Several weeks ago my brother Eric mentioned in passing that he made marshmallow-stuffed cookies. “I used marshmallow creme,” he said. “Way better than a regular marshmallow.”
And thus began my obsession. He was right of course: marshmallow and marshmallow creme are totally different. Creme is not solid at room temperature; it’s the consistency of thick, gooey frosting. (In fact I use it as a frosting on this Mississippi Mud Cake « so good.) I could not wait to try it inside a cookie.
But it didn’t work out quite as expected…about 7 times in a row. My Instagram Story followers got to (had to?) hear all about the many, many failures I had in my attempts to make these cookies work. Wanna see?
I’m PRETTY sure (it’s all a blur…) on the left are Browned Butter Chocolate Chip Cookies, and the right is a classic all butter recipe, no browning.)
Hm, what to do with crunchy reject cookies? (People always ask me what I do with all my “leftover food” and I’m over here like, I don’t understand.)
(Baking all butter from frozen still cooled way flat. The one on the right is the final recipe. CRISCO, PEOPLE. It does a mallow good.)
Final shoot day. (I’m always getting crap from people on social media about my ugly nails, so here’s me making 3/10 of an effort.)
(make sure you “patch up” any marshmallow that peeks through) First I tried to freeze dollops of marshmallow cream, just like I froze little nuggets of Nutella to go inside these Nutella Stuffed Browned Butter Blondies. (« Have you made those yet??) It didn’t go over so well. They just flattened into little pancakes before freezing. And then melted everywhere when baked. (Refrigerated marshmallow creme works best).
I tried a few other cookie recipes but finally just came back to my tried and true. The first chocolate chip cookie recipe I published on this blog was back in 2012: My Favorite Chocolate Chip Cookies. I think the reason it worked is because there is shortening in the recipe (butter-flavored Crisco is the best.) It holds it’s shape better, and since all marshmallow wants to do is erupt like lava and spread your cookies into flat discs, shortening helps them keep their cookie shape. They are not the puffiest cookies in the world, but they are SO CHEWY in the middle. (Just like these Texas Cowboy Cookies.) Isn’t it great having all kinds of cookies to love??
You guys HAVE to let me know if you try these! A recipe that takes me this long to get right turns into a little marshmallow cookie baby, and thus becomes close to my heart. Share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that. Facebook | Pinterest | Instagram | Twitter One year ago: Cherry Tomato, Leek, and Spinach Quiche Two years ago: Dark Chocolate Waffles with Ganache and Strawberries Three years ago: Homemade Oreo Brownies Source: I adapted these from My Favorite Chocolate Chip Cookies, which are an old classic. More cookies to love! Texas Cowboy Cookies « I just made these again the other night. I forgot how amazing they are! Used Rice krispies instead of corn flakes, it worked great.
Nutella Stuffed Gingerbread Cookies « so delicious!!
Brown Butter Chocolate Chip Cookies « don’t try to stuff these with marshmallow creme. :)
Other cookies with marshmallow! Hot Cocoa Cookies from my friend Glory at Glorious Treats « her most popular recipe! Reese’s Marshmallow Peanut Butter Chip Cookies from Oh Sweet Basil Molasses Spice Cookies with Toasted Marshmallow from A Spicy Perspective This post contains affiliate links. Thanks for your support!
