Best Way to Make 10 Marshmallow Cookies at Home

Introduction

Have you ever craved the perfect combination of chewy, gooey goodness in a single bite? These irresistible marshmallow cookies are a game-changer for your dessert collection! They capture all the magic of classic s’mores cookies but with an extra level of pillowy sweetness that will have everyone asking for your secret recipe.

Perfect for weekend baking projects or when you need to impress guests with minimal effort, these treats deliver maximum flavor with simple ingredients you likely already have in your pantry.

Ingredients

– 2¼ cups all-purpose flour
– ½ teaspoon baking soda
– 1 teaspoon salt
– 1 cup (2 sticks) unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large eggs, room temperature
– 2 teaspoons vanilla extract
– 1½ cups semi-sweet chocolate chips
– 1½ cups mini marshmallows (plus extra for topping)
– ½ cup graham cracker crumbs
– Optional: ¼ cup crushed graham crackers for garnish

Prep Time & Cooking Time

– Prep Time: 15 minutes
– Chilling Time: 30 minutes
– Baking Time: 10-12 minutes per batch
– Total Time: 1 hour

Step-by-Step Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. Cream the Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter with both sugars until light and fluffy (about 2-3 minutes).

3. Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.

4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!

5. Add Mix-ins: Gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs. These marshmallow cookies get their signature flavor from this perfect blend, reminiscent of classic s’mores cookies around a campfire.

6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

7. Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

8. Form Cookies: Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them about 2 inches apart.

9. Bake: Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone.

10. Final Touch: Immediately press a few extra marshmallows on top of each cookie while still hot. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

– Toasted Marshmallow Version: Use a kitchen torch to lightly toast the marshmallows on top after baking for authentic campfire flavor.
– Chocolate Variations: Try dark chocolate chips, milk chocolate chunks, or white chocolate for different flavor profiles.
– Gluten-Free Option: Substitute with 1:1 gluten-free flour and gluten-free graham crackers.
– Nutty Addition: Add ¼ cup chopped nuts like walnuts or pecans for extra texture.
– Peanut Butter Twist: Swirl in 2 tablespoons of peanut butter to the dough for a nutty variation.

Common Mistakes to Avoid

1. Skipping the Chilling Time: This crucial step prevents cookies from spreading too much during baking.
2. Overbaking: Remove cookies when edges are golden but centers look slightly underdone – they’ll continue cooking on the hot baking sheet.
3. Adding Too Many Marshmallows to the Dough: Excess marshmallows can melt and make cookies too sticky. Save some for topping after baking.
4. Using Old Baking Soda: Make sure your leavening agents are fresh for proper rise.
5. Room Temperature Issues: Using cold butter or eggs will affect texture – ensure they’re at room temperature.

Storage & Serving Suggestions

– Counter Storage: Store in an airtight container at room temperature for up to 4 days.
– Freezer Instructions: Freeze baked cookies for up to 2 months or freeze dough balls to bake later.
– Serving Ideas: Serve warm for gooey centers, or sandwich vanilla ice cream between two cookies for an elevated dessert.
– Gift Option: Stack in clear cellophane bags tied with ribbon for a charming homemade gift.

Conclusion

These delectable marshmallow cookies bring the nostalgic campfire experience right to your kitchen! With their perfect balance of chewiness, chocolate, and marshmallow goodness, they capture everything we love about s’mores cookies but in a convenient, any-time-of-year treat. Whether you’re baking for a special occasion or just treating yourself to something sweet, this recipe is guaranteed to become a staple in your baking repertoire. Try them this weekend and share your creations with us in the comments below!

FAQs

Can I use large marshmallows instead of mini ones?
Yes, but cut them into quarters first. Mini marshmallows distribute more evenly throughout the dough.

Why did my marshmallows completely disappear during baking?
Marshmallows that are mixed into the dough often melt. For visible marshmallows, press some onto the tops immediately after baking.

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months.

How do I know when the cookies are done?
Look for golden edges with slightly underdone centers. They’ll firm up as they cool but remain deliciously chewy.

Can I use homemade marshmallows in this recipe?
Yes! Homemade marshmallows work beautifully but may melt differently, so watch your baking time carefully.