December 28, 2023Review Recipe
Table of Contents
- Marshmallow Cookies Ingredients
- Substitutions And Additions
- How To Make This Marshmallow Cookies Recipe
- How To Serve Chocolate Chip Marshmallow Cookies
- When To Serve Marshmallow Cookies
- Storage Tips for Marshmallow Cookies
- Why We Love This Recipe
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
In case you haven’t heard, the latest trend is marshmallow cookies, and we’ve got an easy version to try. These decadent treats are oh-so-delicious, with the perfect texture and plenty of marshmallows and chocolate chunks.
Marshmallow Cookies Ingredients
Imagine enjoying these crowd-pleaser cookies! They have a crisp outside, gooey center, and are topped off with a melt-in-your-mouth marshmallow.
Each perfect cookie is truly a treat for the senses. One bite, and we guarantee you’ll be hooked. You’ll earn a five star review from anyone who tries them thanks to the irresistible chocolate and marshmallow combination.
- 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
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
CHOCOLATE: You can omit the chopped semi-sweet chocolate chunks from the cookie recipe and just add an additional half cup of chips.
You can also swap out the semi-sweet for milk chocolate chips if you prefer. A combination of milk and semi-sweet chocolate is also a great option.
Additional options include dark chocolate chips or white chocolate chips.
You also could add extra chocolate chips to the dough.
BUTTER: If using unsalted butter or sweet cream butter, you will need to increase the salt in this chocolate chunk marshmallow cookies recipe to three-quarters of a teaspoon.
MARSHMALLOWS: Instead of regular marshmallows, you can add a twist to these cookies by using flavored marshmallows like strawberry, chocolate, or toasted coconut marshmallows.
They’ll infuse a unique flavor into your cookies without changing the baking time or other ingredients.
Keep in mind that the type of marshmallow you choose will impact the overall taste of the cookies, so select one that complements your preferences.
You will want to use mini marshmallows for these homemade chocolate chip cookies as large marshmallows will be too big.
NUTS: To add crunch and a nutty flavor to your marshmallow cookies, try adding chopped pecans, almonds, walnuts, or macadamia nuts.
This alteration will introduce a unique twist to your cookies, enhancing their texture and taste.
VANILLA EXTRACT: While vanilla extract is a classic choice, you can experiment with different extracts to customize your cookies.
Consider almond extract, coconut extract, or even orange extract for a subtle yet distinct flavor change.
Keep the quantity the same as stated in the original recipe, as these substitutions won’t affect the baking time or consistency of the cookies.
SPRINKLES: If you want to make these marshmallow cookies even more colorful and fun, add chocolate sprinkles or seasonal sprinkles to the cookie dough.
Whether it’s rainbow sprinkles for a birthday or holiday-themed sprinkles for a festive touch, this simple addition will add a pop of excitement to your cookies.
COOKIE SHAPE: Feel free to experiment with the shape of your cookies.
Instead of traditional round cookies, you can use cookie cutters to create various shapes, such as hearts, stars, or seasonal designs.
Just remember to keep the thickness of the dough consistent to ensure even baking.
SEA SALT: For a sweet-and-savory contrast, sprinkle a pinch of coarse sea salt on top of each cookie just before baking.
The salt will complement the sweetness of the marshmallows and chocolate, creating a balance of flavors.
COCOA POWDER: If you’d like to make them full of chocolate, you could add ¼ cup of cocoa powder to your batter as well.
How To Make This Marshmallow Cookies Recipe
Let’s get started with making the simple cookie dough and baking these delectable cookies.
OUR RECIPE DEVELOPER SAYS
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.
STEP ONE: Sift together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. Set the dry ingredients aside in their separate bowl.
STEP TWO: 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.
STEP THREE: 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.
STEP FOUR: Add half the flour mixture to the large bowl and mix on low speed just until incorporated. Repeat with the remaining flour mixture.
STEP FIVE: 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.
STEP SIX: 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.
Be sure to keep your cookie dough balls on the cookie sheet in the refrigerator until ready to bake.
STEP SEVEN: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
STEP EIGHT: Place four to six cookies onto the prepared baking sheet, being sure to leave about two inches between each cookie.
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.
