I am starting the holiday baking season in epic fashion – with these ultra gooey chocolate chip marshmallow cookies!
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
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!
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.
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.
Check out the following link for more holiday baking inspiration:
Healthy Cookie Recipes – Over 50 Healthy Cookies
The recipe was adapted from these Vegan Chocolate Chip Cookies.
Chocolate Chip Marshmallow Cookies
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
- 1/4 tsp pure vanilla extract
- 2 mini marshmallows per cookie – I like vegan mini marshmallows because they hold their shape once baked
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
Notes
More Holiday Cookie Recipes:
Snowball Cookies – 60 calories each
Question: it using oat flour, is there no need to add xanthan gum since it’s gluten free? (I was going to make some oat flour by grinding down my gluten free oats but was scared to since nothing about adding xanthan gum and a previous commenter’s try with oat flour was a bust).
I used oat flour and didn’t use xantham gum and they still held up wonderfully.
Oh. My. Goodness. These look amazing!!! I rarely make recipes I find online (only because I spend so much time making my own) but I WILL make these!!! I usually use a 1:1 ratio of rice and oat flour for my gluten-free baked good recipes. Would just oat flour hold up??
I made them with just oat flour and they held up wonderfully.
I had just bought vegan mini marshmallows at Trader Joe’s so perfect timing! They turned out great! I had to use more liquid though.
Same with Heidi M here. I had to use about twice more of milk as what the recipe says, in order to form proper consistency of the dough.
I just made them with Whole Wheat Flour and they won’t roll. I love all your recipes and this one looked amazing. Is there any way to save the ingredients? Should I add more of something to help them roll or bind together?
Unfortunately, whole wheat flour isn’t listed as an option, so Katie really would have no way of knowing the results of substituting it in the recipe.
Stephanie, as Julie Dove commented, only spelt, oat, and white flours are are listed in the recipe. It’s not quite Katie’s responsibility to solve your issue if you made a substitution that wasn’t recommended.
I made these last night for a party I went to. I don’t mind at all not following recipes to a tee. So I used my own gf flour blend and did everything else as the recipe says except I had to add more milk to get them to bind together. Those cookies turned out really great except that I used unrefined coconut oil and the cookies did taste slightly coconutty and usually I don’t mind that but it didn’t really taste quite right in these. So I did a little brainstorming and instead of using the oil, I used spectrum’s non-hydrogenated shortening in place of the oil except I used 3T of the shortening instead of 2T. I made them using my gf flour blend and the rest of the ingredients were the same except I did still have to add more milk to help bind it all together. And these are awesome. The cookies with the oil are crumbly. The cookies with the shortening are not crumbly at all and they are so soft and taste great even this morning as I had one for breakfast. With all that being said, I probably should have added xanthum gum at least to my first batch. Probably would have helped them stay together better. Great recipe. Thanks Katie!
Just be aware: this recipe makes really sweet cookies. I’m sure many people would enjoy the sweetness, but I found this recipe too sweet for my taste. For my second batch, I used only about 60% of the sugar & 70% of chocolate chips recommended by this recipe, and the cookies were simply perfect.
WOW! If this is how you’re starting off cookie season, then I’m going to have to buy a new belt 😉
It was a good idea to freeze the marshmallows but be careful when removing the hot cookies from the sheet. Hot marshmallow can really burn the skin!
They didn’t look like the pictures but they still came out delish! I had to add an extra tablespoon and a half of non-dairy milk to make the dough stick together, which is maybe why they spread so much? They were (past tense, they’re all gone!) very soft, moist and chewy and the marshmallow came through the top in a few of them, making a kind of cool swirly pattern. I stacked the leftovers in an air tight container and the next day they had fused into one giant mega-cookie. I was not mad at all. If marshmallow cookie stacks aren’t already a thing, they totally should be.