Delish Marshmallow Monster Cookies
I made these Delish Marshmallow Monster Cookies because apparently I enjoy sticky fingers and questionable life choices — big gloopy marshmallows, crunchy edges, and a structure that says “architectural hazard” in the best way. They’re the kind of cookie that laughs at napkins and boldly refuses to be dainty. Try them because life is short, and so is the patience for perfectly shaped bakery cookies.
My husband tried to help once — bless him. He read “monster” and thought that meant “bigger is better,” which resulted in one cookie the size of a small frisbee and a smoke alarm serenade. The kids decorated their half with sprinkles shaped like dinosaurs, then traded half the batch for Lego pieces (don’t ask). Me? I learned that marshmallows will happily attach to anything, including a dog’s ear and the ceiling if you flung them at 2 a.m. Yes, this pan is too small. No, I won’t wash fewer dishes.
Why You’ll Love This Delish Marshmallow Monster Cookies
– Gooey, marshmallow center that oozes just enough to feel rebellious but not enough to require a mop.
– Crunchy edges + chewy middle = cookie chemistry done right. Science approves (in my kitchen, which counts).
– Ridiculously customizable: chocolate, nuts, cereal, leftover candy — chaos tastes amazing.
– Quick to impress: look like you spent hours when you actually spent Netflix minutes.
Time-Saving Hacks
– Pro tip: Use an ice-cream scoop to portion dough — uniform monsters, fewer fights over who got the “big one.”
– Buy pre-made cookie dough if you’re tired or trending toward pyrotechnics. Don’t shame yourself.
– Line the pan with parchment or a silicone mat. It’s basically anti-scrub armor.
– Swap jumbo marshmallows for mini ones if you want even distribution and less dramatic meltdowns.
– Chill the dough for ten minutes if you remember; otherwise just pretend you meant for them to be extra rustic.
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Serving Ideas
– Serve warm with cold milk and watch adults and toddlers become best friends again.
– For grown-ups: pair with coffee or a sweet dessert wine. Serve with wine if the kids drove you nuts.
– For a real power move, scoop some vanilla ice cream on top and make it a “cookie sundae” — because calories don’t count on purpose nights.
– Or just hand them over in a Tupperware and call it parenting.
What to Serve It With
Soft cheeses? No. Fruit? Maybe. Honestly, milk, coffee, or more cookies. If someone suggests a side salad, they are either very brave or very wrong.
Tips & Mistakes
– Don’t overbake. The cookies firm up as they cool; pull them when edges are golden and centers still look shy.
– Marshmallows will puff, melt, and stick to your whisk if you insist on stirring like a maniac. Let them be gentle.
– Too much flour = hockey puck cookies. Measure like you aren’t trying to invent a new sport.
– If you spread them too thin, they’ll flatten into a sad pancake. Give your monsters room to roam.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer life, layer with parchment in an airtight container so the marshmallow doesn’t fuse everything into a single, giant sugar blob.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Toss in chocolate chunks, chopped pretzels, toasted nuts, or cereal for crunch. Gluten-free flour works if you love miracles and little victories.
Frequently Asked Questions
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Delish Marshmallow Monster Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
Preparation Steps
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, combine the flour and baking soda; gradually add this to the creamed mixture.
- Stir in the chocolate chips and mini marshmallows.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 10 to 12 minutes in the preheated oven until edges are golden brown.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Featured Comments
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“This creamy recipe was family favorite — the rich really stands out. Thanks!”
“This creamy recipe was absolutely loved — the rich really stands out. Thanks!”
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