I will be coming up with a shorter, catchier name for these chocolate chip, bacon, and marshmallow cookies as soon as possible (CBM cookies for now), but it needed to be shared NOW. These only became a thing because I recently learned to make marshmallows from scratch a few days ago. In my search to use up the marshmallows (which I really don’t really like to eat plain) and use up the leftover bacon from yesterday’s breakfast, these cookies happened.
Your grocery list
Dairy
- Unsalted butter
- Eggs
Meat (optional)
- Bacon (I still eat pork bacon, but turkey bacon may do a little something. Otherwise, feel free to leave the bacon out altogether)
Baking and pantry items
- All-purpose flour
- Baking soda
- Kosher salt
- White (granulated) sugar
- Brown sugar (light or dark)
- Vanilla extract
- Chocolate chunks
- Marshmallows (if you’re using jumbo marshmallows, you will use half for each cookie)
Equipment/tools you’ll need
- Mixing bowls (2 medium ones should be enough or only 1 if using the bowl of the stand mixer as the other)
- Electric hand mixer
- Measuring cups
- Rubber spatula/wooden spoon
- Ice cream scoop (optional, for even cookie dough balls)
- Baking sheet
- Parchment paper (optional)
- Kitchen torch (for charring marshmallows in method #2)
Method #1: step-by-step instructions for making CBM cookies (marshmallow inside)
1) Make cookie dough
- Cook bacon and drain on paper towels to remove excess grease. Chop into bite-sized pieces.
- Combine the flour, baking soda, and salt in a mixing bowl. Whisk or sift to make sure ingredients are mixed well with minimal clumps.
- Use stand mixer or electric hand mixer to cream together butter and sugar. Use on a medium low setting at first to incorporate them and then increase to a higher speed for 2-3 more minutes until it is smooth, fluffy, and slightly lighter in color.
- Add egg and vanilla and whip until incorporated.
- Add flour mix and mix until fully combined.
- Use a rubber spatula to scrape down the dough from the sides and make sure there is no leftover separated ingredients at the bottom of the bowl. Add in chopped chocolate chunks and cooked bacon bits and fold in until evenly distributed throughout the dough.
2) Chill the dough
- Use a medium sized ice cream scoop (or eyeball it) to make your cookie dough balls.
- Let the dough chill in the fridge for at least 1 hour or until they are firm balls of dough.
- When using melted butter this is an essential step. If using softened butter, you can get away with chilling for less time, but it is still recommended to keep the butter in the cookies from melting too quickly causing the cookies to spread too much.
3) Assemble and bake cookies
- Preheat the oven to 350º F (175º C).
- Cut each jumbo sized marshmallow in half. Press with your thumb into the center of each ball and use this space to hold the marshmallow.
- I like to add extra chocolate chips to the top of each ball for presentation and extra gooey-ness.
- Carefully wrap the rest of the dough up and around the marshmallow making sure to keep any cracks or marshmallow from poking out.
- Line the cookies on a parchment paper-lined (optional) baking sheet and bake for 13-15 minutes (depends on how large the cookies are)
- After baking, let the cookies cool for at least 10 minutes before serving (so they can firm up a little and don’t fall apart when you pick them up and to keep you from burning your mouth)
Method #2: step-by-step instructions for making CBM cookies (marshmallow on top)
**Steps 1 and 2 are the exact same (see above)**
3) Bake cookies and torch marshmallows
- While the cookies are chilling, preheat the oven to 350º F (175º C).
- Line the cookies on a parchment paper-lined (optional) baking sheet and bake for 13-15 minutes (depends on how large the cookies are)
- After baking, let the cookies cool for at least 10 minutes before serving (so they can firm up a little and don’t fall apart when you pick them up and to keep you from burning your mouth)
- Instead of stuffing the cookie dough with the marshmallow, you will bake the cookies first and then add the marshmallow to the top. The melted chocolate chips can be used as “glue” to keep them in place.
- Use a kitchen torch on low setting to char the marshmallow and serve.
Tips for making great CBM cookies
- Chill the dough: Chilling the dough for at least 1 hour helps the cookies maintain their shape while baking. If you’re in a rush, you can chill them for 30 minutes, but a longer chill results in better texture and less spreading.
- Don’t overmix the dough: When adding the dry ingredients, mix just until combined. Overmixing can lead to dense cookies. That being said, overmixing cookies is more forgiving than overmixing cakes and other pastries so it’s better to make sure all the ingredients are indeed fully incorporated than to leave bits of flour unmixed.
- Use room-temperature butter: If using softened butter, it should be at room temperature to easily incorporate with the sugars. This will ensure a fluffy texture.
