Looking for an easy, delicious, and melt-in-your-mouth cookie recipe? These gooey marshmallow cookies are just that!
I have made dozens of cookie recipes but these fluffy marshmallow cookies have one of the best textures I’ve ever tasted! They are stuffed and topped with mini gooey marshmallows which is why they’re a crowd favorite dessert recipe!
Why You’ll Love This Great Recipe
- Even though these marshmallow cookies are made from scratch, they’re very easy to make! This recipe uses basic ingredients and baking on a cookie sheet is a breeze when you use parchment paper or a silicone baking mat!
- Since they are made from scratch, they’re simply to-die-for! The golden brown outside and the melted marshmallow inside creates the best texture that you’re going to fall in love with!
- Since these cookies call for sprinkles, it’s very easy to customize them for any occasion! You can use Christmas sprinkles, Halloween sprinkles, 4th of July sprinkles, etc. to fit any holiday/event!
What can I do with a bag of marshmallows?
Am I the only one who feels like they’re left with a bad of marshmallows after s’mores season is over? I sometimes struggle to figure out how to put them to good use! Some of my go-to dessert recipes that include marshmallows are marshmallow treats, marshmallow pops, air fryer s’mores, and my no-bake s’mores cheesecake recipe!
Ingredients Checklist
- 1 cup butter, cut into cubes
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 tsp. Vanilla Extract
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 2 tbsp. Cornstarch
- 2 3/4 cups all purpose flour
- 1/2 tsp. Salt
- 1/2 cup mini marshmallows
Step by Step Directions
- Grease or line two baking sheets with parchment paper.
- Heat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, mix flour, cornstarch, baking soda, baking powder, cookie crumbs, and salt. Set aside (Image 1).
- With a hand mixer, (or stand mixer) or medium speed, cream butter until smooth. Add white and brown sugar (Image 2). Mix until light and fluffy.
- Add eggs and vanilla extract. Mix until combined (Image 3).
- Add dry ingredients mixture half at a time, mixing in between additions (Image 4).
- Roll approx 1.5 tbsp. Of batter into balls and place onto a prepared baking sheet. (Image 5).
- Add 3-4 mini marshmallows onto center of the cookie dough (Image 6).
- Add approx 1.5 more tbsp. Of batter on top of marshmallows and press down (Image 7).
- Roll in sprinkles. Place on prepared baking sheets and space 4-5 inches apart (6 per pan) (Image 8).
- Flatten slightly and place mini marshmallows on top (Image 9).
- Bake 12-15 minutes.
- Remove and cool on cooling rack.
- Enjoy!
Expert Tips and FAQs
Instead of using mini marshmallows for the inside of the cookies, you can use marshmallow fluff. Marshmallow fluff may spread a bit easier on top of the cookie dough.
Yes you can freeze marshmallow cookies. Once your cookies have cooled to room temperature, you can place them in an airtight container and freeze for up to 3 months. Although your cookies will be best when fresh, freezing is still a great option.
Yes you can use large marshmallows but I would recommend ripping them into pieces so they cook evenly. You can fill and top cookies with one large marshmallow ripped into pieces.
If you have leftover cookies, allow them to cool first on a wire rack and then store in an airtight container for up to a couple of weeks, or longer if stored in the refrigerator. If freezing, store in a freezer-safe container for up to 8-12 months!
Optional Toppings/Ingredients
There are seriously so many ways you can customize these mini marshmallow cookies! Chocolate marshmallow cookies, s’mores cookies, and strawberries and cream cookies are all surprisingly easy to make with this cookie recipe!
- This recipe makes marshmallow cookies without chocolate but if you’re a chocolate lover, you can add some! Simply add mini chocolate chips into the cookie dough balls before baking. Chocolate chip marshmallow cookies are a great marshmallow treat!
- To make these s’mores cookies, you can roll the cookie dough balls in graham cracker crumbs instead of sprinkles! You’ll want the center of the cookies to be filled with marshmallows and mini chocolate chips as well! (Recipe note – you can use nutella in the center of the cookies instead of mini chocolate chips).
- Strawberries and cream is such an underrated flavor! For strawberry marshmallow cookies, you can add diced strawberries on top of each cookie before baking. I would recommend using red sprinkles if you add strawberries for an aesthetic look!
Related Recipes
I find myself baking desserts more often than I probably should but hey, they taste amazing and my kiddos love them! Cookies, cupcakes, muffins, brownies, etc. are great treats to have on hand and they’re easy to make for parties! Here’s a list of a few of my family and I’s favorite desserts!!
- Peanut Butter Chocolate Chip Cookies
- Strawberry Brownies
- No bake s’mores cheesecake
- Popcorn balls without corn syrup
Marshmallow Cookies with Sprinkles
Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp cornstarch
- 2 3/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup mini marshmallows
Instructions
- Grease or Line two baking sheets with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, mix flour, cornstarch, baking soda, baking powder, cookie crumbs, and salt. Set aside.
- With an electric mixer, cream butter until smooth.
- Add white and brown sugar. Mix until light and fluffy.
- Add eggs and vanilla extract. Mix until combined.
- Add dry ingredients mixture half at a time, mixing in between additions.
- Roll approx 1.5 tbsp. Of batter into balls and place onto a prepared baking sheet.
- Add 3-4 mini marshmallows onto center of the cookie dough.
- Add approx 1.5 more tbsp. Of batter on top of marshmallows and press down.
- Roll in sprinkles. Place on baking pans and space 4-5 inches apart (6 per pan).
- Flatten slightly and place mini marshmallows on top.
- Bake 12-15 minutes. Enjoy!
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