Easy Gooey Marshmallow Cookies

Gooey marshmallow cookies are the treat I make for cozy movie nights and festive gatherings when everyone wants something both nostalgic and special These cookies have puddles of melty marshmallow inside a buttery brown sugar dough and a sweet scatter of chocolate chips Every bite is warm comfort

My friends always request these for our cookie exchanges The first time I baked them for my niece she said they tasted like a hug It became our go to snow day project ever since

Ingredients

• All purpose flour: gives the cookies their tender crumb Choose flour that feels light and fresh for best results
• Baking powder: helps the cookies rise for a puffy shape Check that your baking powder is still active for a good lift
• Salt: balances sweetness and deepens all the other flavors Use fine sea salt for more even distribution
• Butter: brings richness and soft texture Always start with butter at true room temperature for easy blending
• Granulated sugar: gives structure and crispy edges Use a good quality white sugar for a clean taste
• Brown sugar: delivers a boost of molasses flavor and keeps the cookies moist Choose dark brown sugar for deeper notes if you love extra butterscotch flavor
• Eggs: bind everything together and add chew Crack eggs into a separate bowl first to avoid shell surprises
• Vanilla extract: makes everything taste like home If possible use real vanilla for the best aroma
• Marshmallows: melt for gooey pockets in every bite Slice large marshmallows in half or use jumbo minis for perfectly gooey centers
• Semi sweet chocolate chips: pair perfectly with marshmallow Choose a good brand with visible sheen for meltier pools of chocolate

Step-by-Step Instructions

Make the Dry Mix:

Gently whisk flour baking powder and salt together until even This removes lumps and ensures even rise

Cream Butter and Sugars:

Blend butter granulated sugar and brown sugar together until very creamy and pale Use a stand or hand mixer for around two to three minutes Make sure to scrape down the sides

Add Eggs and Vanilla:

Beat in the eggs and vanilla extract one at a time mixing thoroughly after each addition The mixture should look smooth

Combine Dry and Wet Ingredients:

Gradually mix the dry ingredients into the creamed mixture Mix slowly until just combined for a tender crumb Overmixing can make cookies tough

Chill the Dough:

Scoop the dough into an airtight container and refrigerate for at least twenty four hours This rest allows the flavors to deepen and the dough to firm up

Shape and Fill:

Take chilled dough and flatten gently in your palms Place a marshmallow in the center of each and fold up the sides to seal well Pinch closed to avoid leaking marshmallow

Add Toppings:

Set each cookie seam side down on a lined baking sheet Scatter chocolate chips and if desired festive sprinkles over the top for holiday flair

Bake:

Slide trays into a preheated three hundred seventy five degree oven and bake for about ten minutes until the cookies are golden and just set around the edges If desired spin the tray halfway for even color

Cool and Serve:

Let cookies rest on the tray for five minutes then move to a wire rack Serve warm for the ultimate gooey texture

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Brown sugar is my star ingredient here It makes the cookies super soft and tasting almost like caramel Once my nephew tried to sneak three marshmallows into one cookie and we still laugh about that sticky kitchen adventure

Storage Tips

Store cookies in an airtight container at room temperature for up to five days If you want to save some for later freeze baked cookies in a single layer and reheat in the oven for gooey marshmallow every time Refrain from stacking cookies while still warm or the marshmallow may stick

Ingredient Substitutions

You can swap half the all purpose flour for white whole wheat flour for a heartier flavor Dairy free butter and vegan marshmallows work for plant based diets You can also use white chocolate chips or peanut butter chips for a different flavor twist

Serving Suggestions

These cookies are best enjoyed warm with a cup of milk or hot cocoa For an extra indulgent treat serve with a scoop of vanilla ice cream They also make thoughtful edible gifts for holidays and birthdays

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Common Recipe Questions

→ How do I get the perfect gooey center?

Encasing a whole marshmallow in the dough before baking ensures a melty, gooey center that remains soft after baking.

→ Why do I need to chill the dough?

Chilling the dough for 24 hours enhances the flavor and creates a thicker, chewier texture in the finished cookies.

→ Can I use mini marshmallows instead?

You can substitute with mini marshmallows, but whole or halved standard marshmallows create a more dramatic gooey center.

→ What kind of chocolate chips work best?

Semi-sweet chocolate chips balance the sweetness from the marshmallow, but milk or dark chocolate chips can be used as well.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days to retain their softness and gooey center.