Description
Soft and chewy cookies with gooey marshmallow swirls baked right in, creating a sweet, melty treat with golden edges and a fluffy center.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup marshmallow fluff or mini marshmallows
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract; mix until combined.
- Gradually add dry ingredients to the wet mixture until just combined.
- Gently fold in marshmallow fluff or mini marshmallows and white chocolate chips if using.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Cookies will look slightly underbaked in the center but firm up as they cool.
- Chill dough for 20 minutes if cookies spread too much.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American