Marshmallow Butter Cookies

Delightfully soft, buttery, and topped with gooey marshmallow goodness, these Marshmallow Butter Cookies are a treat like no other. Perfect for holiday gatherings, bake sales, or just because, these cookies strike the perfect balance between rich buttery flavor and sweet marshmallow topping.

With a simple dough that comes together quickly and an optional drizzle of chocolate for extra decadence, these cookies are as fun to make as they are to eat. They’re guaranteed to become a family favorite!

Resume

• Soft and Buttery: A melt-in-your-mouth cookie base with rich flavor.
• Sweet Marshmallow Topping: Gooey, toasted marshmallows add a touch of whimsy.
• Easy to Make: Simple ingredients and straightforward steps.
• Customizable: Add chocolate, sprinkles, or nuts for a personal touch.

Exciting Story

The first time I made Marshmallow Butter Cookies, it was for a holiday cookie exchange. I wanted to create something unique that would stand out from the usual sugar cookies and gingerbread. When I topped the buttery cookies with marshmallows and drizzled them with chocolate, they instantly became the star of the table.

My family loved them so much that now they’re a staple in our holiday baking rotation. There’s just something magical about the combination of buttery richness and gooey marshmallow that makes every bite feel like a special occasion.

Why These Marshmallow Butter Cookies?

Why You’ll Love This Recipe:

• Simple Ingredients: Made with pantry staples you likely already have.
• Fun and Unique: The marshmallow topping adds a whimsical twist to classic butter cookies.
• Versatile: Perfect for holidays, parties, or an everyday treat.
• Kid-Friendly: A fun recipe to make with little helpers in the kitchen.

What You Need for Marshmallow Butter Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 12 large marshmallows, halved (or 24 mini marshmallows)
• Optional: 1/2 cup melted chocolate (for drizzling)

How to Make Marshmallow Butter Cookies

Step 1: Prepare the Dough

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 2: Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for 30 minutes. This makes it easier to handle and prevents spreading during baking.

Step 3: Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
3. Flatten each ball slightly with the back of a spoon or your palm.
4. Bake for 8-10 minutes, or until the edges are lightly golden.

Step 4: Add the Marshmallows

1. Remove the cookies from the oven and quickly place a marshmallow half (or two mini marshmallows) on top of each cookie, pressing gently.
2. Return the cookies to the oven and bake for an additional 1-2 minutes, or until the marshmallows are puffed and slightly golden.

Step 5: Cool and Decorate

1. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
2. Drizzle with melted chocolate, if desired, and allow the chocolate to set before serving.

Tips for Marshmallow Butter Cookies

1. Chill for Best Results: Chilling the dough ensures the cookies keep their shape while baking.
2. Toast Marshmallows Carefully: Watch closely during the second bake to avoid over-toasting the marshmallows.

Substitutions and Variations

• Chocolate Lovers: Add chocolate chips to the dough or use chocolate-covered marshmallows.
• Nutty Twist: Sprinkle chopped nuts on top for added crunch.
• Festive Flair: Add colorful sprinkles or edible glitter for a holiday touch.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute for the dough and opt for sugar-free marshmallows.
• Whole-Wheat Flour: Replace half the all-purpose flour with whole-wheat flour for added fiber.
• Light Butter: Use a butter alternative to reduce fat.

Closing for Marshmallow Butter Cookies

And there you have it—Marshmallow Butter Cookies, a delightful treat that combines buttery cookie bases with gooey, toasted marshmallows for the ultimate dessert experience. Whether you drizzle them with chocolate or enjoy them plain, these cookies are sure to bring a smile to everyone’s face. Happy baking, and don’t forget to explore more of our sweet and simple recipes!

Frequently Asked Questions for Marshmallow Butter Cookies

1. Can I make the dough ahead of time?
   Yes, refrigerate the dough for up to 2 days or freeze it for up to 3 months.
2. How do I store these cookies?
   Store in an airtight container at room temperature for up to 5 days.
3. Can I freeze the baked cookies?
   Yes, freeze in a single layer until firm, then store in a freezer-safe bag for up to 3 months.
4. What if I don’t have marshmallows?
   Use marshmallow fluff or skip the topping and drizzle with melted chocolate instead.
5. How do I prevent the marshmallows from burning?
   Bake just until puffed and golden, keeping a close eye during the second bake.
6. Can I use salted butter?
   Yes, but reduce the added salt to avoid overpowering the flavor.
7. Can I make these gluten-free?
   Use a gluten-free all-purpose flour blend for a celiac-friendly version.
8. What type of chocolate is best for drizzling?
   Melted dark, milk, or white chocolate all work well—choose your favorite!
9. Can I add food coloring?
   Yes, tint the marshmallows or drizzle with colored chocolate for a festive look.
10. How do I make these cookies extra soft?
    Slightly underbake the cookies for a softer texture.
11. Can I double the recipe?
    Absolutely! This recipe scales up easily for larger batches.
12. Do I need to refrigerate the cookies after baking?
    No, they’re best stored at room temperature unless topped with perishable ingredients.