Spiced White Chocolate Chip & Marshmallow Cookies

Soft, chewy cookies with gooey marshmallows, melty white chocolate chips, and a warm comforting spice in every bite.

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Prep Time: 10 minutes | Cook Time: 10–12 minutes | Total Time: 20–25 minutes | Yields: 24 cookies

Introduction:

I tend to go a little overboard when it comes to stocking up on ingredients for recipe development — especially when it involves white chocolate and marshmallows. After perfecting my Spiced White Chocolate recipe, I had plenty of both left on hand, and I couldn’t stop thinking about how well those flavors could translate into a dessert.

The result? These Spiced White Chocolate Chip & Marshmallow Cookies — soft-baked, golden at the edges, and layered with warm spice from cinnamon, ginger, and nutmeg. The marshmallows melt just enough to create gooey pockets, while the white chocolate chips bring a creamy sweetness that ties everything together.

They’re quick to make, full of flavor, and just the right twist on a classic cookie. If you’re into bold flavor combos and easy baking wins, this one’s for you.

Ingredients:

• 1 cup (225g) unsalted butter, softened

• 1 cup organic cane sugar

• 1/2 cup packed brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 1/2 cups (310g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1 cup white chocolate chips

• 1 cup mini marshmallows

Directions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, cane sugar, and brown sugar until light and fluffy (about 2-3 minutes).

3. Beat in the eggs one at a time, followed by the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.

5. Gradually mix the dry ingredients into the wet ingredients until just combined — don’t overmix!

6. Fold in the white chocolate chips and marshmallows. (Pro tip: press a few extra on top of the dough balls before baking for that gooey, golden look.)

7. Drop cookie dough by tablespoonfuls onto prepared baking sheets.

8. Bake for 10–12 minutes, until the edges are golden and the centers look just set.

9. Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Or sneak one warm — no judgment.

Conclusion:

Whether you're looking for a creative way to use up pantry staples or simply craving a cookie that goes beyond the basic chocolate chip, these Spiced White Chocolate Chip & Marshmallow Cookies strike the perfect balance. The warm blend of cinnamon, ginger, and nutmeg adds depth and dimension, while the white chocolate and marshmallows bring in that soft, melty texture everyone loves.

They're quick to make, easy to share (or not!), and just unique enough to become a conversation starter at your next gathering. If you're into experimenting with flavors that feel both comforting and a little unexpected, this recipe is definitely worth bookmarking.