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Gooey marshmallow cookies are that irresistible treat you crave when you want something soft chewy and packed with melted marshmallow surprises inside Each bite is a little celebration of chocolate vanilla and nostalgic campfire fun baked right into a cookie
I made these for a holiday party and they disappeared before the hot chocolate was even ready Now I keep extra dough in the freezer just in case
Ingredients
- Flour: forms the structure for these cookies and creates a tender crumb Choose unbleached all purpose flour for best results
- Baking powder: lifts the dough so you get those puffy edges Make sure your baking powder is fresh for max rise
- Salt: brings out the sweet flavors and balances the richness of the butter opt for fine sea salt
- Butter: softened brings moisture and deep flavor Use real unsalted butter for the perfect base
- Granulated sugar: sweetens and helps the cookies spread just enough
- Brown sugar: adds chew and gives a lovely caramel undertone Pack it tightly for accurate measuring
- Eggs: bind everything together and create a rich tender center Always use room temperature for even blending
- Vanilla extract: infuses warmth into the dough Choose pure vanilla for best flavor
- Marshmallows: are the gooey secret inside Fresh soft jumbo marshmallows melt perfectly
- Semi sweet chocolate chips: add that chocolatey bite with just the right sweetness Choose good quality brands for great melty pockets
Step-by-Step Instructions
- Prepare the Dry Mix:
- Combine flour baking powder and salt in a medium bowl Whisk well to evenly distribute the leavening and prevent bitter pockets Set aside
- Cream the Wet Ingredients:
- In a separate large bowl use a wooden spoon or mixer to blend softened butter with both sugars until light and fluffy about three minutes Add eggs and vanilla extract and mix until smooth and creamy This creates a base that will turn your cookies soft and rich
- Make the Dough:
- Gradually add the dry ingredients into the wet mixture stirring gently by hand or on low speed Stop as soon as the flour disappears to avoid tough cookies
- Chill the Dough:
- Transfer the cookie dough to an airtight container and refrigerate for a full day This step hydrates the dough and intensifies the flavors The dough will be firm and easy to work with
- Stuff and Shape the Cookies:
- Take pieces of chilled dough and flatten them in your palms Place a marshmallow in the center and wrap dough around to seal completely This ensures gooey centers and prevents leaking
- Add Toppings:
- Sprinkle Christmas sprinkles and semi sweet chocolate chips over each cookie for extra color and crunch Gently press the toppings so they stick while baking
- Bake the Cookies:
- Arrange filled dough balls on a lined baking sheet Leave space between each for spreading Bake in preheated oven set at 375 degrees Fahrenheit for ten minutes until edges look set but centers are still pale
- Cool and Enjoy:
- Let cookies cool on a wire rack This gives the marshmallow time to set just slightly so you get that perfect gooey bite
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The magic of these cookies comes from fresh marshmallows melting inside I always think of chilly nights at my childhood lake house roasting marshmallows by the fire These cookies taste like pure comfort to me
Storage Tips
Store cooled cookies in an airtight tin at room temperature for up to three days for maximum softness For longer storage place baked cookies in a freezer bag with parchment between each and freeze up to two months To serve thaw at room temperature and gently warm in the oven for that fresh baked taste
Ingredient Substitutions
If you do not have brown sugar use all granulated sugar but note the cookies will be just a touch less chewy Swap in candy coated chocolates or butterscotch chips for the chocolate chips Gluten free users can substitute a cup for cup gluten free flour blend with great results For dairy free try a good non dairy butter alternative
Serving Suggestions
Serve these cookies with hot chocolate or a glass of cold milk for a perfect winter afternoon treat They are a festive addition to holiday platters and make a fun edible gift for neighbors or teachers I love packing them up in cellophane bags with ribbons for a nostalgic homemade present
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A Little Marshmallow Cookie History
While marshmallows in desserts date back centuries putting them inside cookies popped up alongside American s mores culture The trend of stuffing cookies is recent and hits that sweet spot of comfort food nostalgia and surprise all in one bite
Frequently Asked Questions
- → How do I keep the cookies soft and gooey?
Chilling the dough for a full 24 hours helps develop a chewier texture and keeps the centers soft after baking.
- → Can I use mini marshmallows instead of whole ones?
Mini marshmallows can be used, but using a whole marshmallow in the center provides that signature gooey core.
- → What if I don't have chocolate chips?
Chopped chocolate or other add-ins like white chocolate or nuts will also work well for extra texture and flavor.
- → Why add sprinkles on top of cookies?
Sprinkles add a touch of color and festive flair, making the cookies more eye-catching and seasonal.
- → How do I store these cookies?
Keep them in an airtight container at room temperature for up to 3 days for the best texture and freshness.