Tag: marshmallows

Cozy Eggless Hot Chocolate Cookies That Taste Like Cocoa in Cookie Form
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These Eggless Hot Chocolate Cookies are like sipping a mug of cocoa—just in cookie form! Each bite is soft, fudgy, and filled with gooey marshmallows and deep chocolate flavor. Made with simple pantry ingredients, these cookies are completely egg-free and allergy-friendly, perfect for cozy winter baking or holiday cookie swaps.

This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe

These Eggless Hot Chocolate Cookies (aka hot cocoa cookies) come out soft, chocolatey, and so comforting. As an allergy mom who has been baking egg-free for more than a decade, I’ve learned that “simple” doesn’t have to mean “boring.” These cookies are made with everyday ingredients you probably already have—real cocoa, real sugar, and real vanilla. No weird mixes. No artificial flavors. Just honest, homemade goodness that feels special without the fuss. What I love the most is how fun these are for kids to help with! My grandson gets so excited when it’s time to top them with marshmallows and chocolate. I think you’re going to love them just as much as we do.

Why You’ll Want to Try My Recipe

Rich chocolate flavor: Cocoa powder + chocolate chips make these deeply fudgy.

Allergy-friendly: 100% egg-free and easily dairy-free with simple swaps.

Easy ingredients: Everything you need is likely already in your pantry.

Perfect texture: Soft centers, chewy edges, and gooey marshmallows.

Kid-approved: A fun, cozy cookie for winter movie nights or gifting.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

All-Purpose Flour: Gives the cookies structure.

Unsweetened Natural Cocoa Powder: Adds deep chocolate flavor. Make sure it’s natural, not Dutch-process, so the recipe bakes correctly.

Baking Powder & Baking Soda: Work together to help the cookies rise and stay soft.

Salt: Balances sweetness and brings out the chocolate flavor.

Unsalted Butter: Creates a rich, fudgy texture. For dairy-free, use vegan butter sticks.

Granulated Sugar: Helps with sweetness and crisp edges.

Brown Sugar: Adds moisture and chewiness.

Milk: Just a splash to bring the dough together. Use your favorite dairy or non-dairy milk.

Pure Vanilla Extract: The warm, cozy flavor that ties everything together.

Toppings

Large Marshmallows: Cut in half before placing them on the cookies. They melt into the perfect gooey topper.

Semi-Sweet Chocolate: You can chop a bar or use chunks/chips. Adds even more chocolate richness.
Why I Don’t Use Hot Cocoa Mix

I don’t use actual hot cocoa mix in these cookies because most store-bought mixes contain additives, stabilizers, and a lot of extra sugar we simply don’t need. Using pure unsweetened cocoa powder gives you that true chocolate flavor while keeping the sweetness balanced and the ingredient list clean—especially important when baking for kids or anyone with food sensitivities.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Egg-Free Chocolate Cookie Dough
Grab a medium bowl and whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside—you’ll come back to it in a minute. In your mixer, beat the cold butter for a few seconds just to break it up. Add both sugars and mix until everything looks combined and a little fluffy. Don’t forget to scrape the bowl so nothing hides at the bottom. Turn the mixer to low and add the dry ingredients. It’ll look crumbly at first—that’s perfect. Pour in the milk and vanilla, then mix just until the dough comes together. Stop as soon as it looks soft and uniform so the cookies stay tender.
Shape and Freeze the Dough
Scoop heaping tablespoons of dough and roll them into balls. Place them on a plate or tray and freeze for at least 30 minutes. You can keep them frozen for days—or even months—if you want to bake ahead.
Bake the Cookies
Arrange the frozen dough balls on the baking sheet, leaving plenty of space between them. Bake for about 10 minutes—just until the edges look set, but the centers still look soft.
Add the Marshmallows
Pull the cookies out and gently press half a marshmallow on top of each one. Pop them back in the oven for 2 minutes so the marshmallows puff up. Press them down slightly with the back of a spoon, then let the cookies cool in the pan for 10 minutes before moving them to a rack.
Melt the Chocolate
Melt the chopped chocolate in the microwave in short bursts (20 seconds at a time), stirring after each round, until smooth. A double boiler works too—whatever you prefer.
Top with Chocolate & Set
Spoon the melted chocolate over the cooled marshmallow tops. Let the cookies sit at room temperature for 30–60 minutes to let the chocolate firm up before stacking or storing. Keep them tightly covered for up to a week.
Recipe Tips For Success

➤ Troubleshooting Pro Tips:

Cookies Spreading Too Much: A warm dough can cause the cookies to flatten. Pro Tip: Chill the dough for at least 20–30 minutes. Cold dough holds its shape better.

Marshmallows Melting Too Much: They can ooze if baked too long. Pro Tip: Add the marshmallows during the last few minutes of baking so they stay puffy and chewy.

Overbaking the Cookies: Chocolate cookies don’t look “done” in the oven. Pro Tip: Remove them when the edges look set. They’ll finish firming up on the baking sheet.

Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.

For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.

Place the marshmallows cut-side down so they don’t slide off.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Variations & Additions
- Peppermint Hot Chocolate Cookies: Add crushed candy canes on top.
- Double Chocolate: Mix chocolate chips into the dough.
- Spicy Hot Cocoa Version: Add a pinch of cinnamon and cayenne.
Storage and Freezing Instructions

Store: Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and fudgy!

Freeze Baked Cookies: Flash-freeze on a tray, then store in a freezer bag for up to 2 months. Thaw at room temp. Keep in mind that after thawing, the chocolate may look streaky on top or have condensation on the surface. Still fine to eat!

Freeze Dough Balls: Freeze the dough (without marshmallows) for up to 2 months. Bake from frozen—just add 1–2 minutes and top with marshmallows at the end.

Make Ahead: You can prepare the dough up to 2 days in advance. Shape into balls, cover tightly, and refrigerate or freeze until ready to bake.

Frequently Asked Questions

Try These Egg-Free Chocolate Cookie Recipes Next!

Recipe Card
Hot Cocoa Cookies (Eggless)

Oriana Romero

Soft, fudgy, and full of gooey marshmallows, these Eggless Hot Chocolate Cookies taste just like a cup of cocoa in cookie form. Made with pantry staples and tested to perfection, they deliver rich chocolate comfort without eggs—perfect for allergy-friendly holiday baking.

Prep Time 10 minutes

Cook Time 12 minutes

Chilling Time: 30 minutes

Total Time 52 minutes

Servings 24 cookies

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Using an electric hand mixer or stand mixer, beat the cold butter on medium speed for 30–45 seconds to break it down slightly. Add the granulated and brown sugars and mix until combined, about 30–45 seconds. Scrape down the sides and bottom of the bowl as needed.

Reduce the speed to low and add the dry ingredients. Mix until the dough resembles coarse crumbs. Add the milk and vanilla extract, then mix until just combined (do not overmix).

Scoop heaping 1-tablespoon portions of dough (about 25 g each) and roll into balls. Place them on a cookie sheet or large plate and freeze for at least 30 minutes or up to 2 days. (Dough balls can also be frozen for up to 3 months.)

