11 Christmas Cookies With Marshmallows Fluffy Centers

Peppermint Marshmallow Surprise Cookies

Peppermint Marshmallow Surprise Cookies are a delightful holiday treat that combines the rich flavor of chocolate cookies with a delicious surprise inside—gooey peppermint marshmallows! These cookies are perfect for sharing with friends and family during the festive season, as their peppermint flavor adds a unique twist to traditional cookie recipes.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2-3 minutes).
4. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and peppermint extracts until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Prepare for Baking: Using a cookie scoop or a tablespoon, drop a spoonful of dough onto the prepared baking sheet, leaving enough space between each cookie (about 2 inches apart).
8. Add Marshmallow Surprise: Press a few mini marshmallows into the center of each cookie dough mound, ensuring they’re slightly submerged.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are firm, but the centers are still soft.
10. Cool and Finish: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. While still warm, sprinkle the crushed candy cane on top of each cookie for an added festive touch.
11. Enjoy: Allow the cookies to cool completely on a wire rack before serving. Enjoy the delightful surprise of melted marshmallows within every bite!

These Peppermint Marshmallow Surprise Cookies are sure to become a holiday favorite, bringing joy to those who indulge in their rich and gooey goodness!

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Hot Cocoa Fluff Cookies

Hot Cocoa Fluff Cookies are a cozy and delightful treat that captures the warm essence of hot cocoa in cookie form. These soft and chewy cookies are packed with rich chocolate flavor, marshmallows, and a hint of sweetness, making them the perfect dessert for chilly winter nights.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and blend until combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Using a spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Prepare for Baking: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie (about 2 inches apart).
8. Add Marshmallows: Press a few mini marshmallows into the top of each cookie dough mound, ensuring they are slightly embedded in the dough.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set, but the centers are still slightly soft.
10. Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack. If desired, dust the cooled cookies with powdered sugar for a sweet finishing touch. Enjoy your Hot Cocoa Fluff Cookies!

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Gingerbread Marshmallow Treats

Gingerbread Marshmallow Treats are a festive twist on the classic marshmallow treat, combining the warm spices of gingerbread cookies with gooey marshmallows and a crunchy base. These delightful treats make for a perfect holiday snack, easily bringing the flavors of Christmas into every bite. They are simple to prepare and are sure to be a hit with family and friends during the holiday season.

Instructions:

1. Prepare the Baking Dish: Grease a 9×13 inch baking dish with cooking spray or line it with parchment paper, leaving some overhang for easy removal later.
2. Crush the Gingerbread Cookies: In a large mixing bowl, crumble the gingerbread cookies into fine crumbs. You can use a food processor or place them in a plastic bag and crush them with a rolling pin.
3. Melt the Butter: In a small microwave-safe bowl, melt the unsalted butter in the microwave until completely melted. Make sure to check every 15 seconds to prevent it from splattering.
4. Mix Cookie Crumbs and Cocoa: In the bowl with the gingerbread cookie crumbs, add the unsweetened cocoa powder, and ground cinnamon. Pour the melted butter over the cookie crumb mixture and stir until everything is well combined.
5. Fold in Mini Marshmallows: Gently fold the mini marshmallows into the cookie crumb mixture, ensuring they are evenly distributed throughout.
6. Transfer to Baking Dish: Pour the mixture into the prepared baking dish. Using a spatula, press down firmly to create an even layer. Make sure to compact it well so it will hold together once set.
7. Cool the Mixture: Allow the mixture to cool at room temperature for at least 30 minutes, or place it in the refrigerator to set, which may take about 15-20 minutes.
8. Slice the Treats: Once cooled and set, remove the treats from the baking dish using the parchment paper overhang (if used). Slice them into squares or rectangles.
9. Optional Dusting: If desired, lightly dust the tops of the treats with powdered sugar for a festive presentation.
10. Serve and Enjoy: Serve the Gingerbread Marshmallow Treats at holiday gatherings or as a sweet treat any time during the season, and enjoy the delicious flavors!

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Chocolate Chip Marshmallow Dreams

Chocolate Chip Marshmallow Dreams are a delightful and indulgent cookie that merges the classic flavors of chocolate chip cookies with the soft, gooey goodness of mini marshmallows. These treats are perfect for the holiday season, guaranteeing a warm, comforting dessert that will satisfy anyone’s sweet tooth.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then pour in the vanilla extract and continue to mix until fully combined.
6. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter and sugar mixture. Mix just until the flour is incorporated; do not overmix.
7. Fold in Chocolate Chips and Marshmallows: Gently fold in the semisweet chocolate chips and mini marshmallows using a spatula or wooden spoon until they are evenly distributed throughout the dough.
8. Scoop the Cookie Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect as they will continue to set while cooling.
10. Cool the Cookies: Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy: Once cooled, serve the Chocolate Chip Marshmallow Dreams and enjoy the delightful combination of gooey marshmallows and rich chocolate in each bite.

