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Marshmallow Cookies
These gooey marshmallow cookies combine soft cookies and fluffy marshmallows for a delicious treat. Perfect for parties, potlucks, or a sweet snack!
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Indulge in gooey marshmallow cookies, perfect for satisfying your sweet tooth! These delicious treats combine soft cookies with fluffy marshmallows. Bake them for a delightful dessert everyone will love. Get ready to make your kitchen smell amazing with this easy recipe.
This easy-to-make recipe has step-by-step photos and directions to guide you. Check out our pro tips and tricks for perfect cookies every time. We also include answers to the most frequently asked recipe questions.
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Get ready to enjoy the best marshmallow cookies in just 30 minutes! These cookies are perfect for parties, potlucks, or any special occasion. Their gooey marshmallows and soft cookie texture make them irresistible. Follow this easy recipe for a sweet treat everyone will love, and your guests will beg for more!
Ingredients
What you'll need to make these Marshmallow Cookies:
- 2¼ cups of all-purpose flour
- 1 tablespoon of cornstarch
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- ¾ cup of salted butter, softened to room temperature
- ¾ cup of light brown sugar
- ¼ cup of granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons of vanilla extract
- ½ cup of semi-sweet chocolate chips
- 4-ounce bar of semi-sweet baking chocolate, roughly chopped
- 1 cup of frozen mini marshmallows
Pro Tip
Be sure that your marshmallows are fresh for the best results. Older marshmallows don’t melt as well when baked in the cookies.
Substitutions and Additions
Personalize your chocolate chip and marshmallow cookies recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cookies uniquely yours. Here are some top substitutions and additions:
- Substitute Chocolate Chips: Use white chocolate or butterscotch chips for a different flavor in your marshmallow cookies.
- Add Nuts: Mix in chopped pecans, walnuts, or almonds for added crunch in your marshmallow cookies.
- Add Dried Fruit: Include dried cranberries, raisins, or apricots to give your cookies a fruity twist.
- Add Spices: Sprinkle in cinnamon or nutmeg for a warm, cozy flavor boost.
How to Make Marshmallow Cookies
Follow along with our pictures, step-by-step instructions, and tips and tricks to make these amazing marshmallow chocolate chip cookies. Let’s get started and create a sweet treat everyone will love!
Pro Tip
I highly suggest freezing your mini marshmallows before adding them to your dough.
Because this is a thicker dough, the frozen marshmallows hold their shape better, making it easier to scoop out the dough balls.
FIRST STEP: Sift together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. Set the dry ingredients aside in their separate bowl.
SECOND STEP: For the wet ingredients, use a large mixing bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment.
Beat the softened butter, light brown sugar, and white sugar on medium speed until light and fluffy.
Use room temperature butter and eggs for best results when making these double chocolate marshmallow cookies.
THIRD STEP: Add the egg and egg yolk to the bowl, one at a time, followed by the vanilla extract, and beat for another one to two minutes or just until fully incorporated.
FOURTH STEP: Add half the flour mixture to the large bowl and mix on low speed just until incorporated. Repeat with the remaining flour mixture.
FIFTH STEP: Using a large wooden spoon or plastic spatula, fold the chocolate chips, semi-sweet baking bar, and frozen mini marshmallows into the chocolate cookie dough.
The batter for these delicious cookies will be thick.
SIXTH STEP: Scoop out all the marshmallow cookies using a two-inch cookie scoop and place them onto parchment-lined prepared baking sheets.
They can be close together because you need to place the cookie dough balls into the refrigerator to chill for at least two hours before baking.
Refrigerate the balls of dough for at least two hours. You can cover in plastic wrap while they are on the trays.
Pro Tip
Be sure to keep your chocolate chip marshmallow cookie dough balls on the cookie sheet in the refrigerator until ready to bake.
SEVENTH STEP: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
EIGHTH STEP: Place four to six cookies onto the prepared baking sheet, being sure to leave about two inches between each cookie.
Pro Tip
When placing the chilled cookie dough balls onto the baking sheet, be sure that you have the side with the most marshmallow pieces on the top.
If the marshmallows are primarily on the bottom, it will cause the cookies to spread a lot when baked. If your cookies spread a little, you can gently push the sides of the warm cookie back toward the center to reshape them.
NINTH STEP: Bake cookies for 12 to 13 minutes or until lightly golden brown around the edges and the center is set.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chocolate marshmallow cookies at the lower end of the recommended baking time.
TENTH STEP: Allow the baked cookies to cool on the baking sheet for ten minutes before removing them to cool completely on a wire rack.
How to Serve
Wondering how to serve this delicious marshmallow cookie recipe? Here are some fun and tasty ways to enjoy them! Whether it's for a special occasion, a seasonal treat, or a kid-friendly snack, these cookies are sure to delight.
- Special Occasions: Serve these marshmallow cookies at birthday parties, family gatherings, or holiday celebrations. Their sweet, gooey goodness makes them a hit. Pair them with chocolate milkshakes or ice cream for a delightful treat.
- Seasonal Treats: Enjoy these cookies in any season, especially during the fall or winter for a cozy dessert. Kids and adults alike will love them. Serve them with hot cocoa or apple cider for a perfect seasonal pairing.
- Kid-Friendly Snacks: Kids adore these marshmallow cookies as an after-school snack or party treat. They’re easy to eat and delicious. Complement them with fresh fruit or yogurt for a balanced snack.