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Arrange the frozen cookie dough balls evenly spaced, about 4 inches apart, on the prepared baking sheet. Bake for 10 minutes, or until the edges appear set but the centers are still soft.

Remove from the oven and gently press a marshmallow half onto the top of each cookie. Return to the oven for 2 minutes, just until the marshmallows puff up slightly. Remove and gently flatten the marshmallows with the back of a spoon. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Melt the Chocolate: Place the chopped chocolate in a heatproof bowl and melt it using a double boiler or microwave. If microwaving, heat in 20-second intervals, stirring between each, until smooth.

Spoon the melted chocolate over each cooled, marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before stacking, storing, or gifting. Keep cookies tightly covered at room temperature for up to 1 week.

Why I Don’t Use Hot Cocoa Mix: I don’t use actual hot cocoa mix in these cookies because most store-bought mixes contain additives, stabilizers, and a lot of extra sugar we simply don’t need. Using pure unsweetened cocoa powder gives you that true chocolate flavor while keeping the sweetness balanced and the ingredient list clean—especially important when baking for kids or anyone with food sensitivities.

Store: Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and fudgy!

Freeze Baked Cookies: Flash-freeze on a tray, then store in a freezer bag for up to 2 months. Thaw at room temp. Keep in mind that after thawing, the chocolate may look streaky on top or have condensation on the surface. Still fine to eat!

Freeze Dough Balls: Freeze the dough (without marshmallows) for up to 2 months. Bake from frozen—just add 1–2 minutes and top with marshmallows at the end.

Make Ahead: You can prepare the dough up to 2 days in advance. Shape into balls, cover tightly, and refrigerate or freeze until ready to bake.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success
➤ Troubleshooting Pro Tips:

Cookies Spreading Too Much: A warm dough can cause the cookies to flatten. Pro Tip: Chill the dough for at least 20–30 minutes. Cold dough holds its shape better.

Marshmallows Melting Too Much: They can ooze if baked too long. Pro Tip: Add the marshmallows during the last few minutes of baking so they stay puffy and chewy.

Overbaking the Cookies: Chocolate cookies don’t look “done” in the oven. Pro Tip: Remove them when the edges look set. They’ll finish firming up on the baking sheet.

➤ Extra Tips:

Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Place the marshmallows cut-side down so they don’t slide off.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.

➤ Variations & Additions

Peppermint Hot Chocolate Cookies: Add crushed candy canes on top.

Double Chocolate: Mix chocolate chips into the dough.

Spicy Hot Cocoa Version: Add a pinch of cinnamon and cayenne.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 197kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 110mgPotassium: 92mgFiber: 1gSugar: 20gVitamin A: 127IUCalcium: 37mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 197

Keyword chocolate cookies egg-free recipe
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Oriana Romero

Source link
November 29, 2025
Eggless Marshmallow Brownies – Gooey, Fudgy, and Allergy-Friendly Treat
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These Eggless Marshmallow Brownies are rich, fudgy, and topped with gooey marshmallows that make every bite irresistible. As an allergy mom with over 12 years of egg-free baking experience, I’ve tested and perfected this recipe so it works beautifully with simple, everyday ingredients right from your pantry. They’re a one-bowl wonder—easy to make, no mixer required—and can be adapted to be dairy-free or gluten-free so everyone can enjoy them. Perfect for holidays, potlucks, or just a cozy night in, these brownies are proof that egg-free treats can be every bit as delicious as the classics.
Oriana’s Thoughts On The Recipe

Brownies have always been a family favorite in my house, but finding the perfect eggless version was a real challenge when my daughter was first diagnosed with her allergy. I wanted something rich and fudgy—not cakey—while still being safe for her (and honestly, for me too, because I needed a brownie that could impress without extra stress in the kitchen!).

The first time I baked these Eggless Marshmallow Brownies, I knew I had struck gold. The way the marshmallows melt into the chocolate is pure magic, and my kids’ faces lit up the moment they saw them. These brownies aren’t just a dessert—they’re a little moment of joy we can all share, safely and deliciously.

Why You’ll Want to Try My Recipe

One-bowl easy: No mixer needed—just whisk, stir, and bake.

Inclusive & allergy-friendly: Egg-free, with options to make them dairy-free or gluten-free.

Crowd-pleasing texture: Rich, fudgy brownies with gooey marshmallow pockets.

Everyday ingredients: You probably already have everything you need in your pantry.

Perfect for any occasion: From bake sales to movie nights, these always disappear fast.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For Eggless Marshmallow Brownies:

All-Purpose Flour – The base of the brownies. For gluten-free, use a good 1:1 GF baking blend. Read details below.

Cornstarch – Helps replace the structure eggs would normally give.

Baking Powder – Adds a little lift.

Salt – Balances the sweetness.

Milk (Dairy or Non-Dairy) – Keeps the batter moist. I love using oat or almond milk for dairy-free.

Apple Cider Vinegar – Reacts with the milk to mimic buttermilk, helping with texture.

Unsalted Butter (Dairy or Non-Dairy) – For richness and flavor. Coconut oil works too.

Brown Sugar + Granulated Sugar – A mix for the best fudgy texture and balanced sweetness.

Unsweetened Cocoa Powder – Use good-quality cocoa for a deep chocolate flavor.

Vanilla Extract – A must for flavor.

Instant Espresso Powder (Optional) – Deepens the chocolate taste, but won’t make it taste like coffee.

Chocolate Chips – For melty bites of chocolate in every slice.

Mini Marshmallows – The gooey surprise inside!

For the Frosting:

Butter (Dairy or Non-Dairy) – Creates a creamy base.

Cocoa Powder – More chocolate flavor.

Milk (Dairy or Non-Dairy) – To smooth the frosting.

Vanilla Extract – Adds flavor.

Salt – Balances sweetness.

Confectioners’ Sugar – Makes the frosting fluffy and smooth.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the brownie batter
Grab a big mixing bowl and whisk together the wet ingredients with the sugars until smooth. Then stir in the dry ingredients, cocoa, and chocolate chips. The batter will be thick, fudgy, and smell amazing already.
Step 2 – Bake
Pour the batter into your prepared pan, spread it out evenly, and pop it in the oven. Bake until the edges look set and a toothpick in the center comes out with moist crumbs. Don’t overbake—we want fudgy, not cakey!
Step 3 – Add the marshmallow
As soon as the brownies come out of the oven, sprinkle the mini marshmallows evenly over the top. Slide the pan back into the oven for just a couple of minutes to let the marshmallows puff up and get gooey.
Step 4 – Make the frosting

While the brownies cool a bit, whip up the quick chocolate frosting on the stove. It’s a simple mix of butter, cocoa, milk, vanilla, salt, and powdered sugar that comes together into a glossy, chocolatey goodness.
While the brownies cool a bit, whip up the quick chocolate frosting on the stove. It’s a simple mix of butter, cocoa, milk, vanilla, salt, and powdered sugar that comes together into a glossy, chocolatey goodness. Then, spread the warm frosting right over the marshmallow layer and let it set.
Step 5 – Cut and enjoy!
Cut into squares. Grab a glass of milk (or coffee!) and dig into the fudgiest, most marshmallowy brownies ever.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Brownies Too Dry: Overbaking can make your brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the timer goes off. A toothpick should come out with moist crumbs, not completely clean.

