Indulge in the festive magic of December with Chocolate Chip and Marshmallow Cookies! As winter settles in, I love to savor nostalgic and comforting freshly baked Chocolate Chip cookies. And this year I am adding a sweet bonus, marshmallows!
These are not your ordinary batch of chocolate chip cookies. Packed with yummy chocolate chips and pillowy marshmallows, the chocolate chips add richness to each bite, while the marshmallows add their sweet gooey texture. In the bustling holiday spirit, these cookies are a testament to comfort and joy, an invitation to savor the magic of the season.
Why I Made This Recipe
These cookies are a magical blend of chocolate and marshmallow reminiscent of one of my favorite fireside treats, s’mores! While many cookie recipes include marshmallows I enjoy this one because it’s super easy to make.
This recipe is a great way to elevate that package of store-bought chocolate chip cookie dough balls! While, in this recipe, I make the dough from scratch, you can skip that step altogether!
So, roll up your sleeves and join us in the kitchen for a baking adventure that promises to elevate your winter delights.
Ingredients
unsalted butter
granulated sugar
packed brown sugar
egg
vanilla extract
all-purpose flour
baking soda
kosher salt
chocolate chips – I use semi-sweet chocolate chips
Marshmallows – option to use three mini marshmallows instead of one regular-size marshmallow
option for extra chocolate chips to place over the top of the cookie before baking
How To Make This Recipe
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
Bake for 9 to 11 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Storing Suggestions
To store cookies with marshmallows, follow these steps:
Cool Completely: Allow the cookies to cool completely on wire racks before attempting to store them.
Layering: If you need to stack the cookies, place a piece of parchment paper between the layers to prevent the marshmallow from sticking to the bottom of the cookies above.
Room Temperature or Refrigeration: You may store these cookies with marshmallows at room temperature for a few days. To extend the cookie shelf life, refrigerate for up to a week.
Freezing: Freeze these cookies, in an air-tight container or freezer bag for 3 to 6 months.
Love This Cookie Recipe? Check Out These Desserts!
Chocolate Chip and Marshmallow Cookies Chocolate Chip Marshmallow Cookies, where every bite is a heavenly blend of gooey marshmallows and decadent chocolate bliss.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
Bake for 9 to 11 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
My Strawberry Cornbread Drop Biscuits are not only delicious but they are also made with coconut flour and cornmeal! These Drop Biscuits have texture, are buttery, and are super versatile! You can eat this sweet summery biscuit for breakfast, lunch, or dinner!
Bonus, it is gluten-free!
In this article, I will bring you behind the scenes of my test kitchen, discuss some of these Strawberry Cornbread Drop Biscuits’ key ingredients, and then dive into this article’s Sharper Nutrition Fix: Coconut Flour.
Sarah’s Biscuit Recipe Background
A little background behind these Strawberry Cornbread Drop Biscuits. I LOVE fresh-baked, cornbread. I especially love from-scratch cornbread with little chunks of love inside, like corn, jalapenos, herbs, and you guessed it, strawberries.
Additionally, I recently discovered coconut flour and I am fascinated with it! You can find more information about coconut flour below, in the Sharper Nutrition Fix section.
I found myself in the kitchen wanting to create a filling drop biscuit recipe. Yet, I also wanted to create a recipe that incorporated cornmeal and my newfound favorite, coconut flour. Usually, I like my cornbread recipes savory and baked in a cast-iron skillet. However, for this recipe, I wanted something light, a bit chunky, and perfect for a spring or summertime meal.
My Test Kitchen
After my 5th attempt at work-shopping my Strawberry Cornbread Muffin recipe in the test kitchen, I put my apron up and said, “Okay, coconut flour muffins are hard”. One of my Cornbread Muffin batches came out similar to the texture of a biscuit. Um, I LOVE biscuits. Following some yummy tweaks, this Strawberry Cornbread Drop Biscuit recipe was born!
Key Ingredients in Strawberry Cornbread Drop Biscuits
Strawberries: Truly the star of the show, strawberries make this drop biscuit what they are, Strawberry Cornbread Drop Biscuits. This recipe is a great way to incorporate your next strawberry haul from your local strawberry farmer! With 2 whole cups incorporated into these biscuits, it’s just another way to incorporate the beautiful rose-colored fruit into your diet.
Corn: One of the things I love most about this ingredient is how it is available at any time of year! I LOVE canned corn. Canned corn is a sustainable and tasty way to enjoy these heavenly golden kernels we call corn. Furthermore, corn adds a pop of sweet-nutty flavor to every bite of this drop biscuit.
Strawberry Honey Butter: Enjoy these delicious Strawberry Cornbread Drop Biscuits with some sweet and delectable Strawberry Honey Butter! This honey butter goes great with any fresh baked goods. The Honey Butter is made with Sarah’s Strawberry Sauce, Honey, and Butter. I have been known to swap out my Strawberry Sauce for garlic and slather this over some salmon! Yum!
How to Make These Biscuits
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate, and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Sharper Nutrition Fix: Coconut Flour
There are three reasons I like to bake and cook with coconut flour.
Coconut flour is the natural byproduct of coconut milk production.
It is cheaper than Almond Flour! Like, a lot cheaper. This makes sense, it is a natural byproduct of another industry.
It is high in fiber! Just ½ cup of Coconut flour has 20 grams.
½cupCold buttercubed and frozen for 5 min prior to use
1 cupSkim milkor any other milk of choice
2Eggs
Add ins
1cupCorn
2cupsStrawberries, diced
Strawberry Honey Butter
¼cupSarah's Strawberry Sauceor store bought strawberry jam or preserves
¼cup Honey
½cupButtermelted
Instructions
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it's okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Notes
Sharper Tip: Serve these with Honey Butter and Sarah’s Strawberry Sauce drizzled over top!The left over Honey Butter, if any, can be stored in the refrigerator for about a week.
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Why I Make This Recipe
I enjoy crafting homemade peanut butter with various flavors like honey-roasted, chocolate, and Vanilla Cinnamon. This Vanilla Cinnamon Peanut Butter recipe is easy and allows for creative experimentation.
Tools For This Recipe
You don’t require a specialized nut butter machine; a simple food processor will do the job for this recipe.
Ingredients
This recipe uses natural, dairy-free, gluten-free, and vegan ingredients. Plus, it costs just over $2 to make, although prices may vary based on your location and ingredient costs. Typically, a 16oz jar of regular-priced vanilla cinnamon peanut butter ranges from $4 to $8, depending on the brand.
Peanuts ($0.47)
Vanilla Extract ($1-2)
Cinnamon ($0.85)
Maple Syrup ($0.17)
Kosher Salt (negligible cost)
How to Make This Recipe
This recipe comes together in less than 30 minutes.
Blend:
In a food processor, blend peanuts until coarse.
Add Flavor:
Add vanilla, cinnamon, maple syrup, and salt.
Blend Until Smooth:
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store:
Transfer to an airtight container and refrigerate.
FAQs (Ask The Dietitian)
What Flavors Mix with Peanut Butter
The versatile and rich profile of peanut butter pairs exceptionally well with many flavors. Consider these combinations:
Chocolate
Honey
Fruit Jams and Jellies
Maple Syrup
Coconut
Spicy Flavors like Sriracha or hot pepper jelly
Nuts
Salt
Marshmallow Fluff
Vanilla Ice Cream
Chocolate Hazelnut Spread
Other nut butter like almond butter
Experimenting with these combinations can lead to delightful culinary discoveries!
What Food Pairs Well with Peanut Butter
Savory and nutty notes make peanut butter a versatile companion in the culinary world. Here are some fantastic food pairings to elevate your peanut butter experience:
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store
Transfer Peanut Butter to an airtight container and refrigerate.
The Holiday season has arrived which means these Gluten Free Dairy Free Thumbprint Cookies are making their debut!
During this time of year, cookies are being baked all across the world! Gotta leave a plate of cookies and a glass of milk out for Santa! I have a few tried and true favorites, but this Holiday Thumbprint cookie recipe is new to me. Moreover, these gluten free dairy free cookies are a perfect choice for those with dietary restrictions, offering a scrumptious option for everyone to enjoy.
A New Holiday Favorite
I’d be lying to you if I said I have enjoyed Thumbprint cookies all throughout my childhood and the truth is this is my first experience with them! I’ve never really been a fan. Maybe that’s because they were all made with wheat flour and my interests were in the gingersnaps, snowballs, and shortbread cookies. Oh, and anything Christmas crack, bourbon-soaked or dipped in chocolate!
