I’ve had the idea to make homemade marshmallows filled with cookie dough but couldn’t think of how to execute it. So when I saw the marshmallow bombs from The Toasted Mallow, I knew I had to recreate them! They’re such a fun treat and are so unique. I added a funfetti twist to this batch with my favorite India Tree sprinkles.
How to make homemade marshmallows
For a while, I shied away from making homemade marshmallows because I thought they were too complicated and finicky. But when I made my first batch, I was left wondering why I never made them before! They’re much easier to make than they look and are so worth the extra effort.
You start by letting your gelatin “bloom” by mixing it with some water. In a saucepan over medium heat, you bring sugar, corn syrup, water, and salt to a temperature that allows the sugar to fully melt.
Then take that melted sugar mixture and add it to your bloomed gelatin. Crank your electric mixture up to high and let it go! The mixture will start to turn glossy and opaque after a few minutes and just like that, you have marshmallow!
How to stuff homemade marshmallows
This probably seems like a funny think to answer because who stuffs a marshmallow? But now that you know how, you’ll want to make them all the time!
You start with a mini cupcake tin. Lightly grease the entire pan and dust it with a mix of powdered sugar and cornstarch. Make sure every crevice is covered. With your marshmallow in a piping bag, fill each about 3/4 of the way.
Place a ball of frozen cookie dough in the center of each marshmallow and press it in. Cover it with more marshmallow (like how you would frost a cupcake) and that’s it! Once set, you can dust them entirely in the remaining powdered sugar and cornstarch mix or coat them in chocolate.
Create different flavors with your homemade marshmallows
The great thing about making your own marshmallows is that you can add any flavor you like! You can take the easy route and just add different extracts or essences to get the flavor you want. From root beer to strawberry to cotton candy, the options are endless.
You can also create any color you want. Using any gel food coloring, you can turn your homemade marshmallows all one color or split it up and layer different colors. Add sprinkles, like I did here, for an extra pop of color.
As the recipe shows, you can also STUFF your marshmallows with anything! I did cookie dough but you can also stuff it with your favorite candy bar, a cake ball, a truffle, or anything small enough to fit in the mini cupcake tin. Let your creativity run wild!
Clearly, I love making homemade marshmallows. I make them for my toasted s’mores cupcakes and my homemade s’mores with salted caramel chocolate. Now that you know how easy they are, you won’t stop making them!
If you make these homemade marshmallows STUFFED with cookie dough, make sure to tag me on Instagram @butternutbakery. I love seeing your creations! To save this recipe for later, you can pin it using the button on the recipe card, the buttons above or below this post, or on any of the photos listed. Happy baking!Print
These fun homemade marshmallows are stuffed with sugar cookie dough. They’re such a unique treat but are easy to make!
Sugar Cookie Dough
- 1/2 cup unsalted butter, room temp
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour, heat treated
- 1/4 cup sprinkles (optional)
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 2 tbsp gelatin
- 2/3 cup water (divided)
- 1 cup granulated sugar
- 1/4 tsp salt
- 2/3 cup light corn syrup
- 1 tsp clear vanilla extract
- 1/2 cup sprinkles (optional)
- 1/2 cup white candy melts
Sugar Cookie Dough
- With an electric mixer, cream together the butter and sugar. Once smooth, add in the vanilla and then the heat treated flour (see my edible brownie batter cookie dough if you’re unsure how to heat treat). Fold in the sprinkles.
- Using a small cookie scoop (about 1 tbsp) scoop out your cookie dough balls and pop them in the freezer while you make the marshmallows.
- Lightly grease a mini cupcake tin (12 cupcakes) and dust it with a mix of powdered sugar and cornstarch. You want to make sure every single corner is covered.
- Place 1/3 cup water and gelatin at the bottom of the bowl of an electric mixer fitted with the whisk attachment.
- In a saucepan, add the other 1/3 cup water, sugar, salt, and corn syrup. Using a candy thermometer, heat the mixture over medium heat until it reaches 240F. Mix it every now and then until it reaches that point.
- Add the hot sugar syrup to the gelatin and crank your mixer up to high. It will start to get white and glossy after about 5 minutes. This is when you add in the vanilla. Keep mixing until it forms stiff peaks and strings start to pull away from the sides of the bowl. This will take about another 5 minutes. Fold in the sprinkles.
- When it’s ready, scoop the mixture into a pipping bag fitted with a large round tip. Using your mini cupcake tin, pipe 3/4 of the way full for each portion. Place your frozen cookie dough ball in the middle and lightly press down.
- Swirl the tops like you would a cupcake to seal them off. There will be some leftover marshmallow so you can either make more of these cups or pipe out mini marshmallows. Let them sit uncovered overnight to set.
- If you made extra marshmallows, toss them in the powdered sugar and cornstarch mix. For the stuffed cups, pull them out of the pan and set them on a wire rack. It helps to coat your fingers in the powdered sugar mixture so that they don’t stick.
- In a microwave safe bowl, melt your white candy melts in 30 second intervals until completely melted. Make sure they are white white so that they match the color of the marshmallows.
- Take your marshmallow and dunk the tops into the melted candy melts and return to the cooling rack. Top them off with some more sprinkles and let shell set. You can pop them in the fridge to speed up this process but don’t store them in there.
- Store them in an air tight container at room temperature. Enjoy!
Keywords: homemade marshmallows, sugar cookie dough, gourmet marshmallows