Just imagine sinking your teeth into the gooey marshmallow and warm, melty chocolate of these marshmallow cookies, and you won’t be able to resist whipping up a batch.
Prep Time15 minutesmins
Cook Time12 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs27 minutesmins
Keyword: Marshmallow Cookies Recipe
¾cupsalted butter,softened to room temperature
¾cuplight brown sugar
1largeegg yolk,room temperature
½cupsemi-sweet chocolate chips
4ouncessemi-sweet baking bar,roughly chopped
1cupfrozen 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.