introduction
These Marshmallow Monster Cookies are soft, chewy, and full of chocolate and marshmallows. They make a fun treat for kids and adults. Try them when you want a big, sweet cookie. For a different simple cookie idea, see 3-Ingredient cake mix cookies.
why make this recipe
Make this recipe when you want a quick, fun cookie that is soft and full of mix-ins. The marshmallows give a puffy look and the chips add big flavor. They are great for parties, lunch boxes, or a sweet snack.
how to make Marshmallow Monster Cookies
These cookies mix a classic cookie dough with oats, peanut butter, and lots of chips and marshmallows. Follow the steps below to bake warm, puffy cookies.
Ingredients :
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/4 cup peanut butter
- 2 cups quick cooking oats
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1 cup peanut butter chips
- 1 cup marshmallows (miniature, or large cut into fourths)
Directions :
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Combine the flour, baking powder, and baking soda in a large bowl.
- In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.
- Beat in the eggs one at a time on medium speed, then beat in the vanilla.
- Add peanut butter and mix until smooth.
- Add the flour mixture and beat on low speed until combined.
- Stir the oats, chips, and marshmallows into the dough with a wooden spoon.
- Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart.
- Bake the cookies in batches until golden, 8-10 minutes.
- For best results, place the marshmallow on top of the cookie dough ball to create a puffy effect, instead of it melting out the side.
- Optionally, top with melted chocolate almond bark.
- Preheat the oven to 350°F if not already preheated.
- Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- Cream the softened butter with granulated and brown sugar on medium-high until light and fluffy.
- Add the eggs one at a time and beat on medium until mixed.
- Mix in the vanilla and peanut butter until smooth.
- Add the dry flour mix and beat on low until just combined.
- Stir in the oats, milk chocolate chips, white chocolate chips, peanut butter chips, and marshmallows with a wooden spoon.
- Scoop heaping tablespoonfuls of dough and place them about 3 inches apart on the baking sheet.
- Place a marshmallow on top of each dough ball for a puffy look.
- Bake each sheet for 8–10 minutes until edges are lightly golden.
- Let the cookies cool on the sheet a few minutes, then move to a rack to finish cooling.
how to serve Marshmallow Monster Cookies
Serve warm or at room temperature. They go well with cold milk, coffee, or tea. For a party, arrange on a platter and let guests pick their favorites.
how to store Marshmallow Monster Cookies
Store in an airtight container at room temperature for up to 3 days. For longer keep, freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Marshmallow Monster Cookies
- Use room temperature eggs so they mix well.
- Do not overmix the dough after adding flour.
- Place marshmallows on top of dough balls to keep them puffy.
- Use quick oats for a softer texture.
- Chill the dough 15 minutes if it is too soft to scoop.
variation (if any)
Swap chips: use dark chocolate chips or butterscotch chips instead. For nut-free, replace peanut butter with sunflower seed butter and use seed-based chips. Add chopped nuts for crunch if you like.
FAQs (minimum three FAQ)
Q: Can I use large marshmallows?
A: Yes. Cut large marshmallows into fourths so they fit in the dough and stay puffy.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours. Bake within that time for best texture.
Q: Why did my marshmallows melt flat?
A: If marshmallows melt flat, they were placed inside the dough or baked too long. Place them on top and bake just until cookies are set.
Conclusion
For an original version and more tips, see the full recipe at Marshmallow Monster Cookies Recipe – Pinch of Yum.