Easy Gooey Marshmallow Cookies

Sometimes you just want a treat that feels special but is still easy to whip up These gooey marshmallow cookies with chocolate chips are the answer Each bite is fudgy and chewy like the perfect brownie with a pocket of gooey marshmallow hidden inside My family cannot resist these and honestly they come together fast enough to curb any sweet craving without fuss

I first made these marshmallow cookies for a bake sale and they sold out in ten minutes Now they are a must for snow days and movie nights

Ingredients

• All purpose flour: helps with structure and chewiness go for unbleached if you can for best texture
• Baking powder: gives lift for that classic bakery style cookie look make sure yours is fresh for max puff
• Salt: brings out every flavor if possible choose a fine sea salt
• Butter: softened is the key to a rich taste and fudgy interior use real unsalted butter for best results
• Granulated sugar: creates crisp edges and balances flavor always pick fresh white sugar without clumps
• Brown sugar: brings moisture and a hint of caramel look for soft light brown sugar that packs into the cup effortlessly
• Eggs: bind and provide richness large eggs work best
• Vanilla extract: deepens the chocolate and marshmallow notes pure vanilla gives the most beautiful aroma
• Marshmallows: create the gooey centers use large ones or cut jumbo mallows in half for even melting
• Semi sweet chocolate chips: bring bursts of chocolate throughout choose a high quality chip for the meltiest result

Step-by-Step Instructions

Make the Dry Mix:

In a large bowl whisk together all purpose flour fresh baking powder and a pinch of salt until the mixture is even and no lumps remain This ensures the leavening is distributed and the cookies bake up perfectly

Blend the Wet Ingredients:

In a second large bowl combine soft butter granulated sugar and brown sugar Whisk well for two full minutes until fluffy and creamy This makes the cookies chewy and rich Crack in your eggs and drizzle in vanilla extract Whisk again until totally smooth

Combine Wet and Dry:

Add your dry mix into the wet in three parts stirring gently with a spatula after each addition just until the dough is thick and all flour is absorbed Overmixing here can lead to tough cookies so stop as soon as it holds together

Chill the Dough:

Scrape all dough into an airtight container pressing down to flatten the top Cover tightly and pop in the fridge for one day Chilling firms the butter and deepens the cookie flavor so do not skip this step

Shape and Fill:

Preheat your oven to 375 F Line your baking sheet with parchment for easy cleanup Scoop out portions of chilled dough Using your hands flatten each one place a marshmallow in the center and gently fold the dough around until no marshmallow peeks out

Top the Cookies:

Arrange the filled dough balls on your tray leaving room to spread Scatter semi sweet chocolate chips over each ball Let a few stick to the sides for even flavor You can press on some festive sprinkles if you like

Bake to Perfection:

Place the tray on the center rack Bake for exactly ten minutes You want the edges to set and the tops to look just golden Pull the tray and cool cookies briefly on the pan before sliding them to a wire rack for at least five minutes Do not eat hot as molten marshmallow is really hot

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I am obsessed with the gooey marshmallow middle It feels like a bakery surprise every time we break a cookie open My daughter always sprints to the kitchen as soon as she smells these in the oven This recipe is wrapped in sweet memories for us

Storage Tips

Let cookies cool completely before storing Place in an airtight container with wax paper between layers at room temperature They will keep soft for up to three days You can freeze the unbaked stuffed dough for instant cookies any time just add a few minutes to the bake time if frozen

Ingredient Substitutions

No brown sugar No problem You can use all white sugar in a pinch though the flavor will be slightly less caramel forward Swap marshmallows for mini ones but use enough to make a gooey center For a nutty twist add chopped walnuts or pecans along with the chocolate chips

Serving Suggestions

These cookies are unbeatable with mugs of cocoa or coffee For parties try stacking them or serving warm with a scoop of vanilla ice cream My family loves them as a snack during movie nights Maybe sandwich two around a scoop of rocky road ice cream for a homemade ice cream sandwich

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Cultural Context

Marshmallow stuffed cookies are inspired by classic American s’mores The gooey center pays homage to fireside treats but you can make these year round no campfire needed If you swap in colored sprinkles they become perfect for holiday cookie boxes as well

Commonly Asked Questions

→ How do I prevent the marshmallows from leaking out during baking?

Seal the dough securely around each marshmallow with no gaps before baking. This helps keep the filling inside the cookie as it bakes.

→ Can I use mini marshmallows instead of large ones?

Yes, you can use mini marshmallows, but use enough to create a gooey center. The result may be slightly less dramatic.

→ Why should the dough be chilled overnight?

Chilling enhances the flavor and prevents spreading while baking, resulting in a thicker, chewier texture.

→ Can I substitute chocolate chips with another ingredient?

Feel free to use white chocolate chips, chopped nuts, or even sprinkles for a creative twist on the original version.

→ How should I store the cookies to keep them fresh?

Store in an airtight container at room temperature for up to four days, or freeze for longer shelf life.