Toasted Marshmallow Cookies are easy to make, but might just be the most delicious cookie you’ve ever eaten!
I know I’m probably guilty of saying this too often, but these may just be the best cookies I’ve ever created. No jokes. Firstly, the deep charred marshmallow flavor that takes over these cookies is just mind-blowing, in the best possible way. Secondly, the toasted marshmallows give these cookies an incredibly almost gooey texture that is just so hard to resist. Just trust me when I say that you’ve got to try these!
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Toasted Marshmallow Cookies
Ingredients
- 1 bag (5 oz) marshmallows
- 1 cup oil
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 Tablespoons cornstarch
- 2 1/2 cups flour
Instructions
Broil marshmallows: line a baking sheet with foil. Spray very well with non stick spray. Spread marshmallows in a single layer. Broil for 2-3 minutes until very dark.
Immediately scrape the marshmallows into mixing bowl while hot, as they get harder to remove as they cool.
Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
Add oil, sugar, brown sugar, eggs, vanilla, salt, baking soda and corn starch. Beat on high speed for 2-3 minutes until combined and creamy.
Turn mixer speed to low and gradually add flour. Mix until just combined.
Use a medium cookie scoop to scoop cookies onto prepared baking sheet.
Bake for about 10 minutes, until cookies are set. Allow cookies to cool for a few minutes before removing from tray.
Notes
Plan ahead:
Cookies can be frozen in an airtight bag or container.
Note:
You might be tempted to add things to these cookies (like chocolate chips, which I did initially), but the added flavor just takes over the delicate flavor of the cookie - so keep these as is!
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Enjoy the cookies! – Miriam
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Hi Miriam!
Do I broil the marshmallows on high or low?
Hi, but watch carefully so it doesn’t burn.
Also, is the brown sugar amount 1/4 or 1-1/4?
Can marshmallow fluff be used as a substitute for the marshmallows?
I don’t think it would work properly here.
Thanks for taking the time to respond.
Hi, I’m just wondering, what is the purpose of corn starch in cookies? I have noticed it is an ingredient in a lot of your cookie recipes. Thanks!
Do you need the entire bag of marshmallows?
I have an 8 oz of marshmallows, will that be okay?
Better to stick to 5. You can do a bit more than half.
Wow! These cookies are out of this world!! I’m wondering why my batter wasn’t as thick as typical cookie batter, which resulted in cookies that spread a ton! Can it be because I used around 7 oz. of marshmallows as opposed to 5 oz?
Very likely. I would try with just 5 next time.
Do you use regular size marshmallows or mini or does it matter?
Either is fine!
Absolutely delicious cookies!! My kids love them!
Such a creative idea!
Mine spread very thin while baking they look very different than yours. I followed the recipe exactly. What could it be?
Same here… The instructions could be a little more clear or more detailed.
I made these today and followed the recipe exactly with no more no less ingredients. I Found these cookies a little more bland than I thought as the marshmallow taste was not really there.. Although I will keep this recipe and use a glaze or ganache on the cookie to add some sweetness.
just a bit too much oil tbh I think 1/2 cup is fine and add a bit of water. otherwise you kind of taste it