STEP NINE: Bake cookies for 12 to 13 minutes or until lightly golden brown around the edges and the center is set.
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.
STEP TEN: 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 Chocolate Chip Marshmallow Cookies
These marshmallow chocolate cookies are so rich that they might just become your favorite kind of cookie.
If you’re looking to balance out the sweetness of these chewy chocolate cookies, consider serving them alongside some tart or tangy fruit, like sliced apples or berries, or even a fruit salad.
In a small bowl, you could melt almond bark to dip the cookies in as well. Dip half of the cookie in the melted chocolate. Then return to the wire rack or parchment paper to allow the chocolate to harden.
Or you could create marshmallow cookie ice cream sandwiches. Scoop your favorite ice cream between two cookies, press gently, and roll the edges in colorful sprinkles.
Transform your marshmallow cookies into a s’mores-inspired dessert. Layer a marshmallow cookie with a piece of milk chocolate and another cookie on top.
When To Serve Marshmallow Cookies
DESSERT FOR DINNER PARTIES: Impress your guests by serving these cookies after a meal.
FAMILY MOVIE NIGHT: Elevate your snack options by offering a plate of marshmallow cookies.
HOLIDAY GATHERINGS: Whether it’s Christmas, Thanksgiving, or any other holiday, these cookies make a festive addition to your dessert table.
PICNICS: Pack these cookies in your picnic basket or take them along for a hike or a day at the beach.
KIDS’ BIRTHDAY PARTIES: Kids adore marshmallows and chocolate, so these cookies are a hit at birthday parties.
COFFEE OR TEA TIME: Invite friends over for a coffee or tea get-together and serve these cookies as a sweet accompaniment.
Storage Tips for Marshmallow Cookies
Just like most cookies, you can store these for later enjoyment. Here’s how:
MAKE AHEAD: If you want to get a head start on your cookie-making, you can prepare the cookie dough in advance.
Follow the recipe up to the point where you’ve mixed in the marshmallows and chocolate chips, then scoop the dough into individual cookie portions and place them on a baking sheet.
Freeze the cookie dough portions until they’re firm, then transfer them to an airtight container or zip-top bag.
When you’re ready to bake, you can go straight from the freezer to the oven—just add a couple of minutes to the baking time to ensure they’re cooked through.
ON THE COUNTER: This chewy cookie recipe is best enjoyed right out of the oven.
If you have leftovers, you can store them at room temperature in an airtight container for two to three days.
IN THE FREEZER: To extend the shelf life of your marshmallow cookies, freezing is a fantastic choice.
First, ensure the cookies have completely cooled to room temperature. Then, place them in a single layer on a baking sheet and freeze until solid.
Once frozen, transfer them to an airtight container or a freezer-safe zip-top bag, separating layers with parchment or wax paper.
They can be stored in the freezer for up to two to three months.
Why We Love This Recipe
IRRESISTIBLE FLAVOR: These cookies are a blend of sweet and gooey marshmallows, chocolate chips, and the perfect balance of sweetness.
EASY TO MAKE: The step-by-step instructions and simple ingredients make it accessible to anyone who wants to create these cookies.
VERSATILITY: You can customize these cookies to suit your taste by trying different types of marshmallows, chocolate chips, or even adding nuts or extracts.
PERFECT FOR ANY OCCASION: Whether you’re baking for a special celebration, a casual gathering, or simply indulging in a sweet treat for yourself, these cookies fit the bill.
KID-FRIENDLY: They’re great for baking with kids, and the gooey marshmallow center adds an element of surprise and excitement that little ones love.
There is something about the combination of marshmallows and yummy cookies that just makes sense. These marshmallow cookies are sure to be a real crowd-pleaser if you decide you want to share them at all!
FREQUENTLY ASKED QUESTIONS
This marshmallow cookie recipe would be yummy with the addition of nuts. Add half a cup for a bit of crunch.
These marshmallow chocolate chip cookies can be frozen for up to three months.
You can pick any type of chocolate chip you’d like for these tasty cookies with marshmallows.
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- 2¼ 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
- 1½ teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- 4 ounces semi-sweet baking bar, roughly chopped
- 1 cup frozen mini marshmallows
- 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.
- 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.
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