Brownies Sticking to the Pan: Gooey brownies + marshmallows can be tricky. Pro Tip: Line your pan with parchment paper, leaving some overhang to easily lift them out

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Don’t open the oven door until the brownie has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting, or they’ll be messy.

For cleaner slices, use a sharp knife and wipe it clean between cuts.
Variations & Additions
- Peanut Butter Swirl: Drizzle peanut butter into the batter before baking.
- S’mores Brownies: Add crushed graham crackers along with the marshmallows.
- Nutty Brownies: Fold in walnuts, pecans, or almonds (if allergies allow).
Storage and Freezing Instructions

Store in an airtight container for up to 2 days or in the fridge for up to 5 days (they’ll be a little firmer). If it’s warm in your kitchen, refrigerate to keep the frosting from getting too soft.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Try These Egg-Free Brownie Recipes Next!

Recipe Card
Eggless Marshmallow Brownies

Oriana Romero

These Eggless Marshmallow Brownies are rich, fudgy, and loaded with gooey marshmallows in every bite. I’ve tested this recipe to be simple, foolproof, and pantry-friendly. Made in one bowl with no mixer, they can also be dairy-free or gluten-free so everyone can enjoy them. Perfect for holidays, potlucks, or a cozy night in, they prove egg-free desserts can be just as delicious as the classics.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 18 brownies

For Eggless Marshmallow Brownies:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the Eggless Brownie Batter:

Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

In a microwave-safe mixing bowl, place the milk, vinegar, sugars, and espresso powder; mix well. Add butter, then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.

Add the flour mixture; stir until mostly combined. Then add the chocolate and stir until no flour remains.

Pour the batter into the prepared pan and spread it out.

Bake for 30 – 35 minutes or until the brownies are set, or until a toothpick inserted into the center of the brownies comes out almost clean with just a little batter or a few crumbs on it. Remove the brownies from the oven and sprinkle with marshmallows. Return the brownies to the oven and bake for 3 to 5 minutes until marshmallows are puffy and the brownies are just done. Cool before frosting.

Make the frosting:

Melt butter in a medium saucepan over low heat. Once the butter is melted, whisk in cocoa powder until thoroughly combined. Add milk, vanilla, salt, and powdered sugar, whisking until all ingredients are fully incorporated and the frosting is smooth. Remove from heat.Tip: If you want your frosting to have a beautiful, glossy finish, stir in 1 tablespoon of corn syrup. It adds shine without affecting the flavor!

Pour the frosting evenly on top of the marshmallows, making sure all are coated.

Allow the brownies to cool completely, 1-2 hours, before removing them from the pan and cutting them into bars. You can cut into 12 big bars, or 18 smaller ones.

Store in an airtight container for up to 2 days or in the fridge for up to 5 days (they’ll be a little firmer). If it’s warm in your kitchen, refrigerate to keep the frosting from getting too soft.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:

Brownies Too Dry: Overbaking can make your brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the timer goes off. A toothpick should come out with moist crumbs, not completely clean.

Brownies Sticking to the Pan: Gooey brownies + marshmallows can be tricky. Pro Tip: Line your pan with parchment paper, leaving some overhang to easily lift them out

➤ Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Don’t open the oven door until the brownie has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting, or they’ll be messy.

For cleaner slices, use a sharp knife and wipe it clean between cuts.

➤ Variations & Additions

Peanut Butter Swirl: Drizzle peanut butter into the batter before baking.

S’mores Brownies: Add crushed graham crackers along with the marshmallows.

Nutty Brownies: Fold in walnuts, pecans, or almonds (if allergies allow).

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 655kcalCarbohydrates: 108gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 362mgPotassium: 349mgFiber: 7gSugar: 71gVitamin A: 660IUVitamin C: 0.1mgCalcium: 89mgIron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 655

Keyword brownies egg-free marshmallow recipe
More Recipes You’ll Love!
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Oriana Romero

Source link
October 2, 2025
Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free)
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These Marshmallow Rice Crispy Cookies are my egg-free take on the famous Costco treat—chewy, gooey, and packed with crispy rice cereal and melty marshmallows in every bite. As an allergy mom with over 12 years of experience baking without eggs, I’ve tested and perfected this recipe so it works beautifully in any kitchen with simple, everyday ingredients. The best part? These cookies taste just as indulgent as the original but are safe, inclusive, and guaranteed to disappear fast.
Oriana’s Thoughts On The Recipe

The first time I tried Costco’s giant marshmallow rice crispy cookies, I knew I had to make an egg-free version my whole family could enjoy. After plenty of testing, this Egg-Free Marshmallow Rice Crispy Cookies recipe is now a household favorite—soft, chewy, gooey, and totally safe for those with egg allergies. Made with brown butter for a nutty flavor, crispy rice cereal for crunch, and melty marshmallow pockets in every bite, they’re bakery-style thick yet easy to whip up with simple pantry ingredients. Perfect for school lunches, parties, or just because—fair warning, they disappear fast, so you might want to double the batch!

Why You’ll Want to Try My Recipe

Bakery-Style at Home: Big, chewy, gooey cookies that taste just like the Costco ones—but homemade and allergy-friendly.

Egg-Free and Inclusive: Perfect for families with egg allergies, with easy swaps for dairy-free or gluten-free if needed.

Everyday Ingredients: No special products or pricey mixes—just pantry staples you already have.

Texture Heaven: Crispy, chewy, soft, and gooey all in one bite.

Tested Until Perfect: I’ve made these again and again until they came out foolproof in any kitchen.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Salted Butter: Gives richness and flavor. Browning adds that nutty depth Costco-style cookies are known for. If making dairy-free, use vegan butter sticks.

Light Brown Sugar: Adds sweetness, chewiness, and a hint of molasses flavor.

Granulated Sugar: Helps with structure and sweetness balance.

Pure Vanilla Extract: Rounds out the flavor.

Milk: Adds moisture since we aren’t using eggs. Use dairy-free milk if needed.

All-Purpose Flour: The base of the cookie dough. Use a good 1:1 gluten-free flour blend if needed.

Cornstarch: Helps make the cookies soft and thick.

Baking Powder & Baking Soda: Work together to give the right lift and texture.

Salt: Balances sweetness and enhances flavor.

Rice Krispies Cereal (or other crispy rice cereal): Adds crunch and that signature texture.

Mini Marshmallows: The gooey pockets of sweetness! Use allergy-safe marshmallows if needed.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Gluten-Free: Use a certified gluten-free crispy rice cereal and a 1:1 gluten-free flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: Recipe is naturally nut-free as written, but always check labels on marshmallows and cereal to be safe.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Freeze the Mini Marshmallows
Pop your mini marshmallows in the freezer for about 10 minutes. This little trick helps them hold their shape while baking, so you get those gooey pockets instead of everything melting away.
Step 2 – Brown the Butter
Melt your butter in a saucepan over medium heat and let it cook until it turns golden brown and smells nutty. Keep an eye on it—it goes from perfect to burnt quickly. Once ready, set it aside to cool slightly.
Step 3 – Make the Egg-Free Cookie Dough

Mix the browned butter with both sugars, vanilla, and milk until smooth. Then stir in your dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—just until combined. Gently fold in the crispy rice cereal and frozen marshmallows.
Mix the browned butter with both sugars, vanilla, and milk until smooth.

Then stir in your dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—just until combined.

Add rice cereal and frozen marshmallows.

Gently fold them in until evenly distributed.
Step 4 – Scoop the Cookies
Use a cookie scoop (or spoon) to portion out dough balls onto a lined baking sheet. For that bakery-style look, press a few extra marshmallows and cereal bits on top of each ball.

Lightly flatten the dough balls with your hand so they spread nicely.
Step 5 – Bake
Bake until the cookies are golden around the edges but still soft in the center. Let them cool for a few minutes on the tray—they’ll set up as they rest—then dig in and enjoy that gooey, chewy magic.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Marshmallows Melting Too Much: Sometimes marshmallows can melt too quickly and disappear into the dough. Pro Tip: Freeze the mini marshmallows for about 10 – 15 minutes before mixing them in. This helps them hold their shape better while baking.

Cookies Spreading Too Thin: Without eggs, cookies can sometimes spread too much. Pro Tip: Chill the dough for at least 30 minutes before baking to keep them thick and chewy.

Uneven Baking: These cookies could potentially bake unevenly. Pro Tip: Bake one tray at a time in the center of your oven, and don’t forget to rotate the pan halfway through, if necessary.

Don’t skip browning the butter—it makes a huge difference in flavor.

Let the butter cool slightly before mixing with sugar so it doesn’t melt everything.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Storage and Freezing Instructions

Room Temperature: Store in an airtight container for up to 4 days.

Freezer (Baked): Freeze cooled cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature.

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Freezer (Unbaked): Scoop cookie dough balls and freeze them. Bake from frozen, adding 2–3 extra minutes.

Frequently Asked Questions

Try These Egg-Free Cookie Recipes Next!

Recipe Card
Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free)

Oriana Romero

These Marshmallow Rice Crispy Cookies are my egg-free take on the famous Costco treat—chewy, gooey, and loaded with crispy cereal and melty marshmallows. Tested and perfected with simple ingredients, they’re just as indulgent as the original but safe, inclusive, and guaranteed to disappear fast.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 cookies

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Freeze the Mini Marshmallows

Brown the Butter

In a small saucepan, melt the butter over medium-low heat. Keep cooking, swirling the pan occasionally, until it turns golden brown and smells nutty. Immediately pour the browned butter into a small bowl and set aside to cool to room temperature.Pro Tip: Keep a close eye—the butter can go from beautifully brown to burned in seconds.

Make the Egg-Free Cookie Dough

Once the butter has cooled, stir in the brown sugar, granulated sugar, and vanilla with a spatula until everything comes together and looks a little fluffy. Add the milk and mix until smooth.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture and fold until most of the flour is incorporated. Keep folding until everything is evenly combined. Stir in the crispy rice cereal and ¾ cup (38 g) of the frozen marshmallows, making sure they’re well distributed.

Scoop the Cookies

Use a 3 tablespoons (1 ½-oz) cookie scoop to portion the dough. Roll each portion into a ball, then place them on the prepared baking sheets about 3 inches apart. Gently press two more frozen marshmallows on top of each dough ball, tucking them slightly under the dough or pushing the dough up around them to prevent burning or oozing.

Lightly flatten the dough balls with your hand so they spread nicely.

Bake

Bake for 10–12 minutes, until lightly golden around the edges but still soft in the middle. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to finish cooling.

Store baked cookies in an airtight container for up to 4 days.

Freezer (Baked): Freeze cooled cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature.

Freezer (Unbaked): Scoop cookie dough balls and freeze them. Bake from frozen, adding 2–3 extra minutes.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Gluten-Free: Use a certified gluten-free crispy rice cereal and a 1:1 gluten-free flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: Recipe is naturally nut-free as written, but always check labels on marshmallows and cereal to be safe.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Marshmallows Melting Too Much: Sometimes, marshmallows can melt too quickly and disappear into the dough. Pro Tip: Freeze the mini marshmallows for about 10 – 15 minutes before mixing them in. This helps them hold their shape better while baking.

Cookies Spreading Too Thin: Without eggs, cookies can sometimes spread too much. Pro Tip: Chill the dough for at least 30 minutes before baking to keep it thick and chewy.

Uneven Baking: These cookies could potentially bake unevenly. Pro Tip: Bake one tray at a time in the center of your oven, and don’t forget to rotate the pan halfway through, if necessary.

➤ Extra Tips:

Don’t skip browning the butter—it makes a huge difference in flavor.

Let the butter cool slightly before mixing with sugar so it doesn’t melt everything.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 221kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 249mgPotassium: 48mgFiber: 0.4gSugar: 19gVitamin A: 445IUVitamin C: 2mgCalcium: 32mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 221

Keyword cookies egg-free marshmallow recipe
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Oriana Romero

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September 17, 2025
Easy Eggless Oatmeal Cream Pies

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What I Love About This Recipe

Super Easy to Make! One of the best things about this recipe is how easy it is. You don’t even need a fancy mixer! Just grab a bowl and a spatula, and you’re good to go.

Perfect Texture: These cookies are soft, chewy, and large enough to satisfy any sweet craving. Each bite practically melts in your mouth. It’s the perfect texture—a little chewy on the outside and super soft on the inside.

Comforting Flavor: With the cozy combination of oats, cinnamon, molasses, and brown sugar, these cookies have a deep, rich flavor that’s hard to resist. They taste homemade in the best way possible, without any of the artificial stuff you’ll find in the store-bought versions.

No Eggs or Additives! Unlike their store-bought counterparts, these beauties are made with simple, real ingredients. No preservatives, no artificial flavors, and best of all, no eggs! So, if you or someone in your family has an egg allergy (like in my house!), this recipe is a perfect solution.

Dreamy Marshmallow Cream Filling: Let’s talk about the filling for a sec—it’s a showstopper! The homemade eggless marshmallow cream is light, fluffy, and absolutely irresistible. You’ll want to spread it on everything!

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Oriana Romero

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September 29, 2024
S’mores Sliders [+Video] – Oh Sweet Basil
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Looking for a fun twist on the classic s’mores? Try making s’mores sliders! These bite-sized treats offer a unique and delicious way to enjoy the classic campfire dessert.

All the classic s’more flavors, gooey marshmallows, melty chocolate and crunchy graham cracker, all loaded up between two sweet buttery Hawaiian rolls. And the best news…you can enjoy it any time of year because they bake right in the oven. No campfire needed!

