Craving something sweet, tasty and delicious? I got you! My unique Easy Gooey Marshmallow Cookie With Chocolate Chips will have you hooked from the very first bite! They’re fudgy, chewy, brownie-like cookies stuffed with marshmallows and they’re so easy to make. Basic ingredients with no fancy equipment required! I'm so obsessed with how this turned out - it's so pretty and tasty.
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I'm sure your family and friends will love this. So, this can be done during weeknight dinners, family gatherings, birthdays, celebrations and so much more.
If you love this Dessert, be sure to checkout these other delicious dessert recipes on my site: Espresso Chocolate Cookies & Oreo Cheesecake Truffles.
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Ingredients for Easy Gooey Marshmallow Cookie
- Flour
- Baking Powder
- Salt
- Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Marshmallows
- Semi Sweet Chocolate Chips
See recipe card for quantities.
Instructions
Make the cookie dough & insert a marshmallow.
Wrap up the marshmallow in the cookie dough like so.
Add toppings and bake!
Cool, serve & enjoy!
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, mix together the granulated sugar, brown sugar, softened butter, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Transfer the cookie dough to an airtight container and refrigerate for 24 hours.
- Preheat the oven to 375°F (190°C).
- Take portions of the chilled dough, flatten them in your hands, place a marshmallow in the center, and seal the dough around it. Repeat until all dough is used.
- Sprinkle Christmas sprinkles and semi-sweet chocolate chips on top of each cookie.
- Bake in the preheated oven for 10 minutes.
- Allow the cookies to cool on a wire rack for a few minutes before serving. Enjoy your delicious treats!
Substitutions for Easy Gooey Marshmallow Cookie
Flour: Use almond flour instead for a nutty taste or gluten-free flour if needed.
Baking powder: Mix a bit of cream of tartar and baking soda if you're out of baking powder.
Salt: Try sea salt or pink Himalayan salt for extra flavor.
Butter: Swap with coconut oil or vegetable shortening for a dairy-free option.
Granulated sugar: Use brown sugar or coconut sugar for a richer taste.
Brown sugar: Substitute with granulated sugar or honey if you're out.
Eggs: Mash a banana or use applesauce instead of eggs.
Vanilla: Try almond or maple extract for a different flavor.
Marshmallows: Use marshmallow fluff or chop up larger marshmallows.
Semi-sweet chocolate chips: Experiment with dark or white chocolate chips for variety.
Equipment for Easy Gooey Marshmallow Cookie
- Baking Sheet/Pan
- Parchment Paper
- 2 Large Bowls
- Whisk
- Spatula
- Container
- Measuring Cups
- Measuring Spoons
How to Store and Reheat
To store your marshmallow cookies, first ensure they've cooled completely. Then, place them in an airtight container, separating layers with parchment paper to prevent sticking. Store at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies for up to 2-3 months.
When Reheating: For Microwaving, place a cookie on a microwave-safe plate and heat it for 10-15 seconds, or until the marshmallow is soft and gooey again. For reheating in Oven, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and heat them for about 5-7 minutes, or until warmed through.
3 Top Tip's for Success
- Chill the Dough: After preparing the cookie dough, it's crucial to refrigerate it for at least 24 hours. Chilling the dough allows the flavors to meld together and helps prevent the cookies from spreading too much during baking. This step also results in a chewier texture and enhances the overall taste of the cookies.
- Use High-Quality Ingredients: To achieve the best flavor and texture, use high-quality ingredients, especially when it comes to the chocolate chips and marshmallows.
- Proper Sealing Technique: When enclosing the marshmallow inside each cookie, ensure it's fully covered with dough to prevent it from oozing out during baking. Seal the edges tightly to keep the marshmallow intact and maintain the cookie's shape.
FAQ's
Marshmallows are delicious, but they're not the healthiest choice. They're loaded with sugar and lack essential nutrients. Enjoy them occasionally as a treat, but opt for healthier snacks most of the time. Balance is important!
Marshmallows are typically made from sugar, water, gelatin, and corn syrup. These ingredients are whipped together to create a fluffy texture. Sometimes, flavorings like vanilla are added for extra taste.
Marshmallows were first created in France a long time ago. They used to be made from the sap of a plant called marshmallow, which is where they got their name. But now, the recipe has changed to include sugar, gelatin, and flavors.
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Pairing
These are my favorite dishes to serve with Easy Gooey Marshmallow Cookie Recipe:
Easy Gooey Marshmallow Cookie Recipe
Equipment
- Baking Sheet/Pan
- Parchment Paper
- 2 Large Bowls
- Spatula
- Container
Ingredients
- 2 ⅔ cup Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Butter softened
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 9 Marshmallows
- ½ cup Semi Sweet Chocolate Chips
Instructions
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, mix together the granulated sugar, brown sugar, softened butter, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Transfer the cookie dough to an airtight container and refrigerate for 24 hours.
- Preheat the oven to 375°F (190°C).
- Take portions of the chilled dough, flatten them in your hands, place a marshmallow in the center, and seal the dough around it. Repeat until all dough is used.
- Sprinkle Christmas sprinkles and semi-sweet chocolate chips on top of each cookie.
- Bake in the preheated oven for 10 minutes.
- Allow the cookies to cool on a wire rack for a few minutes before serving. Enjoy your delicious treats!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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