These marshmallow-stuffed cookies were such a fun bake (though a little messy). I was a little skeptical about how they’d hold together, but once the dough chilled, they were super easy to work with.

You start by melting chocolate with a little oil (I used a microwave since it’s a little easier in my mind than a double boiler). Once it cools down a bit, whisk in the sugar, vanilla, and eggs, then stir in the dry ingredients. The dough’s really soft at this stage, so it has to chill for at least an hour.

Once it firms up, you scoop and flatten the dough, stuff each one with half a marshmallow, then wrap and shape them into little pucks. Roll them in sugar, bake until they start to crack on top, and that’s it! I topped mine with sprinkles for fun, and they looked (and smelled) amazing.

The marshmallows inside get all gooey, and the cookies stay soft and chocolatey. I let them cool a bit before moving them, but honestly, they’re best when they’re still warm and slightly molten. Definitely a cozy, comfort bake.

Recipe Used: Sugared and Stirred