Marshmallow Cookies Recipe

I really love these. They're perfect for a little afternoon snack and give you a quick energy boost. My mom has been making them for years, and they're definitely one of my favorites!

Time Required

35 minutes

Yield

10-20 servings

Allergen Information

Contains: wheat (+ gluten), eggs, milk (chocolate chips & marshmallows should be checked carefully, as they may contain soy)

Free of: peanuts, tree nuts, soy, sesame, fish, and shellfish

Ingredients

• 1 cup (200g) butter, softened

• 1 1/2 cups (300g) light brown sugar

• 2 tsp vanilla extract

• 2 eggs

• 3 oz cocoa powder

• 1 tsp baking powder

• 1 1/2 cups (300g) self-rising flour

• 1 cup (200g) chocolate chips

• 1 cup (100g) marshmallows

Directions

1. Preheat the oven to 350°F (180°C).

2. Mix the butter and sugar until light and fluffy.

3. Add the eggs and vanilla extract, then mix until combined.

4. In a separate bowl, sift the flour and cocoa powder together, then add the baking powder.

5. Add the flour, cocoa powder, and baking powder mixture to the wet ingredients and mix until combined.

6. Fold in the chocolate chips a little at a time, then mix in the marshmallows.

7. Line a baking sheet with parchment paper. Use a tablespoon to spoon the mixture onto the sheet, about 1 tablespoon per cookie.

8. Bake for 6 minutes. Turn the cookies around and bake for another 6 minutes so they cook evenly.

Chef's Tip: For extra marshmallow flavor, you can press a few additional marshmallows into the tops of the cookies before baking.

9. After 12 minutes, let the cookies cool on the baking sheet for 5 minutes. Carefully transfer them to a cooling rack, as they may be fragile, and allow them to cool completely for 10–20 minutes.

10. Enjoy! Store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh.