Indulge in the simplicity of Marshmallow Nut Cookies - just 2 ingredients! Gooey marshmallows and crunchy nuts create a delightful treat.
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Only two ingredients and baking is required!
Indulge in the irresistible simplicity of these delightful two-ingredient Marshmallow Nut Cookies. With just marshmallows and nuts, you can create a treat that is both easy to make and incredibly delicious.
These cookies offer a perfect balance of gooey sweetness from the marshmallows and a satisfying crunch from the nuts, making them a delightful choice for any occasion. Whether you're looking for a quick dessert or a delightful snack, these cookies are sure to impress with their simplicity and delightful flavors.
Get ready to experience the magic of a cookie that proves you don't need a long list of ingredients to create something truly delightful.
Ingredients
- Marshmallow - It is recommended to use a cylindrical shape (which will become round when baked) for easy placement of marshmallows.
- Nuts - Feel free to use your favorite nuts! It adds visual appeal to use a variety of nuts. You can also try placing cookies or chocolate on top and baking them.
Instructions
Marshmallow Nut Cookies
Line a baking sheet with parchment paper and place the marshmallows with some space in between (as they will expand slightly when heated).
Bake in a preheated oven at 120°C (250°F) for 15 minutes.
Place nuts gently on top of the softened marshmallows, pressing lightly.
Place them back in the oven at 120°C (250°F) for 45 minutes. Once removed from the oven, the marshmallow cookies will be soft, so let them cool directly on the baking sheet.
Marshmallow & Chocolate, Marshmallow & Lemon
Place marshmallows on a baking sheet lined with parchment paper and bake in a preheated oven at 120°C (250°F) for 15 minutes.
Using the back of a lightweight spoon or similar tool, create a hollow in the center of the softened marshmallows. (The marshmallows are soft but still have some elasticity. Pressing with too much force can create a hole at the bottom, while pressing too lightly may not create a hollow. Apply gentle pressure several times.)
Place them back in the oven at 120°C (250°F) for 45 minutes. Once removed from the oven, the marshmallow cookies will be soft, so let them cool directly on the baking sheet.
Chocolate Marshmallow Cookies: Once cooled, fill the hollows with Nutella and sprinkle with cocoa powder.
Lemon Marshmallow Cookies: Once cooled, fill the hollows with lemon curd.
Storage
Marshmallow Nut Cookies tend to absorb moisture easily, and over time, the surface can become sticky. To maintain their crispness, it is recommended to transfer them to an airtight container with a desiccant as soon as they have cooled.
If left at room temperature, they may become sticky within a short time, so it's best to consume them immediately after they are freshly made.
For the Marshmallow Chocolate Cookies topped with Nutella and the Marshmallow Lemon Cookies topped with lemon curd, it is also advisable to enjoy them right away while they are still fresh.
Can marshmallow cookies be made in a toaster?
Marshmallow cookies can also be made in a toaster.
However, while an oven is skilled at evenly cooking the entire cookie, a toaster excels at quickly browning the surface with high heat.
As a result, the cooking time, appearance, and texture of the finished cookies may differ due to the shorter time required to achieve browning on the surface.
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Marshmallow Nut Cookies
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
Indulge in the simplicity of Marshmallow Nut Cookies - just 2 ingredients! Gooey marshmallows and crunchy nuts create a delightful treat.
Ingredients
Marshmallows & Nuts
- Marshmallow
- Nuts
Marshmallow & Chocolate, Marshmallow & Lemon
- Nutella
- Cocoa powder
- Lemon curd
Instructions
Marshmallow Nut Cookies
Line a baking sheet with parchment paper and place the marshmallows with some space in between (as they will expand slightly when heated).
Bake in a preheated oven at 120°C (250°F) for 15 minutes.
Place nuts gently on top of the softened marshmallows, pressing lightly.
Place them back in the oven at 120°C (250°F) for 45 minutes. Once removed from the oven, the marshmallow cookies will be soft, so let them cool directly on the baking sheet.
Marshmallow & Chocolate, Marshmallow & Lemon
Place marshmallows on a baking sheet lined with parchment paper and bake in a preheated oven at 120°C (250°F) for 15 minutes.
Using the back of a lightweight spoon or similar tool, create a hollow in the center of the softened marshmallows. (The marshmallows are soft but still have some elasticity. Pressing with too much force can create a hole at the bottom, while pressing too lightly may not create a hollow. Apply gentle pressure several times.)
Place them back in the oven at 120°C (250°F) for 45 minutes. Once removed from the oven, the marshmallow cookies will be soft, so let them cool directly on the baking sheet.
Chocolate Marshmallow Cookies: Once cooled, fill the hollows with Nutella and sprinkle with cocoa powder.
Lemon Marshmallow Cookies: Once cooled, fill the hollows with lemon curd.
Notes
Marshmallow cookies are prone to absorbing moisture, and over time, the surface can become sticky. Please enjoy them immediately after they are freshly made.
When storing, place them in an airtight container with a desiccant as soon as they have cooled down.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 196
- Sugar: 21
- Sodium: 91
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 55
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