Marshmallow-Stuffed Blizzard Cookies Recipe

This magical Marshmallow-Stuffed Blizzard Cookies Recipe features a mesmerizing blue-and-white marbled dough rolled in crunchy sprinkles. Inside awaits a gooey, melted marshmallow core that stretches with every bite, creating a winter wonderland dessert that is as fun to look at as it is to eat.

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Marshmallow-Stuffed Blizzard Cookies Ingredients

The Marbled Dough:

• 3 cups All-Purpose Flour: Spooned and leveled. The structural base for a thick cookie.
• 2 sticks (1 cup) Unsalted Butter: Room temperature. Creaming this creates the fluffiness.
• 1 1/2 cups Sugar: For sweetness and crisp edges.
• Blue Gel Food Coloring: Gel is essential here; liquid dye will water down the dough and affect the texture.
• 1 Large Egg & 1 tsp Pure Vanilla Extract: The binders and flavor.
• Leavening: 3/4 tsp baking powder and 1/4 tsp baking soda for puffiness.
• 1/2 tsp Kosher Salt: To balance the sugar.

The “Blizzard” Center & Coating:

• 6 Vegan Marshmallows: Cut in half. Vegan marshmallows (like Dandies) are often specified because they hold their structure better under heat than gelatin-based ones, creating a gooey center rather than dissolving completely.
• 1/2 cup Blue Decorative Sprinkles: Or a winter mix of white and blue nonpareils for the outer crunch.

How To Make Marshmallow-Stuffed Blizzard Cookies

1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
2. Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 3 minutes until pale and fluffy. Add the egg and vanilla, beating until smooth and scraping down the bowl.
3. Make the Dough: Reduce speed to low. Gradually add the flour mixture until just incorporated.
4. Tint and Marble: Divide the dough in half. Return one half to the mixer and add 4-5 drops of blue gel food coloring. Mix on low until the color is uniform. Transfer the blue dough to a separate bowl. Now, drop spoonfuls of the blue dough and the white dough into a single medium bowl, alternating them like a checkerboard. Do not mix!
5. Freeze: Cover the bowl of alternating dough blobs and freeze for 20 minutes. This firms up the butter and helps the distinct colors stay separated during scooping.
6. Scoop and Stuff: Preheat the oven to 375°F. Line baking sheets with parchment. Using a large scoop (1/4 cup), scoop mounds of the two-tone dough. Flatten a mound in your palm. Place a marshmallow half in the center. Fold the dough up and around the marshmallow, pinching the seams tightly to seal it completely inside.
7. Roll and Chill: Roll the stuffed ball in the blue sprinkles to coat the top and sides. Place on the baking sheet 2 inches apart. Refrigerate the shaped cookies for 15 minutes. Crucial: Cold dough ensures the cookie holds its shape while the marshmallow melts.
8. Bake: Bake for 15 to 20 minutes. The edges should be lightly golden. If a little marshmallow oozes out or cracks the top, don’t worry—it adds to the “blizzard” effect. Let cool on the baking sheet for 5 to 10 minutes to set before moving.

Recipe Tips

• Why Vegan Marshmallows? Standard marshmallows contain gelatin, which melts into a liquid syrup very quickly at high heat. Vegan marshmallows usually contain carrageenan or tapioca starch, which allows them to get gooey and stretchy without disappearing into the cookie dough.
• Sealing is Key: When wrapping the dough around the marshmallow, pinch the seams aggressively. If there is a hole, the marshmallow will leak out onto the pan and caramelize (burn) rather than staying inside the cookie.
• Gel Coloring: Use concentrated gel paste. You want a vivid “Frozen” blue without adding extra liquid that causes spreading.
• The Marbling Technique: When scooping the dough from the bowl of alternating colors, drag the scoop through both a white section and a blue section to get that beautiful swirl. Do not knead the doughs together or you will just get light blue cookies.

What To Serve With Blizzard Cookies

• Hot Vanilla: A warm, white hot chocolate pairs perfectly with the winter theme.
• Milk: Essential for such a large, sugary cookie.
• Peppermint Tea: A cool, minty beverage complements the sweet marshmallow.
• Ice Cream: Serve warm with a scoop of vanilla for a “melted snowman” dessert.

How To Store Marshmallow-Stuffed Cookies

• Room Temperature: Store in an airtight container for up to 3 days. If stacked, separate with parchment paper so the marshmallow centers don’t stick.
• Microwave: These are best eaten warm when the center is gooey. Microwave room-temp cookies for 7-10 seconds before eating.
• Freeze: Freeze baked cookies for up to 2 months. Thaw and warm slightly to revive the marshmallow pull.

Blizzard Cookies Nutrition Facts

• Calories: 260 kcal
• Fat: 12g
• Carbohydrates: 38g
• Sugar: 20g
• Protein: 3g

Nutrition information is estimated per cookie.

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