11 Christmas Cookie Marshmallow Soft Centers

Classic Hot Chocolate Marshmallow Cookies

Classic Hot Chocolate Marshmallow Cookies are a delightful treat perfect for the holiday season or any chilly day. These cookies combine the rich, comforting flavors of hot chocolate with gooey marshmallow centers, making them a cozy, indulgent dessert that is sure to satisfy your sweet tooth.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, and continue to mix until fully incorporated.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Add Chocolate Chips: Fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Scoop Dough onto Sheet: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared cookie sheet, leaving about 2 inches of space between each cookie.
8. Add Marshmallows: Gently press a mini marshmallow into the center of each cookie dough ball. It’s okay if the marshmallow is partially submerged; it will melt into the cookie as it bakes.
9. Bake: Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges appear set and the tops look slightly cracked.
10. Cool: Once baked, remove the cookies from the oven and allow them to cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy: Once cooled, enjoy your Classic Hot Chocolate Marshmallow Cookies with a glass of milk or a warm cup of hot chocolate!

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Peppermint Marshmallow Surprise Cookies

Peppermint Marshmallow Surprise Cookies are a festive treat that combines the flavors of peppermint and chocolate, making them perfect for the holiday season. Each cookie has a soft, chocolate base infused with peppermint extract, and is filled with a gooey, melted marshmallow center. These cookies are not only delicious but also bring a delightful surprise with each bite.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Make sure everything is combined well and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Incorporate the Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until fully combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to guarantee soft cookies.
6. Add Chocolate Chips: Fold in the semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed through the dough.
7. Scoop Dough onto Sheet: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop.
8. Insert Marshmallows: Press a mini marshmallow into the center of each cookie dough ball. The marshmallow can be partially hidden; it will melt and create a delightful surprise in the center.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm and the tops look cracked.
10. Optional Candy Cane Topping: If desired, sprinkle crushed candy canes on top of the cookies immediately after baking while they are still hot.
11. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive Peppermint Marshmallow Surprise Cookies!

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Gingerbread Marshmallow Sandwiches

Gingerbread Marshmallow Sandwiches are a delightful and festive treat that combines the classic flavors of gingerbread with the gooey sweetness of marshmallow. These soft, spiced cookies are paired with a fluffy marshmallow filling, making them perfect for holiday gatherings or cozy evenings by the fire.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Confirm all the spices are well combined, and set the mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Molasses: Add the egg and molasses to the creamed mixture. Beat until the mixture is smooth and fully combined.
5. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Scoop Dough onto Sheets: Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
7. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges of the cookies are set and they appear slightly puffy. The centers may look a bit soft, but they’ll firm up as they cool.
8. Cool on Wire Rack: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Marshmallow Filling: While the cookies are cooling, you can prepare the marshmallow filling. In a microwave-safe bowl or on the stovetop, gently melt the mini marshmallows until they are gooey. Stir until smooth.
10. Assemble Sandwiches: Once the cookies are cool, spread a generous amount of the melted marshmallow filling onto the flat side of one cookie and top it with another cookie, flat side down, to create a sandwich.
11. Optional Dusting: If desired, you can dust the top of the sandwiches with powdered sugar for an extra festive touch.
12. Serve and Enjoy: Enjoy your Gingerbread Marshmallow Sandwiches fresh, or store them in an airtight container for up to a week to preserve their softness. Perfect for sharing with family and friends during the holiday season!

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White Chocolate Raspberry Marshmallow Cookies

White Chocolate Raspberry Marshmallow Cookies are a deliciously indulgent treat that beautifully combines the sweetness of white chocolate and the tartness of fresh raspberries with a soft, chewy cookie base. These cookies are perfect for sharing during the holidays or enjoying as an after-dinner dessert. The addition of marshmallows creates a delightful surprise in every bite!