I had a bag of Hawaiian rolls in the freezer that I needed to use. I wanted to try something new and not your typical savory slider. The idea for a s’mores version just popped into my head one day, and oh my gosh, I kid you not, the family went nuts over them!!!!! Way better than a regular smores imho! Dessert sliders are totally my thing now!

Ingredients Needed to Make S’mores Sliders

You only need 5 ingredients to make this totally irresistible easy s’mores dessert! You’ll need the usual trio…grahams, chocolate and mallows, then just two more items and you’re set. Here are the details:

The measurement for each ingredient can be found in the recipe card at the end of the post.

How to Make S’mores Sliders

This might be the most quick and easy smores dessert you’ll ever make. It’s just a few simple steps and some time baking in the oven, and then you can dig in! An irresistible dessert for a crowd in under a half hour! Here are the basic steps:
- Prep: Preheat the oven 350° F, brush the bottom of a 9 x 13 baking dish with melted butter, and sprinkle graham crackers all over it.
- Cut: Using a sharp bread knife, cut the full sheet of rolls in half and then place the bottom half in the baking sheet.
- Layer: Cover the bottom rolls with a later of chocolate bars followed by a layer of marshmallows.
- Top: Place the lid of the rolls on top and pour the rest of the butter over the top of the rolls, using a pastry brush to spread the butter all over the rolls.
- Sprinkle: Using the remaining graham cracker crumbs, sprinkle them all over the top of the buttery rolls.
- Bake: Cover baking dish with foil and bake for 10 minutes. Then remove the foil and bake for another 10 minutes.
Keep scrolling down to the recipe card before for the complete instructions. You can also print or save the recipe there.

Variations

Just like regular s’mores over the campfire, you can totally change things up with different chocolate, adding fruit, using other spreads, etc. Here are a few ideas to customize your s’more sandwich:
- Reese’s Peanut Butter Cups
- Nutella
- Dark Chocolate
- Bananas
- Strawberries
- Coconut Flakes
- Caramel
- Peanut Butter
Make Ahead

This is a great dessert to make ahead of time. Follow all the steps up to brushing the butter on top. You’ll want to do that right before baking. Cover the baking dish tightly with plastic wrap so that the rolls don’t dry out.

They can be kept at room temperature or in the refrigerator for up to day ahead of time. When you’re ready to bake them, top with melted butter and graham cracker crumbs and bake as instructed. You’ll be enjoying a baked smores dessert before you know it!

Storing and Reheating

If you have leftovers, let them cool completely and then place them in an airtight container. They will keep in the fridge for 3-4 days.

Reheat leftover s’mores sliders in the oven at 350 degrees F. Place them on a baking sheet and cover with foil. Bake them for 5-7 minutes, then remove the foil and bake for 2-3 minutes more.

I would be feel bad if I didn’t give you warning before you make this recipe…they are messy! You are going to have gooey, chocolatey fingers that will require licking. Someone has to do it! Enjoy a new twist on an old classic with these easy s’mores sliders!

More S’more Dessert Recipes:
Servings: 12 sliders

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Description

Looking for a fun twist on the classic s’mores? Try making s’mores sliders! These bite-sized treats offer a unique and delicious way to enjoy the classic campfire dessert.

Cook ModePrevent your screen from going dark

Heat the oven to 350° F.

Brush the bottom of a 9 x 13 pan with some of the melted butter and then sprinkle 1/3 of the graham crackers across the bottom.

6 Tablespoons Butter, 8 Graham Crackers

Cut the rolls all in half leaving them intact in one big piece. Place the bottom half in the pan and top with chocolate bars, and then evenly line up all of the marshmallows.

1 Package Hawaiian Sweet Rolls, 5 Hershey Bars, 1 Bag Large Marshmallows

Place the lid of the rolls on top and pour all of the remaining butter over the top using a pastry brush to evenly spread the butter everywhere even along the sides of the rolls sprinkle with all remaining graham crackers.

6 Tablespoons Butter, 8 Graham Crackers

Cover lightly with foil and bake for 10 minutes then remove the foil and bake for another 10 minutes. Serve immediately

Serving: 1sliderCalories: 224kcalCarbohydrates: 33gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 128mgPotassium: 53mgFiber: 1gSugar: 22gVitamin A: 175IUCalcium: 13mgIron: 1mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
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Sweet Basil

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June 10, 2024
Watergate Salad
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This Watergate Salad recipe is as easy as it is delicious.

This is a simple pistachio fluff salad filled with crushed pineapple and pecans. It’s potluck perfect since it’s best made ahead of time

What is Watergate Salad?

Watergate salad is also called Pistachio Delight or Shut the Gate Salad. It’s a dessert salad said to be named after the Watergate Hotel in Washington, DC, where it was served during weekend brunches.

The color and most of the flavor for this green fluff comes from pistachio pudding mix. Great next to a holiday meal, this recipe is pretty and nostalgic, like Kool-Aid pie or ambrosia salad.
- Watergate salad is easy to make and perfect for any holiday table!
- It’s easy to make in one bowl and without having to heat up the oven! Just mix and chill!
- This dish is best made ahead of time, making it potluck perfect!
Watergate Salad Ingredients

Some versions of Watergate salad use cottage cheese or cream cheese, but this recipe is simple and sweet.

Pistachio Base – Pistachio pudding mix adds a sweet, nutty flavor and a pretty green color to Watergate salad. Whipped topping makes it sweet and fluffy.

Mix-Ins—For sweetness and crunch, I add chopped nuts while crushed pineapple adds a citrusy tang.

Variations – Swap the pecans for crushed pistachios or walnuts. Stir in fruit cocktail for extra color.

How to Make Watergate Salad

This salad is so easy to make for some old-fashioned fluffy fun!
1. Whisk pineapple juice and pistachio pudding mix (per the recipe below).
2. Stir in the mix-ins. Gently fold in whipped topping, cover, & refrigerate.
3. Garnish with chopped pecans & a maraschino cherry for each serving.
PRO TIP: Toast pecans in a small pan and allow them to cool before adding them to the recipe. Toasting them intensifies their flavor and makes them extra crunchy!

Storing Leftovers

Keep Watergate salad covered in the refrigerator for up to 2 days. Refresh it by folding in some extra whipped cream topping.

Watergate salad can be frozen for up to 3 months, but it won’t be as fluffy once it’s thawed. Leave some space in the container for it to expand as it freezes. Once it’s thawed, stir it and fold in some fresh whipped topping and miniature marshmallows before serving.

Side Dish or Dessert?!

Did you make this Watergate Salad? Be sure to leave a rating and a comment below!
4.85 from 46 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Watergate Salad

This Watergate Salad is a delicious retro recipe that needs just 5 minutes of prep.

Prep Time 15 minutes

Cook Time 5 minutes

Chill Time 6 hours

Total Time 6 hours 20 minutes

Drain the juices from the crushed pineapple into a large bowl, reserving the pineapple in the can. Whisk the pudding mix into the pineapple juice.

Stir in the crushed pineapple, marshmallows, pecans, & coconut if using. Fold in the whipped topping.

