Easy Gooey Marshmallow Cookies

If you love cookies that are soft, chewy, and melt-in-your-mouth gooey, these marshmallow cookies are about to become your new obsession. Picture biting into a golden, buttery cookie, only to have warm, pillowy marshmallows ooze out, mingling with pockets of melted chocolate. Trust me, it’s pure comfort in every bite, perfect for an afternoon snack or dessert that feels indulgent without being fussy.

This recipe is ideal for cookie lovers of all ages—it’s playful, delicious, and ridiculously easy to make. You’ll love how the marshmallows add that magical gooey center, while the chocolate chips bring rich, melty bursts of sweetness. Every bite is a little celebration of soft, chewy, and dreamy cookie perfection.

Recipe Origin

Marshmallow cookies have been a playful twist on classic chocolate chip cookies for decades. They combine the nostalgia of gooey, sweet marshmallows with the timeless appeal of buttery cookies. This recipe is a simplified, foolproof version that ensures soft, chewy results every time—no complicated steps, just pure deliciousness straight from your kitchen.

Kitchen Tools You’ll Need

• Mixing Bowls – For creaming butter and sugar, and combining dry ingredients.
• Measuring Cups & Spoons – Accurate measurements ensure perfect cookie texture.
• Hand Mixer or Stand Mixer – For creaming the butter and sugar smoothly.
• Spatula – For folding in the chocolate chips and marshmallows.
• Baking Sheets – To bake cookies evenly.
• Parchment Paper – Prevents sticking and makes cleanup easy.
• Cooling Rack – Helps cookies cool without losing their gooey centers.

Why You’ll Love These Gooey Marshmallow Cookies

Soft and Chewy

The marshmallows melt just enough to create a dreamy, gooey texture without overtaking the cookie.

Quick and Easy

Simple ingredients, straightforward steps, and minimal prep—perfect for weeknights or last-minute dessert cravings.

Fun Twist on a Classic

Chocolate chip cookies are always great, but adding marshmallows takes them to the next level of indulgence.

Kid-Friendly

Everyone loves the combination of gooey marshmallows and chocolate chips—these cookies are guaranteed to be a hit with kids and adults alike.

Customizable

Add nuts, swap in dark chocolate or white chocolate, or even toss in sprinkles for a festive touch.

Chef’s Pro Tips for Perfect Results

• Don’t overmix the dough: Overmixing can make cookies tough instead of soft and chewy.
• Chill the dough slightly: Helps prevent spreading and keeps the marshmallows intact.
• Use mini marshmallows for even distribution: They melt evenly and create gooey pockets in every bite.
• Bake just until edges are golden: Cookies continue to set slightly after removing from the oven, keeping the centers soft.

Ingredients in Easy Gooey Marshmallow Cookies

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Dry Ingredients

Flour: Provides structure while keeping cookies soft and tender.
Baking Powder: Gives a slight lift, ensuring a light, airy texture.
Salt: Enhances the sweetness and balances flavors.

Wet Ingredients

Butter: Softened for creamy, rich dough.
Granulated Sugar: Adds sweetness and helps with browning.
Brown Sugar: Moisture and depth of flavor for chewy cookies.
Eggs: Bind ingredients and add richness.
Vanilla Extract: Aromatic sweetness that elevates the cookie flavor.

Mix-Ins

Marshmallows: The star of the show, creating gooey, melty pockets of sweetness.
Semi-Sweet Chocolate Chips: Rich chocolate bursts that complement the marshmallows perfectly.

Instructions

Preheat the Oven

Set your oven to 350°F (175°C) and line baking sheets with parchment paper. Preheating ensures even baking and soft centers.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This helps evenly distribute the leavening and prevents clumps.

Cream Butter and Sugars

In a large bowl, beat softened butter with granulated sugar and brown sugar until creamy and smooth.

Add Eggs and Vanilla

Beat in eggs one at a time, then add vanilla extract. This creates a rich, cohesive dough base.

Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet until just combined. Avoid overmixing to keep cookies soft and tender.

Fold in Marshmallows and Chocolate Chips

Gently fold in marshmallows and chocolate chips, ensuring they’re evenly distributed without breaking them apart too much.

Scoop and Bake

Scoop cookie dough onto the prepared baking sheet, leaving space for spreading. Bake for 10–12 minutes, until edges are lightly golden and centers are soft.

Cool and Enjoy

Allow cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm for the ultimate gooey experience.

Nutrition Facts

Servings: 18 cookies
Calories per serving: ~180
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Easy Gooey Marshmallow Cookies

• As a Snack: Perfect with a glass of milk or cup of coffee.
• Dessert Plate: Pair with ice cream or fruit for a decadent treat.
• Party Platter: Great for cookie exchanges or gatherings.
• Gift Idea: Wrap a few cookies in parchment for homemade treats.

Make-Ahead and Storage Tips

• Prep Ahead: Mix dough and store in the fridge for up to 24 hours before baking.
• Storage: Keep baked cookies in an airtight container at room temperature for up to 3 days.
• Freeze: Dough can be frozen for up to 1 month. Bake directly from frozen, adding a few extra minutes.

Variations to Try

• Chocolate Lovers: Use dark chocolate or milk chocolate chips.
• Nutty Twist: Add chopped pecans, walnuts, or almonds for crunch.
• Festive Fun: Toss in sprinkles or colored marshmallows for holidays.
• Coconut Twist: Mix in shredded coconut for added flavor and texture.
• Caramel Swirl: Drizzle melted caramel over cookies for extra indulgence.

Additional Tips

• Use mini marshmallows for even gooey pockets.
• Don’t overbake: Cookies continue to cook slightly after being removed from the oven.
• Space cookies well on baking sheet: Prevents them from merging together.
• Serve warm: Marshmallows are at their gooey best straight from the oven.

FAQ Section

Q1: Can I use large marshmallows instead of mini ones?
A1: Yes, but cut them into smaller pieces to distribute evenly in the dough.

Q2: Can I make these cookies gluten-free?
A2: Swap the flour for a 1:1 gluten-free blend, and results will still be soft and gooey.

Q3: Can I use salted butter?
A3: Yes, but reduce the added salt slightly to balance flavors.

Q4: How do I get the cookies extra soft?
A4: Don’t overmix the dough and bake just until edges are golden.

Q5: Can I add other mix-ins?
A5: Absolutely! Nuts, candy pieces, or dried fruit work well.

Q6: Can I freeze baked cookies?
A6: Yes, store in an airtight container or freezer bag for up to 2 months.

Q7: Can I double the recipe?
A7: Yes, bake in batches or use larger baking sheets.

Q8: Do I have to chill the dough?
A8: Not required, but chilling helps prevent spreading and keeps marshmallows intact.

Q9: Can I use white chocolate chips instead?
A9: Definitely! White chocolate pairs beautifully with marshmallows.

Q10: Can I make them vegan?
A10: Use plant-based butter, egg substitute, and vegan chocolate chips for a vegan version.

Conclusion

These Easy Gooey Marshmallow Cookies are the ultimate comfort treat. Soft, chewy, sweet, and melty—they’re a little indulgent and a lot delicious. Perfect for after-school snacks, dessert, or just when you need a sweet pick-me-up. Once you try them, these cookies will quickly become a favorite in your recipe collection.

Next time you want a cookie that’s soft, gooey, and irresistible, this

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