Name: Easy Gooey Marshmallow Cookie Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: Dry ingredients:; 250 g (2 cups) all-purpose flour; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; Wet ingredients:; 115 g (½ cup) unsalted butter, softened; 100 g (½ cup) granulated sugar; 120 g (½ cup packed) light brown sugar; 1 large egg, room temperature; 1 tsp vanilla extract; Mix-ins:; 150 g (1 cup) semi-sweet chocolate chips or chunks; 100 g (1 cup) mini marshmallows; Optional:; 30 g (¼ cup) chopped nuts (pecans, walnuts, or almonds); 1 tsp espresso powder (optional, enhances chocolate flavor)

Few desserts bring as much joy as a cookie that is warm, soft, and gooey in the center. Add marshmallows to that mix and you get a treat that’s irresistibly chewy, slightly sticky, and completely indulgent. Gooey marshmallow cookies combine the classic flavors of a chocolate chip cookie with the nostalgic sweetness of marshmallows, making them a crowd-pleaser for kids and adults alike. The best part is that you don’t need to be a professional baker to make them. With a few pantry staples, precise measurements, and step-by-step guidance, you can bake a batch of marshmallow-filled cookies in under an hour.

Ingredients

Here’s what you need to make approximately 18–20 gooey marshmallow cookies:

Dry ingredients:

250 g (2 cups) all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt

Wet ingredients:

115 g (½ cup) unsalted butter, softened
100 g (½ cup) granulated sugar
120 g (½ cup packed) light brown sugar
1 large egg, room temperature
1 tsp vanilla extract

Mix-ins:

150 g (1 cup) semi-sweet chocolate chips (or chunks)
100 g (about 1 cup) mini marshmallows

Optional:

30 g (¼ cup) chopped nuts (pecans, almonds, or walnuts)
1 tsp espresso powder (to enhance chocolate flavor)

Instructions

Step 1: Prepare the dough

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer until creamy and fluffy (about 2 minutes).
Add the egg and vanilla extract. Beat again until fully incorporated.

Step 2: Combine wet and dry ingredients

Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
Avoid overmixing, as that can make the cookies dense instead of soft.

Step 3: Add chocolate and marshmallows

Fold in the chocolate chips.
Gently fold in the marshmallows, ensuring they are distributed evenly throughout the dough.

Step 4: Chill the dough

Cover the bowl with plastic wrap and refrigerate for 30 minutes. This step helps prevent the cookies from spreading too much during baking.

Step 5: Shape the cookies

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop 2 tablespoons of dough per cookie, rolling it into balls.
Place dough balls 2 inches apart on the prepared baking sheet.
For extra gooey centers, press 1–2 additional mini marshmallows into the center of each dough ball.

Step 6: Bake

Bake cookies for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Conservation and Storage

Room temperature: Store cookies in an airtight container for up to 3 days. They’ll stay soft but may lose some gooeyness.
Refrigerator: Keep in the fridge for up to a week. Warm them in the microwave for 10–15 seconds to restore their gooey texture.
Freezer (dough): Scoop cookie dough balls, freeze them on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Freezer (baked cookies): Freeze cooled cookies in a zip-top bag for up to 2 months. Thaw and reheat for that fresh-from-the-oven feel.

Tips for Perfect Gooey Marshmallow Cookies

Chill the dough: This step keeps cookies from spreading too thin and ensures thicker, chewier centers.
Don’t overbake: Pull cookies out when they look slightly underdone in the middle; they will finish cooking on the hot tray.
Use mini marshmallows: Large marshmallows melt too quickly and may leave holes in the cookies.
Line with parchment paper: Marshmallows can get sticky when they melt, and parchment prevents them from sticking to the pan.
Add marshmallows strategically: Pressing some into the tops of dough balls before baking gives cookies a beautiful gooey topping.

Variations

S’mores Cookies: Replace half the chocolate chips with chopped graham crackers for a campfire-inspired treat.
Nutty Marshmallow Cookies: Add chopped almonds, pecans, or walnuts for crunch.
Double Chocolate Marshmallow Cookies: Replace 2 tbsp flour with 2 tbsp cocoa powder to create a rich chocolate base.
Salted Caramel Marshmallow Cookies: Drizzle baked cookies with caramel sauce and sprinkle with flaky sea salt.
Holiday Version: Use red and green candy-coated chocolates with marshmallows for festive cookies.

Serving Suggestions

Classic pairing: Serve warm cookies with a tall glass of cold milk.
Dessert platter: Add them to a cookie tray alongside brownies, macarons, or shortbread for parties.
Ice cream sandwich: Place a scoop of vanilla or chocolate ice cream between two marshmallow cookies.
Hot cocoa companion: Enjoy with a steaming mug of hot chocolate topped with extra marshmallows.
Gifting: Wrap cookies in parchment, tie with a ribbon, and give as edible gifts during the holidays.

Conclusion

Easy gooey marshmallow cookies are the perfect balance of chewy, soft, and sticky-sweet. With simple ingredients and straightforward steps, you can bake them for any occasion, whether it’s a casual family treat, a festive holiday platter, or an indulgent midnight snack. Their versatility allows you to experiment with flavors, mix-ins, and toppings, ensuring they never get boring. Once you try this recipe, it will become a staple in your baking rotation—because few things compare to the joy of biting into a warm, gooey marshmallow cookie.

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Easy Gooey Marshmallow Cookie Recipe

Author: hafsahafsa
Total Time: 32 minutes
Yield: 18–20 cookies 1x
Diet: Vegetarian

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Description

Soft, chewy, and loaded with gooey marshmallows and chocolate chips, these cookies are the ultimate indulgent treat. Perfect for family gatherings, parties, or cozy nights in, this easy recipe delivers bakery-quality cookies in under an hour.

Ingredients

Scale

Dry ingredients:

250 g (2 cups) all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

Wet ingredients:

115 g (½ cup) unsalted butter, softened

100 g (½ cup) granulated sugar

120 g (½ cup packed) light brown sugar

1 large egg, room temperature

1 tsp vanilla extract

Mix-ins:

150 g (1 cup) semi-sweet chocolate chips or chunks

100 g (1 cup) mini marshmallows

Optional:

30 g (¼ cup) chopped nuts (pecans, walnuts, or almonds)

1 tsp espresso powder (optional, enhances chocolate flavor)

Instructions

Prepare dry mix: In a bowl, whisk flour, baking soda, baking powder, and salt.

Cream butter and sugars: In another bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).

Add egg and vanilla: Beat until smooth.

Combine: Slowly add dry mixture into wet mixture. Mix until just combined.

Add mix-ins: Fold in chocolate chips and marshmallows.

Chill: Cover and refrigerate dough for 30 minutes.

Shape: Preheat oven to 175°C (350°F). Line tray with parchment. Scoop 2 tbsp dough per cookie. Space 2 inches apart. Press 1–2 marshmallows into tops.

Bake: Bake 10–12 minutes until edges are golden and centers soft.

Cool: Rest cookies on tray 5 minutes before transferring to wire rack.