Name: Mini Egg Marshmallow Cookies
Prep time: 20 min
Cook time: 15 min
Ingredients: 2 Sticks Unsalted Butter, Room Temperature (8oz or 1 Cup); 1½ Cups All Purpose Flour; 1 Cup Bread Flour; ¾ Cup Brown Sugar; ½ Cup Granulated Sugar; 1 Teaspoon Baking Soda; ½ Teaspoon Baking Powder; ½ Teaspoon Salt; ½ Tablespoon Maple Extract; 1 Egg, Room Temperature; 1 Egg Yolk, Room Temperature; 1 Cup Mini Chocolate Eggs, chopped; ½ Cup Semi- Sweet Chocolate Chips; 10-15 Large Marshmallows, Cut in halves

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These Mini Egg Marshmallow Cookies are gooey, chocolatey and easy to make. The perfect spring treat filled with chocolate chips, chocolate cadbury eggs topped with marshmallows.

These cookies are so good y’all, like foreal. They aren’t overly sweet, they have that perfect chewy texture with a slight crisp around the edges. Oh, and the pillowy soft marshmallow center, my goodness. AMAZING! They are also made with probably the best mini eggs on the market (in my opinion), Cadbury Mini Eggs of course. The Maple Extract also adds a nice touch, it really enhances the flavors of the other ingredients. The crispy shell and milk chocolate filling are incredible. I love these mini eggs and I’ve tasted tons, I feel like these have higher quality chocolate and are made with a better shell. They honestly just taste good all around.

QUICK TIP

Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour.
Mix the ingredients until just combined. Meaning, just until the flour disappears into the batter. This is really important to prevent over mixing. You can fold in your ingredients with a spatula, stand or hand mixer when adding your dry ingredients.
Always make sure to cream your butter and sugar well enough. Do not skip this step. Creaming helps give the cookies the perfect dense texture.
Make sure to scrape down the sides and bottom of the bowl after creaming the butter, and also after adding the eggs. This ensures the batter is fully mixed.
Check to make sure your baking powder and baking soda are both fresh. Expired leavening agents can cause issues when trying to bake.
Use kitchen scissors to cut the marshmallows in half to place on top of the cookies. Using a knife could get messy because the marshmallows will get sticky and gooey.
Place extra chocolate chips and crushed cadbury eggs on the tops of the cookies right after they’re removed from the oven.
The cookies should be slightly underbaked when you pull them out of the oven. They will continue to cook as they cool.
These cookies last about 4-5 days in an airtight container and kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
Make sure not to over bake these Mini Egg Marshmallow Cookies. When you pull them out of the oven, you may think they are not quite ready yet, but they should be perfect that way as they will continue cooking on the sheet tray for a few additional minutes.

DO I HAVE TO USE CADBURY EGGS?

Nope, totally optional. Feel free to use what you’d like.

WHY ARE MY COOKIES FLAT?

Make sure to bake the cookies on a cookie sheet with parchment paper.
The scooped cookie dough needs to be cold before baking. I usually chill in the refrigerator for at least 30 minutes.
Make sure to use unsalted butter and not salted butter. Salted butter can cause the cookies to spread much quicker.
Your butter may have been too soft. If this happens, then you can throw the butter back into the fridge for about 10 ish minutes or so.

WHY ARE MY MARSHMALLOWS MELTING?

You may have placed the marshmallows on top of the cookies too soon, and they are getting too hot causing them to melt. Putting the marshmallows directly on top of the partially cooked cookie on top of the cookies just before done baking, prevents this from happening.

HOW DO YOU MAKE PERFECTLY ROUND COOKIES?

The best tip for beautiful, round cookies can be achieved by following these easy steps:

Immediately after your cookies are done, remove them from the oven, but keep them on the hot baking sheet.
Take a circle round cookie cutter or a glass similar to the size of your cookies and place the cookie within the cookie cutter or glass on top. You can also use a mug or small bowl, just as long as it’s bigger than the cookie itself. The only downside to using the mug or bowl is you can’t see the cookie.
In a circular motion, slowly move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds. If the cookie isn’t moving then just leave it because you don’t want your cookie to break in half.

CAN I FREEZE THE COOKIE DOUGH?

Sure! I would recommend forming the cookie dough into balls and freezing them solid on a cookie sheet. Then you can freeze them in an airtight container or freezer bag for up to a month. You can place the frozen cookie balls directly onto a lined sheet pan, let them sit to come to room temperature for a few minutes then bake.

Need more cookie recipes?

Questions about these Mini Egg Marshmallow Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!