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Festive Pumpkin Marshmallow Delights

Festive Pumpkin Marshmallow Delights are a seasonal treat that beautifully combines the flavors of pumpkin spice with the indulgent sweetness of marshmallows. These soft and chewy cookies are perfect for holiday gatherings, offering a delightful twist on classic autumn flavors that will leave everyone craving more.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies bake perfectly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper for easy removal of cookies after baking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
5. Incorporate Egg, Pumpkin, and Vanilla: Add in the egg, pumpkin puree, and vanilla extract. Mix until everything is well combined and the mixture is smooth.
6. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients in the large bowl. Mix just until the flour is incorporated; avoid overmixing.
7. Fold in Mini Marshmallows: Gently fold in the mini marshmallows with a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
8. Scoop the Cookie Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, making sure there is about 2 inches of space between each cookie.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be lightly golden around the edges and may appear slightly underbaked in the center.
10. Cool the Cookies: Once baked, remove the 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 delicious Festive Pumpkin Marshmallow Delights!

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Sugar Cookies With Marshmallow Centers

Sugar Cookies With Marshmallow Centers are a delightful treat that combines the classic taste of sugar cookies with a gooey, sweet marshmallow filling. Perfect for decorating and sharing during the holiday season, these cookies will impress friends and family alike with their charming appearance and irresistible flavor.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven is hot enough to properly bake the sugar cookies.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and make for easy cleanup.
3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk the ingredients together until they are well mixed, then set the bowl aside.
4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, usually around 3-4 minutes.
5. Add Eggs and Vanilla: Beat in the eggs, one at a time, assuring each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until fully combined.
6. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will make it easier to handle and help the cookies hold their shape while baking.
8. Scoop Out the Dough: Once chilled, use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop.
9. Add Marshmallows: Gently press a mini marshmallow into the center of each dough ball. Make sure to push it in enough to create a pocket, but not so deeply that it comes out the bottom.
10. Bake the Cookies: Place the baking sheets in your preheated oven and bake for 10-12 minutes, or until the edges start to turn golden brown. The center may look a little soft—this is okay as they will firm up while cooling.
11. Cool and Dust: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with icing sugar for an extra festive touch.
12. Enjoy: Serve these delightful Sugar Cookies With Marshmallow Centers with milk or hot cocoa, and enjoy the ooey-gooey marshmallow surprise!

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Chocolate Crinkle Cookies With a Fluffy Twist

Chocolate Crinkle Cookies with a Fluffy Twist are a delightful variation of the classic crinkle cookie, featuring a rich chocolate flavor paired with a light and airy marshmallow filling. These cookies have a beautiful cracked appearance dusted with powdered sugar, giving them a festive look perfect for holiday sharing or special occasions. The fluffy twist adds an extra layer of sweetness that will have everyone asking for seconds!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ascertain it is at the right temperature for baking the cookies evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and make for easy cleanup.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined. Set aside.
4. Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the granulated sugar and eggs together until the mixture is light and fluffy, around 3-4 minutes. Then, add the vegetable oil and vanilla extract, mixing until combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be thick and slightly sticky.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This step helps to firm up the dough, making it easier to handle.
7. Scoop the Dough: Once chilled, remove the dough from the refrigerator. Use a cookie scoop or tablespoon to portion out the dough, rolling it into balls about 1 inch in size.
8. Fill with Marshmallows: Take each dough ball and flatten it slightly. Place a mini marshmallow in the center and fold the dough around it, ensuring the marshmallow is completely enclosed.
9. Roll in Icing Sugar: After sealing the marshmallow inside, roll the cookie ball in icing sugar until fully coated. This will create a beautiful snowy appearance after baking.
10. Bake the Cookies: Place the prepared cookie balls on the lined baking sheets, spacing them 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the tops have cracked and the edges appear set.
11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the fluffy and chocolatey goodness as they melt in your mouth!

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Snickerdoodle Marshmallow Puffs

Snickerdoodle Marshmallow Puffs are a tasty twist on the classic snickerdoodle cookie, featuring a soft, chewy cookie wrapped around a sweet and gooey marshmallow center. The combination of cinnamon and sugar coating the outside gives these puffs a delightful crunch, while the marshmallow adds a fun surprise inside. Perfectly festive and sure to impress your friends and family during the holiday season!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Whisk together until evenly mixed and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Add the eggs and vanilla extract to the butter mixture. Beat on medium speed until well combined.
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 the dough.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
7. Prepare Cinnamon Sugar: In a small bowl, mix the ground cinnamon with the extra granulated sugar. Set aside for rolling the cookie puffs.
8. Form the Dough Balls: After the dough has chilled, remove it from the refrigerator. Scoop out a tablespoon-sized portion of dough and flatten it slightly in your hand.
9. Stuff with Marshmallows: Place one mini marshmallow in the center of the flattened dough and fold the edges around the marshmallow, rolling it gently back into a ball to seal it inside.
10. Roll in Cinnamon Sugar: Roll the filled cookie balls in the cinnamon sugar mixture until fully coated.
11. Bake the Cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
12. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Snickerdoodle Marshmallow Puffs warm or at room temperature!

