Delish Marshmallow Dream Cookies

This is a cookie that refuses to be boring. Think pillowy marshmallow pockets tucked into a slightly crunchy, buttery cookie shell — like a warm childhood memory that got upgraded with better snacks and fewer nap rules. I call it Delish Marshmallow Dream Cookies because “melt-in-your-mouth sugar cloud” felt dramatic even for me. You should try it because it’s delightfully easy, wildly forgiving, and the sort of thing you can pretend was a total accident when guests arrive.

My husband once thought “more is more” and dumped an entire bag of mini marshmallows into the batter without looking. The result: cookies that looked like tiny, sticky UFOs and a very boozy marriage proposal to the oven mitt (don’t ask). The kids declared them “marshmallow volcano cookies” and I declared him banned from measuring cups for a week. We survived. The cookies didn’t — they disappeared before I could document anything properly. Also yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Buy mini marshmallows or marshmallow fluff. It’s not cheating — it’s efficient.
– Use a stand mixer? Fine. No mixer? A sturdy spoon and some stubborn optimism work just as well.
– Line a baking sheet with parchment so you can just toss the tray and call it “recycling.”
– Chill the dough in the freezer for 10 minutes if you’re impatient. Yes, 10 minutes counts as a time-saving moment.
– Use cookie scoops and bake in batches. Fewer pans, fewer tragedies.

Serving Ideas

– Serve with a cold glass of milk like a normal child, or a hot coffee if you’re pretending to be a functioning adult.
– Offer alongside vanilla ice cream for those who want to commit to dessert apocalypses.
– Plop one on a plate with wine if the kids drove you nuts that day. It pairs surprisingly well with “I need wine.”
– Keep it simple: cookie + napkin + zero judgments.

What to Serve It With

I like these with plain vanilla ice cream, a pot of strong coffee, or a small bowl of fruit if you’re trying to act balanced. For real: cookies alone are a perfectly valid food group.

✔Tips & Mistakes

– Don’t overbake. Pull them when edges are just golden — the marshmallow will keep things gooey inside.
– Too many marshmallows = structural collapse. I learned this the sticky way.
– If dough’s too sticky, toss it in the fridge for 15 minutes. Patience solves many kitchen crimes.
– Yes, this pan is too small. No, I won’t wash fewer dishes. You’ll thank me later when the cookies don’t become one giant blob.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For day-after eating, keep in an airtight container at room temp for 2 days or refrigerated for up to a week — assuming you and your family have more self-control than mine.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add chocolate chips, toasted nuts, or swap in gluten-free flour and pretend you planned it that way. I’ve subbed in brown butter once and felt like a chef for three minutes.

Delish Marshmallow Dream Cookies

Delicious cookies filled with fluffy marshmallows and a hint of vanilla.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup granulated sugar not null
• ▢ 0.5 cup unsalted butter, softened not null
• ▢ 1 large egg not null
• ▢ 1 teaspoon vanilla extract not null
• ▢ 1.5 cups all-purpose flour not null
• ▢ 0.5 teaspoon baking powder not null
• ▢ 0.25 teaspoon salt not null
• ▢ 1 cup mini marshmallows not null

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, cream together the granulated sugar and softened butter until smooth.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, mix together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the mini marshmallows.
• Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
• Bake for 12-15 minutes until edges are golden.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.