Chewy Gooey Marshmallow Cookies with Minichips

Photo: Oxmoor House

Yield: 54 servings (serving size: 1 cookie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.8g
  • Carbohydrate: 10.7g
  • Fiber: 0.6g
  • Cholesterol: 8mg
  • Iron: 0.1mg
  • Sodium: 51mg
  • Calcium: 2mg

Ingredients

  • 2 large eggs
  • 1/2 cup canola oil
  • 2 tablespoons water
  • 1 (20-ounce) package gluten-free cookie mix (such as Namaste)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup miniature marshmallows
  • 1/4 cup semisweet chocolate minichips {Check for Gluten}
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup coarsely chopped pecans, toasted

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Beat first 3 ingredients with a mixer at medium speed until blended. Add cookie mix, cinnamon, and nutmeg; beat until blended. Stir in marshmallows and remaining 3 ingredients.
  3. 3. Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.
  4. 4. Bake at 350° for 12 minutes or until lightly browned.
Note:

Toasting the pecans gives them a nuttier flavor. Spread the pecans on a baking sheet, and toast them in a 350° oven for 6 to 8 minutes; or place them in a dry skillet, and cook over medium heat 1 to 2 minutes, stirring frequently, until they're toasted. Whichever toasting method you choose, watch the pecans carefully—they can go from toasted to burned quickly.

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