Cookies
- Soft and chewy with gooey marshmallow centers.
- Made with ripe banana and melty chocolate chips.
- Easy to make with simple everyday ingredients.
- Perfect for summer parties, holidays, or family treats.
- Bakery-style cookies everyone will love.
Ingredients and Why They Matter
Unsalted Butter – Creates a rich flavor and gives the cookies a soft, tender texture. Using softened butter also helps create a light and creamy cookie dough.
Brown Sugar – Adds sweetness, moisture, and a subtle caramel flavor while helping keep the cookies soft and chewy.
Egg – Binds the ingredients together and provides structure for a perfectly baked cookie.
Vanilla Extract – Enhances the overall flavor and adds a warm, sweet aroma.
Ripe Banana – Adds natural sweetness, moisture, and a delicious banana flavor that pairs perfectly with chocolate.
All-Purpose Flour – Forms the foundation of the cookie dough and provides the structure needed for thick, soft cookies.
Cornstarch – Helps create a softer texture and gives the cookies a tender, melt-in-your-mouth bite.
Baking Soda – Helps the cookies spread properly and contributes to a lighter texture.
Baking Powder – Provides extra lift and helps the cookies bake evenly.
Salt – Balances the sweetness and enhances the flavors of the other ingredients.
Ground Cinnamon – Adds warmth and a subtle spice that complements the banana and chocolate.
Milk Chocolate Chips – Add rich chocolate flavor and pockets of melted chocolate throughout the cookies.
Chocolate Digestive Biscuits – Create a delicious base and add a slight crunch that contrasts with the soft cookie texture.
Marshmallows – Melt during baking to create a gooey center and an irresistible sweet finish.
Banana Marshmallow Cookies – Soft & Gooey
Equipment
- Mixing bowls
- Cookie Scoop
- Electric mixer
- Parchment paper
Ingredients
- ½ cup unsalted butter, softened (113 g)
- ¾ cup brown sugar (150 g)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup mashed ripe banana (60 g)
- 2 cups + 1 tablespoon all-purpose flour (260 g)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup milk chocolate chips (100 g)
- Chocolate digestive biscuits (as needed)
- Marshmallows (as needed)
Instructions
- In a large mixing bowl, beat the softened butter and brown sugar until the mixture becomes light, smooth, and creamy.
- Add the egg and vanilla extract, then mix until fully combined. Stir in the mashed banana until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft cookie dough forms. Fold in the chocolate chips.
- Cover the dough and refrigerate for 1 hour.
- Line a baking sheet with parchment paper. Place the chocolate digestive biscuits on the baking sheet and top each biscuit with a marshmallow.
- Scoop a ball of cookie dough over each marshmallow. Top with a small piece of marshmallow and a few extra chocolate chips.
- Bake in a preheated oven at 180°C (356°F) for 12–14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Video
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Chilling the dough helps create thicker, chewier cookies.
- Do not overbake. The cookies will continue to set as they cool.
- Enjoy the cookies warm for the best gooey marshmallow and melted chocolate texture.
How to Make Banana Marshmallow Cookies
1- In a large mixing bowl, beat the softened butter and brown sugar until the mixture becomes light, smooth, and creamy.
2- Add the egg and vanilla extract, then mix until fully combined. Stir in the mashed banana and mix until smooth.
3- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and cinnamon until well combined.
4- Gradually add the dry ingredients to the wet ingredients and mix until a soft cookie dough forms.
5- Fold the chocolate chips into the dough until evenly distributed, then cover and refrigerate for 1 hour.
6- Line a baking sheet with parchment paper. Place the chocolate digestive biscuits on the baking sheet and top each biscuit with a marshmallow.
7- Using a cookie scoop, place a ball of dough over each marshmallow. Top with a small piece of marshmallow and a few chocolate chips.
8- Bake in a preheated oven at 180°C (356°F) for 12–14 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before serving.
Storage Tips
Store the cookies in an airtight container at room temperature for several days.
Keep them in the refrigerator if your kitchen is warm.
For longer storage, freeze the baked cookies in a freezer-safe container.
Let frozen cookies come to room temperature before serving.
Pro Tips for Perfect Banana Marshmallow Cookies
Use very ripe bananas for the best flavor and texture.
Do not overmix the dough after adding the flour.
Chilling the dough helps prevent excessive spreading during baking.
Add extra chocolate chips on top before baking for a bakery-style look.
Allow the cookies to cool slightly before serving so the melted marshmallow can set.
Frequently Asked Questions
Yes. Dark chocolate creates a richer flavor and balances the sweetness of the banana and marshmallows.
Chilling helps the dough firm up, resulting in thicker cookies with a better texture.
Yes. The dough can be prepared in advance and stored in the refrigerator until ready to bake.
Yes. Shape the dough into portions and freeze them for future baking.
The edges should be lightly golden while the centers remain soft. The cookies will continue to set as they cool.
Why These Banana Marshmallow Cookies Stand Out
Banana Marshmallow Cookies combine the comforting sweetness of ripe banana, melty chocolate chips, and gooey marshmallows in every bite. What makes these cookies special is their soft, chewy texture and bakery-style appearance, with a surprise layer of marshmallow and chocolate digestive biscuit hidden inside. They’re easy to make, perfect for sharing, and ideal for everything from summer gatherings to cozy evenings at home. If you’re looking for a fun twist on classic chocolate chip cookies, these Banana Marshmallow Cookies are sure to become a new favorite.
Love This Recipe? Try These Next!
If you love these Banana Marshmallow Cookies, here are a few more cookie recipes you might enjoy!
Korean Chewy Cookies – Soft, chewy cookies with a unique texture that’s perfect for cookie lovers.
Tiramisu Cookies – New Style Recipe – Soft coffee cookies with a creamy mascarpone filling inspired by the classic Italian dessert.
Lotus Biscoff Blondies – Rich, chewy cookie bars packed with the irresistible flavor of Lotus Biscoff.
Stuffed Chocolate Chip Cookies – One easy cookie dough with four delicious fillings for the ultimate cookie experience.
No-Bake Cookie Bars – A quick and easy chocolate chip dessert that’s completely gluten-free and requires no oven.
NYC Brown Butter Cookie – Thick, chewy cookies with rich brown butter flavor and bakery-style texture.
➤If you make these Banana Marshmallow Cookies, I’d love to hear what you think!
