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Our 45 Most Popular Back-to-School Recipes.
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Toasted Marshmallow Mashup Cookies. Think soft and chewy chocolate chip cookies, but with a mashup twist—oats for heartiness, salty pretzel bits for crunch, melty dark chocolate, and gooey toasted marshmallows swirled throughout. They’re sweet, salty, buttery, extra gooey, a little toasty, with just the right amount of addicting. Perfect for game day gatherings or those back-to-school bake sales. These are the cookies that will disappear first!
With both school bake sales and football season on the horizon, I figured cookies were a must. Last year I shared my toasted caramel marshmallow rice krispie treats—do you guys remember those? So many of you still make them on repeat, and they’re always a hit.
Now, I’ll be honest—marshmallows are not usually my go-to ingredient. I don’t love them…unless they’re toasted. Toasted marshmallows? Completely different story. Gooey, golden, just the right amount of caramelized. And in my mind, a little goes a long way. These cookies are exactly how I love them—soft, chocolatey, gooey, with that irresistible marshmallow toastiness.
I’m so excited to finally share these with you—they just might become your new fall favorite cookie!
Here are the Cookie Details
Step 1: Gather your ingredients
You’ll need the basics: butter, dark brown sugar, flour, baking powder, baking soda, and sea salt. Simple, simple—nothing fancy, but all good things.
Now for the stir-ins, which are the most important part! Grab old-fashioned oats, salted pretzel twists, pecans, semi-sweet or dark chocolate chips, and of course, marshmallows—the real magic in these cookies.
Step 2: Mix the dough
Start with soft butter and beat it together with the dark brown sugar and vanilla. Add in 2 whole eggs plus 1 extra yolk.
Next, mix in the flour, baking powder, baking soda, and salt. Stir in the oats, crushed pretzels, chopped pecans, and chocolate chips until just combined. These are best eaten warm, right out of the oven, so keep that in mind as you mix!
Step 3: Toast the marshmallows
To do this quickly, I use the broiler. Arrange the marshmallows on a baking sheet and broil until golden and toasty.
My one very important note here—do not walk away from the oven. Every broiler cooks differently, but they all toast FAST. Marshmallows can go from white to black in seconds, so watch closely.
Once toasted, gently fold the marshmallows into the cookie dough. They don’t need to be fully mixed in—just a few swirls of gooey marshmallow are perfect.
Step 4: Bake
Scoop the dough into ¼ cup-sized balls (these are big cookies!). Arrange no more than 6 per baking sheet to give them plenty of space.
Because they’re large, they’ll need a bit more oven time. Bake at 350 for 8 minutes, then rotate the pans and bake for another 4–5 minutes, until just set. Remove from the oven and let the cookies rest on the baking sheet to finish cooking.
They’ll be gooey, golden, and looking so delicious. Enjoy one warm—or package them up for your next bake sale or game day. Guaranteed crowd-pleasers!
Some notes
These cookies will spread—so be careful not to overcrowd the baking sheet! The result is slightly crisp edges with perfectly gooey centers (just like the photos).
For a slightly thicker cookie, skip the extra egg yolk and stick with only 2 eggs. They won’t spread as much but will still be soft and delicious.
Sticky marshmallows giving you trouble? Dampen your hands with water and wipe them dry—this trick makes handling the dough so much easier.
Looking for easy party desserts? Here are a few ideas:
Chewy Chocolate Peanut Butter Bars
Chocolate Peanut Butter Pretzel Blondies
Homemade Vegan Peanut Butter Twix Bars
Caramel Butter Cake with Fudgy Chocolate Frosting
Retro-Style Chocolate Sheet Cake
Toasted Marshmallow Caramel Rice Krispie Treats
Lastly, if you make these Toasted Marshmallow Mashup Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Mashup Cookies
Servings: 22 cookies
Calories Per Serving: 238 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 2 large eggs, plus 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 cups old fashioned oats
- 1 1/2 cups mini pretzel sticks, crushed
- 1 cup pecans, chopped
- 1 1/2 cups dark chocolate chips
- 1-2 cups regular marshmallows, to your taste
Instructions
- 1. Line a baking sheet with parchment paper. Preheat the broiler. 2. In a large mixing bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, one at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats, pretzels, pecans, and chocolate chips. 3. Arrange the marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Remove and turn the oven to 350°F. Mix the toasted marshmallows into the cookie dough, just a few stirs, do not over-mix it. 4. Roll the dough into 1/4 cup sized balls. Place 3 inches apart on the prepared baking sheet. You can add a few toasted marshmallows on top or extra chocolate chips!5. Bake at 350°F for 8 minutes, then rotate the pan and bake another 4-5 minutes. Some of the cookies may spread more than others. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
This post was originally published on August 19, 2025
These cookies were so good! I eliminated the pecans, just out of personal preference, but they turned out great and are delicious!
