There is something comforting about the smell of freshly baked cookies in the house. On a rainy day, I tried making a soft marshmallow cookies recipe. I was looking for a way to lift my mood. The thought of biting into a warm cookie filled with marshmallows excites me. As I gathered ingredients, I remembered baking with my grandmother, who created delightful treats. The soft marshmallow cookies recipe combines a tender cookie base with melted marshmallow pockets.
Jump to Section
- Ingredients for Making Marshmallow Cookies
- Step-by-Step Instructions for Baking Marshmallow Cookies
- Tips for Achieving the Perfect Soft and Chewy Texture
- Creative Variations and Add-Ins for the Marshmallow Cookies
- Serving and Storing Your Cookies
- Pairing the Marshmallow Cookies with Beverages
- Enjoying Your Homemade Soft and Chewy Marshmallow Cookies
- Conclusion
- Other Cookie Recipes You’ll Love
- FAQs
It creates a lovely contrast that is hard to resist. Whether baking for an occasion or indulging yourself, these cookies bring joy. I often make them when I need a pick-me-up or when friends come over. They are the perfect blend of nostalgia & comfort. I can’t wait to share my recipe with you.
Ingredients for Making Marshmallow Cookies
To create these delightful cookies, you’ll need a handful of simple ingredients that you might already have in your pantry. The base consists of all-purpose flour, baking soda, and salt, which provide the structure and balance needed for the cookies. The first time I made this marshmallow cookies recipe, I was surprised by the few required ingredients.
It felt almost magical to think such deliciousness could come from such simplicity. Of course, we can’t forget the star of the show: the marshmallows! Mini marshmallows work best as they melt beautifully and distribute evenly throughout the dough.
You’ll also need unsalted butter, brown sugar, and granulated sugar to create that rich, chewy texture. Mixing in an egg and a touch of vanilla extract helps bind the ingredients, adding a cozy depth of flavor to the cookies. The first time I mixed these ingredients, I was amazed at how quickly they transformed into a dough that promised sweet satisfaction.
Step-by-Step Instructions for Baking Marshmallow Cookies
Baking this marshmallow cookies recipe is as easy as pie, or should I say cookie? Start by preheating your oven to 350°F (175°C). While it warms, I like to cream the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
This step is crucial because it incorporates air into the mixture, which helps achieve that soft texture we crave. I can still recall the satisfying sound of the mixer whirring away as I watched the butter and sugar transform. Next, blend the egg and vanilla extract until thoroughly combined.
Whisk together the flour, baking soda, and salt in another bowl before gradually incorporating them into the wet mixture. This is where the magic happens; as you fold in those mini marshmallows, you can envision the gooey goodness that awaits. Once your dough is ready, scoop it onto a lined baking sheet and bake for 10-12 minutes.
The anticipation builds as you watch them puff up in the oven. When you finally pull them out, they’ll be golden around the edges but soft in the center.
Tips for Achieving the Perfect Soft and Chewy Texture
| Tip | Description |
|---|---|
| Use Brown Sugar | Using brown sugar instead of white sugar can help achieve a softer texture due to its higher moisture content. |
| Underbake Slightly | Removing cookies from the oven a few minutes early and allowing them to finish cooking on the hot baking sheet can produce a softer and chewier texture. |
| Add Cornstarch | Incorporating a small amount of cornstarch into the cookie dough can help create a softer and more tender texture. |
| Use Melted Butter | Using melted butter instead of softened butter can produce a chewier texture in cookies. |
| Chill the Dough | Chilling the cookie dough overnight for a few hours can help develop a chewier texture and enhance the flavor. |
Getting that ideal soft and chewy texture can feel like an art, but with a few tips, you’ll be on track for perfect cookies. One of my go-to methods is to slightly underbake the cookies. Once they are taken out of the oven, they will keep cooking on the baking sheet, ensuring they remain soft and chewy rather than hard and crunchy.
I remember one batch where I got distracted by a phone call and left them in just a minute too long—let’s say they didn’t have quite the same appeal. Another essential element is incorporating brown sugar into your recipe. Brown sugar contains molasses, which adds moisture and contributes to that chewy texture we all love.
Try chilling your dough for around 30 minutes before baking to enhance the results. This will help prevent spreading and allow the flavors to meld together more effectively. Trust me, these little adjustments can make all the difference in your marshmallow cookies recipe.
Creative Variations and Add-Ins for the Marshmallow Cookies
While the classic soft and chewy marshmallow cookies recipe is delightful, there’s always room for creativity in the kitchen. One of my preferred variations is mixing chocolate chips or chunks into the dough. The blend of melted chocolate and gooey marshmallows makes for a decadent treat that’s impossible to resist.
I remember experimenting with this rainy day when I had some leftover chocolate from another baking project, it was one of my best decisions. You can also play around with flavors by incorporating different extracts or spices. Almond extract or a sprinkle of cinnamon can elevate your cookies to new heights.
For those who enjoy a bit of crunch, consider adding nuts like walnuts or pecans for added texture. The possibilities are endless. Each time I bake these cookies, I try something new, making each batch uniquely delicious.
Serving and Storing Your Cookies
Once your marshmallow cookies recipe is baked to perfection, it’s time to enjoy them. They’re at their best when served warm, with the marshmallows still gooey and inviting. I often find myself gathering friends around my kitchen table with a plateful of these cookies and watching their faces light up with delight as they take their first bite.
There’s something so satisfying about sharing homemade treats with loved ones; it creates memories that last far beyond the last crumb. If you have leftovers (which is rare in my house), storing them properly is essential to maintaining their soft texture. If they last that long, place them in an airtight container at room temperature for up to a week.
You can also freeze them for extended storage, separating the layers with parchment paper to prevent sticking. Whenever I pull a frozen cookie from my stash on a busy day, it feels like a little gift from my past self.
Pairing the Marshmallow Cookies with Beverages
No cookie experience is complete without the perfect beverage pairing, and Nothing beats a warm cup of hot chocolate alongside these marshmallow cookies. The rich, chocolatey flavor complements the sweetness of the cookies beautifully, creating a cozy moment that feels like a warm hug on a chilly day.
One winter evening, I invited friends over for a movie night. We indulged in this pairing while snuggled under blankets, it was pure bliss. If you want something lighter, pair your cookies with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert sundae. The creamy textures perfectly balance out the cookies’ chewiness.
Each bite becomes an adventure as you explore different combinations—trust me, your taste buds will thank you.
Enjoying Your Homemade Soft and Chewy Marshmallow Cookies
In conclusion, making soft and chewy marshmallow cookies recipe is not just about following a guide but creating moments filled with joy and warmth. From gathering ingredients to sharing them with friends and family, each step is an opportunity to connect with those around you. Reflecting on my experiences baking these cookies, I’m reminded of how food uniquely brings people together.
So why not try this recipe? Whether you’re an experienced baker or a beginner, these cookies will impress. Embrace the process, experiment with flavors, and, most importantly, enjoy every bite of your homemade soft and chewy marshmallow cookies recipe.
Conclusion
Making a marshmallow cookies recipe is a fun and great way to make people happy. The soft cookie dough mixed with the sweet marshmallows creates a delicious treat. These cookies are perfect for special occasions or when you want something sweet. You can try ingredients like chocolate chips or nuts to make your cookies. Baking can be enjoyable, so take your time and enjoy the process.
Other Cookie Recipes You’ll Love
- Date Cookies: Simple Recipe
- Half Moon Cookies At Home: Easy Recipe
- Croissant Cookie Recipe
- Anise Cookies
- Crumbl Chocolate Chip Cookie (Perfect Copycat Version)
- Pineapple Cookies
FAQs
What are the ingredients for making soft and chewy marshmallow cookies?
The ingredients for making soft and chewy marshmallow cookies recipe typically include flour, baking soda, salt, butter, granulated sugar, brown sugar, eggs, vanilla extract, mini marshmallows, and chocolate chips.
What are the step-by-step instructions for the marshmallow cookies?
The step-by-step instructions for the marshmallow cookies recipe usually involve creaming together the butter and sugars, adding in the eggs and vanilla, mixing in the dry ingredients, folding in the marshmallows and chocolate chips, scooping the dough onto a baking sheet, and baking until the edges are golden brown.
What are some tips for achieving the perfect soft and chewy texture of marshmallow cookies?
Some tips for achieving the perfect soft and chewy texture in the marshmallow cookies recipe include slightly underbaking them, using brown sugar for moisture, and allowing them to cool on the baking sheet for a few minutes before moving them to a wire rack.
What are some creative variations and add-ins for marshmallow cookies?
Some creative variations and add-ins for marshmallow cookies include chopped nuts, using different flavors of marshmallows, incorporating various types of chocolate chips, or even crushed graham crackers for a s’mores-inspired twist.
How should marshmallow cookies be served and stored?
Marshmallow cookies can be served at room temperature and stored in an airtight container for 3-4 days. They can also be frozen for more extended storage.
What are some beverage pairings for marshmallow cookies?
Marshmallow cookies pair well with various beverages, including milk, hot chocolate, coffee, or even a glass of red wine for a more sophisticated pairing.
How can one enjoy their homemade soft and chewy marshmallow cookies?
One can enjoy their homemade soft and chewy marshmallow cookies recipe by sharing them with friends and family, serving them at a gathering or party, or simply indulging in them as a delicious treat with a favorite beverage.
Chewy Marshmallow Cookies Recipe To Try Now
Equipment
- Mixing Bowls (for dry and wet ingredients)
- Electric mixer (or hand whisk for creaming butter and sugar)
- Measuring cups and spoons (for accurate ingredient amounts)
- Baking sheet (for placing cookie dough)
- Parchment paper or silicone baking mat (for lining the baking sheet)
- Spoon or cookie scoop (for portioning the dough)
- Cooling rack (for cooling the cookies after baking)
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
Wet Ingredients
- ½ cup Unsalted butter softened
- ½ cup Brown sugar packed
- ¼ cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
Cookie Add-ins
- 1 ½ cups Mini marshmallows
- ½ cup Chocolate chips or chunks optional
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, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the mini marshmallows (and chocolate chips if you’re using them).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Calories: 160-180
- Protein: 1g
- Carbohydrates: 25g
- Fat: 7g
- Saturated Fat: 4g
- Fiber: 0g
- Sugars: 15g
- Sodium: 90mg
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