15 Reviews

YUM YUM YUM. I use GF Baking Mix and it works and added 1 tspn Guar Gum. Took out salt. Only use 1 Tablespoon Cocoa. We have just found a good tip. Mix the marshmallows and chocolate chips to the wet mixture then add the flour etc. Mixed much better. We love them gooey. They can spread but don't over cook them.

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Sheryll B. September 02, 2015

I too cut back on the chips and marshmallows; but I also added a half teaspoon of baking powder and I used a 1/4 cup cocoa and 1 bag of hot cocoa mix. This kept them from spreading and caused them to puff up with a slightly crunchy outside and chewy inside.

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jameshorton4 December 09, 2014

Use parchment paper. Leave space between cookies. They are much better the next day after refrigeration. Even better , not gooey, eaten frozen!

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gloria.schwartz September 23, 2014

I had wonderful results when cutting the white sugar to 1/4 cup, and both the marshmallows and chocolate chips to 1 cup each. I also used parchment paper on the cookie sheets to avoid the hard removal process of cooked and oozed marshmallows.

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vegheadgirl May 19, 2013

This is the WORST recipe I have EVER tried. These cookies spread out OUTRAGEOUSLY into huge mud puddle looking blobs, and didn't keep a shape whatsoever. I'm guessing 2 cups of marshmallows is too much since they melted out everywhere.

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bjstevens96 April 27, 2013

Amazing :D Just made a batch today with my 3 year old.

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rasully September 20, 2012

I am a novice baker and had help from my 3 year old son, these cookies turned out fab - I cut down the amount of choc chips and marshmallows by about half. I would agree with the other reviewer to only leave them on the baking tray for about a minute then transfer to a wire rack to completely cool, otherwise the molten marshmallow starts to weld itself to the tray. Will definitely make these again - thanks :)

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srobbo71 July 21, 2012

Just leave them on the cookie sheet to cool a bit and then you will have one deli-sh cookie!

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gfrantastic January 08, 2012

I reduced the marshmallows to one cup- two seemed a bit much for my tastes. I had no problem with them sticking- the key is to generously grease the cookie sheet (I used cooking spray) and take them off the sheet as soon as they are firm enough to handle- about one minute out of the oven. They were also formed nicely- not sure if that is due to using less marshmallows or not. I will be making these again!

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tater January 14, 2011

I will never make these cookies again. The marshmallows melted into globs of caramelized goo that had to be chiseled off of the cookie sheet, thus crumbling what remaining cookie there was. Out of the entire recipe, I probably got only about a dozen edible cookies. Five thumbs down.

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BeckyGMS December 14, 2010
Chocolate Chip Marshmallow Cookies