If you’re looking for a truly buttery cookie that’s simply amazing, you can easily make “sticky marshmallow-topped cookies” at home, just like Cloud Kissed S’more Cookies.
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Sticky Marshmallow-Topped Cookies : Cloud Kissed S’more Cookies
If you’re looking for a truly buttery cookie that’s simply amazing and brings back memories, Cloud Kissed S’more Cookies are sure to be your new favorite.
Imagine soft butter cookies topped with golden, toasted marshmallows that melt into a perfectly gooey texture, making every bite taste like a cozy campfire, minus the smoke.
This marshmallow-topped cookie recipe is a favorite with people across America, easily made using simple ingredients in their kitchens, and in an oven-friendly way. If you’re baking for the holidays or want to bake for a potluck, this recipe yields bakery-style results at home.
Why You’ll Love Cloud Kissed Smores Cookies:
- They give a perfect marshmallow taste without being burnt.
- Cookies with a soft center and crispy edges.
- Customizable with peanut butter, chocolate, or caramel.
- Super easy to freeze and store.
- Perfect for kids and a party favorite.
All the ingredients needed for sticky marshmallow-topped cookies:
Drying ingredients:
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/4 cups flour
Wet ingredients:
- 1 large egg, at room temperature
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
Topping and Mixing Ingredients
- 1 cup semi-sweet chocolate chips – optional but recommended
- 13 15 large marshmallows, cut in half
All the necessary kitchen tools:
- Parchment paper
- Large mixing bowl
- Cooling rack
- Whisk or electric mixer
- Baking sheet
- Measuring cup and spoon
Step-by-step instructions on how to make marshmallow-topped cookies:
1. Preheating and Preparing the Oven
- Preheat the oven to 350°F, 175°C and have it ready.
- Use two baking sheets and line them with parchment paper to prevent sticking and ensure even baking.
2. Mixing the Dry Ingredients
- Use a medium-sized bowl and whisk together the ingredients by the specified amount.
- Baking Powder
- Flour
- Salt
- Baking Soda
- Set aside
- This ensures the ingredients are thoroughly combined and the cookies have the desired texture.
3. Beating the Butter and Sugar
- Using a large bowl, beat the brown sugar, softened butter, and granulated sugar until fluffy, light, and pale yellow—about 3 minutes.
- This step is crucial for chewy cookies.
4. Adding the Egg and Vanilla
- Mix the egg yolks, egg, and vanilla extract until thoroughly combined. The extra yolk adds flavor and moisture, a bakery secret.
5. Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet mixture.
- Keep mixing on low speed until well combined.
- If you want to use chocolate chips, add them.
6. Chilling the Dough: Important
- Be sure to refrigerate the dough for 35 to 45 minutes, as chilling prevents the dough from spreading and gives it a much better flavor.
7. Scooping and Baking
- Take 2 tablespoons of dough and place them 2 1/2 inches apart on the prepared baking sheet.
- Bake for about 10 minutes, until the edges are golden brown.
Note: The center should appear slightly uncooked.
8. Add the Marshmallow Topping
- Remove the cookies from the oven and gently press a marshmallow half onto each cookie, cut side facing down.
9. Toasting the Marshmallows
- Return the cookies to the oven for 2 to 3 minutes, or until the marshmallows are well puffed and golden brown.
- Be careful, marshmallows toast quickly.
10. Cooling and Setting
- Let the cookies cool on the baking sheet for 5 to 7 minutes, then cool completely on a cooling rack.
- The marshmallows will remain gooey inside and become slightly firm.
Best baking tips for sticky marshmallow-topped cookies:
- If you’re inexperienced, avoid broiling as it can burn too quickly.
- Use fresh marshmallows for the best melting.
- For extra flavor, sprinkle flaky salt on top.
- Be sure to chill the dough for thicker cookies.
- Be sure to use parchment paper to prevent sticking.
Some delicious variations:
For peanut butter marshmallow cookies:
Use peanut butter instead of 1/4 cup of butter for a nutty twist.
For a chocolate lover’s version:
For a true s’mores cookie vibe, add a chocolate square under the marshmallow.
For holiday marshmallow cookies:
If baking for Christmas, add red and green marshmallows on top.
For a gluten-free option:
Use gluten-free baking flour, but the result is still amazing.
Storing Sticky Marshmallow-Topped Cookies:
- Room Temperature: Store in an airtight container for 3 to 4 days.
- Freezing: Refrigerate for 4 to 5 days. Warm slightly before serving.
- Freezing: Refrigerate without the marshmallows. Add the topping after warming.
Some Serving Ideas:
- Place on a holiday cookie platter.
- Serve with a glass of cold milk.
- Perfect for bake sales and school events.
- Can be baked with vanilla ice cream.
Nutrition of Marshmallow-Topped Cookies – Per Cookie:
- Protein – 3g
- Calories – 210
- Carbohydrates – 28g
- Fat – 10g
- Sugar – 18g
FAQ
Answers to questions about sticky marshmallow-topped cookies so you can make perfect, gooey smores cookies at home and avoid mistakes:
Q. Can I make the dough in advance?
Absolutely! You can store the cookie dough in the refrigerator for up to 48 hours or freeze it for up to 3 months.
Q. Why do marshmallows melt in cookies?
This happens when the cookies are too hot or if you add the marshmallows too quickly. They should be added after the first baking.
Q. Can I use smaller marshmallows instead of larger ones?
Yes! But larger marshmallows make a better, gooey topping. The smaller ones melt faster and disappear into the cookies.
Q. Are marshmallow-topped cookies perfect for parties?
Absolutely! They’re a big hit, just layer them in a single layer to protect the marshmallow top.
Q. Can I make these cookies without eggs?
Absolutely! Use 1/4 cup unsweetened applesauce or flax egg in place of all the eggs.
Q. Can I prevent marshmallows from sticking to everything?
You should use parchment paper and refrigerate the cookies before stacking them, which can prevent sticking.
Final Thoughts:
Sticky Marshmallow-Topped Cookies are all the hallmarks of a perfect American dessert gooey, comforting, sweet, and memorable, with a toasted marshmallow top and a soft, chewy center. They’re guaranteed to stand out on any dessert table.