Cooking Steps:

1. Preheat the Oven: Begin your recipe by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Ascertain that all the dry ingredients are well incorporated, and then set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture, mixing until everything is well combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few floury spots are okay.
6. Fold in Chocolate and Raspberries: Gently fold in the white chocolate chips, mashed raspberries, and mini marshmallows using a spatula. Make sure the ingredients are evenly distributed throughout the dough.
7. Scoop Dough onto Sheets: Using a cookie scoop or a tablespoon, drop dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheets in the oven and bake the cookies for 10-12 minutes, or until the edges are just set and the centers look slightly soft. The cookies will continue to firm up as they cool.
9. Cool on Wire Rack: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Dusting: If desired, dust the cooled cookies with powdered sugar for a festive touch before serving. Enjoy your delicious White Chocolate Raspberry Marshmallow Cookies!

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Snickerdoodle Marshmallow Melts

Snickerdoodle Marshmallow Melts are a delightful twist on the classic snickerdoodle cookie, featuring a soft and chewy texture infused with cinnamon and sugar, topped with a gooey marshmallow center. These treats are perfect for festive gatherings and are sure to become a favorite during the holiday season. The combination of rich flavors and the surprise of melted marshmallow in each bite will have everyone reaching for seconds!

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Mix well and set the dry ingredients aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and continue mixing until everything is smooth and well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Take care not to overmix; it’s okay if a few floury spots remain.
6. Shape the Dough: Using a cookie scoop or a tablespoon, form the dough into balls and roll each ball generously in the cinnamon sugar mixture. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each.
7. Press in Marshmallows: After placing the cookie dough balls on the baking sheets, gently press a few mini marshmallows into the center of each dough ball. This will guarantee that the marshmallows melt nicely during baking.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden, and the centers have set. Remove from the oven, and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, these Snickerdoodle Marshmallow Melts are ready to be enjoyed! Store any leftovers in an airtight container to maintain their chewy texture.

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Eggnog Marshmallow Cream Cookies

Eggnog Marshmallow Cream Cookies are a festive and delightful treat that perfectly captures the flavors of the holiday season. These soft and chewy cookies are infused with classic eggnog flavors and topped with a luscious marshmallow cream center. Perfect for gifting or sharing at holiday gatherings, they are sure to evoke warm nostalgia and festive cheer in every bite.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. Whisk together until well blended and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes, until light and fluffy.
4. Add Egg and Vanilla: Beat in the egg, eggnog, and vanilla extract to the creamed mixture, mixing until everything is thoroughly combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; it’s normal for the dough to be somewhat sticky.
6. Shape the Dough: Using a cookie scoop or tablespoon, portion out the dough and roll each portion into a ball. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each ball.
7. Insert Marshmallows: Gently press a few mini marshmallows into the center of each dough ball, ensuring they are partially submerged. This will allow them to melt beautifully while baking.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The marshmallows will melt and create a marshmallow cream center.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delightful cookies with a glass of eggnog or your favorite holiday beverage!

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Chocolate Mint Marshmallow Bliss

Chocolate Mint Marshmallow Bliss is a rich and indulgent cookie that combines the invigorating flavors of mint with decadent chocolate, finished off with a gooey marshmallow center. Perfect for the holiday season or any special occasion, these cookies offer a delightful combination of textures and tastes that will leave everyone wanting more.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. Prepare Dry Ingredients: In a medium-sized bowl, mix together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk until fully combined, then set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract into the creamed mixture. Mix until everything is well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Shape the Dough: Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each ball.
7. Insert Marshmallows: Gently press a few mini marshmallows into the center of each dough ball, making sure they are partially submerged in the dough.
8. Add Chocolate Chips: Sprinkle a few chocolate chips on top of each cookie dough ball to enhance the chocolate flavor and presentation.
9. Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are set. The tops may look slightly soft but will firm up as they cool.
10. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the Chocolate Mint Marshmallow Bliss warm or at room temperature!

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Coconut Marshmallow Dream Cookies

Coconut Marshmallow Dream Cookies are a delightful treat that combines the tropical flavors of coconut with the sweetness of marshmallows. These soft, chewy cookies are perfect for holiday gatherings or as a fun dessert anytime you want to indulge in a taste of paradise. Imagine biting into a cookie that’s packed with shredded coconut, sweet marshmallow treats, and a hint of vanilla—it’s simply dreamy!

