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Toasted Marshmallow Mashup Cookies. Think soft and chewy chocolate chip cookies, but with a mashup twist—oats for heartiness, salty pretzel bits for crunch, melty dark chocolate, and gooey toasted marshmallows swirled throughout. They’re sweet, salty, buttery, extra gooey, a little toasty, with just the right amount of addicting. Perfect for game day gatherings or those back-to-school bake sales. These are the cookies that will disappear first!
With both school bake sales and football season on the horizon, I figured cookies were a must. Last year I shared my toasted caramel marshmallow rice krispie treats—do you guys remember those? So many of you still make them on repeat, and they’re always a hit.
Now, I’ll be honest—marshmallows are not usually my go-to ingredient. I don’t love them…unless they’re toasted. Toasted marshmallows? Completely different story. Gooey, golden, just the right amount of caramelized. And in my mind, a little goes a long way. These cookies are exactly how I love them—soft, chocolatey, gooey, with that irresistible marshmallow toastiness.
I’m so excited to finally share these with you—they just might become your new fall favorite cookie!
Here are the Cookie Details
Step 1: Gather your ingredients
You’ll need the basics: butter, dark brown sugar, flour, baking powder, baking soda, and sea salt. Simple, simple—nothing fancy, but all good things.
Now for the stir-ins, which are the most important part! Grab old-fashioned oats, salted pretzel twists, pecans, semi-sweet or dark chocolate chips, and of course, marshmallows—the real magic in these cookies.
Step 2: Mix the dough
Start with soft butter and beat it together with the dark brown sugar and vanilla. Add in 2 whole eggs plus 1 extra yolk.
Next, mix in the flour, baking powder, baking soda, and salt. Stir in the oats, crushed pretzels, chopped pecans, and chocolate chips until just combined. These are best eaten warm, right out of the oven, so keep that in mind as you mix!
Step 3: Toast the marshmallows
To do this quickly, I use the broiler. Arrange the marshmallows on a baking sheet and broil until golden and toasty.
My one very important note here—do not walk away from the oven. Every broiler cooks differently, but they all toast FAST. Marshmallows can go from white to black in seconds, so watch closely.
Once toasted, gently fold the marshmallows into the cookie dough. They don’t need to be fully mixed in—just a few swirls of gooey marshmallow are perfect.
Step 4: Bake
Scoop the dough into ¼ cup-sized balls (these are big cookies!). Arrange no more than 6 per baking sheet to give them plenty of space.
Because they’re large, they’ll need a bit more oven time. Bake at 350 for 8 minutes, then rotate the pans and bake for another 4–5 minutes, until just set. Remove from the oven and let the cookies rest on the baking sheet to finish cooking.
They’ll be gooey, golden, and looking so delicious. Enjoy one warm—or package them up for your next bake sale or game day. Guaranteed crowd-pleasers!
Some notes
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These cookies will spread—so be careful not to overcrowd the baking sheet! The result is slightly crisp edges with perfectly gooey centers (just like the photos).
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For a slightly thicker cookie, skip the extra egg yolk and stick with only 2 eggs. They won’t spread as much but will still be soft and delicious.
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Sticky marshmallows giving you trouble? Dampen your hands with water and wipe them dry—this trick makes handling the dough so much easier.
Looking for easy party desserts? Here are a few ideas:
Chewy Chocolate Peanut Butter Bars
Chocolate Peanut Butter Pretzel Blondies
Homemade Vegan Peanut Butter Twix Bars
Caramel Butter Cake with Fudgy Chocolate Frosting
Retro-Style Chocolate Sheet Cake
Toasted Marshmallow Caramel Rice Krispie Treats
Lastly, if you make these Toasted Marshmallow Mashup Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Mashup Cookies
Servings: 22 cookies
Calories Per Serving: 238 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Line a baking sheet with parchment paper. Preheat the broiler. 2. In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, one at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats, pretzels, pecans, and chocolate chips. 3. Arrange the marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Remove and turn the oven to 350°F. Mix the toasted marshmallows into the cookie dough, just a few stirs, do not over-mix it. 4. Roll the dough into 1/4 cup sized balls. Place 3 inches apart on the prepared baking sheet. You can add a few toasted marshmallows on top or extra chocolate chips!5. Bake at 350°F for 8 minutes, then rotate the pan and bake another 4-5 minutes. Some of the cookies may spread more than others. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
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