These tender, yet chewy chunky marshmallow 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!

Jump to:

• Fun Flavors Using One Dough
• Why You'll Love This Recipe
• Equipment
• Ingredients
• Tips and Tricks
• Storage Instructions
• Frequently Asked Questions
• Recipe

Fun Flavors Using One Dough

This chunky marshmallow cookie dough is super versatile and turns into four fun flavors - Biscoff, Oreo, Red Velvet, and Matcha - without a ton of extra work. Whether you’re putting together a cute cookie box or just baking for yourself, these cookies hit that sweet spot with crispy edges and chewy centers. The best part? The dough is super easy to customize, so you can mix in your favorite toppings and make each batch your own!

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

• Four cookie variations from one dough. This means less fuss and more time saved in the kitchen.
• Perfect texture balance. Crispy on the outside and chewy on the inside for the best bite.
• Gooey, marshmallow-like center. It feels like biting into a warm, freshly toasted marshmallow every time.
• Easy and make-ahead recipe. These cookies come together quickly and store well for later baking.
• Customizable with your favorite toppings. You can personalize each batch to suit your taste.
• Great for homemade gifts. These cookies make a thoughtful and delicious treat in cookie boxes!

Equipment

• Kitchen scale – Used to accurately weigh all ingredients as my recipe is mainly in grams. I also use it to measure the cookie dough evenly so all the cookies are the same size and there’s no dough left over.
• Spatula – This will prevent overmixing your cookie dough. More about that in the "Tips and Tricks" section!
• Sifter – Used to sift the cake flour as it helps to break up any clumps and adds more air to the flour.
• Cookie scoop – If you don't have a kitchen scale, grab a 4-tablespoon cookie scoop for easy dough portions. I prefer measuring and rolling the dough by hand for smooth, even cookies. But if you’re in a rush or just prefer the rustic style, use the scoop! Both ways get the job done.
• 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 the only cocoa powder I use as a pastry chef. This cocoa powder has a deep, intense chocolate flavor and a rich, reddish-brown color that makes desserts look amazing. Its ultra-fine texture blends smoothly into batters or doughs, giving consistent, professional-quality results.
• Matcha powder – This is used in the matcha chunky marshmallow cookies. I prefer using ceremonial-grade matcha for it's high-quality matcha flavor that adds a subtle sweetness and less bitterness compared to culinary-grade matcha. But, you can certainly use whatever matcha powder you have on hand!
• Kosher salt – I always use Diamond Crystal's kosher salt. But if you're using regular table salt, I recommend halving the amount of salt called for in my recipe.
• Marshmallows – One marshmallow is nestled within each cookie, creating a gooey 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.

Storage Instructions

• Storing - You can store them for up to 5 days in an airtight container in room temperature. Storing them in the refrigerator will dry them out!
• 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.

Recipe