Easy Gooey Marshmallow Cookies
Easy Gooey Marshmallow Cookies are a nostalgic treat that brings warm, chewy goodness to your kitchen. Bursting with melty marshmallows and chocolate chips, these cookies are incredibly easy to make and perfect for any occasion. Whether you’re enjoying them fresh from the oven or storing them for later, they offer a delightful combination of flavors and textures that will satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Add eggs one at a time while mixing well. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture until just combined.
- Fold in chocolate chips and mini marshmallows until evenly distributed.
- Drop spoonfuls of dough onto prepared baking sheets about two inches apart.
- Bake for 10-12 minutes until edges are golden but centers remain soft. Let cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For extra flavor, substitute chocolate chips with butterscotch chips or add a sprinkle of sea salt on top before baking. Store cookies in an airtight container at room temperature for up to five days or freeze for longer storage.