Hey there, holiday cheer-makers!
The festive season is here, and I have a sweet treat you won’t want to miss.
Today, I’m sharing my fun and fluffy Christmas cookies with marshmallows.
These cookies are a delightful mix of soft, chewy goodness and gooey marshmallows. They’re perfect for sharing or just enjoying with a cup of cocoa.
So, grab your apron, and let’s spread some holiday joy with these tasty bites!
Preparation Time | 30-60 minutes |
Cooking Time | 10-14 minutes |
Total Time | 50-74 minutes |
Level of Difficulty | Medium |
Ingredients
- 4 graham crackers
- 1 cup mini marshmallows
- 3/4 cup chocolate chips
- 1 small hershey’s chocolate bar
- 1 1/2 cups all-purpose flour (180 grams)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 10 tablespoons room temperature butter (140 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Step 1: Prep Ingredients
Chop 4 graham crackers into rough pieces and set them aside in a bowl.
Cut 1 cup of mini marshmallows in half, saving a few for topping the cookies.
Roughly chop a Hershey’s chocolate bar and set aside.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together 1 ½ cups (180 grams) of all-purpose flour, ¼ teaspoon of salt, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of cornstarch.
Set this mixture aside for later use.
Step 3: Prepare Wet Ingredients
In the bowl of a stand mixer fitted with a paddle attachment, cream together 10 tablespoons (140 grams) of room temperature butter, ¼ cup (50 grams) of granulated sugar, and ½ cup of packed brown sugar until the mixture becomes fluffy.
Add 1 room temperature egg and 1 teaspoon of vanilla extract, mixing until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until almost combined.
Stir in the chopped graham crackers, ¾ cup of chocolate chips, and the halved marshmallows until evenly distributed.
Cover the bowl with the cookie dough and refrigerate for at least 1 hour to chill.
Step 5: Shape and Top the Cookies
Preheat the oven to 350°F (175°C).
Roll about 2 tablespoons of chilled dough into balls and place them 2 inches apart on a lined baking sheet.
Gently flatten the cookie dough balls and top with reserved marshmallow pieces and chopped Hershey’s chocolate.
Step 6: Bake the Cookies
Bake the cookies for 10 to 12 minutes, until the edges are set but the centers are still soft.
For a different presentation, you can bake the cookies for 8 minutes without toppings, then quickly add the marshmallows and chocolate on top and bake for an additional 2 minutes.
Allow the cookies to cool slightly before serving.
Enjoy!