Why You’ll Love This Recipe
These Marshmallow Cookies are soft, chewy, and filled with gooey marshmallows and melty chocolate chips. Perfectly nostalgic, they bring campfire s’mores vibes straight to your kitchen—without the mess. Quick to make, kid-approved, and irresistibly good fresh out of the oven!
Ingredients
1 cup butter • 1 cup brown sugar • ½ cup sugar • 2 eggs • 2 tsp vanilla • 2½ cups flour • 1 tsp baking soda • ½ tsp baking powder • ½ tsp salt • 1½ cups chocolate chips • 1½ cups mini marshmallows
Directions
- Preheat oven to 350°F (175°C), line baking sheets.
- Cream butter + sugars until fluffy.
- Add eggs + vanilla, mix well.
- Mix dry ingredients separately, then combine.
- Fold in chocolate chips + marshmallows.
- Scoop dough, place on baking sheets.
- Bake 9–11 mins until edges are golden.
- Cool 5 mins on tray, then transfer to rack.
Servings and Timing
Makes 24 cookies • Prep: 10 mins • Bake: 10 mins • Ready in: 20–25 mins
Variations
Try adding peanut butter, crushed graham crackers, peppermint bits, or stuffing with a large marshmallow for an oozy center.
Storage and Reheating
Store in airtight container up to 5 days. Freeze dough or baked cookies up to 2 months. Reheat in microwave for gooeyness.
FAQs
Q: Can I use large marshmallows?
A: Yes—chop them up or stuff one in the center for an extra gooey core.
Q: Can I use margarine instead of butter?
A: You can, but flavor and texture will change. Stick with butter for best results.
Q: Can I make the dough ahead?
A: Absolutely! Chill for up to 2 days or freeze in balls.
Conclusion
These marshmallow cookies are the kind of treat everyone remembers and requests again and again. They’re quick, dreamy, and full of melty magic—bake a batch and enjoy every warm, gooey bite!
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