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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!