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Gooey Chocolate Chip Marshmallow Cookies

I am starting the holiday baking season in epic fashion – with these ultra gooey chocolate chip marshmallow cookies!

Soft chocolate chip cookies, with a creamy marshmallow filling inside!

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The radio has been playing Christmas music already for weeks, and holiday displays magically appeared in shopping malls pretty much the day after Halloween, but it still never feels like Christmas to me until after Thanksgiving.

Technically, I believe the Christmas season shouldn’t start until December… but when it comes to Christmas cookies, I am impatient and always start a little early.

Because, cookies.

*For a keto version, make these Keto Cookies

marshmallow cookies

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These are homemade chocolate chip cookies with a twist:

Stuff mini marshmallows inside each cookie—I recommend vegan marshmallows because they stay fluffy when baked—and suddenly you have transformed the ordinary into the extraordinary.

To an unsuspecting guest, they look like your average chocolate chip cookies…

So imagine their surprise when they take a bite and discover a surprise marshmallow creme filling hidden inside!

dandies cookies

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Step One: Make up a batch of cookie dough, then roll into balls and press two mini marshmallows inside of each ball.

I used vegan mini marshmallows here, which retained their shape beautifully while baking and yielded a visible marshmallow creme center.

Step Two: Refrigerate the cookie dough balls if you want soft chocolate chip cookies, or bake right away if you don’t.

The marshmallow cookies will look underdone when you take them out of the oven, so let them cool for 10 minutes, during which time they will firm up.

vegan chocolate chip cookies

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Step Three: Bite into a cookie to reveal the hidden marshmallow creme center.

Store leftovers in a covered container. And if you want to make up a bigger batch of dough, you can make up the dough ahead of time and store extra cookie dough balls in the freezer to thaw and bake any time a hot-from-the-oven chocolate chip cookie craving hits.

smores cookies

Check out the following link for more holiday baking inspiration:

Healthy Cookie Recipes – Over 50 Healthy Cookies

 

Secret Gooey Marshmallow Stuffed Chocolate Chip Cookies

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Chocolate Chip Marshmallow Cookies

Adapted from these Vegan Chocolate Chip Cookies

Gooey Chocolate Chip Marshmallow Cookies

Total Time: 11m
Yield: 11-13 cookies
Print This Recipe 4.85/5
Gooey Chocolate Chip Marshmallow Cookies
4.85/520

Ingredients

  • 1 cup spelt, oat, or white flour, loosely packed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar, unrefined or xylitol if desired
  • 1/3 cup chocolate chips
  • 2 tbsp milk of choice
  • 2 tbsp oil (24g)
  • 1/4 tsp pure vanilla extract
  • 2 mini marshmallows per cookie - I like vegan mini marshmallows

Instructions

Combine all dry ingredients (except marshmallows) in a medium mixing bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. (Only if needed, add 1 tbsp extra milk of choice – I didn’t need it.) Roll into balls, then smush two mini marshmallows into each cookie and re-roll into a ball. (If dough is too soft to roll, you can refrigerate before rolling.) For soft cookies, refrigerate or freeze until cookie dough balls are chilled. Preheat oven to 325 F. Place cookie balls on a greased baking tray and bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool 10 minutes, during which time they will firm up. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.

View Nutrition Facts

 

More Popular Holiday Recipes:

Snowball Cookies

(Just 4 Ingredients!)

 

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Healthy Butterfingers Candy Bars

4.85/5 (20)

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Published on November 29, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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76 Comments

Leave a comment or reviewLeave a rating
    • Jason Sanford says

      The gf option would be oat flour. If cooking for a celiac, just use certified-gf oat flour (or flour you make from pulverizing certified gf oats in a blender). Bob’s Red Mill is a company that does certified gf oats. Of course you can always experiment with other flours, and be sure to report back with results if you do!

  1. Lor says

    I just entered these in a vegan baking contest at the county fair . They won a prize! Full disclosure: I am now calling them “Smookies” (S’more Cookies). 😉

  2. Malishka F says

    Hey!

    Just made these ;and they are absolutely delicious!! Thanks for a great recipe! I added an extra tbsp milk like you suggested, and they turned out great 🙂 will make two batches next time!!

  3. Nalla says

    Oh, my, amazingness! Since having to go gluten free I have missed sweets so much. Everything I have baked has been dense, but not these. Thank you for this amazing recipe that reminds me of cookies in my days of being able to eat gluten by the dozen.

  4. Marisa Vogel says

    Hi Katie! I made these last night for my husband & son to bring to his office Thanksgiving day parade watching party with his “Tweeps” (he works at a Twitter sales office). They were seriously delicious! The only thing I was not sure about was if maybe I was supposed to flatten out the balls before baking them? They didn’t spread or flatten much at all while baking, so when they came out, I used a spatula to press them down. I used organic white flour, coconut sugar, & liquid coconut oil. Maybe they needed more baking soda or maybe some baking powder? I read through all the comments here & didn’t see anyone else mention it.
    Happy Thanksgiving!

    • Jason Sanford says

      I usually press my cookies down right after baking too (not just this recipe, but for cookie recipes in general that don’t spread). Works a charm!

  5. Anonymous says

    Hi, I usually don’t put my comments on recipes I have tried, but I have got to say a few things. Your pictures look amazing and I imagined it to taste as good. And you know what, they were absolutely amazing. They had the right amount of sweetness and it was gooey (that was my favourite part). My marshmallow ones turned out to look like a mess but they were really yummy! Thank you for putting up your recipe. Kind regards.

    • Jason Sanford says

      Did you use real marshmallows, not vegan ones? The post says that real marshmallows will melt while vegan ones stay puffy. Hope they still taste good!

  6. Bar says

    Unreal. Legitimately tasted like the most decadent bakery dairy laden cookie ever! No one can understand how these are vegan and so dang good! I used spelt flour, needed 1 extra T of milk and refrigerated my dough overnight. I also added 1 T of s’mores natural flavor (there’s an incredible shop on Etsy with the highest quality natural flavors) and I think that took these cookies up a few notches. Will make again and again!

  7. Clara says

    I used white flour, and I had to double the milk to get a dough consistency. After baking and letting them rest, the marshmallows are nowhere to be found in my cookies! I didn’t use vegan marshmallows, so I’m assuming they melted and dispersed throughout the cookie. Disappointing. The author should specify using vegan marshmallows, because after reading the comments and trying the recipe myself, those seem to be the only way to get cookies to look like the pictures.

    • Jason Sanford says

      She does specify using vegan marshmallows. From her post: I recommend vegan marshmallows because they stay fluffy when baked

  8. Katie says

    I made these the other night and they were soo delicious! I used half almond flour and half oat flour, and I also added cinnamon which was an awesome touch. Only thing was that this only made 5 cookies for me :/ it was also much more wet and sticky than I expected. but very yummy none the less!

  9. Turia Stewart says

    I just made these. I used Earth balance, melted, instead of oil. No extra liquid needed. They taste amazing, but didn’t brown.

  10. Diana says

    They’re obviously on the sweeter side but it’s a nice treat. I stuffed them with a couple of different fillings: marshmallows, oreos, almond butter, hazelnut spread, and cinnamon toast crunch cereals (yep cereals in the cookie!).

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