These will now and forever be in my Christmas cookie rotation. I can’t believe it took 30+ years, but I’m finally enjoying these perfect Christmas cookies. And I highly recommend you do too!
The Basis of this Holiday Thumbprint Cookie
Food Blog – Eating Bird Food
I stumbled across this recipe when attempting to create a gluten-free cookie to bring to Thanksgiving. After some brainstorming and Google searching, I found a wonderful recipe by Brittany the creator of the food and recipe blog, Eating Bird Food.
It brings me so much joy to share this recipe, inspired by Brittany’s recipe for Almond Flour Thumbprint Cookies, with you. Using Brittany’s recipe as my base, I slightly adjusted this almond flour cookie based on my preferences.
I love this recipe because it’s so easy and simple! However, I am also partial to almond flour, I think it’s super underrated in the food world, especially for desserts. Honestly, this recipe is better with almond flour vs regular wheat flour.
Almond Flour Thumbprint Cookie Dry Ingredients
Almond Flour: A little unknown secret, I love almond flour. It’s just so tasty. Make sense, I love nuts.
You won’t miss the flour in these cookies, the almond flour makes these cookies so deciding, nutty, and buttery.
Salt: The salt is the finishing touch for this delicious cookie dough, and a little goes a long way. There is something about the combination of sweet and salty that is Holiday Thumbprint Cookie perfection.
Almond Flour Thumbprint Cookie Wet Ingredients
Butter: Well of course butter! More butter for the buttery cookie effect. As Brittnay’s recipe states, you can use a different fat here, i.e. coconut oil, or margarine. But, I am all about the butter.
Sugar: I genuinely enjoy using coconut sugar when baking. The flavor is nutty with a slightly caramel taste. I also love the caramel color of coconut sugar, resulting in a nice golden-brown coloring in my cookie.
Vanilla Extract: Let’s give these cookies a little extra flavor shall we? I enjoy the taste of vanilla, but you can try any other flavor combinations. For example, swap vanilla for almond extract or even lemon, orange, or perhaps rum!
I love to swap vanilla extract for orange or lemon. I’ll even add a bit of citrus zest to the dough, too!
Almond Flour Thumbprint Cookie Fillings and Toppers
Jam: And last but certainly not least, the jam!
I have my favorite brands, i.e. Bonne Maman, Stonewall Kitchen, or Dickinson’s. Homemade jam would taste wonderful on these cookies too. To make your cookies even more festive try a deep red jam like raspberry or cherry!
Optional: Powdered Sugar for Dusting: This is an optional extra step because these cookies are divine without them.
I love this addition because it really adds to the festive feelings I have during this time of year. The deep red of the jam represents Santa’s suit and the white powdered sugar represents snow or the white trim on his Santa suit.
Another option that would be super yummy, is a white chocolate drizzle over top!
Sharper Nutrition Fix: Cookies and Mindful Eating
Take care to Mindfully Eat even when it’s not the Holiday Season; but this is a great time of year, when people are gathering and celebrating over large meals, to come back to the topic of Mindful eating. If you haven’t tried it, give it a go with these Holiday Thumbprint Cookies! It’s truly a mind-blowing experience.
Harvard School of Public Health has a great article on Mindful Eating. They discuss what it is, how it works, and even current research on the topic. If you are interested, check out the article!
Below are some quick and easy tips to remember this holiday season!
More Recipes to Try
Love these cookies? Try some other dessert recipes!
With an increasing number of people adhering to gluten-free, dairy-free, grain-free, and vegan diets, this recipe offers a wonderful opportunity to accommodate a wide range of dietary preferences and ensure everyone can indulge in a delicious treat.
You will love these Chocolate Peanut Butter Crunch Bars. They are crispy, chocolatey, gluten-free, dairy-free, vegan, and have only 8g of sugar per serving! It’s a no-bake dessert that is quick and easy to create.
This holiday season, I developed a lower-sugar alternative to a Christmas cookie. I wanted something with chocolate, crispy, and crunchy. After brainstorming and playtime in the kitchen, I discovered a recipe for these Chocolate Peanut Butter Crunch Bars.
