Marshmallow Cookies
Delightful marshmallow cookies with a chewy texture and gooey marshmallow fluff, perfect for a comforting dessert.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened This adds creaminess.
- 1 cup creamy peanut butter Adds a nutty depth.
- 1.5 cups light brown sugar Lends rich sweetness.
- 2 large eggs Provides moisture and binding.
- 2 cups all-purpose flour The foundation for your dough.
- 1 cup old-fashioned oats Contributes a chewy texture.
- 1 teaspoon baking soda Ensures a light, airy cookie.
- 0.5 teaspoon kosher salt Enhances all the flavors.
Mix-ins
- 1.5 cups plain M&M candies For a colorful crunch.
- 1.5 cups semi-sweet chocolate chips Perfect for chocolate lovers.
- 7 oz marshmallow fluff Creates the gooey center.
- optional mini M&M candies for topping For an extra pop of fun.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter and creamy peanut butter. Cream together until light and fluffy, then gradually add the light brown sugar until fully combined.
- Add the eggs to the mixture and beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the plain M&M candies and semi-sweet chocolate chips.
- Add the marshmallow fluff and fold into the cookie dough, leaving some swirls.
- Using a cookie scoop, drop dough balls onto a lined baking sheet, spacing them about 2 inches apart. Sprinkle with mini M&M candies if desired.
Baking
- Bake for 10-12 minutes, until edges are lightly golden and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for about 30 minutes for a thicker cookie. Store cookies in an airtight container at room temperature for up to a week or freeze in a single layer for up to three months.