Marshmallow Cookies

These marshmallow cookies are soft, chewy, and studded with melted chocolate chips and gooey mini marshmallows. Made with simple baking staples, they bake in under 15 minutes. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 15

Total Time 15

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

1/2 cup brown sugar
3 tablespoons sugar
1/3 cup butter softened (not melted)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1 cup marshmallows * See notes

Instructions

Preheat the oven to 180C/350F. Line a cookie sheet with parchment paper or a cookie sheet.
In a mixing bowl, add the white sugar, brown sugar, and softened butter and whisk together until creamy and glossy. Add in the egg and vanilla extract.
Add in the flour, baking powder, baking soda, and salt, and gently fold into the mixture until just combined. Using a rubber spatula, fold through the chocolate chips.
Form 12 balls of cookie dough. Press down into the center of each ball and place a marshmallow in there, and cover completely with the dough. Place the marshmallow-stuffed cookies onto the lined sheet.
Bake the cookies for 12 minutes, or until the edges have just begun to go golden brown. Remove from the oven, place a halved marshmallow on top, and add back in the oven for another minute.
Let the cookies cool on the sheet for 10 minutes before carefully transferring to a wire rack to cool completely.

Video

Notes

* I use large or jumbo marshmallows cut in half. Avoid using mini marshmallows.

TO STORE. Leftover cookies can be stored in an airtight container at room temperature for up to 2 weeks. To keep them fresher for longer, refrigerate them for 1 month.

TO FREEZE. Store leftover cookies in a freezer-safe container and freeze for up to 6 months. Let the frozen cookies thaw overnight in the refrigerator.

MAKE AHEAD: Freeze portions of the unbaked dough in a ziplock bag. When ready to enjoy, bring to room temperature for 30 minutes before baking.

Recipe variations

Bring on the s’mores. Add a dash of cinnamon and fold in a few tablespoons of graham crackers crumbs into the batter.
Make them vegan. Use gelatin-free marshmallows and swap the butter for softened coconut oil.
Add more chocolate flavor. Fold in a few tablespoons of Dutch-processed cocoa powder.

Nutrition