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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 4.77/5

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

4.77/5 (22)

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Published on November 29, 2016

Meet Katie

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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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75 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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

  3. 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!

  4. 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.

  5. 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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