Chewy Toasted Marshmallow Cookies

Looking for a new take on a campfire classic? These Toasted Marshmallow Cookies are reminiscent of an ooey gooey, perfectly golden brown, warm toasted marshmallow, but in cookie form!

I’ve always absolutely loved the added texture and flavor that marshmallows lend when added to cookies (see these 25-Minute S’more Chocolate Chip Cookies next!), so why not make the marshmallows the star?

This easy cookie recipe has a brown sugar base that complements the toasted marshmallows perfectly, bringing out the caramel flavor. Plus, they only take 30 minutes to make and require no chilling time!

As a busy mom with an appreciation for gourmet taste, I adore a cookie recipe that requires only one bowl, just 8 ingredients, and comes together in a quick 25 minutes! Easy, efficient, elevated. Check, check, check!

Toasted Marshmallow Cookies Ingredient Highlights

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 As opposed to salted butter, unsalted butter allows you to control the amount of salt you are adding to your cookies. Make sure that your butter is softened (not melted!) in order to get the perfect consistency.

It’s imperative that your butter is softened, so make sure to take your butter out early so it has time to come to room temperature. For quicker ways, check out my article on how to easily soften butter.

This cookie recipe uses all dark brown sugar to give it more of that caramelly flavor that really plays well with the toasted marshmallows.

If you don’t have mini marshmallows, you can easily chop up full-sized marshmallows.

Chewy Vs Crispy Cookies

The texture of the cookie comes from the ratio of liquid ingredients to dry ingredients. This means ensuring your dry ingredients are leveled is important. Creaming the sugar and butter to help aerate the dough helps to ensure you have a soft and chewy cookie.

Toasted Marshmallow Cookies Tips and Tricks

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How I Make Marshmallow Cookie Dough

The key to perfect cookies with marshmallows is to start your dough by creaming your fat and sugar together. This is because the creaming process actually aerates the dough.

The sugar cuts into the butter, adding little bubbles that ultimately give you a chewy cookie with a soft center.

Add the butter and sugar to a large mixing bowl. Use a hand mixer on high to whip the softened butter, brown sugar, and vanilla extract together for 2-3 minutes, until it’s well-combined and smooth.

As with most of my cookie recipes, this dough comes together in just one bowl. This means the order in which you add your ingredients makes a big difference in preparing your dough. After creaming your butter and sugar, it’s time to add your egg and vanilla extract.

As always, this is my cue to remind you that the best practice is to crack your egg in a separate dish before adding it to your dough.

This will give you a chance to spot and extract any eggshells that may fall into the dough. It also means that in the rare chance you get a bloody egg, you won’t be wasting the ingredients and progress you’ve made so far. But of course, it’s up to you if it’s worth the risk.

Use your hand mixer on low, mixing the dough just enough to integrate the egg and vanilla extract, so that you don’t overbeat the mixture.

Finally, add the flour, salt, and baking soda and combine, careful not to leave behind and lumps.

If need be, use a spatula to scrape down any dry ingredients that are left on the side of the bowl, adding to your bowl to completely integrate.

I like to conserve just a handful of marshmallows to place a few on top of the cookies once they are shaped, but before they are baked. Making sure there are marshmallows on top and in the center of the cookies will get them nice and toasty.

Pour the rest of your marshmallows into the dough and use a rubber spatula to fold them in, until they are roughly evenly distributed throughout the cookie dough.

How I Perfectly Bake Marshmallow Cookies

These homemade marshmallow cookies are pretty foolproof and will hold their shape even without any chilling time. You can expect a little bit of spreading, so make sure to keep that in mind as you line up your cookies on your prepped baking sheet.

Additionally, any marshmallows that are closer to the outermost sides of the cookies may ooze and melt onto the baking sheet as they toast, so make sure there is ample space between each cookie.

There is one more important tactic to getting the best texture on these cookies: always bake them on the top rack!

Heat rises, so the top rack of your oven is often significantly hotter than the bottom, so if you place one cookie sheet on the top rack and one on the bottom, there will be a noticeable difference in baking time.

This means, if both sheets don’t fit on the top rack at once, I recommend baking the cookies in two separate rounds, so they can all cook on the top rack. This will ensure you get those marshmallows nice and toasty.

These homemade cookies from scratch will bake beautifully in 12-14 minutes. When they are ready, the top and edges will be a little bit crispy to touch if you carefully poke them.

You may notice some marshmallows oozing over the sides, and that’s okay! Just take a spoon and push the melty marshmallow in toward the cookie, so as they cool and solidify, they are once again neatly part of the cookie.

Make sure to allow the cookies to cool on the baking sheet before you grab one to enjoy.

How to Properly Store Marshmallow Cookies

At room temperature, these ooey gooey cookies will last for 5-7 days when they are covered. And in the refrigerator in an airtight container, they can actually last up to three weeks.

Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier, as moisture from the bread keeps the cookies from drying out. This is the perfect use for the end piece!

You can also freeze the cookies once they are baked for up to a year. Just allow them to thaw before enjoying.

Freezing Marshmallow Cookie Dough for Later

Instead of freezing the baked cookies, you can opt to freeze some (or all) of the dough for your marshmallow cookies for up to a year. This way, you can have freshly baked cookies whenever you crave them!

I like to shape the cookie dough into cookies and store them flat in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!).

Then, you can just bake the cookies straight out of the freezer! Easy as that. Bake them at the same time and temperature as you typically would.