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Marshmallow Cookies

Marshmallow Cookies with are gooey and delicious. Chewy Chocolate Chip Cookies filled with melted marshmallow and chocolate!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 45 minutes
Servings 14 giant cookies
Calories 490kcal
Author Lisa


  • 1 cup butter slightly softened
  • ½ cup corn syrup
  • ¾ cups brown sugar*
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 ¼ cups flour*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 box vanilla instant pudding mix ~3.4 oz*
  • 1 ½ cups crushed graham crackers about 8 full graham crackers or 1 sleeve
  • 2 cups milk chocolate chips
  • 7 large marshmallows cut in half
  • 2 ½ chocolate bars*


  • If you live at high altitude see baking notes below for adjustments! *
  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla.
    1 cup butter, ½ cup corn syrup, ¾ cups brown sugar*, 1 teaspoon vanilla
    creamed butter and sugar
  • Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed.
    2 large eggs
    added in eggs to the cookie dough
  • In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers.
    2 ¼ cups flour*, 1 teaspoon baking soda, 1 teaspoon salt, 1 box vanilla instant pudding mix, 1 ½ cups crushed graham crackers
    adding crushed graham cracker to the flour mixture
  • Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
    mixed in the flour mixture to cookie dough
  • Stir in the chocolate chips.
    2 cups milk chocolate chips
    How to make cookies
  • Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.
    7 large marshmallows cut in half, 2 ½ chocolate bars*
    forming the marshmallow stuffed cookies - two halves of cookie dough, add chocolate and marshmallow then combine two halves
  • Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.
    cookies on cookie sheet before baking
  • Refrigerate baking sheet with cookies on it for 20 minutes before baking.
  • Bake for 13-15 minutes or until just starting to turn golden brown.
    marshmallow stuffed cookies baked on baking tray
  • Allow to cool for 5-10 minutes then enjoy!


Tips and Tricks
  • *For high altitude adjustments: decrease brown sugar to ⅔ cup, increase flour to 2 ½ cups
  • *Use the small box of instant pudding mix- they sometimes vary in sizes depending on the brand but you want a box that is between 3-4 oz.
  • *I use Hershey Bars because they break into nice little pieces so I can use two rectangles per cookie.
  • If you want to use white sugar instead of corn syrup use ¾ cup of white sugar.


Serving: 1cookie | Calories: 490kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 477mg | Potassium: 103mg | Fiber: 2g | Sugar: 42g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg