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Did you know you can make cookies out of marshmallows? These Marshmallow Flower Cookies require just two ingredients and are fun to make! Marshmallows are cut into a flower shape and baked into extra-crispy cookies with hazelnuts. It’s an easy and simple dessert recipe for a fun gathering on Valentine’s Day or an easy snack recipe for kids!
Without a doubt, this recipe is one of the most viral recipes on my Instagram!
After it went viral, I got so many comments that their cookies didn’t turn out like the video I posted. So I read the comments and feedback, re-tested and perfected the recipe, and gathered the tips for success.
Here is everything you need to know to make your Marshmallow Flower Cookies at home!
Ingredients of Marshmallow Cookies
All you need is just two ingredients: marshmallows and hazelnuts!
- Marshmallows – This recipe works for regular and vegan marshmallows. Use regular-size marshmallows.
- Hazelnuts – Cute round shape and rich flavor are perfect for the center of the marshmallow flower. You can also use other nuts and seeds if you desire.
- Ground Cinnamon – Optional. Baked marshmallow cookies taste amazing without adding any flavor, but a dash of cinnamon adds cozy warmth to the cookies.
What is the best size of marshmallow for marshmallow flower cookies?
I recommend using regular-size marshmallows, about 1-inch long ones, for this recipe for the best result! Jumbo marshmallows are too thick for this 5 petal flower shape, they puff up too much.
I saw a reader make these flower marshmallow cookies with mini marshmallows, each flower petal made with a mini marshmallow instead of cut into the shape. It looks cute too, so if you only have minis, it’s going to be a fun way to improvise.
Can I use vegan marshmallows instead of regular ones?
Yes of course! You can use both regular or vegan marshmallows depending on your dietary needs.
What’s the difference between regular and vegan marshmallows?
This recipe works wonderfully with vegan marshmallows, but how does it affect the results?
While they both taste almost the same, marshmallow cookies made with regular and vegan marshmallows have a slightly different look. The cookies with regular marshmallows have a smooth surface and less defined shape. On the other hand, the vegan version has a more well-structured flower shape, though its surface is not as smooth as the regular one.
Also, regular marshmallows are toasted in the oven and get slightly golden on the surface, while vegan marshmallow cookies stay pale and white compared to the regular ones even after baked.
How to make Marshmallow Flowers
Transforming marshmallows into flowers is so fun and easy! Once you master this technique, you can bloom your hot chocolate with marshmallow flowers, top with cupcakes, or decorate cakes with marshmallow flowers, and the options are endless!
Firstly, use a pair of kitchen scissors to make four crosswise cuts in each marshmallow, ensuring that all the slices are connected on one side.
If you find the marshmallows sticking to the scissors preventing a smooth cut, lightly wet your kitchen scissors with water or spray the blades with cooking spray. Water/oil prevents hands and blades from sticking.
After four cuts are given, the marshmallow should look like as shown below.
If each slice is sticking to each other, separate them with your hands.
Then, open up the slices and shape them into a five-petal flower.
If you’re not planning to bake them into cookies, just layer the edge of two end petals together to secure them into a flower shape. Gently flatten the flower and arrange each slice to face upward, making it look like each petal of a flower.
However, when we bake marshmallow flowers into cookies, we want to keep them secured into the shape, so that they don’t unwind during baking in the oven.
For this purpose, place them on the parchment paper lined baking sheet with sticky sides down. A cross-section of marshmallows sticks to the parchment paper, so it helps secure the flower petals in place. Stretch out the petals for a more defined shape. Lightly wet your fingers to gently press down the flowers to flatten.
How to make Marshmallow Cookies
Now it’s time for the baking!
Preheat the oven to 250°F and bake for 10 minutes. The temperature setting is very important for this recipe! Ensure that the internal temperature is between 225°F to 250°F.
At a temperature below 225°F, marshmallows won’t puff up enough, resulting in less crispy cookies. Even though the less crispy cookies are still delicious and enjoyable, I want you to experience the best!
If the temperature exceeds 250°F, a marshmallow tends to puff up too much, resulting in one giant disk of a marshmallow. Therefore, make sure your oven never goes above 250°F.
I highly recommend using an oven thermometer to check the actual temperature in the oven. Thanks to my oven thermometer, I found my oven runs 25-50°F higher than the setting temperature. If this happens to your oven, you’ll be disappointed with the result of giant baked marshmallow disks.
You don’t have an oven thermometer? Don’t worry. Just test your oven with a test batch. Bake one marshmallow flower for 10 minutes. If it becomes slightly puffed up and the surface color is still white and pale, your oven is in the right range of temperature and ready to bake.
After 10 minutes, the marshmallows are soft and slightly puffed, so add hazelnuts to the center of each flower. If there is a gap in the center, hazelnuts will cover it.
Bake for another 45 minutes. Marshmallow cookies should be slightly golden on the surface after baked.
Cookies are still soft while warm. Let cool completely, for 5-10 minutes. Sprinkle some cinnamon powder if desired.
Troubleshoot
Why are my cookies stuck on the parchment paper?
First and foremost, ensure you use parchment paper, not wax paper, as wax paper should never be used in the oven. Wax can melt at high temperatures, and the paper may catch fire, which you certainly want to avoid. And you definitely don’t want melted wax on your food.
Following the recipe, you should find that the cookies come off the parchment paper quite easily. The only exception is when you attempt to peel off the cookies while they’re still warm. They might be a little sticky during this stage. However, once they are completely cooled and set, they effortlessly slide off the parchment paper.
Marshmallows stick to my hands.
The cross-section of marshmallows is very sticky and difficult to work with. In that case, lightly wet your fingertips! Water prevents marshmallow from sticking. But you don’t drench them too much, as wet surfaces won’t stick to each other or on the parchment paper.
The cookies turned out too puffy/out of shape after bake.
The internal temperature of your oven might be above 250°F, resulting in a marshmallow puffing up too much and baked into a giant disk of marshmallow. I highly recommend using an oven thermometer to check the actual temperature in the oven.
If you don’t have an oven thermometer, test your oven with a test batch. Bake one marshmallow flower for 10 minutes. If it becomes slightly puffed up and the surface color is still white and pale, your oven is in the right range of temperature and ready to bake.
I used an oven thermometer to check the temperature but still did not turn out right.
Where in the oven do you place your oven thermometer? The temperature on the edge and center of the oven might be different. Place your oven thermometer where the baking sheets take place. Once the temperature reaches 250°F, and not above 250°F, use a tong to move the oven thermometer to the side and bake your marshmallows!
Try more dessert recipes!
Here are more healthy and easy dessert recipes to try.
Strawberry Chocolate Mochi
Strawberry Chocolate Mochi is a sweet, tangy strawberry swapped in a rich chocolate ganache and Cacao mochi layer. The classic flavor combination of strawberries and chocolate gets an Asian-inspired twist with the addition of mochi, taking it to the next level of indulgence.
Check out this recipe
Vegan Chocolate Salami
Vegan Chocolate Salami is a perfect easy dessert recipe for Valentine's Day! Creamy vegan chocolate ganache formed into a salami shape with nuts and freeze-dried strawberries.
Check out this recipe
Sweet Potato Truffles
The creamy mushed Japanese sweet potato puree is combined with tahini and cacao powder to create a fudgy, antioxidant-rich treat for your healthy snack time.
Check out this recipe
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Marshmallow Flower Cookies
These Marshmallow Flower Cookies require just two ingredients and are fun to make! Marshmallows are cut into a flower shape and baked into extra-crispy cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Servings 6 cookies
Calories 31 kcal
Ingredients
- 6 marshmallows
- 6 hazelnuts
- Ground cinnamon optional
Instructions
Prep: Preheat oven to 250°F. Line a baking sheet with parchment paper.
Shape: Give 4 crosswise cuts to each marshmallow, while keeping slices connected on one side. Shape into flowers. Lightly wet the scissors if the marshmallow sticks. Place them on the prepared baking sheet with sticky sides down. Stretch out the petals. Lightly wet your fingers to gently press down the flowers to flatten.
Bake: Check the internal temperature is 250°F but not above(between 225°F to 250°F). Bake for 10 minutes. Remove from the oven and place hazelnuts in the center of the marshmallows. Bake for another 45 minutes. Let cool completely, for 5-10 minutes. Sprinkle some cinnamon powder if desired.
Video
Notes
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1cookieCalories: 31kcalCarbohydrates: 6gProtein: 0.3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 11mgFiber: 0.2gSugar: 4gVitamin A: 1IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg
Keyword cookie, dessert
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