These tender, yet chewy chunky cookies come together with pantry staples. Adding a few extra touches transforms this single cookie dough into 4 unique cookie flavors: Biscoff, Oreo, Red Velvet and Matcha. The marshmallow adds an extra level of caramelization to the cookie dough, and the resulting cookie is a combination of all textures!
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Fun Flavors Using One Dough
This versatile cookie dough recipe effortlessly transforms into four delightful flavors – Biscoff, Oreo, Red Velvet, and Matcha. Ideal for creating a fun cookie box to gift or savor yourself, these cookies boast a perfect balance of a crispy exterior and a chewy interior, making them the ultimate crowd-pleaser. What sets this cookie dough apart is its adaptability, allowing you to personalize each batch with your favorite toppings and add-ins!
In this recipe, I use the following add-ins:
- Biscoff with biscoff cookies, dark chocolate chips, and almonds
- Oreo with oreo cookies, dark chocolate chips, and almonds
- Red Velvet with white chocolate chips and pecans
- Matcha with white chocolate chips and almonds
For toppings, you can use a variation of your favorite things! Oreo or biscoff cookies, teddy grahams, pretzels, you name it. Get creative!
Why You'll Love This Recipe
- You can make 4 variations using the same cookie dough recipe. This eliminates the need to juggle multiple complex recipes, saving you both time and effort in the kitchen.
- These cookies have the best texture - crispy on the outside, chewy on the inside.
- Gooey texture perfectly mimics the joy of biting into a freshly toasted marshmallow.
- These cookies are easy to make and can be made ahead of time.
- You can personalize each batch with your favorite toppings and add-ins.
- These cookies make a great homemade gift idea as cookie boxes!
Tools
- Spatula - This will prevent overmixing your cookie dough. More about that in the "Tips and Tricks" section!
- Kitchen scale - It's important to carefully measure each portion of cookie dough to ensure uniform cookies and avoid having unused dough remaining.
- Sifter - Used to sift the cake flour as it helps to break up any clumps and adds more air to the flour.
- Cookie scooper - If you don't have a kitchen scale, you can also use the 2-tbsp or 3-tbsp cookie scooper to measure out your cookie dough balls.
- Baking sheet - You'll of course need a baking sheet to bake the cookies on! I recommend this one so you get perfectly baked and easily removable cookies.
Ingredients
- Unsalted butter - Although I usually call for room temperature butter in my cookie recipes, I will be using melted butter instead for these particular cookies! Working with melted butter gives you a very buttery cookie and will complement the other ingredients well (more about that in the "Frequently Asked Questions" below).
- Dark brown sugar - Adds more moisture, creating a denser and chewier cookie.
- Granulated sugar
- Egg - Make sure it is at room temperature, or you can leave it in a bowl of warm water for 5 to 10 minutes if you forget to do this beforehand.
- Vanilla extract
- Cake flour - This flour is my choice when aiming for a tender texture.
- Bread flour - This flour is my choice when aiming for a chewy texture.
- Dutch-process cocoa powder - This is used in the red velvet cookies. I use unsweetened dutch-process cocoa powder.
- Matcha powder - This is used in the matcha cookies. I use a matcha powder that I got from my travels win Kyoto, Japan. But, any high-quality culinary-grade matcha will work! Culinary-grade matcha is specifically crafted for baked goods, offering a robust flavor profile and vibrant green color.
- Marshmallows - One marshmallow is nestled within each cookie, creating a gooey, indulgent center that adds a soft, sweet contrast to the cookie's texture.
- Toppings - In these cookies, I used a variation of nuts (almonds and pecans), chocolate chips (dark and white), pretzels, teddy graham crackers, biscoff cookie pieces, and oreo cookie pieces.
Tips and Tricks
- When preparing two or more cookie flavors, streamline the process by making the base doughs at the same time. This time-saving approach eliminates the need to repeatedly access your pantry and conserves energy throughout the baking session.
- A high proportion of mix-ins helps thicken the dough. Don’t be afraid to add all the extras into this batter.
