Description
Gooey marshmallow cookies deliver pure comfort straight from the baking sheet to your plate. These classic cookies blend sweet marshmallow goodness with rich chocolate chunks for a totally irresistible homemade treat.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
Supporting Ingredients:
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
- Extra mini marshmallows for topping (optional)
Instructions
- Vigorously cream 1 cup softened butter with ¾ cup granulated sugar and ¾ cup brown sugar until the mixture becomes fluffy and pale, about 4 minutes using an electric mixer.
- Add 2 large eggs to the butter mixture, incorporating one egg at a time and beating thoroughly after each addition.
- Pour 1 teaspoon vanilla extract into the wet ingredients and mix until fully combined.
- Separately whisk 2 ¼ cups all-purpose flour with 1 teaspoon baking soda and 1 teaspoon salt in a medium bowl.
- Slowly integrate the dry flour mixture into the wet ingredients, mixing at low speed until just combined. Stop mixing as soon as no flour streaks remain.
- Gently fold 1 cup semi-sweet chocolate chips and 1 cup mini marshmallows into the cookie dough.
- Wrap the dough tightly and refrigerate for 45 minutes to help your cookies maintain their shape.
- Preheat your oven to 375F and line two baking sheets with parchment paper.
- Drop rounded tablespoon-sized dough portions onto prepared sheets, spacing them 2 inches apart.
- Press 2-3 extra marshmallows onto the top of each cookie before baking.
- Bake at 375F for 9 minutes, watching for golden brown edges and soft centers.
- Allow cookies to rest on baking sheets for 3 minutes before transferring to a wire cooling rack.
Notes
- Chill the dough thoroughly to prevent spreading and enhance flavor depth during baking.
- Use parchment paper for easy cookie removal and even browning across the batch.
- Gently press extra marshmallows on top just before baking to create those gorgeous gooey pockets.
- Room temperature ingredients blend smoother, so let butter and eggs sit out 30 minutes before starting.
- Prep Time: 40-45 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 186 kcal
- Sugar: 13 g
- Sodium: 116 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg