Recipe- Gooey Marshmallow Cookie

Recipe- Gooey Marshmallow Cookie

· By Oonagh Simms

Recipe- Gooey Marshmallow Cookie

I think we can all agree that the lockdown baking- at –home-ometer started on Banana Bread and has now swung through to Cookies. I cannot even take a glimpse at Instagram without being confronted by cookies. And I’m here for it. I love a cookie. As an obsessive tea drinker as it means there is always something delicious nearby for a surreptitious dunk. The chewier, the meltier, the better. Here is my recipe for gooey marshmallow cookies. This is another easy one for baking with children and will entertain them for, oooooh, at least 8 minutes- you’re welcome.


150g salted butter, softened

100g light brown muscovado sugar

80g white granulated sugar

2 tsp pure vanilla paste

2 medium eggs

250g plain flour

1/2 tsp bicarbonate of soda

1 tsp coarse sea salt

200g dark chocolate chopped up into chunks 

100g Marshmallows (any flavour you so desire – I’m a massive fan of our coconut ones for this recipe)


Place the butter and the sugar into the bowl of a kitchenaid and cream together until light and fluffy before slowly beating in the eggs (one at a time) and the vanilla paste.

Gradually sieve the flour, bicarbonate of soda and salt into the wet mixture and fold in carefully with a wooden spoon.

Once fully mixed toss in the chocolate chunks and stir until just combined – try and avoid over mixing your dough here otherwise the gluten in the flour develops and your cookies become hard and tough.

Scrape out the mixture onto a floured table and roll into a long sausage roll like shape before wrapping in clingfilm and placing in the fridge for a minimum of an hour ( Preheat oven to 190C and prepare a greaseproof lined baking tray)

Cut off small rounds of the dough and flatten them down using the palm of your hand.

Place a marshmallow carefully in the centre and cover with another piece of dough roughly similar in size to the first and press together.

Repeat until you’ve used up all your dough…

Bake in the oven for 10- 12 minutes – until lightly browned on the edges and soft and mallowy in the centre (literally….) Let your cookies sit on the tray for a bit to firm up slightly before moving to a cooling rack / your mouth.


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