Description
These Easy Gooey Marshmallow Cookies are soft, chewy, and loaded with melty marshmallows and chocolate chips. Perfect for a sweet treat that’s quick to make and irresistibly gooey.
Ingredients
Units
Scale
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 9 marshmallows, cut in halves or quarters
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in chocolate chips and chopped marshmallows, reserving a few marshmallows for topping.
- Drop cookie dough by rounded tablespoons onto the prepared baking sheet and top with reserved marshmallows.
- Bake for 10–12 minutes, or until edges are lightly golden but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Cut marshmallows into smaller pieces to ensure even distribution and prevent excessive melting.
- Do not overbake; cookies should remain soft and gooey.
- Optional: sprinkle a pinch of sea salt on top for enhanced flavor contrast.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg