Raspberry Marshmallow Cookies

Fall in love with these Raspberry Marshmallow Cookies aka a raspberry white chocolate cookie stuffed with a gooey marshmallow centre. Who can say no to that?

Raspberry and White Chocolate Cookies with a gooey marshmallow centre


Gooey Marshmallow Centre | On their own these raspberry and white chocolate cookies are delicious but when you add a gooey marshmallow centre they become irresistible.

Perfect Flavour Combination | White chocolate and Raspberry are two flavours that work perfectly together. The sharp raspberry tang cuts into the sweetness of the white chocolate giving a wonderful balance.

Quick, Easy and Delicious | Cookies are one of the best quick and easy bakes, not to mention they are also utterly delicious and a firm favourite in many households. These cookies take less than 30 minutes to make, meaning you could be eating one of them 30 minutes from now.


These Raspberry Marshmallow Cookies are made using my favourite basic cookie dough recipe as the base. Fresh raspberries and white chocolate are then folding into the mixture and a marshmallow is stuck into the centre of each cookie dough ball before baking.

As the cookie bakes, the marshmallow puffs up (and sometimes spills out) to give you the gooiest, chewiest, most delicious cookie. 

Raspberry and White Chocolate Cookies with a gooey marshmallow centre


Cookies are a great bake because they’re one of the bake you’re most likely to have all the ingredients for in your cupboards. For this recipe there are a just a few extra ingredients you’ll need to make sure you have available.

Raspberries | You can use fresh or frozen raspberries for this recipe but I find that adding in fresh raspberries adds to the colour and provides a nice ripple effect. You will find however that the mixture is a little sticker than if you were to fold through frozen raspberries so the choice is yours.

White Chocolate | A combination of white chocolate chips and chunks are my preferred for this recipe. The chips are added to the mixture and folded through and then then chunks are stuck on top of each cookie dough ball just before baking to create little chocolate puddles.

Marshmallows | One single large marshmallow into the centre of each cookie is all you need for this recipe. I don’t recommend adding in mini marshmallows for this bake as I haven’t tested it with this cookie dough base. A single large marshmallow is perfect for getting that super gooey centre.

Make the cookie dough base | To make the cookie dough base cream together the butter and sugars until soft and fluffy. Beat in the egg then fold through both self raising and plain flour and pink food colouring until the mixture is almost combined.

Colouring cookie dough | For most of my recipes I recommend a powdered food colouring as they don’t alter the consistency of your bake like a liquid would do and mix more evenly than a gel does. Food powders can be added with the dry ingredients so I add them with the flour in cookies. However, if you are using a liquid or gel I recommend adding it when you beat in the egg for an even colour.

Add white chocolate chips and raspberries | When you have your cookie dough base add the chocolate chips and mix them through until evenly combined. Follow with the raspberries but fold them through gently to avoid them getting too crushed.

Stuff each cookie with a marshmallow | Scoop out the cookie dough into even sized balls using an ice cream scoop then make an intend into the centre of the cookie dough ball and stuff the marshmallow into it before folding the dough over. Push some white chocolate chunks into the top and they’re ready to bake straight away.

Why are we not chilling these cookies before baking? These cookies use my “no chill” cookie dough base recipe so they don’t need to be chilled to avoid over spreading. If you want to chill them you can but note that they might not spread as much as shown in the images.

Bake | Lay around 6 cookies dough balls out onto a flat baking sheet and bake for 10 minutes until the edges are crisp.

Stack of Raspberry and White Chocolate cookies


Large mixing bowl | As all the ingredients come together you’ll want a large mixing bowl for easy and even mixing.

Electric Hand Whisk or Stand Mixer | These make light work of creaming the butter and sugar together quickly and if using your standing mixer you’ll have your hands free for preparing the other ingredients.

Ice Cream Scoop | The best tool for quickly portioned and evenly sized cookies 

Flat Baking Sheets | You’ll need to spread the cookies out enough to allow them to spread a little so ideally if you want to make these all at once then you’ll need two sheets. However if you want to bake half a batch and freeze the rest for later then one sheet should be plenty. 

Wire Cooling Rack | Once the cookies are baked they’ll need a few minutes to cool on the tray before being moved across to a wire cooling rack to cool properly. You’ll likely want to eat one a little warm when the marshmallow is still a little warm, and in this case they won’t need to cool down for long but do be careful not to burn yourself and the marshmallow will be very hot at first. Also these cookies are great cold too as the marshmallow will always remain gooey.

Shop these tools

Mason Cash Mixing Bowl
Flat Baking Sheet
Breville Heat Soft Hand Mixer
Ice Cream Scoop
Kitchenaid Food Mixer
Mason Cash Mixing Bowl
Flat Baking Sheet
Breville Heat Soft Hand Mixer
Ice Cream Scoop
Kitchenaid Food Mixer
Mason Cash Mixing Bowl
Flat Baking Sheet
Breville Heat Soft Hand Mixer
Ice Cream Scoop
Kitchenaid Food Mixer

I would love it if you tagged me @mykitchendrawer on Instagram if you make this Raspberry Marshmallow Cookies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!

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Raspberry Marshmallow Cookies

Fall in love with these Raspberry Marshmallow Cookies aka a raspberry white chocolate cookie stuffed with a gooey marshmallow centre. Who can say no to that?
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Snack
Cuisine: Cookies
Keyword: cookie, marshmallows, Raspberry, raspberry and white chocolate, raspberry marshmallow cookies, stuffed cookies, White chocolate
Servings: 12 cookies
Author: mykitchendrawer


  • 150 g butter
  • 125 g caster sugar
  • 125 g soft brown sugar
  • 1 egg large
  • 150 g plain flour
  • 150 g self-raising flour
  • 150 g raspberries fresh or frozen
  • 200 g white chocolate chips
  • 50 g white chocolate chunks
  • 12 large marshmallows


  • Preheat the oven to 180°C and line two baking trays with baking paper.
  • Cream the butter and two sugars in a large bowl until light and fluffy, then add the egg and combine.
  • In another bowl, combine the two flours, then add half to the butter and sugar mixture and mix it through. Add the remaining flour and combine it all together, then add the chocolate chips and fold them all through with a wooden spoon or rubber spatula.
  • Gently fold through the raspberries being careful not to break them up too much if using fresh raspberries.
  • Using an ice cream scoop or a tablespoon, scoop balls of the dough on the lined baking trays, leaving enough space around each for them to expand when cooking.
  • Make a dent in the centre of the cookie dough balls with your thumb and place a large marshmallow in the centre folding the cookie dough over to seal.
  • Push chunks of chocolate and 1 or 2 of into the cookie dough balls then bake in the oven for 10-12 minutes until just golden brown.
  • Remove from the oven and transfer the cookies to a wire rack to cool.



How to storing the baked cookies? Once the cookies have fully cooled they will store in an air tight container for up to 5 days.
Can I freeze the cookie dough? Yes. The best way to do this is to make your cookie dough mixture as above and scoop the cookie dough into balls, pushing in those extra bits of chocolate for the chocolate puddles. Place the cookie balls onto a baking sheet reasonably close together but not touching and then pop them in the fridge to chill for about 30 minutes until they are firm and no longer sticky. Once they’re chilled, add them to a freezer safe bag and store them in your freezer for up to 3 months.
What happens if I have the wrong sized egg for this recipe? I also always use large eggs in my recipes so if you only have medium to hand then I suggest adding one and 1/2 eggs which you can do by breaking them together into a bowl and adding 3/4 of the mixture. Of course there is a little waste eggs when you do it this way so unless you really care about the final rise then 1 medium egg instead of large in this recipe isn’t going to do too much harm.
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!

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