- Add extra chocolate chunks on top: For extra gooeyness and an appealing look, sprinkle a few more chocolate chunks on top of each dough ball before baking.
- Marshmallow placement: If you’re using larger marshmallows (jumbo-sized), be sure to press them deep into the dough to keep them from poking out and burning. 🔥
How to store CBM cookies
- Room temperature: Store cookies in an airtight container at room temperature for up to 3 days. They will remain soft and chewy.
- For longer storage: If you want to store them for a longer period, freeze them! Place the cooled cookies in a freezer-safe bag or container for up to 3 months. Let them thaw at room temperature or microwave for a few seconds to reheat.
- Prevent sticking: If you’ve made a batch with marshmallows on top, ensure the cookies are completely cooled before storing to prevent any sticking between layers.
- To store the cookies before baking:
- In the freezer: I’d recommend going ahead and portioning them into balls before freezing just to make portioning them out simpler.
- In the fridge: The dough can be portioned out or spooned into plastic wrap and double wrapped to bake in the next 2-3 days.
Ways to adjust your cookies
- Bacon substitutes: If you’re not a fan of bacon, you can swap it for crispy pancetta or even toasted nuts (like pecans or walnuts) for that same savory crunch. Or just leave it out completely – they’ll still be delicious.
- Marshmallow variations: For a more intense marshmallow flavor, try using flavored marshmallows (like toasted coconut or chocolate) or mini marshmallows mixed into the dough.
- Dough add-ins: To take these cookies to the next level, consider adding a sprinkle of sea salt on top just before baking, or mix in some toffee bits for a caramel touch.
- Gluten-free option: For a gluten-free version, swap the AP flour for a 1:1 gluten-free flour blend. Keep in mind, results may vary slightly in texture.
Chocolate Bacon Marshmallow Cookies (CBM Cookies)
Chocolate chip cookies and s'mores plus bacon.
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Servings: 12 cookies
Cost: $10
Equipment
- Mixing bowls
- Electric hand mixer
- Measuring cups
- Rubber spatula/wooden spoon
- Ice cream scoop (optional, for even cookie dough balls)
- Baking sheet
- Parchment paper (optional)
- Kitchen torch (for charring marshmallows in method #2)
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 cup unsalted butter, 2 sticks
- 2 eggs
- 2 tsp vanilla extract
- 1 cup chocolate chunks, plus more for topping
- 4-6 strips of bacon, cooked, approx. 4-6 oz
- 6 jumbo marshmallows, cut in half
Instructions
Method 1: Marshmallow Inside
Step 1: Make Cookie Dough
- Cook bacon until crispy, then drain on paper towels. Chop into bite-sized pieces.
- In a mixing bowl, whisk or sift together flour, baking soda, and salt to remove clumps.
- Using a stand mixer or hand mixer, cream together butter and sugar. Start on low speed, then increase to medium-high for 2-3 minutes until smooth, fluffy, and lighter in color.
- Add eggs and vanilla; mix until fully incorporated.
- Gradually add the dry ingredients, mixing until fully combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Fold in chocolate chunks and chopped bacon until evenly distributed.
Step 2: Chill the Dough
- Using a medium-sized ice cream scoop or your hands, form the dough into balls.
- Chill the dough in the fridge for at least 1 hour until firm.
Step 3: Assemble and Bake Cookies
- Preheat the oven to 350º F (175º C).
- Cut each jumbo marshmallow in half and gently press each half into the center of the dough ball. (Optional: Add extra chocolate chips on top for extra gooeyness.)
- Carefully wrap the dough around the marshmallow, ensuring no marshmallow is exposed.
- Place dough balls on a parchment-lined baking sheet and bake for 13-15 minutes, depending on the size of your cookies.
- Let the cookies cool for at least 10 minutes before serving to allow them to firm up.
Method #2: Marshmallow on Top
- Steps 1 and 2 are the same as Method 1 (see above)
Step 3: Bake and Torch Marshmallows
- Preheat the oven to 350º F (175º C).
- Line a baking sheet with parchment paper. Scoop dough into balls and bake for 13-15 minutes.
- After baking, let the cookies cool for 10 minutes.
- While cooling, cut marshmallows in half. Place one half on top of each cookie.
- Use melted chocolate to “glue” the marshmallows in place.
- Use a kitchen torch on low heat to lightly char the marshmallows. Serve warm!
Notes
- If using smaller marshmallows, they can be folded into the dough as well as or instead of either method 1 or 2, but they may end up at the bottom of the cookie and could burn/stick to the pan.
- Smaller cookies will yield more than 12 so adjust the size based on how many you need to make.
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