If you love oatmeal cookies, you will love these delicious Marshmallow Stuffed Oatmeal Cookies. The combination of chewy oatmeal and gooey marshmallow is sure to be a hit with friends and family.
About These Stuffed Cookies
My husband is a big fan of oatmeal cream pies! I wanted to make him a cookie version of that, and something that was relatively easy but still had those cream pie flavors.
Stuffing classic oatmeal cookies with marshmallow seemed like the way to do it and the end result is he loves it, my family loves it and so do I! Total success. The middle of these oatmeal cookies are like a little cavern where the marshmallow softens but doesn't melt into the cookies.
When you break it open, you get to see the marshmallow in the middle and if they are still warm, you get that gooey marshmallow pull that everyone loves. Need I say any more?
These cookies are so simple to make and I will walk you through all the steps (with pictures) to show you how to do it.
What You Will Need
(full recipe and quantities below)
- Old-fashioned oats: This is the best type of oats for these cookies.
- All Purpose Flour
- Light Brown Sugar: Try to use light brown and not regular since regular brown sugar has too much molasses and affects the texture of the cookies.
- Vanilla extract.
- Granulated sugar
- Unsalted butter
- Large Eggs: The eggs are the binder.
- Jumbo Marshmallows: Only use this size marshmallow! Small marshmallows will melt away.
- Baking soda: Baking soda iwill help the cookies rise.
- Spices: Cinnamon and Kosher salt. Make sure your cinnamon is fresh for the best flavor.
How To Make Marshmallow Stuffed Oatmeal Cookies
- Cream: In a large bowl, cream the butter, sugar, eggs, and vanilla in one bowl.
- Mix: In a separate medium bowl, mix flour, oats, cinnamon, baking soda, and salt.
- Combine: Combine wet and dry ingredients until a dough forms.
- Scoop: Scoop out your dough and roll it into a ball. I like to use a small cookie scoop. If you do not have this, a ⅛ measuring cup is a good scoop.
- Roll: Roll the dough balls in granulated sugar.
- Cut marshmallows in half: Cut the jumbo marshmallows in half. This is important because when they are whole, it is too much.
- Stuff the cookies: Cut the rolled cookie balls in half. Place the ½ of the jumbo marshmallow inside and then seal it back up into a ball.
- Add to sheet pan: Once the cookies are stuffed, place the dough balls on to a sheet pan and press down.
- Bake: Place in pre-heated 350-degree oven and bake for about 13-14 minutes. When they bake, the cookie dough will melt down a bit over and around the marshmallow.
- Cool: Let it cool and setup on a cooling rack then enjoy!
The Key to Perfect Marshmallow Stuffed Cookies
The secret to a great marshmallow stuffed cookies where the marshmallow stays intact and doesn't disappear into the cookies is:
- Work with a stiff dough: Like this oatmeal cookie dough which is nice and stiff and loaded with oats, which prevents the marshmallow from melting into the dough.
- Use jumbo marshmallows: mini marshmallows are too small and do end up disappearing because once they melt, even just a little, they are gone. The larger the marshmallow, the better for stuffing cookies.
Storing
To keep the cookies chewy, place them in an airtight container for up to 4 days. I do not recommend refrigeration or freezing since that will harden the marshmallows. These taste really good when you pop them in the microwave for about 10 seconds!
More Delicious Cookie Recipes
Marshmallow Stuffed Oatmeal Cookies
Ingredients
- 3 cups old-fashioned oats
- 1 ½ cups All-purpose flour
- 1 ¼ cups light brown sugar packed If you only have dark brown sugar then substitute with half regular sugar and half dark brown sugar.
- 1 cup unsalted butter room temperature
- 2 large eggs
- ½ cup granulated sugar for rolling the cookies in before baking
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 12 Jumbo Marshmallows Cut in half
Instructions
- Pre-heat your oven to 350 degrees.
- In a large bowl add your butter, brown sugar and mix well with a mixer until smooth and creamy, about 2 minutes.1 cup unsalted butter, 1 ¼ cups light brown sugar packed
- Next, add your vanilla and your eggs and mix until it all comes together1 tablespoon vanilla extract, 2 large eggs
- In a separate bowl, add your flour, oats, cinnamon, baking soda and salt and mix it all together3 cups old-fashioned oats, 1 ½ cups All-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon Kosher salt
- Add the dry ingredients to your bowl of wet ingredients and mix until it all comes together
- Using a small ice cream scoop (or a ⅛ measuring cup) start to scoop out your dough and roll it into a ball.
- Place sugar in a shallow bowl.½ cup granulated sugar
- Take each ball of cookie dough and roll it in your granulated sugar then place on to a sheet pan.
- Keep doing this until all of your dough is scooped and rolled into the sugar.
Stuffing The Cookie
- Working one at a time, cut each rolled cookie ball in half.
- Place the ½ of the jumbo marshmallow inside and then seal it back up into a ball and place on to the sheet pan making sure to space them 1 inch apart.12 Jumbo Marshmallows
- Once the cookies are all stuffed, press down to flatten the cookies a bit. They will not flatten much in the middle because of the marshmallow but give the whole cookie a good pressing so they are about ¼ inch thick in the areas around the marshmallow center.
- Place your cookies in the oven and bake for 13-14 minutes or until the cookies begin to just brown a little on the sides and on the top.
- Once they are cooked, remove from the oven and let them sit on the sheet pan for 10 minutes
- After 10 minutes remove from the sheet pan to a cooling rack and let them cool for another 15 minutes before eating.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Meghan says
Thank you for sharing this recipe