Cover and refrigerate for at least 6 hours and up to 48 hours before serving.

Garnish with additional whipped topping and a cherry for serving.

Coconut is optional but we love it. This dish is best made ahead of time so the marshmallows soften and the flavors blend.
Leftover Watergate Salad can be kept in the fridge for up to 2 days. Mix well before serving again.
Freeze for up to 3 months in an airtight container; thaw, stir, and enjoy.

Calories: 242 | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Sodium: 173mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 50IU | Vitamin C: 5.4mg | Calcium: 34mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Rebecca

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March 19, 2024
Lucky Charms Treats
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Kids and adults alike will love these colorful Lucky Charm Treats!

They’re a cute, festive, and yummy no-bake dessert that’s ready in minutes.

Lucky Charms are pressed into the top of the marshmallow cereal bars for extra fun. And with their sweet flavor, your kids will want to help make them, too!

Perfect for St. Patrick’s Day
- This fun and festive dessert needs only 4 ingredients and 3 steps, they are ready to enjoy as soon as they are cooled and cut!
- It’s fun to celebrate all things green on St. Patrick’s Day. Soft and chewy Lucky Charms treats are perfect for sharing at a picnic, classroom party, or after-school surprise!
Ingredients for Lucky Charm Treats

Cereal: Use Lucky Charms or even a store-brand cereal with marshmallow bits.

Marshmallows: Just like Rice Krispie Treats, marshmallows help hold these squares together. I prefer mini marshmallows because they’re easier to melt but large ones (or even flavored ‘mallows) will work.

Other: Butter and vanilla flavor these treats.

How to Make Lucky Charm Treats

It’s fun and easy to make this sweet dessert:
1. Separate marshmallow charms from the cereal.
2. Melt butter and mini marshmallows until smooth and creamy.
3. Add vanilla and cereal. Press into pan & cover with marshmallow charms.
4. Press into the top & allow bars to cool completely before cutting.
Tips & Tricks
- Mini marshmallows will melt faster than large marshmallows.
- For thicker bars, press the mixture into a smaller pan.
- Keep Lucky Charms treats in a covered container at room temperature for up to a week.
- Wrap squares separately in plastic wrap and save them to pop into a backpack or briefcase for a midday snack!
Best No-Bake Treats

Did your kids love these Lucky Charms Treats? Leave us a rating and a comment below!
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Lucky Charms Treats

Lucky Charms Treats are the perfect no-bake after school or lunch box snack. These take just a few minutes to make and of course, the kids love ’em!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Butter a 9 x 13 pan and set aside.

In a large pot, melt butter and mini marshmallows over medium heat until smooth and creamy. Stir in vanilla and cereal (not the marshmallow charms).

Press warm cereal mixture into the pan. Sprinkle immediately with marshmallow charms and gently press to adhere.

Cool completely and cut into squares.

Note: For a thicker square, use a smaller pan. If the squares are thick, press 1/2 of the cereal into the pan & sprinkle with 1/2 of the marshmallow charms. Top with remaining cereal and marshmallows.

Calories: 233 | Carbohydrates: 48g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 709IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 9, 2024
Easy Rocky Road
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This rocky road recipe is one of the easiest treats to make!

Chocolate and peanut butter are tossed with nuts and marshmallows. Simply chill, slice, and enjoy.

An Easy No-Bake Treat

You may have heard of Rocky Road ice cream, and this treat has the same flavor in a fudgy little bite.
- Quick & Easy: Since it’s no-bake, rocky road is quick to prepare.
- Customizable: Swap out ingredients, and add nuts or your favorite dried fruits.
Ingredients in Rocky Road

The ingredients you need to make Rocky Road are pretty simple and you very likely already have them on hand!

I use a combination of chocolate, peanut butter, nuts, and marshmallows.

I usually choose pecans or walnuts but you can use whatever nuts you like best (or have on hand)!

You can use colored marshmallows instead of white, add raisins or dried cherries, chocolate chips or cereal bits.

Use your imagination and your family’s favorites to create a dessert square everyone will love!
- Chocolate chips: Semi-sweet chocolate chips keep this treat from being too sweet; dark chocolate chips can also be used.
- Peanut butter: Use either creamy or crunchy peanut butter.
- Nuts: Walnuts and peanuts add texture and flavor. Swap in almonds or pecans if you’d like.
- Mini marshmallows: These give a great texture and add sweetness. While I prefer the flavor with white marshmallows, you can use fruit-flavored marshmallows in place.
How to Make Rocky Road

Rocky Road is a simple and easy candy that doesn’t require lots of attention. No messing around with candy thermometers or worrying about temperatures.
1. Melt the peanut butter and chocolate together over low heat according to the recipe below.
2. Cool slightly and stir in the add ins.
3. Chill, slice, and enjoy.
Hurray for Holiday Treats!

Did you make this easy Rocky Road recipe? Leave us a rating and a comment below!
5 from 65 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Rocky Road

This easy Rocky Road recipe is a simple fudgy treat loaded with chocolate, peanut butter, nuts and marshmallows!

Prep Time 20 minutes

Cook Time 0 minutes

Chill Time 2 hours

Total Time 2 hours 20 minutes

Line a 9 x 9 inch pan with parchment or foil.

In a medium-sized pot over low heat, melt together the chocolate chips and peanut butter, mixing until smooth.

Stir in walnuts and peanuts and remove from heat. Allow to cool for 3-4 minutes.* Fold in the marshmallows until coated.

Spread mixture into the lined pan and refrigerate for 2 hours or until firm.

Cut into 16 squares and serve.

The chocolate and peanut butter can be melted in the microwave at 60% power for 45 seconds. Stir and continue cooking until melted, stirring every 30 seconds.
*It is important to cool the chocolate mixture a bit so that the marshmallows remain intact and do not melt.
Place Rocky Road in a sealed container or wrap it up tight in plastic. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Calories: 306 | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 262mg | Fiber: 3g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Candy, Cookies, Dessert, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 8, 2023
Sweet Potato Casserole Recipe (with Marshmallows!) – Oh Sweet Basil
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This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it! It’s a Ruth’s Chris Copycat gone wild, so if you love their famous Sweet Potatoes then jump in, and let’s get cooking!

This recipe is undeniably the best marshmallow sweet potato casserole on earth. We just made it again for Thanksgiving, and it was my favorite side dish this year. In fact, I’m going to make it again for Christmas and I think you all should too! They are great for Easter too!

Sweet Potato Souffle with Marshmallows

Several years ago, I remember making this recipe with our four-year-old. She was so excited about making it, that she had call Cade, with my supervision of course, to tell him that SHE just made the best dinner ever. It’s definitely not “dinner” as we had more than just sweet potato casserole for dinner, and she most certainly did not make it all by herself, but the girl did quite a bit! And she loved it!

Can all of us moms have a moment of silence for a toddler who loved something that would become dinner? Not just ate it, but loved it! Alright, that could have something to do with the amount of sugar and marshmallows in this dish, but I won’t tell if you won’t.