- Do not overmix your cookie dough. Doing this can lead to tough and dense cookies. When adding in your flour, it's essential to mix the ingredients just until they come together to avoid developing too much gluten.
- Use a scale. When you’re ready to roll out the cookie dough into individual balls, I HIGHLY recommend using a scale to weigh each ball perfectly. Since everyone’s batter will weigh differently by the end, I advise weighing your whole batter first and then dividing into 7 or 8 balls (aim for 75-80g each). This is to avoid too-small or too-big cookies!
- Make sure the marshmallows are tucked nice and tight inside with minimal holes around the outside or they can melt and run out making the cookies look ugly on the sides. If they’re tucked inside, the tops of the cookies will naturally crack as it bakes and the marshmallow will poke perfectly out the top.
- Do not skip the chilling step. Especially because the recipe calls for melted butter, chilling the cookie dough before baking is absolutely essential. This will hydrate the flour, again helping the cookies to stay thick with a soft and chewy center.
- Do not overbake these cookies. These cookies should have soft, under-done, gooey centers. Monitor the baking time closely and take them out when the edges are lightly golden. They will continue to firm up as they cool on the baking sheet. Since everyone’s oven temperature may be different, I recommend first baking 1-2 cookies to gauge the best bake time for your batch.
- Garnish with toppings as soon as you take the cookies out of the oven. We want to garnish the cookies while the marshmallow center is still soft and gooey so it'll be quick and easy to decorate!
- Avoid letting your cookies cool directly on the pan to prevent overdone bottoms. This is because residual heat continues to cook them. Moreover, when cookies sit on the pan, steam can't escape effectively, potentially causing them to become slightly soggy. Instead, allow the cookies to cool on the tray for a brief period to let the dough settle, then use a spatula to transfer them to a cooling rack with sufficient clearance underneath, ensuring optimal airflow for the perfect texture!
Storage Instructions
- Storing - You can store them for up to 5 days in an airtight container or in room temperature. Storing them in the refrigerator will dry them out! If you want to reheat them, preheat your oven to 350°F (180°C) and heat for about 5 minutes until they’re nicely warmed!
- Freezing cookie dough - Shape into individual cookie dough balls and place them on a lined baking sheet (yes, it is okay to freeze the marshmallows with them!). Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, simply place the frozen dough balls onto a baking sheet and add a few extra minutes to the baking time.
- Freezing baked cookies - Baked cookies can be frozen in an airtight container or freezer-safe bag. Make sure the cookies are completely cooled before freezing, and label with a freezing date. These cookies will last for up to 3 months in the freezer, but we guarantee you’ll eat them all before then!
Frequently Asked Questions
WHY ARE YOU USING MELTED BUTTER?
While creaming butter typically incorporates air for a lighter texture, I opted for melted butter to achieve a richer and fudgier center. The deviation from creaming eliminates excess air in the dough, transforming the cookies into a chewy treat with a dense, compact texture. Expect a perfect balance of crisp edges and a soft, chewy center!
WHY ARE YOU USING CAKE FLOUR AND BREAD FLOUR?
Cake flour has a lower protein content, which will yield softer and more delicate cookies. On the other hand, bread flour's high protein content creates increased gluten formation, leading to better trapping of carbon dioxide between gluten strands and more structure to my cookies. As a result, these two flours will yield an incredible combination of soft, chewy cookies with crisp edges. This recipe makes PERFECT cookies every time - just the way I like them.
CAN I SUBSTITUTE CAKE FLOUR AND/OR BREAD FLOUR?
I strongly advise against substituting the specified combination of flours, as it ensures the perfect soft texture. However, if you find yourself desperately in need of a substitute, you can substitute the all of the cake flour and bread flour with all-purpose flour (cannot be one or the other; always both). Keep in mind that while this substitution is possible, the exact results may vary, so manage your expectations accordingly!
CAN I MAKE THESE COOKIES WITHOUT THE NUTS? OR USE A SUBSTITUTE?
