The Revelation: Marshmallow Creme Over Marshmallow

The culinary journey often begins with a simple spark of inspiration. For these extraordinary cookies, that spark came from my brother, Eric, who casually mentioned his experiments with marshmallow-stuffed cookies. “I used marshmallow creme,” he declared, “way better than a regular marshmallow.” Little did I know, this brief remark would ignite an obsession, sending me down a delightful, albeit challenging, path of baking innovation.

Eric’s insight was profound. Marshmallows and marshmallow creme, while both sweet and fluffy, are fundamentally different. A traditional marshmallow is solid at room temperature, designed to hold its shape. Marshmallow creme, however, possesses a luxuriously thick, gooey consistency—akin to a rich frosting. In fact, I often use it as a frosting on my beloved Mississippi Mud Cake. The thought of this ethereal creme melting into a warm chocolate chip cookie was simply too tantalizing to ignore. I envisioned a cookie with a molten, sweet core, a textural revelation that a solid marshmallow simply couldn’t achieve. This vision fueled my determination to bring these marshmallow creme-stuffed chocolate chip cookies to life.

The Quest for Perfection: A Marathon of Baking Trials

As with many ambitious baking projects, the path to perfection was anything but smooth. My initial attempts to create these marshmallow creme-stuffed chocolate chip cookies were met with repeated failures—about seven in a row, to be precise. My Instagram Story followers became unwilling participants in my baking saga, witnessing the many mishaps firsthand. From flat, spread-out cookies to erupting marshmallow lava, each batch presented a new challenge.

What does one do with crunchy, rejected cookies? In my kitchen, “leftovers” are a foreign concept, especially when milk is involved!

Overcoming Challenges: The Science of Stuffed Cookies

One of my first strategies involved freezing dollops of marshmallow creme, much like I did with Nutella for my Nutella Stuffed Browned Butter Blondies. However, marshmallow creme proved to be far more temperamental. The frozen dollops would simply flatten into thin pancakes before baking, then melt completely and erupt from the cookies like volcanic lava, creating a sticky, sweet disaster on the baking sheets. This taught me a crucial lesson: refrigeration, not freezing, is key for managing marshmallow creme’s consistency within a cookie. A chilled marshmallow creme becomes firm enough to handle and encapsulate, yet still melts beautifully into that desired gooey center during baking.

I experimented with several different chocolate chip cookie base recipes, hoping to find one sturdy enough to contain the molten marshmallow creme. Many fell short, resulting in flat, crispy disks rather than the soft, chewy cookies I envisioned. It was a journey of relentless trial and error, adjusting fat ratios, sugar levels, and chilling times. Finally, I circled back to a time-tested favorite: my original Favorite Chocolate Chip Cookies recipe, first published on this blog in 2012.

The Secret Ingredient: Butter-Flavored Shortening

The success of this recipe hinges on one crucial ingredient: butter-flavored shortening (specifically, Crisco works wonders). While pure butter offers an unmatched flavor, shortening provides a structural integrity that butter alone cannot. In a stuffed cookie, where a gooey filling is actively trying to escape and flatten the dough, shortening is a game-changer. It helps the cookies maintain their shape during baking, preventing them from spreading excessively and ensuring that the precious marshmallow creme remains encapsulated.

The result is a cookie that boasts a magical contrast: perfectly crisp, golden edges that give way to an incredibly soft, chewy center filled with warm, molten marshmallow creme. While these may not be the puffiest cookies you’ve ever baked, their satisfying chewiness and rich filling more than compensate. It’s the same principle that makes my Texas Cowboy Cookies so wonderfully chewy. After all, isn’t it wonderful to have a variety of cookie textures and flavors to adore?

How to Make Marshmallow Creme Stuffed Chocolate Chip Cookies

Creating these stuffed cookies is a rewarding experience, combining classic cookie-making techniques with a clever stuffing method. Follow these steps carefully to ensure your marshmallow creme stays perfectly contained, resulting in a truly spectacular treat.

Marshmallow Creme Stuffed Chocolate Chip Cookies

Rating: 5 out of 5 stars (from 1 vote)

Prep Time: 10 mins | Cook Time: 10 mins | Chill Time: 2 hrs | Total Time: 2 hrs 20 mins

Servings: 24 cookies

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Ingredients

• 1 cup butter, softened (2 sticks)
• 1/2 cup butter-flavored shortening
• 1 & 1/4 cups granulated sugar
• 1 & 1/4 cups brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 & 3/4 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking soda
• 1 & 1/2 teaspoons kosher salt
• 2 & 1/2 cups semi-sweet chocolate chips
• 1 (7-oz) jar marshmallow crème, chilled in the fridge for about an hour
• Extra chocolate chips, for pressing into the dough tops

