Marshmallow Cookies are gooey and delicious. Each bite is stuffed with mini marshmallows for a decadent treat. They are topped with toasted marshmallows for an irresistible dessert.
This homemade cookie recipe is unbelievably simple and so delicious. You will love these soft and chewy cookies with the best texture. The mini marshmallows are rich and gooey.
If you have a bag of marshmallows in the pantry and don’t know what to do with them, this recipe is a must try! Making cookies from scratch is not hard and I also make Brown Sugar Cookie Recipe and Salted Caramel Chocolate Chip Cookie Recipe.
Table of contents
Why We Love This
The entire recipe comes together so easily without any chilling time needed. You only need a few ingredients, and they are mostly pantry staples. I bet you already have everything you need to make these cookies.
The texture is absolutely perfect, and the taste can’t be beat. The entire family will love these soft and delicious cookies.
Ingredients
- All Purpose Flour. Always measure the flour accurately by spooning into a measuring cup instead of scooping it.
- Baking Soda. If you are out, try one of the Best Baking Soda Substitutes.
- Butter. I prefer unsalted butter. Make sure to soften at room temperature. You can use regular butter or non dairy butter.
- Brown sugar. Homemade Brown Sugar Recipe is easy to make and delicious in this recipe if you don’t want to use store bought. I like this instead of white sugar for a chewy texture.
- Vanilla Extract. Use pure vanilla extract for the best flavor in the cookies.
- Large Egg. Room temperature is best.
- Mini Marshmallows. The miniature size is perfect to get some in each bite.
Find the complete list of ingredients for Marshmallow Cookies at the bottom of the page.
Additions and Substitutions
- Sprinkles. Top the cookies with sprinkles for a festive treat perfect for any occasion.
- Marshmallow Fluff. Substitute Homemade Marshmallow Fluff for the mini marshmallows in the recipe. This will be more like a stuffed cookie.
- Large marshmallows. Don’t have mini? Just cut large ones into pieces.
- Chocolate Marshmallow Cookie. Fold chocolate chips or chocolate chunks into the cookie dough for s’mores flavor. I like semi-sweet chocolate chips or dark chocolate chips.
- Butterscotch. Try mixing in butterscotch chips into the dough.
- Nuts. Chopped pecans or walnuts pair nicely with this recipe.
- Cocoa Powder. Make chocolate cookies by adding ⅓ cup cocoa powder and ¼ cup hot chocolate mix to the dry ingredients.
- Melted chocolate. Melt chocolate chips and drizzle on top of the cookies once baked and cooled.
- Gluten-free. Substitute gluten free flour for the all purpose flour in this recipe if desired.
- Vegan. Use gelatin free marshmallows and coconut oil instead of butter to make these vegan.
Step By Step Instructions
- Step 1. Start by preheating the oven to 350 degrees Fahrenheit.
Step 2. Use a large bowl or bowl of a stand mixer with paddle attachment to beat together the butter and brown sugar using medium speed. The mixture should be light and fluffy.
Step 3. Next, add the egg and vanilla extract. Mix until combined. No need for a separate bowl.
Step 4. Reduce the mixer speed to low speed and slowly mix in the flour, salt and baking soda into the wet ingredients until just combined. Scrape down the sides of the bowl with a rubber spatula while mixing to ensure that any excess dry ingredients are mixed into the dough.
Step 5. Stir the marshmallows into the batter. Don’t forget to set aside some of the marshmallows for topping.
Step 6. Scoop the dough into balls using a cookie scoop or about 2 tablespoons. Place cookies on cookie sheets. Leave about 2 inches between each cookie. Press the remaining marshmallows into the top of cookie dough balls. I like to top each cookie with 2-3 marshmallows.
Step 7. Finally, bake the cookies for 12-14 minutes. Use the top rack in the oven so that the marshmallows on top of the cookies are toasted slightly as they bake in the oven. Bake until the edges of the cookies are slightly golden brown.
Step 8. The cookies need to set on the baking tray for 5-10 minutes. Then carefully move them to a wire rack to cool completely.
Step 9. Now the Marshmallow Cookies are ready to serve.
Storage
Store any leftover cookies in an airtight container at room temperature up to 1 week.
Freeze the cookies for prolonged storage up to 3 months. Allow to cool first and place inside a freezer-safe container. Let thaw in the refrigerator overnight when ready to serve.
Pro Tips
- Watch the cookies closely. Watch the cookies as they cook and if any marshmallows melt and move off the top of the cookies, use a spoon to gently put them back on top.
- Use the top rack. This will allow the marshmallows on top to become slightly toasted.
- Don’t overmix the dough. The texture will change, and the cookies will be dense instead of soft and fluffy.
- Room temperature ingredients. The butter and eggs should be room temperature. They will combine easier and help the cookies to bake evenly.
- Use a cookie scoop. This helps to make each cookie uniform. If you don’t have a cookie scoop, use a tablespoon to measure the dough and then shape into balls. Each cookie should be about 2 tablespoons.
- Chill the dough. If you find the dough is too sticky, chill for 1 to 2 hours. This will help the dough to firm up and be easier to form into balls.
- Line the pans. Place parchment paper on the baking sheets. You can also use silicone baking mats.
More Delicious Cookie Recipes
Make Marshmallow Cookies for a fabulous treat. Then come back and leave a star review and comment. I can’t wait to hear how they turned out.
Marshmallow Cookies
Ingredients
- 1 3/4 cup All Purpose Flour
- 1/2 teaspoon Baking Soda
- ¼ tsp salt
- 1/2 cup Butter softened
- 1 cup brown sugar
- 2 teaspoons vanilla Extract
- 1 Large Egg
- 1 cup Mini Marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, beat together the butter and brown sugar with a stand up mixer or hand held until the mixture is light and fluffy.
- Add in the egg and vanilla extract and mix until well combined.
- Reduce the speed on the mixer to low and slowly mix in the flour, salt and baking soda until just combined.
- Make sure to regularly scrape down the sides of the bowl to ensure that any excess flour is mixed into the dough.
- Set aside some of the marshmallows for topping and stir the remaining marshmallows into the batter.
- Use a large cookie scoop (approximately 2 tablespoons) to scoop out the cookies and place on cookie sheets leaving about 2 inches between each cookie.
- Press the remaining marshmallows into the top of each cookie. I like to top each cookie with 2-3 marshmallows.
- Bake for 12-14 minutes on the top rack in the oven so that the marshmallows on top of the cookies are toasted slightly as they bake in the oven. Bake until the edges of the cookies are slightly golden brown.
- Allow the cookies to set on the baking sheets for 5-10 minutes and then carefully move them to a cooling rack to cool completely.
- Then they are ready to serve and enjoy!
So easy to make and the best taste and texture!