Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!




Carefully stuff the marshmallows in the cookie dough. To ensure the marshmallows peak through the cracks and do not dissolve into the cookie, it needs a thick cookie dough base and a very thin cookie dough top. I like to rip a small hole in the top and barely seal it back together. This allows the marshmallow to break through more easily.




Scoot the baked cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges in and shape a perfectly round cookie!