Marshmallow Stuffed Matcha Cookies
Calling all matcha lovers! These matcha marshmallow stuffed cookies beautifully balance the flavors of green tea and light vanilla, and feature a molten marshmallow stuffed center. Plus, the matcha gives these cookies the most vibrant green color, even after being baked! Perfect for matcha fans to enjoy with a matcha latte, and even for those who aren’t matcha fans, these might just convert you… they certainly converted everyone in my family!
Ingredients You Will Need for Matcha Marshmallow Stuffed Cookies:
- Marshmallows – You will need 8 large marshmallows, cut in half. Each ball of cookie dough will have a piece of marshmallow stuffed in the center to create a melty, sweet center once baked.
- Flour – You will need 2 cups of all-purpose flour.
- Matcha Powder – You will need 1 tablespoon of culinary-grade matcha powder to flavor the dough and give it that vibrant green color. Sift it to ensure you don’t end up with any dry clumps in the dough.
- Leaveners – You will need 1/2 teaspoon of both baking soda and baking powder to make these cookies soft and fluffy.
- Salt – You will need 1/2 teaspoon of salt.
- Unsalted Butter – You will need 1 stick of unsalted butter at room temperature.
- Sugar – You will need 1 cup of granulated sugar for the dough, and an extra 1/4 cup to roll the dough in before baking.
- Egg – You will need 1 egg at room temperature.
- Vanilla – You will need 1 tablespoon of vanilla extract to complement the matcha flavor. I love using a clear vanilla extract for these cookies because the flavor works well with the marshmallow center.
Notes:
You will want to use a culinary grade matcha powder for this recipe, which is the more affordable kind you can find at the grocery store. Though ceremonial grade matcha is higher quality, it’s intended to be consumed on it’s own with hot water, not used in baked goods.
Start by rolling a roughly 1.5-inch piece of cookie dough into a ball, flatten it slightly, and form a slight indent in the middle. Place half of a large marshmallow in the center, push the dough around it to seal the marshmallow inside, and form the dough into a ball again. No marshmallow should be showing or you risk it all spilling out onto the cookie sheet. Also, be careful not to use too much dough or your marshmallow could just dissolve into the dough while baking.
Because of the green color, it can be hard to tell when these cookies are done. Look for when the cookies start to crack on top and the edges start to brown just slightly. Once you’ve reached that point, you’re done! It should take around 10 minutes.
More Tea-Inspired Recipes To Bake:
Tips For Making Matcha Marshmallow Cookies:
- Sift your matcha powder to avoid any lumps that won’t mix properly into the dough.
- Avoid using too much dough per cookie. Keep your dough balls around 1.5 to 2-inches, otherwise the marshmallows could just dissolve into the dough while baking. If you want to make bigger cookies, feel free to just use a whole marshmallow in the center!
- Seal the marshmallows properly in the dough to prevent any large pools of molten marshmallow spilling out of the cookies while baking. Some might leak a small amount with a few cookies, that’s unavoidable and okay!
Marshmallow-Stuffed Matcha Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: baking
- Cuisine: American
Description
These matcha marshmallow stuffed cookies beautifully balance the flavors of green tea and light vanilla, and feature a molten marshmallow stuffed center.
Ingredients
- 8 large marshmallows, cut in half
- 2 cups (240 grams) all-purpose flour
- 1 1/2 tablespoon (10 grams) matcha powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (113 grams) unsalted butter, room temperature
- 1 cup (198 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350ºF.
- Slice each marshmallow in half and set aside.
- In a medium-sized bowl, combine the flour, sifted matcha powder, baking soda, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar until lighter in color.
- Add the egg and vanilla. Beat until light and fluffy.
- Add the dry ingredients and mix with a rubber spatula until fully combined.
- Roll pieces of dough into 1.5-inch pieces.
- Flatten the dough ball slightly, form an indent in the middle, and place a halved marshmallow in the center.
- Push the dough back around the marshmallow to seal it inside and re-roll into a ball.
- Roll each piece of dough in the extra 1/4 cup of sugar.
- Bake a 3 inches apart for about 10 minutes or until the tops have cracked.
Notes
- Don’t use too much dough per cookie. Keep your dough balls around 1.5-inches, otherwise the marshmallows could just dissolve into the dough while baking.
- For bigger cookies (larger than 2-inch balls of dough) use a whole marshmallow in the center.
- Since these cookies don’t turn golden brown in the oven like other cookies when they’re done, take them out when they have cracked on top and appear dry to the touch.
Keywords: matcha, marshmallow, cookies
I’m not a matcha fan. Although I might just become one after this afternoon. Called in to one of my fav cafes and there they were. I thought “oh well here goes”. Oh my goodness. It was absolutely fantastic. Now I’m home and googling how to make them and your site pops up with photographs exactly like the one I just bought. Off now to get some matcha and then bake.