Butterscotch Chocolate Chip Cookies with Pumpkin Marshmallows

A staple cookie recipe that is over the top with marshmallow goodness!  The perfect combination of chewy and crunchy

Course Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Beth Eaton with The Ruffled Daisy


  • 2 1/2 cups all-purpose flour
  • 1 t baking soda
  • 1/4 t baking powder
  • 2 t salt
  • 1 cup stick butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 t pure vanilla extract
  • 2 large eggs
  • 1/2 cup chocolate chips ( I use milk chocolate)
  • 1/2 cup butterscotch chips
  • 1/2 cup pumpkin spice marshmallows, diced


  1. Preheat oven to 375 degrees.

  2. In a medium bowl, mix all of the dry ingredients and set aside.

  3. Using a stand alone or handheld mixer, cream together butter and both sugars.  Add vanilla and beat eggs in one at a time.

  4. With the mixer on low speed, slowly add the dry ingredients until it just comes together.  If you over mix, the cookies will flatten as they bake.  

  5. Lastly, mix in all baking chips and diced marshmallows.  Place dough in refrigerator and let chill for 30 minutes.  Cooled dough bakes better. 

  6. Drop by heaping teaspoonfuls onto baking sheet and bake for 9-12 minutes until the edges are golden brown.  Let cool on baking sheet for a few minutes than transfer to a cooling rack - if they make it that far before the rest of the family finds them ;)