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Mini Egg Marshmallow Cookies

Mini Egg Marshmallow Cookies

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.
Prep Time 20 mins
Cook Time 15 mins
Servings 17 Cookies


  • 2 Sticks Unsalted Butter, Room Temperature 8oz or 1 Cup
  • 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


  • Preheat the oven to 350°F.
  • In a medium bowl, combine all purpose flour, bread flour, baking soda, baking powder and salt. Whisk together to combine.
  • In a large bowl, using a hand or standing mixer, cream the butter, brown sugar and granulated sugar until light and fluffy (about 3ish minutes or so). Add in egg, egg yolk, maple extract and beat until combined.
  • Slowly pour in the dry ingredients and beat just until combined (do not over mix). Scoop the cookie dough onto parchment lined sheet trays and place about 2 inches apart. (Chill for a minimum of 30 minutes). 
  • Bake for about 10 minutes. Remove from the oven and top each warm cookie with 1 marshmallow halve and gently press down. Then place them back in the oven to bake for another 2ish-3 minutes. Be careful not to over cook the cookies.
  • Remove the cookies from the oven and top with additional chocolate chips and crushed Cadbury Eggs. Let them sit on the hot tray for a couple of minutes before transferring to a cooling rack. Enjoy!