Chocolate Chip Cookies

Chocolate Chip Cookies

We can't keep our hands out of this cookie jar. This simple twist makes for a delicious, soft, delectable treat that's sure to leave you needing more milk. You can thank us later.


  • 1 bag of Stuffed Puffs® Classic Milk Chocolate Filled Marshmallows
  • 1 36oz tub of ready-to-bake Chocolate Chip Cookie Dough (enough to make 28 cookies)


  • 1 Cut Stuffed Puffs® Filled Marshmallows in half and squish each slightly in your palm.
  • 2 Place halves on a tray and freeze until firm (about an hour).
  • 3 Once halved pieces are firm and cover each frozen Stuffed Puffs® completely with cookie dough (it should look like a ball once it’s fully covered). Avoid any marshmallow peeking through to avoid burning during baking.
  • 4 Place cookie dough balls on a parchment-lined baking tray and place in refrigerator for about 30-40 mins.
  • 5 When cookie dough is chilled, heat oven to 350°.
  • 6 Bake until cookies have flattened and whites of the marshmallows start to peek through, about 10-12 minutes (watch to ensure marshmallows don’t burn).
  • 7 Allow to cool and enjoy!



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