I used to hate “yams” at Thanksgiving because they were an awful orange, dripping with some weird syrup (gag!), and they tasted like grossness with burned, flat, hard marshmallows on top.

Now I know better. Now I know that it was the person bringing them that was the problem, bless their hearts (that’s what you say to make a mean thing sound better). Sweet potatoes are awesome, they just need to be cooked correctly and if you must do the marshmallow thang, well let’s just do it my way at least.

Make the sweet taters into a souffle (easy peasy, so don’t get nervous on me…a potato ricer is a game changer) and then use both marshmallows and a brown sugar streusel on top. Trust me, your guests will be BEGGING for the recipe.

Sweet Potato Casserole Ingredients

To make this easy sweet potato casserole recipe with marshmallows, you’ll need:
- Sweet Potatoes
- Egg
- Unsalted Butter
- Salt
- White sugar
- Brown sugar
- Cinnamon
- Vanilla Extract
- Milk
- Mini Marshmallows
- All-Purpose Flour
- Panko Bread Crumbs
- Graham Cracker Crumbs
The measurements for all the ingredients can be found in the recipe card at the end of this post. You can save or print the recipe there as well.

How to Make Sweet Potato Casserole

This sweet potato recipe might not be as easy as dumping canned yams into a casserole dish and topping them with marshmallows, but it’s pretty easy nonetheless! Here’s how to make this sweet potato dish:
1. Bake the sweet potatoes until tender.
2. Peel the sweet potatoes, then mash them in a bowl using a potato masher.
  
  PRO TIP: If you have potato ricer, use that on your sweet potatoes to make them extra silky smooth!
3. Mix in the egg, butter, salt, sugars, cinnamon, milk, and vanilla using a wooden spoon or hand mixer.
4. Turn the mixture into a baking dish, then bake for 30 minutes.
5. Remove from oven and top with marshmallows and streusel topping, then return to oven for 20 minutes.
6. Let the sweet potato casserole cool for 10 minutes before serving it.
The complete instructions can be found down below in the recipe so keep scrolling for all the details.

Can I Use Canned Sweet Potatoes?

Yes, you can make this sweet potato recipe with canned sweet potatoes if desired. Just make sure to drain them really well before mashing them.

Can I Add Nuts to This Sweet Potato Casserole?

If you prefer your sweet potato casserole with nuts, feel free to sprinkle some on top when you add the marshmallows. Pecans and walnuts would both work nicely here.

Tips for Making Sweet Potato Casserole

When you first roast the sweet potatoes, you want them to be super soft before mashing them. I can usually tell when my sweet potatoes are finished because they start leaking juice once soft.

Because the sweet potato mixture is like a souffle, you must include the egg. I don’t know of a way to omit the eggs and still have the texture come out right.

If you don’t have mini marshmallows on hand, you’re welcome to chop up regular sized marshmallows and use those instead.

Can Sweet Potato Casserole Be Made Ahead of Time?

Want to make this marshmallow sweet potato casserole ahead of time? Follow these make ahead instructions…You can bake the potatoes and mash them days ahead and store in the fridge in an airtight container. You can make the crumble topping ahead of time too and store in a Ziploc bag, even a month ahead, and store in the freezer. The day before, you can make the souffle and store in the refrigerator. Bake this sweet potato casserole on the day of in order to avoid yucky marshmallows.

Can Sweet Potato Casserole Be Frozen?

Yes, follow all the instruction for making the souffle and freeze it without the marshmallow and streusel topping. When you’re ready to bake it, let it thaw and then add the toppings and bake as directed.

How to Reheat Sweet Potato Casserole

If you want to reheat a whole casserole, stick it in the oven and warm it up at 300 degrees until heated through. To reheat just a serving, I prefer to just zap it in the microwave.

This is the best sweet potato casserole recipe and it couldn’t be easier to make! The flavor is irresistible and it’s the one holiday side dish that could pass as a dessert. I can’t wait for you to taste this one!

More Thanksgiving Side Dishes:
Servings: 6

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour 50 minutes

Description

This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it!

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Make the Casserole

Preheat the oven to 400 degrees F.

Place a piece of tin foil on the oven rack.

Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.

3 medium sweet potatoes

Carefully peel the potatoes and turn the oven down to 350 degrees F.

Place the sweet potatoes in a large bowl and smash them until smooth.

Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.

1 large egg, 1/4 cup butter, 1 pinch of salt, 1/4 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, 2 tablespoons milk or heavy cream

Using a handheld or standing mixer, beat everything together until smooth.

Pour the mixture into an 8×9-inch baking dish (8×8 or 9×9 works too) and bake for 30 minutes.

Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.

2 cups mini marshmallows

Allow to cool for 5 minutes and serve.

Make the Topping

In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.

1/3 cup butter, 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon cinnamon

Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.

I like to use my hands at the end.

Stir in the panko and graham cracker crumbs and set aside until you’re ready to top the casserole.

1/2 cup panko bread crumbs, 1/4 cup graham cracker crumbs

Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a ziploc bag or even a month ahead and store in the freezer. The day before you can make the souffle and store in the fridge. Bake the day of in order to avoid yucky marshmallows

Serving: 1gCalories: 579kcalCarbohydrates: 98gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 307mgPotassium: 487mgFiber: 4gSugar: 63gVitamin A: 16632IUVitamin C: 3mgCalcium: 100mgIron: 2mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

Cuisine: American
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Sweet Basil

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December 6, 2023
Texas Roadhouse loaded sweet potato copycat recipe
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Who doesn’t love that over the top Texas Roadhouse sweet potato?! Oh, Mama!! Check this copycat recipe out!!!!

Tender sweet potatoes topped with marshmallows, that signature Texas Roadhouse honey cinnamon butter, and a heavenly caramel sauce. These sweet potatoes are the best side dish for Thanksgiving, Christmas, or just a nice Sunday dinner.

Why do I love Texas Roadhouse so much? Is it the house salad with that thick dressing and those darn hard boiled eggs? Is it those rolls that I shovel into my mouth faster than I can say, “one more please!” Actually, I probably am the rolls because I definitely don’t like how loud it is. Cade would for sure, 100% say it’s the Texas Roadhouse Loaded Sweet Potato. Hence this post and my need to create a copycat recipe.

Ingredients for Texas Roadhouse Sweet Potato Recipe
- Sweet Potatoes
- Mini Marshmallows
- Honey Cinnamon Butter: butter, cinnamon, vanilla, and honey
- Caramel Sauce: butter, brown sugar, honey
The measurements for all the ingredients can be found in the recipe card at the end of the post. Keep scrolling for all the details!!

How to Make Texas Roadhouse Sweet Potatoes

First you’re going to start with the butter and I cannot emphasize enough, real butter is necessary. No margarine. Sorry. And if you’re like us you’ll want to make extra for soft rolls like our famous potato rolls or homemade rolls.

Then there’s the caramel sauce. I really think this is more a dessert than anything else, but we can all pretend I didn’t say that when you eat it with your big, juicy steak at dinner. The caramel sauce actually keeps really well and heck, you could eat that caramel over ice cream if you wanted!

