Marshmallow Creme Stuffed Chocolate Chip Cookies Recipe

If you are a cookie lover who adores a luscious surprise in every bite, let me introduce you to the Marshmallow Creme Stuffed Chocolate Chip Cookies Recipe. Imagine biting into a classic chocolate chip cookie crafted from a buttery, chewy dough that gives way to a gooey, sweet marshmallow creme center, melting perfectly alongside semi-sweet chocolate chips. This recipe creates a magical balance of textures and flavors that will have you reaching for one more, and then another, as the marshmallow lava flows in the best way possible. It’s pure comfort and happiness wrapped up in each cookie, perfect for sharing or savoring all by yourself!

Ingredients You’ll Need

This delightful Marshmallow Creme Stuffed Chocolate Chip Cookies Recipe may sound fancy, but the ingredients are wonderfully simple and super accessible. Each brings a crucial note to the cookie’s final taste, texture, or appearance, ensuring that every bite is just right, from the buttery richness to the sweet, oozing marshmallow surprise.

• 1 cup butter (softened, 2 sticks): The base for rich, tender cookies that melt in your mouth.
• 1/2 cup butter-flavored shortening: Adds structure and keeps your cookies soft and chewy for longer.
• 1 & 1/4 cups granulated sugar: Balances sweetness while contributing to that lovely cookie crisp edge.
• 1 & 1/4 cups brown sugar: Adds moisture and depth with its caramel notes, enhancing chewiness.
• 3 large eggs: Bind everything together for a delightful texture and a golden finish.
• 1 tablespoon vanilla: Elevates all the flavors with warmth and sweetness.
• 4 & 3/4 cups all-purpose flour (spooned and leveled): The sturdy foundation for your cookie dough, essential for the perfect chewy bite.
• 2 teaspoons baking soda: Helps with spreading and creates that signature cookie lift.
• 1 & 1/2 teaspoons kosher salt: Balances the sweetness and enhances the chocolate’s flavor.
• 2 & 1/2 cups semi-sweet chocolate chips: The classic chocolate burst that makes chocolate chip cookies a timeless favorite.
• 1 (7-oz) jar marshmallow crème (chilled): The star of the show, bringing that irresistible gooey center.
• Extra chocolate chips: For pressing on top to make the cookies look and taste even more irresistible.

How to Make Marshmallow Creme Stuffed Chocolate Chip Cookies Recipe

Step 1: Cream Together Butter and Shortening

Start by softening the butter until it’s light and fluffy in your mixing bowl, then add the butter-flavored shortening. Beat them together thoroughly for about a minute to create a luscious base. This step is essential because it ensures that your cookies will be soft and chewy rather than tough or crumbly.

Step 2: Add Sugars and Beat

Next, add both the granulated sugar and brown sugar to the butter mixture. Beat them in well for another minute. This combination of sugars will give your cookies a perfect balance of sweetness and a hint of caramel flavor, contributing to that coveted chewy texture.

Step 3: Mix in Eggs and Vanilla

Crack in the three large eggs and pour in the vanilla extract. Beat everything until fully incorporated, scraping the sides and bottom of your bowl as needed. These ingredients create moisture and richness while blending all flavors perfectly.

Step 4: Add Flour Without Stirring

Carefully spoon and level the flour into your measuring cup, then add 4 and 3/4 cups into the bowl. Don’t stir just yet—in this step, you’re preparing to distribute the baking soda and salt evenly.

Step 5: Stir in Baking Soda and Salt, then Combine

Use a small spoon to mix the baking soda and salt through the flour right in the bowl. Now, gently stir the flour mixture into the wet ingredients until you start to see a few streaks of flour remaining. This ensures an even distribution without overworking the dough, which keeps cookies tender.

Step 6: Add Chocolate Chips

When the flour is nearly combined, fold in the 2 and 1/2 cups of semi-sweet chocolate chips using a wooden spoon or spatula. Avoid overmixing to keep the dough light and airy. The chocolate chips add those comforting bursts of sweetness with every bite.

Step 7: Chill the Dough and Marshmallow Creme

Cover your bowl and refrigerate the dough for at least 2 hours. Meanwhile, chill the jar of marshmallow crème in the fridge, too. Chilling not only firms up the dough for easier handling but also enhances the texture and flavor when baking.

Step 8: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with Silpat or parchment paper. This prevents sticking and helps your cookies bake evenly without burning on the bottom.

Step 9: Form Dough Balls and Flatten

Use a tablespoon to scoop out two balls of dough and flatten them into discs with your hands. This shape is perfect for stuffing and sealing in that luscious marshmallow filling.

