We’re always looking for new cookie recipes, and if you’ve been following for long, you know I don’t shy away from getting creative. We’ve been making hot chocolate cookies, hazelnut cookies, and these marshmallow cookies on repeat.
Recipe highlights
Perfect texture. If you’re a fan of gooey cookies (like my double chocolate cookies), you will love these cookies. They’re naturally soft and chewy, and the combination of melted chocolate chunks and gooey marshmallows is seriously addictive. Minimal prep time. No chilling time for the dough is needed; just make the batter, stuff each cookie dough ball with marshmallows, and let them bake. You’ll have freshly baked cookies in under 25 minutes. Diet-friendly. This recipe is easy to make vegan, gluten-free, and sugar-free, and I’ll explain how later on.
These marshmallow-stuffed cookies are a fun twist on my traditional chocolate chip cookies, but they’re surprisingly easy to make and turn out perfect every time!
Ingredients needed
Aside from the mini marshmallows, these cookies come together with standard baking staples. Here’s what you’ll need:
Brown sugar. For a subtle molasses flavor and soft middle. White sugar. To help the edges turn golden brown and crisp. Softened butter. To cream the sugars and make an airy batter. I recommend using unsalted butter since we add some salt to the batter. Milk. I used unsweetened almond milk, but any dairy-free milk will work. Vanilla extract. A must for every good cookie recipe! Flour. I used regular all-purpose flour, but you could use gluten-free flour if needed. Just make sure it has xanthan gum added to it or that you add ¼ teaspoon to the batter. Baking powder and baking soda. To help the cookies rise. Salt. Just a dash makes a big difference. Chocolate chips. I used semi-sweet chocolate chips, but you can use whatever chocolate chips you prefer. Mini marshmallows. I suggest using mini marshmallows specifically and not regular marshmallows chopped up, as the texture won’t quite be the same.
How to make marshmallow chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. Step 2- Combine wet ingredients. In a large mixing bowl, add white sugar, brown sugar, and softened coconut oil. Whisk by hand or with an electric mixer until creamy and glossy. Add the milk and vanilla extract, whisking until combined. Step 3- Add dry ingredients. To the bowl, add the flour, baking powder, baking soda, and salt. Fold into the batter until combined. Using a silicon spatula, fold in the chocolate chips. Step 4- Stuff. Form 12 balls of cookie dough balls using your hands or a 1-inch cookie scoop. Press down into the center of each ball and place 2-3 mini marshmallows in the center. Cover completely with the dough and place the stuffed cookies on the prepared sheet. Step 5- Bake. Bake the cookies for 12-15 minutes or until the edges have just begun to turn golden brown. Remove the cookies from the oven and let them cool on the baking tray for 10 minutes before transferring them to a cooling rack to cool completely.
Recipe tips and variations
Don’t overbake. The cookies will continue to cook as they’re cooling down, and the marshmallows can be prone to bursting if overcooked, so pay extra close attention to avoid overcooking them. Make thicker cookies. I like my cookies on the thin side, but if you prefer thick and chewy cookies, chill the dough for 30 minutes before adding the marshmallow centers. Don’t overstuff the cookies. I’ve made this mistake once or twice, but it’s important not to overfill the cookies. Otherwise, the marshmallows will burst and seep out. You’ll also want to make sure the cookie dough completely covers them. Top the cookies. When I’m feeling fancy, I like to reserve some marshmallows and chocolate chips to top the cookies with. 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. Cut the sugar. Make my sugar-free marshmallows and use keto-friendly white and brown sugar alternatives. Add more chocolate flavor. Fold in a few tablespoons of Dutch-processed cocoa powder. Don’t use stale marshmallows, as they’ll only get firmer and chewier once baked.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to 2 weeks. If you want 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.
More easy cookie recipes to try
Cheesecake cookies– The chewy texture of chocolate chip cookies mixed with a bright and tangy cheesecake filling. Peanut butter Nutella cookies– Half crumbly peanut butter cookie, half chocolatey-hazelnut cookie. Almond butter cookies– Ready in minutes, and they literally melt in your mouth. Coconut cookies– My family’s favorite no-bake cookie recipe at the moment. Cream cheese cookies– Chewy, gooey, and unlike any other cookie I’ve had before.
