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Mar 4, 2013 07:58 PM

Baking with marshmallows

I'm on the search for a marshmallow that bakes well in cookies. Are there any tricks to get them to hold form? Is there a good brand to bake with? Or would making homemade ones be the best route to go?

Once I get better marshmallows my cookie recipe will be good to go!

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  1. Store-bought marshmallows (and most homemade marshmallows) are gelatin-based, which means they'll melt above 105°F. No chance of surviving a bake.

    Best bet is to add (garnish or top them on the cookies) them at the last couple minutes before they are done baking.

    1 Reply
    1. re: ipsedixit

      +1 they will just melt into odd pockets. Add them at the end and voila

      My favorite discovery, by accident, bake some brownies then at last second add marshmallows. S'mores topping goodness