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Coconut Marshmallow Snowballs

Coconut Marshmallow Snowballs are a delightful treat that combines the chewy texture of marshmallows with the tropical flavor of coconut, all wrapped in a soft cookie exterior. These festive bites are certain to bring a touch of cheer to your holiday gatherings, making them a perfect addition to any cookie platter. They’re easy to make and fun to eat, appealing to both kids and adults alike!

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and place baking sheets lined with parchment paper aside for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step guarantees that the leavening agent is evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed. Continue mixing until the mixture is light and fluffy, which usually takes about 3-4 minutes.
4. Add Eggs and Vanilla: Crack the eggs into the butter mixture, and pour in the vanilla extract, mixing on medium speed until fully combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix until just combined to avoid overworking the dough.
6. Fold in Coconut and Marshmallows: Gently fold the sweetened shredded coconut and mini marshmallows into the dough using a spatula. Confirm that the marshmallows are evenly distributed throughout the mixture.
7. Form the Snowballs: Using a tablespoon or cookie scoop, portion out the dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheets, spacing them a couple of inches apart.
8. Bake the Cookies: Transfer the baking sheets to the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Coat with Powdered Sugar: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, roll them in powdered sugar while they are still warm to create a snowy appearance.
10. Cool Completely: After rolling in powdered sugar, transfer the coconut marshmallow snowballs to a wire rack to cool completely before serving. Enjoy your festive treats!

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Cranberry Marshmallow Chewy Bites

Cranberry Marshmallow Chewy Bites are a festive and chewy treat that combines the tart sweetness of cranberries with the gooey texture of marshmallows. These delightful bites are perfect for the holiday season, bringing a balance of flavors and textures that will leave everyone wanting more. They make a great addition to cookie platters and are sure to impress family and friends with their bright color and delicious taste!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy baking and cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This guarantees that the leavening agent is evenly incorporated throughout the flour.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed. Mix until the mixture becomes light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla: Crack the eggs into the butter mixture and pour in the vanilla extract. Beat on medium speed until the mixture is fully blended and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Continue mixing until the ingredients are just combined—be careful not to overmix!
6. Fold in Cranberries and Marshmallows: Carefully fold in the dried cranberries and mini marshmallows into the cookie dough using a spatula, ensuring they’re evenly distributed throughout the mixture.
7. Scoop the Dough: Using a tablespoon or a cookie scoop, portion out the dough and place rounded dollops onto the prepared baking sheets, leaving a couple of inches of space between each scoop.
8. Bake the Chewy Bites: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden and the centers are still slightly soft.
9. Cool and Dust with Powdered Sugar: Once baked, remove the trays from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. Once completely cooled, dust the tops with powdered sugar for a festive touch.

Enjoy these delightful Cranberry Marshmallow Chewy Bites with family and friends during the holiday season, and savor the warm, chewy goodness they offer!

Eggnog Marshmallow Cookie Sandwiches

Eggnog Marshmallow Cookie Sandwiches are a delightful holiday treat that combines the rich and creamy flavors of eggnog with soft cookies and fluffy marshmallows. These cookie sandwiches not only bring festive cheer to the table but also create a fun and unique dessert experience that is certain to be loved by all ages. Perfect for holiday gatherings or as a sweet surprise in your loved one’s lunchbox, they are a must-have this season!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, and salt until fully blended. This guarantees even distribution of the spices and leavening agent.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Crack the eggs into the butter mixture and add the vanilla extract. Mix on medium speed until fully combined and smooth.
5. Incorporate Eggnog: Pour in the eggnog and mix until just combined with the wet ingredients.
6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined—be careful not to overmix.
7. Scoop the Cookie Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, ensuring enough space between them for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden while the centers look soft.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Assemble the Sandwiches: Once the cookies are completely cool, take one cookie and place a few mini marshmallows on the bottom side. Top with another cookie, bottom side down, to create a sandwich. Gently press together.
11. Dust with Powdered Sugar: If desired, lightly dust the assembled cookie sandwiches with powdered sugar for an extra festive touch.
12. Serve and Enjoy: Your Eggnog Marshmallow Cookie Sandwiches are now ready to be enjoyed! They can also be stored in an airtight container for freshness.