The Best Funfetti Marshmallow Cookies

eyedocbakes

What do you get when you already have a party in a cookie, AND you add marshmallows? These cookies. You get these cookies. You guys…these are sooooo good. These are soft and chewy funfetti cookies with an ooey-gooey surprise in the middle. The key to the chewy but flat situation is a little pan banging and a little cornstarch! The cornstarch gives them the soft and tender consistency, and the pan banging flattens them out and keeps the marshmallow at the same level as the cookie, instead of sticking out on top – plus it gives them the cute ripples. 🙂 SO. . . . without further ado…I give you the BEST Funfetti Marshmallow Cookies!

 

 

Here’s What You’ll Need

Butter Sugar Egg Vanilla Almond Emulsion Flour< Baking Soda Cornstarch Salt Sprinkles Marshmallows  

 
 
 

To make the cookies…

Just like most cookies, you’ll start out by combining the butter and sugar in your stand mixer with the paddle attachment, and beating until smooth and well mixed. Next you’ll add the egg, vanilla, and almond emulsion and mix. Meanwhile, in a separate bowl, combine the dry ingredients: flour, baking soda, cornstarch, and salt and whisk together. Add the dry ingredients in two parts to the stand mixer while mixing on low. Next add in 3/4 of the sprinkles until just mixed in.

 
 
 

Use scissors to cut your marshmallows in half. Next, using a 2 inch cookie scoop or a tablespoon, scoop out the cookies onto  prepared parchment lined baking sheets. Use a teaspoon to create an indentation in each cookie, and stick half a marshmallow in each cookie. Roll each cookie back into a ball (as much as you can), with some of the marshmallow covered. If you don’t cover it, it may come out a bit during baking. Use the rest of the sprinkles to place on each cookie ball so you have a visibly nice pop of color. Place cookie dough into refrigerator and refrigerate overnight. (I used to not do the refrigerate overnight thing with cookies. It really is necessary though! The cold temperature helps the butter become more solid, so the cookies don’t get way too thin when you bake. Also, it helps the flavor of the cookie, and increases the sweetness!)

 
 

When ready to bake, remove the cookie dough balls and set onto parchment covered sheets at least 2 inches apart. I was able to bake 4 per sheet, since they are on the larger side once they bake and flatten out. Preheat oven to 350F. Bake cookies for 4 minutes – then open the oven, and with your oven mitts on, lift up the pan a couple of inches and let it drop back onto the rack. (yay for pan banging fun! Trust me – you’ll enjoy  this part!) At this point the marshmallow will be sticking up in the middle of your cookie a lot. Don’t worry! Keep baking for another 2 minutes, then open the oven and repeat the pan banging. Bake 2 minutes and repeat again. Now your marshmallows should fall back into the cookies. Ovens may vary a bit, so if the edges look a bit browned, you can take them out now. Baking shouldn’t take more than 8-10 minutes total! Remove pan from the oven and let the cookies cool for 2 minutes on the pan. They will still be soft and hot, but you need to move them to a cooling rack so the marshmallow does not continue to bake. The longer it bakes, it may bake right through the cookie center. (That’s still ok – it just won’t look as pretty!) Cool for 15-20 minutes if you can wait- or just eat ’em up warm. SO GOOD! Enjoy!

 

 

Some notes…

  1. You can use almond extract if you don’t have almond emulsion. I find that the emulsion has a more potent flavor and gives a yummy nutty aftertaste. 
  2. If you can’t wait to refrigerate the cookie dough overnight, at least try to refrigerate for a few hours. Again, it really does help in the baking process when the dough has been refrigerated.

 

If you liked this recipe, you might want to try…

Banana Sprinkle Ice Cream

Momofuku MilkBar Birthday Cake (with some changes) 

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The Best Funfetti Marshmallow Cookies

Funfetti Marshmallow Cookies! Soft, Chewy with a little crisp around the edges with an ooey-gooey surprise in the middle!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Keyword: cookies, marshmallows, sprinkle cookies
Servings: 24 cookies

Ingredients

  • ¾ cup unsalted butter room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp almond emulsion
  • 1 cup flour
  • ½ tsp baking soda
  • 1 tbsp cornstarch
  • 1 pinch salt
  • 1 cup sprinkles
  • 12 large marshmallows cut in half

Instructions

Prep Work

  • In the bowl of your stand mixer, combine the butter and sugar, and beat until smooth. Add the egg, vanilla, and almond emulsion and mix. In a separate bowl, combine the flour, baking soda, cornstarch, and salt and whisk together. Add in two parts to the stand mixer while mixing on low. Next add in 3/4 of the sprinkles until just mixed in.
  • Use a tablespoon to scoop out the cookies onto  prepared parchment lined baking sheets. Use a teaspoon to create an indentation in each cookie, and stick half a marshmallow in. Roll each cookie back into a ball (as much as you can), with some of the marshmallow covered. Use the rest of the sprinkles to place on each cookie ball. Place cookie dough into refrigerator and refrigerate overnight.

Baking

  • When ready to bake, remove cookies and set onto parchment covered sheets at least 2 inches apart. Preheat oven to 350F. Bake cookies for 4 minutes – then open the oven, and with your oven mitts on, lift up the pan a couple inches and let it drop back onto the rack. At this point the marshmallow will be sticking up in the middle of your cookie a lot. Don’t worry! Keep baking for another 2 minutes, then open the oven and repeat the pan banging. Bake 2 minutes and repeat again. At this point your marshmallows should fall back into the cookies. Ovens may vary a bit, so if the edges look a bit browned, you can take them out now. Baking shouldn’t take more than 8-10 minutes total! Remove pan from the oven and let the cookies cool for 2 minutes on the pan. They will still be soft and hot, but you need to move them to a cooling rack so the marshmallow does not continue to bake. Cool for 15-20 minutes if you can wait- or just eat ’em up warm. SO GOOD! Enjoy!

0 Comments

  • Julia Tannenbaum

    at 10:06 am

    These look so good! I wonder if they’d work with vegan marshmallows. I’ll have to try!

    1. eyedocbakes

      at 3:03 pm

      Thank you! Ohh, I haven’t tried that, but I don’t see why not! Let me know how it goes 🙂

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