But really, these sweet potatoes are the best because it’s honey cinnamon butter, caramel and lots of gooey marshmallows. I tell Cade over and over it’s more like dessert than a side dish, but he just gives me that little smile and dives in.

All you do is bake the sweet potatoes, and then top with the butter, marshmallows, and caramel sauce. Then you bake it a little longer to get those marshmallows roasted, and you’re done! You could even switch the oven to broil to toast them up really quickly. You’ll only need a minute or so on broil, so keep a close eye on them!

Are Sweet Potatoes Healthier than Regular Potatoes?

Both regular potatoes and sweet potatoes are an excellent source of fiber with a great nutritional punch.

Sweet potatoes have fewer calories and fewer carbs, but more sugar. Sweet potatoes are also higher in fiber.

Sweet potatoes are higher in vitamin A, providing 400% of daily requirements. They also have more vitamin C.

Can Sweet Potatoes Be Yellow?

Sweet potatoes come in a large variety of sizes and colors.

The skin can be white, yellow, red, purple or brown, and the flesh can be white, yellow, orange or purple.

Can I Eat the Sweet Potato Skin?

The skin is actually one of the my favorite parts. I know, I’m a weirdo according to my kids! But it just adds the tiniest bit of texture and I love it! You can choose to scoop the flesh of the potato out of the skin, or just devour the whole thing like me!

Tips for the Best Loaded Sweet Potatoes

Use real butter for the honey cinnamon butter. It has to be real or it won’t be right!

Use an oven mitt or two when you pierce into the center of each potato because they will be piping hot! I usually put one over mitt on and slice each potato and then put another one on and then hold each end with each hand and push inward to open them up.

Don’t forget to stick the sweet potatoes back into the oven after you get all the toppings on so the marshmallows can melt a little and get all roasted and gooey!

How Many Calories in a Texas Roadhouse Sweet Potato?

If you don’t want to know, then just keep on scrolling! These are definitely a once-in-a-while, only-for-special-occasions type side dish, but some recipes are so delicious, it’s worth it to indulge every once in a while! One of these potatoes with all the toppings will have around 570 calories, 91g of carbohydrates, and 49g of sugar. Some things are just better left unknown! Haha!

I can’t wait for you all to dig into this totally irresistible Texas Roadhouse sweet potato! Now you can make this Texas Roadhouse favorite at home! Grab a fork and dig in!

More Sweet Potato Side Dishes Recipes:
Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Description

Who doesn’t love that over the top Texas Roadhouse sweet potato?! Oh, Mama!! Check this copycat recipe out!!

Cook ModePrevent your screen from going dark

Heat the oven to 450 degrees. Lay a little foil on the oven rack and place each potato on top.

4 Sweet Potatoes

Bake for 35-45 minutes or until cooked through. Remove them from the oven.

Pierce the top of the potato in a line from one end to the other and using oven mitts, squeeze in and together, pressing the potato open.

Place 1 tablespoon of the honey cinnamon butter and a few marshmallows in the bottom, pour a little caramel sauce all over each potato and place more marshmallows on top. Place back in the oven for 2-4 minutes or until the marshmallows are golden and fluffy.

2 Cups Mini Marshmallows

Honey Cinnamon Butter

In a small dish, stir the butter until creamy. Add in the honey, cinnamon, and vanilla and stir to combine. Place the butter on saran wrap and wrap into a log to refrigerate until chilled.

4 Tablespoons Butter, 1/2 teaspoon Cinnamon, 2 teaspoons Honey, 1 Dash Vanilla

Caramel Sauce

In a saucepan over medium heat, add the butter, brown sugar and honey, and whisk to combine. Cook until it begins to bubble then turn down to low and allow to simmer until thick, about 5 minutes.

4 Tablespoons Butter, 1/4 Cup Brown Sugar, 2 Tablespoons Honey

to reheat, warm them in the microwave or place in a covered saute pan with a bit of water set over medium-high eat until warmed through

Serving: 1potatoCalories: 570kcalCarbohydrates: 91gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 329mgPotassium: 796mgFiber: 7gSugar: 49gVitamin A: 32763IUVitamin C: 6mgCalcium: 90mgIron: 2mg

Author: Sweet Basil

Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
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Sweet Basil

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November 19, 2023
Easy Ambrosia Salad
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Looking for a sweet and refreshing side dish or dessert?

This Ambrosia Salad recipe is just the thing, it combines pineapple, coconut, mandarin oranges, and mini marshmallows in a creamy base.
What is Ambrosia Salad?

Ambrosia means ‘food of the gods,’ and this version is a family favorite.

Despite its name, ambrosia salad is a a sweet fluff salad that is dessert-like and often served as a side for Easter, Thanksgiving or at potlucks.

This salad, aka 5-cup salad needs just 5 ingredients and 5 minutes of prep.

It’s perfect for holidays and potlucks since it’s best made ahead of time.
Ingredients for Ambrosia Salad

Yogurt/Sour Cream – The creamy base starts with either sour cream or Greek yogurt. Our family has always used sour cream, which is sweetened by the marshmallows. Feel free to try vanilla yogurt or whipped topping (such as Cool Whip) in place.

Fruit – Our family’s recipe for Ambrosia Salad has coconut shreds, mandarin oranges, and pineapple, but you can mix things up with fruit cocktail or canned peaches. For a fresh flavor, stir in fresh fruit like grapes, bananas, blueberries, or strawberries.

Additions – While this recipe is delicious on its own, you can add other ingredients. Try adding maraschino cherries or nuts like walnuts or pecans to give it a bit of extra crunch and flavor.
How to Make Ambrosia Salad

Ambrosia Fruit Salad is a great side to whip up if you are short on time!

Drain the pineapple and oranges (per the recipe below).

Add all ingredients except oranges and mix well. Gently fold in oranges.

Let chill in the fridge for at least 4 hours.
Tips for Ambrosia Salad

Be sure to make this salad ahead of time to blend the flavors and soften the marshmallows.

Drain the canned fruit so the dish isn’t watery.

Gently fold in the mandarin oranges last, as they can be fragile and break apart.
More Dessert Salads
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Easy Ambrosia Salad

This ambrosia salad recipe is so easy to make, perfectly fluffy and a great holiday side dish!

Prep Time 5 minutes

Cook Time 5 minutes

Chill Time 4 hours

Total Time 4 hours 10 minutes

Author Holly Nilsson

In a medium bowl, mix sour cream, marshmallows, coconut, and pineapple tidbits.

Gently fold in mandarin oranges.

Refrigerate for at least 4 hours or overnight. Serve chilled.

Make this salad ahead and store in the fridge to blend the flavors and soften the marshmallows.

Drain all fruit well so the dish isn’t watery.

Gently fold in the mandarin oranges last, they can be fragile and break apart.

Use Greek yogurt or plain yogurt, or sour cream for the base. I prefer sour cream.

Calories: 150 | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 29mg | Potassium: 225mg | Fiber: 2g | Sugar: 17g | Vitamin A: 296IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 17, 2023