Oh my gosh, have you ever bitten into a cookie only to discover a glorious, melty marshmallow center? That first time I tried a marshmallow stuffed cookie at a tiny bakery in Vermont, I knew I had to recreate that magic at home. After dozens of test batches (my neighbors adored this phase), I perfected this recipe that gives you that same bakery-quality cookie with a secret gooey surprise inside. What makes these special? That perfect moment when warm chocolate chip cookies meet melting marshmallow – it’s like s’mores met chocolate chip cookies and had the most delicious baby!
Why You’ll Love These Marshmallow Stuffed Cookies
Trust me, these cookies are about to become your new obsession. Here’s why:
- That epic marshmallow pull – The first bite reveals a molten center that stretches for days (perfect for Instagram, but better in your mouth)
- Easy enough for weeknights – Uses basic pantry staples with no fancy equipment – just a bowl and some serious cookie love
- Bakery-quality texture – Crisp edges give way to a chewy middle that stays soft for days (if they last that long!)
- Instant comfort food – Warm from the oven, they’re like a hug in cookie form with that nostalgic s’mores vibe
Seriously, these disappear faster than I can bake them. My kids now call them “magic cookies” – and the marshmallow surprise never gets old!
Ingredients for Marshmallow Stuffed Cookies
Here’s everything you’ll need for cookie magic (measurements matter – this is where the texture gets perfect!):
- 1 cup unsalted butter, softened (leave it out for 30 minutes – trust me, it creams better)
- 3/4 cup packed brown sugar (the dark kind gives the best caramel notes)
- 1/2 cup granulated sugar (don’t skimp – we need that crisp edge!)
- 2 large eggs (room temperature blends smoother)
- 2 tsp vanilla extract (the real stuff makes all the difference)
- 2 1/2 cups all-purpose flour (spooned & leveled – no dense cookies here!)
- 1/2 tsp each baking soda and salt (our texture superheroes)
- 1 1/2 cups mini chocolate chips (they distribute better than regular)
- 12 large marshmallows, halved (or fluff for ultimate lava flow)
See? Nothing weird – just pantry staples ready to transform into something extraordinary!
How to Make Marshmallow Stuffed Cookies
Okay, let’s get to the fun part – turning these simple ingredients into gooey masterpieces! Follow these steps closely – they’re the difference between good cookies and “OMG what is this magic” cookies.
- Cream that butter like you mean it – In a large bowl, beat the softened butter with both sugars for a solid 2-3 minutes until light and fluffy. This isn’t just mixing – you’re creating tiny air pockets for perfect texture. The mix should look pale and creamy like frosting.
- Bring in the wet team – Add eggs one at a time, mixing well after each (about 30 seconds per egg). Splash in that vanilla and let it blend for another 15 seconds – you should smell that heavenly aroma already!
- Dry ingredients unite – In another bowl, whisk together flour, baking soda, and salt. Gradually add this to the butter mixture on low speed just until combined (about 1 minute). Overmixing = tough cookies, and we want melt-in-your-mouth softness!
- Chocolate chip party – Gently fold in those mini chocolate chips with a spatula. I like to save a handful to press on top of the cookies before baking – makes them look extra bakery-worthy.
- Marshmallow magic time – Now for the secret weapon! Scoop dough into 2-tablespoon balls (I use a #30 cookie scoop). Flatten slightly in your palm, press in half a marshmallow (or 1 tsp fluff), then carefully seal the dough around it. Roll gently to smooth – don’t squeeze too hard!
- Bake to perfection – Arrange on parchment-lined baking sheets (they spread, so leave 3 inches between). Bake at 350°F for 10-12 minutes until the edges are golden but centers still look slightly underdone – they’ll firm up as they cool. That slight underbaking is the key to ultimate chewiness!
Let them cool on the sheet for 5 minutes before transferring – the marshmallow centers need a minute to set. Resist eating immediately (just for 2 minutes!) or you’ll burn your tongue on molten sugar – speaking from experience!
Shaping the Cookies for a Gooey Center
Here’s the trick to perfect stuffed cookies: handle the dough gently! Scoop first, then flatten just enough to nestle that marshmallow half in the center. Fold the edges up like a little dough blanket, pinching any cracks. Roll lightly between your palms to smooth – but don’t overwork it or the cookies get dense. If the dough gets too soft, pop it in the fridge for 10 minutes. And whatever you do, don’t peek while baking – that marshmallow needs to stay sealed inside until the big reveal!
