Ooey Gooey Marshmallow Cookies

Staff Writer
Ooey Gooey Marshmallow Cookies

Photo by Raissa Xie

Although the months of campfire s’mores are slipping away, there’s no reason to say goodbye to warm, gooey marshmallows. This simple cookie recipe is sure to win over all you gluten-free skeptics with its chewy marshmallow bits, rich peanut butter chips and chocolate chunks. So gather ’round the campfire (oven) and enjoy a taste of summer… or two.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time:  20-22 minutes

Servings: 16

Ingredients:
1 package King Arthur Flour Gluten Free Cookie Mix
1 egg
2 tablespoons water
1/2 cup unsalted butter, room temperature
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup mini marshmallows

10810919355_d63f1bd8df_b

Directions:
1. Line a baking sheet with parchment paper and preheat oven to 350°F.
2. Add half the cookie mix to a medium bowl and beat in the soft butter. Add egg and water and beat until fluffy. Mix in remainder of cookie mix until everything is just incorporated.

Note: If you’d prefer to make these from scratch, simply add the marshmallows, chocolate chips and peanut butter chips to your basic cookie recipe. 

10811048714_f2e3186298_b

10811047114_ee144f9dae_b
3. Fold in chocolate chips, peanut butter chips, and marshmallows until evenly distributed.

10811043614_059983dc76_b

10811042204_e53f921f33_b
4. Use a spoon to drop 1-2 inch mounds onto cookie sheet. Make sure marshmallows aren’t hanging off the sides of the cookie dough. Use your spoon to move them towards the top of the cookie mound to avoid oozing.

10810907805_f7f7ea1bb1_b
5. Place on middle rack and bake for 10-12 minutes or until just browned.

10810906665_f9c954c75e_b
6. Remove from oven and use a spatula to separate any attached cookies. Let them cool slightly and serve warm.

10810909286_9f6419dc90_b

The post Ooey Gooey Marshmallow Cookies appeared first on Spoon University.