Instructions

1. In a large bowl or stand mixer, cream the softened butter until it is light and fluffy. Add the butter-flavored shortening and beat well for 1 minute until fully incorporated and smooth.
2. Add both the granulated sugar and the brown sugar to the mixture. Continue beating for another minute, ensuring the sugars are well combined with the fats.
3. Crack in the 3 large eggs and add the 1 tablespoon of vanilla extract. Beat until the mixture is well incorporated, making sure to scrape down the bottom and sides of the bowl to ensure everything is evenly mixed.
4. Carefully spoon 4 and 3/4 cups of all-purpose flour into a measuring cup, leveling it off (do not pack or scoop directly from the bag). Gently add the flour to the wet ingredients but do not stir it in yet.
5. Using a small spoon, sprinkle the baking soda and kosher salt over the flour. Then, gently stir the flour mixture into the wet ingredients until just combined.
6. When there are still a few streaks of flour visible in the mixture, add the 2 and 1/2 cups of semi-sweet chocolate chips. If your mixer struggles, switch to a sturdy wooden spoon. Be careful not to overmix; stir only until the chocolate chips are evenly distributed and no dry flour streaks remain.
7. Cover the cookie dough tightly and refrigerate for at least 2 hours, or until it is completely chilled and firm. While the dough is chilling, place the jar of marshmallow creme in the fridge for about an hour. (Before chilling, peel off the foil under the lid; it’s much easier to do when the creme isn’t cold.)
8. Preheat your oven to 350°F (175°C). Line a baking sheet with a silpat mat or parchment paper.
9. Use a tablespoon to scoop out two equal portions of chilled cookie dough. Flatten each portion with your hands to form two thin discs, approximately 2-2.5 inches in diameter.
10. Using a small spoon, scoop a generous teaspoon of the cold marshmallow creme onto the center of one of the dough discs. Refer to the photos above for visual guidance.
11. Place the second dough disc directly on top of the marshmallow creme. Use your fingers to carefully pinch and seal the edges of the two dough discs together, fully enclosing the marshmallow creme. If any marshmallow peeks through, use a tiny bit more dough to “patch” the opening. It is crucial that the marshmallow is completely covered to prevent it from leaking out during baking and creating a mess on your baking sheet.
12. Place the sealed dough balls onto the prepared cookie sheet, ensuring there are at least 2 inches of space between each cookie to allow for spreading.
13. Before placing the cookies in the oven, press a few extra chocolate chips onto the top of each dough ball. This creates a beautiful, professional-looking finish. (Typically, I add chips after baking, but for these, adding them beforehand helps the cookies maintain a slightly puffed appearance rather than flattening too much.)
14. Bake at 350°F (175°C) for approximately 10-12 minutes, or until the edges are golden brown and the centers still appear slightly shiny and soft.
15. Allow the cookies to cool on the baking pan for about 5 minutes. This helps them set and prevents them from breaking when transferred. Then, carefully move them to a wire rack to cool completely. (Of course, if you’re like me, you’ll probably eat them as soon as the marshmallow is cool enough not to burn your tongue!)
16. Enjoy these delightful cookies, perhaps with a cold glass of milk for the ultimate treat!

Notes

Source: This recipe is lovingly adapted from my Favorite Chocolate Chip Cookies, a true classic in my baking repertoire.

Nutrition (per serving)

• Serving Size: 1g
• Calories: 424kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 10g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 45mg
• Potassium: 160mg
• Fiber: 2g
• Sugar: 34g
• Vitamin A: 279IU
• Calcium: 31mg
• Iron: 3mg

Course: Dessert

Cuisine: American

Calories: 424

Keywords: chocolate chip cookies, creme, marshmallow, stuffed cookies

Did you make this? I’d love to see it!

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Expert Tips for Stuffed Cookie Success

• Chilled Dough is Non-Negotiable: The prolonged chill time (at least 2 hours) for the cookie dough is crucial. Cold dough spreads less, providing a more stable casing for the marshmallow creme.
• Cold Marshmallow Creme: Just like the dough, the marshmallow creme needs to be chilled. This makes it thicker and easier to scoop and handle, significantly reducing the chances of it melting out prematurely during assembly and baking.
• Seal Tightly: This is the most important step! Ensure the edges of the two dough discs are firmly pinched together all the way around. Any small gap can become a marshmallow lava flow. Don’t be afraid to “patch” any thin spots with a little extra dough.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour too much, leading to tough cookies. Mix only until the ingredients are just combined, especially after adding the flour and chocolate chips.
• Perfect Baking Time: Keep a close eye on your cookies. You want the edges to be golden brown, but the centers should still look slightly soft and shiny. This indicates a perfectly chewy interior and a molten marshmallow core.
• Cooling is Key: While tempting to dive in immediately, letting the cookies cool on the baking sheet for a few minutes allows them to firm up. This makes them easier to transfer to a wire rack without falling apart.
• Quality Ingredients: Using good quality butter-flavored shortening and semi-sweet chocolate chips will make a noticeable difference in the flavor and texture of your cookies.

More Cookies to Love!

If you’re a cookie enthusiast like me, you’ll appreciate these other fantastic recipes from my kitchen:

Texas Cowboy Cookies

These Texas Cowboy Cookies are absolutely incredible! I recently made them again, and I forgot just how amazing they are. I used Rice Krispies instead of corn flakes this time, and it worked beautifully, adding an extra layer of crunch and texture.

Nutella Stuffed Gingerbread Cookies

For a delightful holiday twist, these Nutella Stuffed Gingerbread Cookies are truly special. The warm spices of gingerbread perfectly complement the rich, hazelnut spread within.

Brown Butter Chocolate Chip Cookies

A personal favorite for many, my Brown Butter Chocolate Chip Cookies offer a depth of flavor that is simply irresistible. Just a friendly warning: don’t try to stuff these with marshmallow creme – they are perfect as they are!

Other Stuffed Cookie Inspirations

If you’re looking for more innovative ways to incorporate marshmallow into your baking, here are some incredible recipes from my talented blogger friends:

• Hot Cocoa Cookies from Glory at Glorious Treats — her most popular recipe for a reason!
• Reese’s Marshmallow Peanut Butter Chip Cookies from Oh Sweet Basil — a dream for peanut butter lovers.
• Molasses Spice Cookies with Toasted Marshmallow from A Spicy Perspective — a unique flavor combination that will surprise and delight.