Easy Homemade Marshmallow Cookies Recipe You’ll Love

These Marshmallow Cookies combine the best of both worlds: chewy, soft cookies with the irresistible gooeyness of marshmallows. Perfect for a quick dessert, snack, or even as a fun treat to share at parties, these cookies bring a playful twist to the classic cookie recipe. With just the right balance of sweetness and texture, every bite will leave you craving more—without feeling guilty!

Easy to make with minimal ingredients, these cookies are a crowd-pleaser for all ages. The marshmallows melt perfectly inside the dough, creating pockets of soft, sugary goodness in every bite.

Why You’ll Love This Recipe

Chewy & Sweet: A perfect balance of texture and flavor.
Simple Ingredients: No need for fancy additions—just pantry staples.
Quick & Easy: Ready in under 30 minutes.
Versatile: Enjoy as a snack, dessert, or even a treat for special occasions.
Mindfully Sweetened: Enjoy a satisfying cookie without going overboard on sugar.

Ingredients

• 1 cup whole wheat flour (or all-purpose flour for a lighter texture)
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup light butter, softened
• 1 egg
• ½ cup sugar substitute (erythritol, stevia, or monk fruit)
• 1 tsp vanilla extract
• 1 cup mini marshmallows (or regular marshmallows chopped into smaller pieces)

Instructions

Preheat & Prep

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

Make the Dough

1. In a large mixing bowl, cream the butter and sugar substitute together until light and fluffy.
2. Beat in the egg and vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Fold in the Marshmallows

1. Gently fold in the mini marshmallows until evenly distributed in the dough.
2. Be careful not to overwork the dough to prevent marshmallows from breaking apart.

Shape & Bake

1. Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet.
2. Bake for 10–12 minutes, or until the edges are golden and the cookies have slightly puffed up. The marshmallows will melt and form gooey pockets inside.

Cool & Serve

1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (Per Cookie)

Calories: 100 | Fat: 5g | Protein: 2g | Carbs: 12g | Fiber: 1g | Net Carbs: 6g

Tips for Success

• Chill the Dough (Optional): If the dough is too soft, refrigerate it for 15–20 minutes before baking. This helps the cookies hold their shape.
• Don’t Overmix: When adding the marshmallows, gently fold them in to keep their texture intact.
• Check the Oven: Every oven is different, so start checking the cookies around the 9-minute mark to prevent overbaking.
• Add a Crunch: For extra texture, sprinkle the tops of the cookies with crushed nuts or a pinch of sea salt before baking.

Why This Recipe Works

• Balanced Ingredients: Using a combination of whole wheat flour and sugar substitute makes these cookies both satisfying and mindful.
• Perfect Texture: The marshmallows melt beautifully into the dough, creating that perfect chewy, gooey center.
• Customizable: You can easily swap out the marshmallows for other fun add-ins, like dark chocolate chips or dried fruit.
• Great for Meal Prep: These cookies store well, making them perfect for make-ahead snacks or desserts.

These Marshmallow Cookies bring the warmth and comfort of a classic treat while keeping it light and balanced. With just the right amount of sweetness and a chewy texture, they’re sure to become a favorite in your dessert rotation. Whether you enjoy them with a cup of tea, pack them for a picnic, or serve them as a fun treat at your next gathering, these cookies are bound to satisfy your sweet tooth in the best way possible!

Enjoy these delightful cookies without the guilt and treat yourself to something truly delicious!