Yes! These cookies are loved with or without the nuts! Feel free to use extra chocolate chips, peanut butter chips, white chocolate chips, (or whatever you want, honestly!) if you leave out the nuts.
PrintChunky Marshmallow Cookies (1 Dough, 4 Flavors)
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 min
- Total Time: 2 hours 45 minutes
- Yield: 7-8 cookies per batch 1x
- Category: Dessert
Description
These tender, yet chewy chunky cookies come together with pantry staples. Adding a few extra touches transforms this single cookie dough into 4 unique cookie flavors: Biscoff, Oreo, Red Velvet and Matcha!
Ingredients
BASE COOKIE DOUGH ¹
- 75 g cake flour
- 75 g bread flour
- ½ tsp baking powder
- ¼ tsp salt
- 90 g unsalted butter, melted
- 60 g dark brown sugar
- 25 g granulated sugar
- 1 egg
- ½ tsp vanilla extract
- marshmallows
BISCOFF FLAVOR
- 32 g (2 tbsp) biscoff creamy cookie butter
- 50 g biscoff cookies, crushed
- 50 g almonds, sliced
- 65 g dark or semi-sweet chocolate chips
OREO FLAVOR
- 50 g oreo cookies, crushed without the filling
- 50 g almonds, sliced
- 65 g dark or semi-sweet chocolate chips
RED VELVET FLAVOR
- 1 ½ tbsp dutch-process cocoa powder
- 2-3 drops red food coloring
- 50 g pecans
- 65 g white chocolate chips
MATCHA FLAVOR
- 1 tsp matcha powder
- 50 g almonds, sliced
- 65 g white chocolate chips
TOPPINGS
- teddy grahams
- salted pretzels
- oreo cookies, halved
- biscoff cookies, halved
Instructions
BASE COOKIE DOUGH
- In a medium bowl, sift together the flours, baking powder, salt, and/or the cocoa powder or matcha powder. (² If making the red velvet or matcha flavor, see note below)
- In a large bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute.
- Add the egg and vanilla extract and mix until just combined. Do not overmix! (³ If making the Biscoff flavor, see note below.)
- Fold in the dry mixture to the butter mixture.
- See the below flavor instructions for add-ins by flavor. Feel free to personalize each cookie to your liking!
- Each batch of cookie dough should make about 7-8 equal balls weighing about 75-80 grams. Flatten each ball out, add a marshmallow to the middle, then carefully pinch in the edges to tuck the marshmallow in. Chill the balls for at least 2 hours before baking.
- Preheat the oven to 350°F (180°C) when you are ready to bake.
- Bake the cookies for 15-18 minutes, or until the edges have set but the centers are still gooey.
- While still hot, garnish with your toppings to the center of the gooey marshmallow.
- Cool the cookies on the pan on a wire rack for 15 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.
- Repeat with the remaining cookie dough and enjoy!
BISCOFF FLAVOR
- (³ See note below about the Biscoff Cookie Butter).
- Crush the Biscoff Cookies in a small ziplock bag or food processor.
- Mix this into the dough mixture along with the almonds and chocolate chips.
OREO FLAVOR
- Crush the Oreo Cookies (without the filling) in a small ziplock bag or food processor.
- Mix this into the dough mixture along with the almonds and chocolate chips.
RED VELVET FLAVOR
- Add 1-2 drops of the red food coloring to your cookie dough or until your desired color is achieved.
- Mix in the pecans and white chocolate chips to the dough mixture.
MATCHA FLAVOR
- Mix in the almonds and white chocolate chips to the dough mixture.
Notes
¹ Keep in mind: if planning to make all 4 flavors, be prepared to make four separate batches of the base cookie dough with the specified ingredient amounts!
² If making the red velvet or matcha flavor, make sure to add in the cocoa powder or matcha powder in the first step when combining all the dry ingredients.
³ If making the Biscoff flavor, add in the Biscoff cookie butter after mixing in the eggs and vanilla extract to ensure a thorough incorporation.
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