Why You'll Love These Marshmallow Cookies
Putting chocolate chips and marshmallow in cookies makes them more than just a treat—they're a beloved favorite for several delightful reasons:
- A Symphony of Flavors: These marshmallow and chocolate cookies blend the soft, chewy texture of a classic cookie with gooey marshmallows. Each bite offers a delightful mix of sweetness and texture, making them irresistible.
- Evokes Warm Memories: For many, the taste of marshmallow cookies brings back fond memories of childhood, family gatherings, and cozy moments. Their comforting flavor conjures feelings of home and warmth with every bite.
- More Than Just Dessert: These cookies offer a delightful sensory experience beyond being a sweet treat. The combination of marshmallow and cookie dough creates a perfect balance of flavors and textures. Serve them with hot cocoa or milkshakes for an extra special treat.
Baking FAQ
Can I use mini marshmallows instead of large marshmallows in this recipe?
Yes, you can use mini marshmallows. They melt evenly and create a gooey texture in every bite.
How long do I need to bake marshmallow cookies?
Bake the marshmallow cookies for 10-12 minutes. Watch for the edges to turn golden brown.
What type of chocolate chips work best in marshmallow chocolate cookies?
Use semi-sweet chocolate chips for the best flavor balance. They pair perfectly with the sweetness of the marshmallows.
Do I need to chill the cookie dough before baking?
Yes, chill the cookie dough for at least 30 minutes. This helps prevent the cookies from spreading too much.
Serving FAQ
How should I serve marshmallow cookies at a party?
Serve chocolate chip cookies with marshmallows on a festive platter. Add a sprinkle of powdered sugar for an extra special touch.
Can I serve marshmallow cookies with drinks?
Yes, pair marshmallow cookies with hot cocoa, coffee, or milk. These drinks complement the cookies' sweetness perfectly.
Are marshmallow cookies good for potlucks?
Absolutely! Marshmallow cookies are easy to transport and always a crowd-pleaser at potlucks. Everyone loves their gooey goodness.
Can I serve marshmallow cookies warm?
Yes, serve marshmallow cookies warm for the best experience. The melted marshmallows create a delicious, gooey treat.
Storage FAQ
Can I prepare marshmallow cookies ahead of time?
Yes, prepare the dough and chill it in the fridge for up to 24 hours before baking.
What's the best way to store leftover marshmallow cookies?
Store leftover marshmallow cookies in an airtight container at room temperature. They'll stay fresh for up to three days.
Is it possible to freeze marshmallow cookie dough?
Yes, freeze the cookie dough balls on a baking sheet, then transfer them to an airtight container. They can last up to three months.
How do I thaw and bake frozen marshmallow cookie dough?
Thaw the cookie dough balls in the fridge overnight. Bake as directed, adding an extra minute or two if needed.
How should I reheat marshmallow cookies when ready to serve?
Reheat the cookies in a 300°F oven for 5-7 minutes. This will make them warm and gooey again.
Can I reheat marshmallow cookies in the microwave?
Yes, use the microwave in 10-second increments. Be careful not to overheat, or the marshmallows might melt too much.
Marshmallow Cookies
These gooey marshmallow cookies combine soft cookies and fluffy marshmallows for a delicious treat. Perfect for parties, potlucks, or a sweet snack!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup salted butter (softened to room temperature)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 ½ teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- 4 ounces semi-sweet baking bar (roughly chopped)
- 1 cup frozen mini marshmallows
DIRECTIONS
- Sift together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until light and fluffy.
- Add the egg and egg yolk to the bowl, one at a time, followed by the vanilla extract, and beat for another 1 to 2 minutes or just until fully incorporated.
- Add half the flour mixture to the bowl and mix, on low speed, just until incorporated. Repeat with the remaining flour mixture.
- Using a large wooden spoon or plastic spatula, fold the semi-sweet chocolate chips, chopped semi-sweet baking bar, and frozen mini marshmallows into the cookie dough. The batter will be thick.
- Using a 2-inch cookie scoop, scoop out all the marshmallow cookies and place them onto a parchment-lined baking sheet. (They can be close together because you will need to place the cookie dough balls into the refrigerator to chill for at least 2 hours before baking.). Refrigerate the dough balls for at least 2 hours.
- Preheat the oven to 350°F. Line a large baking sheet with parchment.
- Place 4 to 6 cookies onto the prepared baking sheet, being sure to leave about 2 inches between each cookie.
- Bake for 12 to 13 minutes or until lightly golden around the edges and the center is set.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to cool completely on a wire rack.
Notes
- Be sure that your marshmallows are fresh for the best results. Older marshmallows don’t melt as well when baked in the cookies.
- I highly suggest freezing your mini marshmallows before adding them to your dough. Because this is a thicker dough, the frozen marshmallows hold their shape better, making it easier to scoop out the dough balls.
- Be sure to keep your cookie dough balls in the refrigerator until ready to bake.
- When placing the chilled cookie dough balls onto the baking sheet, be sure that you have the side with the most marshmallow pieces on the top. If the marshmallows are primarily on the bottom, it will cause the cookies to spread a lot when baked. If your cookies spread a little, you can gently push the sides of the warm cookie back toward the center to reshape them.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chocolate marshmallow cookies at the lower end of the recommended baking time.
Nutrition
Calories: 240kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 117mg | Fiber: 2g | Sugar: 14g | Vitamin A: 266IU | Calcium: 24mg | Iron: 2mg
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