Hey Lauren, So glad to hear this recipe was enjoyed! Thanks for making it and your comment. Happy Sunday! xx
I can’t get past the cookie dough, I need to walk away! As I type the first batch is in the oven… super excited to try the final product!
Teigan, I appreciate ALL of your recipes. Honestly, we make so many in our house and my young daughters love joining in on the process. Thank you for all your wonderful, yummy and thoughtful recipes you share ! Xx
Aww thank you so much, Natalie! This makes me so happy:) Love that you and your daughters enjoy cooking together, that is so special! Thanks for making so many recipes! xT
These cookies were fantastic and super addicting!! I’m not sure why there are negative reviews other than lack of baking skills by those writing the reviews 😅
Thanks so much, Melissa! So glad this recipe was enjoyed, I appreciate you making it! Happy September:)
Great concept but I really think toasted the marshmallows first is SOO unnecessary, you get the same gooey texture from just cutting marshmallows into small pieces and mixing it in. I think roasted them first caramelized them too much that the sugar harden too much after baking
Hey Adriana! Thank you so much for the feedback on this recipe, I really appreciate it! xT
I can only tell you that the dough is delicious! I’ll have to get back to you tomorrow on how the cookies turned out because it was just too late for me to try one tonight, I’m guessing it will go very well with my morning coffee!
Hi Barb! Thank you so so much! I am so glad you are loving this recipe so far! I hope it turned out amazing for you! 🙂 xT
These were yummy! The marshmallows are a little tricky to work with, but are 100% worth it! I will be making them again, thank you!
Thank you so much Lindsey! I am so glad you are loving these cookies! Have a great week! 🙂 xT
How do random ingredients that aren’t even in the recipe get included, especially when you say it’s proof read multiple times? It seems to happen quite frequently, and I’ll admit it makes me more hesitant to try your recipes.
Hey Sally! Thanks so much for your feedback, I totally get where you’re coming from! Sometimes mistakes happen when I’m updating recipes or testing different versions, and I’m really sorry for the confusion. I’m working on being more careful with editing, and I truly appreciate you pointing it out. I hope you’ll still give the recipes a try, and feel free to let me know if you ever spot anything off! I’m always happy to fix it! xT
These are delicious! I used large vegetarian marshmallows and cut each into quarters to make them easier to mix in. I added about 1/4 to the dough, kind of folded them in then added another 1/4 and so on. This way they weren’t all in a big clump.
I only had semi-sweet chocolate chips so I used those.
Hi Tessa! Thank you so so much, I’m so glad you loved these cookies! Thank you for trying them out! 🙂 xT
I’m not sure why there are so many negative reviews. These cookies are full of good stuff! I chose not to add the extra yolk because I don’t like thin cookies. They turned out perfect- no flattening at all! I did cream my butter and sugar very well and then added each egg the same…whatever it was it worked. Not a huge fan of the marshmallow, so I pulled out the bigger pieces. I like this cookie!
Hi Dawn! Thank you so so much! Absolutely love to hear that you enjoyed these cookies! Thanks for the kind comment! xT
This recipe did not work at all, disappointing.
Hey Ella! I am so sorry you didn’t enjoy this recipe! Thank you for the feedback! I really appreciate it 🙂 xT
These did not turn out at ALL. So frustrating.
Hey Sally! Thank you so much for trying out the recipe, I’m so sorry you didn’t enjoy it! I appreciate the feedback! Let me know if there’s anything I can do to help 🙂 xT
In the process of making cookies. You call for granulated sugar in the instructions, but there is no mention of it in your ingredient list. Going to add 1 cup of granulated and hopefully will be enough. Could be the reason for the bad reviews!
Hi Murry! I am so sorry for the confusion! There’s no granulated sugar in this recipe, I’ve fixed the written recipe! 🙂 xT
The ingredients don’t list granulated sugar, but the instructions indicate to mix with butter. Can you update?
Hi Meghan! I am so sorry for the confusion! There’s no granulated sugar in this recipe, I’ve fixed the written recipe! 🙂 xT
I would love to see HBH put out some new recipes that are not just tweaked versions of other recipes on the site. Also, these didn’t taste good.
Hey Gail! I am so sorry you didn’t enjoy this recipe, I appreciate the feedback about future recipes! xT
Unfortunately these were a flop. The ingredients section didn’t list granulated sugar, but the instructions say to add it. The recipe also doesn’t say what temperature to bake the cookies at. I baked them at 350° and that seemed to work well. However, I feel like the amount of mix ins is way to much for the amount of dough. I didn’t even add on the cup of pecans so I can’t imagine it with an extra cup mixed in. The cookies just felt like I was eating a clump of oats and pretzels.
Hey Cyd! I am so sorry this recipe didn’t turn out for you! Thank you for the feedback, and I’ve updated the recipe to not include the granulated sugar! So sorry for the confusion there! xT