Marshmallow cookies
Indulge in these delightful marshmallow cookies, easily made with all-purpose flour, buttery richness, a hint of sweetness from sugar, and gooey marshmallows. Perfect for any occasion!
- 08 Apr 2025
- Cook time 10 min
- Prep time 30 min
- 6 Servings
- 5 Ingredients
Marshmallow cookies are a delightful treat that combines the classic comfort of cookies with the gooey, sweet surprise of marshmallows. Perfect for any occasion, these cookies are easy to make and sure to please both kids and adults alike. With a few basic ingredients, you can whip up a batch of these delicious cookies to enjoy with your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add the softened butter and sugar.
- Use an electric mixer to cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add the egg yolk to the butter-sugar mixture. Mix until well combined.
- Pour in the 2 tablespoons of milk and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in the chopped marshmallows using a spatula or wooden spoon until they are evenly distributed throughout the dough.
- Using a cookie scoop or a tablespoon, scoop out portions of the dough and place them onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are a light golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your marshmallow cookies with a glass of milk or a cup of hot cocoa!
Tips:
- Make sure the butter is softened at room temperature to ensure it mixes well with the sugar.
- Be careful not to overmix the dough once you add the flour; overmixing can lead to tough cookies.
- If the dough is too sticky, you can chill it in the refrigerator for about 20-30 minutes before shaping the cookies.
- Use miniature marshmallows to ensure they melt properly and integrate well into the cookies.
- For an extra touch, you can add a teaspoon of vanilla extract or a pinch of salt to enhance the flavor.
- Bake the cookies until they are lightly golden brown around the edges, but still slightly soft in the center to achieve the perfect texture.
By following this simple recipe, you'll create a batch of irresistible marshmallow cookies that everyone will love. The combination of a soft cookie base and melty marshmallows makes for a truly unique and delightful snack. Whether you're baking for a special event or just for fun, these cookies are sure to be a hit. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 440kcal | 22% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 1.26g | 3% |
| Sugar 33g | 32% |
| Fat | |
| Fat 16g | 20% |
| Saturated 9g | 29% |
| Cholesterol 77mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 33mg | 6% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.68mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 1.43ug | 1% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.10mg | 12% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 80mg | 2% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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