Stuffed Marshmallow Cookies
These stuffed marshmallow cookies are thick, chewy, and packed with chocolate chips, hiding a gooey melted marshmallow center inside. Golden on the edges and soft in the middle, they are the ultimate bakery style treat with a fun surprise in every bite.
Ingredients
Scale
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi sweet chocolate chips
- 12 large marshmallows, cut in half
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together all purpose flour, baking soda, and salt.
- In another bowl, cream softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the semi sweet chocolate chips evenly.
- Scoop about 2 tablespoons of dough and flatten slightly. Place half a marshmallow in the center, then cover with more dough and seal completely, rolling gently into a ball.
- Place dough balls on the prepared baking sheet, spaced apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers are just set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Serve warm for a gooey center.
Notes
- Chill the dough for 20 minutes if it feels too soft before baking.
- Seal the marshmallow completely inside the dough to prevent leaking.
- Do not overbake, as the centers should remain soft and chewy.
- Reheat briefly in the microwave to restore the gooey texture.
Find it online: https://tastyze.com/stuffed-marshmallow-cookies/