These Marshmallow Cookies are the perfect blend of soft, chewy goodness. They have a crispy edge and a soft, gooey marshmallow center. They're perfect with a glass of cold milk, or even to share!
Check out my Lemon Blueberry Cookies and my Lemon Shortbread Cookies more more delicious cookie recipes!
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These marshmallow cookies are the perfect combination of chewy and gooey. With a golden-brown exterior and a soft, melt-in-your-mouth center, this simple cookie recipe is hard to resist.
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These delicious cookies are ready to become your new favorite treat!
Why You'll Love This Recipe
These cookies are the perfect balance between crispy edges and a gooey center, thanks to the mini marshmallows. This great recipe is made with simple ingredients and straightforward steps, so you don't need to be a baking pro to whip up a batch of these cookies.
Whether you're watching a movie, need a pick-me-up during the day, or just want something for your sweet tooth, these cookies are perfect!
Ingredients You Need
- All-purpose flour: Provides structure and texture to the dough.
- Baking soda: A leavening agent helps the cookies rise.
- Salt: Enhances the overall flavor of the cookies.
- Unsalted butter: Adds richness, flavor, and moisture.
- Granulated sugar: Lends sweetness and a bit of structure to your cookies.
- Brown sugar: Brings a deeper, caramel-like flavor to the cookies.
- Large egg: Acts as a binder, holding your dough together.
- Vanilla extract: A flavor enhancer that adds a comforting and aromatic note to your cookies.
- Mini marshmallows: These tiny marshmallows create pockets of gooey, marshmallowy goodness throughout the cookies.
Step By Step Photos
Whisk dry ingredients together.
Cream together butter and sugars.
Add eggs and vanilla.
Gradually mix in the dry ingredients.
Fold in the mini marshmallows.
Place dough balls on baking sheet.
How To Make Marshmallow Cookies From Scratch
Step 1. Preheat oven: Preheat your oven to 350 °F and line a baking sheet with parchment paper.
Step 2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3. Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer at medium speed until light and fluffy.
Step 4. Add wet ingredients: Beat in the egg and vanilla extract until well combined.
Step 5. Combine dry and wet ingredients: Gradually mix in the flour mixture until just combined.
Step 6. Add marshmallows: Gently fold in the mini marshmallows.
Step 7. Scoop and bake: For best results, use a tablespoon or large cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8. Bake: Bake cookies for 10-15 minutes until the edges are lightly golden.
Step 9. Cool: Allow the baked cookies to cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Make sure your butter is softened, but not melted. This helps create the ideal texture and consistency in the cookie dough.
- Use room temperature eggs. Cold eggs can cause the butter to solidify, making it difficult to achieve a smooth mixture.
- Gently fold the mini marshmallows into the dough. Overmixing can cause the marshmallows to break down and disappear into the dough.
- If your dough is too soft or sticky, chill it in the refrigerator for about 30 minutes. This makes it easier to handle and helps prevent excessive spreading during baking.
- Mix in crushed graham crackers and milk chocolate chips or chocolate chunks along with the mini marshmallows for s'mores cookies. You can also add a little bit of chocolate chips and graham cracker crumbs to the top of each cookie dough ball.
- Create a double layered cookie by placing a large marshmallow half (or regular marshmallows) between two scoops of cookie dough before baking. As it bakes, the gooey marshmallows will melt into the center taking these cookies to the next level. You can also use marshmallow fluff.
Frequently Asked Questions About Marshmallow Cookies
Absolutely! You can experiment with almond extract, coconut extract, or even citrus extracts like orange or lemon for a unique flavor twist.
Yes, you can store them at room temperature in an airtight container for up to a week. Adding a slice of bread can help maintain their softness.
Absolutely! Portion the cookie dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. It can be stored for about 1-2 months. Freeze for up to 1-2 months.
More Cookie Recipes You Might Enjoy
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Marshmallow Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract and beat until well combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the mini marshmallows.
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is softened, but not melted. This helps create the ideal texture and consistency in the cookie dough.
- Use room temperature eggs. Cold eggs can cause the butter to solidify, making it difficult to achieve a smooth mixture.
- Gently fold the mini marshmallows into the dough. Overmixing can cause the marshmallows to break down and disappear into the dough.
- If your dough is too soft or sticky, chill it in the refrigerator for about 30 minutes. This makes it easier to handle and helps prevent excessive spreading during baking.
- Mix in crushed graham crackers and milk chocolate chips or chocolate chunks along with the mini marshmallows for s'mores cookies. You can also add a little bit of chocolate chips and graham cracker crumbs to the top of each cookie dough ball.
- Create a double layered cookie by placing a large marshmallow half (or regular marshmallows) between two scoops of cookie dough before baking. As it bakes, the gooey marshmallows will melt into the center taking these cookies to the next level. You can also use marshmallow fluff.
- Storing: You can store the cookies at room temperature in an airtight container for up to a week. Adding a slice of bread can help maintain their softness.
- Freezing: Portion the cookie dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. It can be stored for about 1-2 months. Freeze for up to 1-2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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