Tips for Perfect Marshmallow Stuffed Cookies
Oh honey, I’ve learned a few tricks the hard way so you don’t have to! Here are my must-know tips:
- Chill that dough – 30 minutes in the fridge prevents over-spreading and makes shaping easier (warm dough = flat cookies)
- Marshmallow fluff hack – For that Instagram-worthy lava flow, use 1 tsp fluff instead of halves – just know it’ll be extra oozy!
- Parchment is your BFF – Those sticky marshmallow edges? They’ll slide right off parchment instead of sticking to your pan
- Underbake slightly – Pull them out when edges are golden but centers look underdone (they firm up perfectly as they cool)
- Freeze extras raw – Shape dough balls, freeze on a tray, then bag them for instant fresh cookies anytime (add 2 mins to bake time)
Follow these, and you’ll have everyone begging for your cookie secrets!
Marshmallow Stuffed Cookies Variations
Once you’ve mastered the basic recipe, try these fun twists that make these cookies your own:
- Nutty surprise – Swap half the chocolate chips for chopped toasted pecans or walnuts (that crunch with the goo is unreal!)
- Peanut butter lovers – Mix 1/2 cup peanut butter into the dough and use Reese’s Pieces instead of chocolate chips
- Double chocolate – Replace 1/2 cup flour with cocoa powder for fudgy chocolate cookie with marshmallow lava
My neighbor swears by adding crushed graham crackers to the dough – it’s like a s’mores cookie exploded with happiness!
Storing and Reheating Marshmallow Stuffed Cookies
These cookies disappear fast, but if you somehow have leftovers (wow, impressive!), here’s how to keep them perfect. Store cooled cookies in an airtight container at room temp for up to 3 days – they’ll stay surprisingly soft thanks to that marshmallow magic. For that fresh-from-the-oven gooeyness, microwave for 10 seconds or pop in a 300°F oven for 3 minutes. The marshmallow re-melts beautifully! Freeze baked cookies for up to 2 months – just thaw and reheat when the craving hits.
Marshmallow Stuffed Cookies FAQs
Can I freeze the dough balls before baking?
Absolutely! These freeze like a dream. Shape the stuffed dough balls, freeze them solid on a tray, then transfer to a bag. When the cookie craving hits, just bake straight from frozen – add 2 extra minutes. Works great for impromptu guests or late-night snack emergencies!
Help! My marshmallows keep leaking out while baking
Oh honey, I’ve been there! The trick is to really seal that dough – pinch any cracks and roll smooth. Also, chilling the shaped cookies for 20 minutes before baking helps the dough hold its shape. And don’t overcrowd the baking sheet – they need room to spread without merging into marshmallow puddles!
What’s the best type of marshmallow to use?
Regular large marshmallows work great when halved, but for ultimate gooeyness, try marshmallow fluff (about 1 tsp per cookie). The fancy “gourmet” marshmallows? Skip ’em – they don’t melt the same way. Mini marshmallows can work in a pinch, but you’ll need 3-4 per cookie for proper melty impact.
Nutrition Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these indulgent treats (values are estimates – your ingredients may vary slightly): Each glorious cookie packs about 280 calories, with 14g fat, 36g carbs, and 3g protein. That melty marshmallow center? Worth every single bite!
Share Your Marshmallow Stuffed Cookies
I can’t wait to see your gooey masterpieces! Tag me on Instagram @CookieMagic so I can cheer you on – nothing makes me happier than seeing your cookie adventures. Happy baking, friends!
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“Marshmallow Stuffed Cookies: 12 Irresistible Gooey Bites”
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Gooey marshmallow-stuffed chocolate chip cookies with a soft, chewy texture and melty center.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mini chocolate chips
- 12 large marshmallows (cut in half or use marshmallow fluff)
Instructions
- Cream the butter and sugars until light and fluffy.
- Mix in eggs and vanilla extract.
- Stir in flour, baking soda, and salt until combined. Fold in chocolate chips.
- Scoop dough into balls, flatten slightly, and press half a marshmallow into the center. Seal the dough around it.
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden. Let cool slightly.
Notes
- For extra gooey centers, use marshmallow fluff.
- Let cookies cool slightly before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg