Vanilla Bean Marshmallow Cookies

Sara Coleman

These irresistibly soft cookies are studded with pockets of gooey marshmallow and infused with real vanilla bean seeds for an aromatic, bakery-style treat that's perfect for holidays and special occasions.

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Prep Time 20

Cook Time 10

Total Time 30

Servings 24 cookies

Calories 185 kcal

Ingredients

2.25 cup all-purpose flour spooned and leveled
1 tsp baking soda
0.5 tsp salt fine sea salt
0.75 cup unsalted butter softened at room temperature
0.75 cup granulated sugar
0.75 cup packed light brown sugar
2 large eggs room temperature
1 whole vanilla bean seeds scraped, pod reserved for another use
1 tsp vanilla extract pure
2 cup mini marshmallows
1 cup white chocolate chips optional

Notes

Storage: Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Make-ahead: You can chill the dough, covered, for up to 48 hours before baking; let sit at room temperature for 15 minutes before scooping. Variations: Swap mini marshmallows for chopped marshmallows or add ½ cup toasted nuts. For a festive touch, drizzle cooled cookies with melted white chocolate.