Freeze the Mini Marshmallows Before Baking
Mini marshmallows can melt and spread too quickly, creating a mess. Freeze them for 10–15 minutes before adding them to your cookie dough. This helps them hold their shape better during baking.

Use a Cookie Scoop for Even Sizes
A cookie scoop ensures uniform-sized cookies, which bake evenly. Aim for a slightly larger scoop to accommodate the marshmallows.

Add Marshmallows Midway Through Baking
To prevent marshmallows from completely melting, bake the cookies for 5–7 minutes, then quickly press the marshmallows on top and return them to the oven to finish baking. This gives them a golden, toasted look without disappearing into the dough.

Chill the Dough
Chilling the cookie dough for at least 1 hour before baking prevents cookies from spreading too much, which can help the marshmallows stay in place and create a chewier texture.

Use Parchment or Silicone Mats
Marshmallows can become sticky when they melt. Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Layer with Wax or Parchment Paper
To prevent marshmallows from sticking to other cookies, place a sheet of wax or parchment paper between each layer in an airtight container.

Store at Room Temperature
Keep the cookies in an airtight container at room temperature for up to 5 days. If you refrigerate them, the marshmallows might harden, altering the texture.

Avoid Overcrowding the Container
Overpacking a container can cause the marshmallows to stick together or smush. Leave a little breathing room between layers.

Freeze for Long-Term Storage
Place cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw at room temperature to enjoy.

Reheat for Freshness
If stored cookies lose their gooeyness, warm them in a microwave for 5–10 seconds to revive the soft marshmallow and chocolate goodness.