I utilize almond flour and Rice Krispies cereal to help create a yummy peanut butter filling. Then, I top it all off with delicious melted dark chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Peanut Butter Crunch Layer
Peanut Butter: I use any peanut butter that has no added sugar, crunchy or creamy peanut butter works. I prefer crunchy peanut butter with a little added salt.
Crispy Puffed Rice: Puffed rice cereal or crispy rice cereal must be toasted to create that lovely crispy crunchy peanut layer. I find the OG Rice Krispies work best.
Almond Flour: Almond flour helps bind the ingredients together. Almond flour has a delicate taste and the flavor does not overpower the other ingredients.
Maple Syrup: A little goes a long way. The maple syrup adds hints of vanilla and caramel. Maple syrup also has a fruity sweetness.
Vanilla Extract: Vanilla extract compliments the flavors of peanut butter, maple syrup, and chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Chocolate Layer
Dark Chocolate Chips: I use 70% dark chocolate or greater. Ghirardelli has a nice variety of dark chocolates like this 86% dark chocolate bar.
Peanut Butter: For even more peanuty flavor.
Coconut Oil: Option to skip the coconut oil and just use peanut butter to thin the chocolate however, I enjoy the subtle coconut flavor.
How to Make Chocolate Peanut Butter Crunch Bars
Make Peanut Butter Crunch Filling
Place all peanut butter bar ingredients in a bowl and mix until combined.
Line a 9×9 inch baking pan or 9-inch cake pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
Press the peanut butter mixture into the baking or cake pan.
Melt Chocolate
Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients are combined.
Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Place the dessert in the refrigerator for 30 minutes to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles, etc.). If the chocolate is too runny, the toppings will sink into the chocolate.
Place the bars back in the fridge for another 30 minutes. Slice and serve once the chocolate is set.
Eating These Chocolate Peanut Butter Crunch Bars Recipe
Below are a few ways I love to enjoy these Chocolate Peanut Butter Crunch Bars.
Alone: I’ll eat these bars as a snack after a long hike or as a sweet treat. With 7 grams of protein (that’s more than a handful of almonds) and a relatively low amount of sugar for such a decadent dessert you can count on these bars to fill you with nutritional goodness.
On a dessert board: I like to pair these with other Christmas cookies around the holidays. I’ll put some orange slices and nuts on the board too.
A la mode: Try heating your bar in the microwave for 15 to 20 seconds, then top it with a scoop of vanilla ice cream for an even more decadent dessert.
Sharper Nutrition Fix: Peanuts
Origins: Likely first cultivated by the Incas, peanuts are native to South America. Traders, Spanish and Portuguese in origin, introduced peanuts to countries like China, India, and West Africa.
Developed in 1890, Peanut Butter was promoted as a health food at the 1904 St. Louis World Fair.
Where they grow: Peanuts are not true nuts. Peanuts are legumes. Peanuts require a long, warm growing season with ample water which limits growing to the warmer temperature regions. China, India, Nigeria, and the United States lead the world in peanut production. Georgia and Florida are the leading growers in the US.
Nutrition: High in fat, rich in protein, and fiber, peanuts are a nutritional powerhouse. Peanuts are a source of niacin, Vitamins E, B6, folate, and the minerals magnesium, manganese, and potassium with lower amounts of iron and calcium.
These no-bake, holiday decorated Crunchy Peanut Butter Bars and so good, you forget they have some pretty healthy ingredients. Moreover, this bar is 100% plant-based!
1/4cupmaple syrupor honey (this sub is not plant-based)
1tspvanilla extract
1 1/2cuppuffed rice
Chocolate Topping
3.5ozdark chocolatesee recipe notes
1tbsppeanut butter
1tspcoconut oil
Other Toppings
2tbspunsweetened coconut flakesoptional
Instructions
For the Peanut Butter Layer
Place all peanut butter bar ingredients in a bowl and mix until combined.
Line a 9x9 inch baking pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
Press the peanut butter mixture into a 9x9-inch baking pan.
Chocolate Layer
Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients incorporated.
Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Chill & Serve
Place the dessert in the refrigerator for 30min to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles). If the chocolate is too runny, the toppings will sink into the chocolate.
Place bars back in the fridge for another 30min. Serve once the chocolate is set.