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, and salt. Whisk the mixture thoroughly to guarantee even distribution of the dry ingredients, then set it aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together on medium speed. Continue mixing for about 2-3 minutes until the mixture is light and fluffy.
4. Add Egg and Vanilla: Crack the egg into the creamed mixture and add the vanilla extract. Beat the mixture on medium speed until everything is well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the dough comes together. Be careful not to overmix; the dough should remain soft and sticky.
6. Incorporate Coconut and Marshmallows: Gently fold in the shredded coconut and mini marshmallows to the cookie dough using a spatula or wooden spoon. Make sure they are evenly dispersed throughout the dough.
7. Shape the Dough: Use a tablespoon or cookie scoop to portion out the dough. Roll each scoop into a ball and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Add White Chocolate Chips: Sprinkle a few white chocolate chips on top of each dough ball to enhance the flavor and presentation.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for approximately 10-12 minutes, or until the edges are lightly golden while the centers remain soft.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Coconut Marshmallow Dream Cookies!

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Cranberry Orange Marshmallow Delights

Cranberry Orange Marshmallow Delights are a rejuvenating and festive cookie that brings together the vibrant flavors of tart cranberries and zesty oranges, all wrapped around a soft, chewy marshmallow center. Perfect for holiday parties or cozy family gatherings, these cookies offer a delightful balance of sweetness and citrus, making them a treat everyone will love.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Whisk well to verify that the dry ingredients are evenly blended, and then set them aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar. Beat this mixture on medium speed for about 3 minutes until it becomes light and fluffy.
4. Add Egg and Flavorings: Crack the egg into the creamed butter mixture and pour in the vanilla extract, fresh orange juice, and grated orange zest. Mix on medium speed until the ingredients are smoothly combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix; the dough should remain soft and slightly sticky.
6. Incorporate Cranberries: Gently fold in the dried cranberries using a spatula, assuring they’re evenly distributed throughout the dough.
7. Shape the Dough: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Add Marshmallows: Press a mini marshmallow into the top of each dough ball, slightly embedding it into the cookie.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The marshmallows will puff up but will settle as they cool.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them rest on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your Cranberry Orange Marshmallow Delights!

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Spiced Pumpkin Marshmallow Cookies

Spiced Pumpkin Marshmallow Cookies are a delightful twist on classic cookies, capturing the essence of fall with their warm spices and rich pumpkin flavor. These soft, chewy cookies are complemented by a gooey marshmallow center that adds a fun and surprising element. Perfect for autumn gatherings, these treats are sure to impress family and friends with their comforting flavors.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until they are well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together on medium speed for about 3 minutes until the mixture is light and fluffy.
4. Add Egg and Pumpkin: Beat in the egg, pure pumpkin puree, and vanilla extract to the creamed butter mixture until everything is thoroughly combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place them onto the prepared baking sheets, leaving about 2 inches of space between each ball.
7. Insert Marshmallows: Press a mini marshmallow into the center of each dough ball, lightly embedding it into the cookie.
8. Bake: Bake the cookie sheets in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The marshmallows will puff up during baking.
9. Cool: Once baked, remove the cookie sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Spiced Pumpkin Marshmallow Cookies with a warm beverage, and savor the flavors of the season!

Mocha Marshmallow Puddles

Mocha Marshmallow Puddles are an irresistible treat that combines the rich flavors of coffee and chocolate with delightful marshmallow centers. These soft, chewy cookies are perfect for coffee lovers, offering a unique texture and flavor profile that will leave you craving more. Great for holidays or any special occasion, they’re sure to please everyone.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
3. Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
4. Incorporate Egg and Flavorings: Beat in the egg, brewed coffee, and vanilla extract to the creamed butter mixture until evenly combined.
5. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Shape the Cookies: Use a tablespoon or a cookie scoop to portion out the dough. Roll each portion into a ball and place them onto the prepared baking sheets, ensuring there is at least 2 inches of space between each dough ball.
7. Add Marshmallows: Press a mini marshmallow into the center of each dough ball gently, making sure it is slightly submerged in the dough.
8. Bake: Place the cookie sheets in the preheated oven and bake for 10-12 minutes, or until the edges are firm but the centers remain soft. The marshmallows will puff up during baking.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy the delightful flavors of mocha and marshmallow!