Step 10: Fill with Marshmallow Creme

Scoop a generous teaspoon of chilled marshmallow crème onto one of the dough discs. Keeping the marshmallow cold makes it easier to handle and less likely to melt prematurely during assembly.

Step 11: Seal the Cookies

Place the other dough disc on top and gently pinch the edges to seal the marshmallow inside. If you see any leaks, patch them with extra dough. Proper sealing is key to prevent marshmallow lava from oozing out in the oven and making a sticky mess.

Step 12: Arrange Cookies on Sheet

Carefully place the sealed dough balls on your prepared baking sheet, leaving at least two inches between each cookie to allow for spreading during baking.

Step 13: Press Extra Chocolate Chips on Top

Before baking, press a few chocolate chips onto the top of each cookie. This step not only adds extra chocolatey goodness but also gives your cookies a beautiful, inviting look right out of the oven.

Step 14: Bake to Golden Perfection

Bake the cookies for 10 to 12 minutes until the edges turn golden and the tops remain slightly shiny. They should be soft yet set, with a hint of that irresistible gooey center waiting inside.

Step 15: Cool and Enjoy

Let your freshly baked cookies cool on the pan for about 5 minutes before transferring to a wire rack. If you, like me, can hardly wait, enjoy them once the marshmallow isn’t too hot to taste—the perfect nudge into cookie heaven.

Step 16: Serve with Milk

These cookies pair wonderfully with a cold glass of milk or your favorite warm beverage, enhancing their comforting, nostalgic magic. The milk also perfectly balances the richness of the chocolate and the sweetness of the marshmallow.

How to Serve Marshmallow Creme Stuffed Chocolate Chip Cookies Recipe

Garnishes

For extra visual flair and texture, sprinkle a few flaky sea salt flakes just before serving. This subtle saltiness provides an incredible contrast to the sweet marshmallow and chocolate chips, elevating every bite into a sensory delight.

Side Dishes

These cookies are amazing on their own but can be paired nicely with vanilla ice cream for a decadent dessert. A cup of hot coffee or rich hot chocolate makes for another perfect companion, enhancing the cozy, indulgent vibe of this recipe.

Creative Ways to Present

Try placing a cookie on top of a warm mug and letting a scoop of ice cream melt over it for a gooey, melty treat. For gifting, stack the cookies tied with rustic twine and include a mini jar of marshmallow crème on the side—sweet, personal, and oh-so-delightful.

Make Ahead and Storage

Storing Leftovers

Store your leftover Marshmallow Creme Stuffed Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. This keeps them chewy and preserves the gooey marshmallow center beautifully.

Freezing

If you want to save them for later, freeze the baked cookies in a sealed freezer bag for up to 3 months. For best results, separate layers with parchment paper to prevent sticking. You can also freeze the unbaked dough balls for quick future baking sessions.

Reheating

To enjoy cookies fresh and melty after freezing or storing, warm them in a microwave for 10–15 seconds or in the oven at 300 degrees Fahrenheit for about 5 minutes. This gently revives the gooey marshmallow center and melted chocolate without drying out the cookie.

FAQs

Can I use regular marshmallows instead of marshmallow crème?

While marshmallow crème gives the smooth, gooey texture perfect for stuffing, you can try melting mini marshmallows together to create a similar filling. Just make sure the filling is chilled before stuffing to avoid leaks during baking.

What if my cookies spread too much while baking?

Make sure your dough is well chilled before baking and avoid over-creaming the butter and sugars. You can also reduce the baking soda slightly or place the cookies further apart to help control spreading.

Can I substitute the butter-flavored shortening?

You can swap shortening with an equal amount of softened butter, but expect cookies to be slightly less chewy and more prone to spreading. Shortening adds that perfect texture and helps maintain shape when baking.

Why does the recipe call for chilling the marshmallow crème?

Chilling the marshmallow crème firms it up, making it easier to scoop and stuff without it melting or oozing out prematurely. This helps achieve a neat filling in your cookies.

How do I prevent marshmallow from leaking during baking?

Sealing the dough discs tightly around the marshmallow creme and using extra dough to patch any gaps is crucial. Also, keeping the marshmallow chilled makes it less likely to ooze out too quickly in the oven.

Final Thoughts

The Marshmallow Creme Stuffed Chocolate Chip Cookies Recipe brings a fun twist to a beloved classic, transforming every bite into a cozy, indulgent experience. Whether for a gathering, gift, or a comforting treat after a long day, these cookies are pure joy to make and even more delightful to eat. I can’t wait for you to try them and discover just how magical that melted marshmallow center is—it’s the kind of treat that turns ordinary moments into sweet memories.

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